Nut Allergenicity: Effect of Food Processing

Nuts are considered healthy foods due to their high content of nutritional compounds with functional properties. However, the list most allergenic includes tree nuts, and presence must be indicated on food labels. Most nut allergens seed storage proteins, pathogenesis-related (PR) profilins lipid transfer proteins (LTP). Nut characterized by resistance denaturation proteolysis. Food processing has been proposed as method choice alter allergenicity ensure safety improve organoleptic The effect is variable abolishing existing epitopes or generating neoallergens. alterations depend intrinsic characteristics protein type duration treatment. Many studies have evaluated molecular changes induced processes such thermal, pressure enzymatic treatments. As some treatments shown decrease certain foods, may play an important role in developing hypoallergenic using them for tolerance induction. This work provides updated overview applications influence several techniques (thermal, digestion) namely, hazelnuts, cashews, pistachios, almonds walnuts.