Effect of hot air and infrared roasting on hazelnut allergenicity

Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim study was investigate whether roasting techniques based on different heat transfer methods (hot air infrared), differently solubility IgE-binding capacities both soluble insoluble hazelnut fractions. immune-reactivity Cor a 9, 11 14 allergens resulted be stable after at 140 °C, for types treatment, while 170 °C caused reduction in IgE-binding, which particularly noticeable infrared processing, that led an almost complete disappearance allergenicity. Microscopical analyses showed cytoplasmic network disruption, with loss lipid compartmentalization, as well alteration structure bodies cell wall organization.