Effects of high pressure processing on immunoreactivity and microbiological safety of crushed peanuts

Food Control

Volumn 42, Issue , 2014, Pages 290-295

  Huang, Hsiao Wen ^a   Yang, Binghuei Barry ^a   Wang, Chung Yi ^a  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

Author keywords

Aflatoxin; Aspergillus flavus; High pressure; Immunoreactivity; Peanut

Indexed keywords

EID: 84897727885     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.02.030     Document Type: Article

References (33)

1. AOAC Official Methods 988.15 Tryptophan in foods and feed ingredients. Official methods of analysis 1990, AOAC, Washington.
2. Barbosa-Cánovas G.V., Juliano P. Food sterilization by combining high pressure and thermal energy. Food engineering: Integrated approaches 2008, 9-46. Springer, New York. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, E. Parada Arias (Eds.).
3. Beyer K., Morrow E., Li X.M., Bardina L., Bannon G.A., Burks W., et al. Effects of cooking methods on peanut allergenicity. Journal of Allergy and Clinical Immunology 2001, 107:1077-1081.
4. Cabanillas B., Maleki S.J., Rodríguez J., Burbano C., Muzquiz M., Jiménez M.M., et al. Heat and pressure treatments effects on peanut allergenicity. Food Chemistry 2012, 132:360-366.
5. Calligaris S., Foschia M., Bartolomeoli I., Maifreni M., Manzocco L. Study on the applicability of high-pressure homogenization for the production of banana juices. LWT - Food Science and Technology 2012, 45:117-121.
6. Chang A.S., Sreedharan A., Schneider K.R. Peanut and peanut products: a food safety perspective. Food Control 2013, 32:296-303.
7. Chu Y., Faustinelli P., Ramos M.L., Hajduch M., Stevenson S., Thelen J.J., et al. Reduction of IgE binding and nonpromotion of Aspergillus flavus fungal growth by simultaneously silencing Ara h 2 and Ara h 6 in peanut. Journal of Agricultural and Food Chemistry 2008, 56:11225-11233.
8. Chung S.Y., Champagne E.T. Association of end-product adducts with increased IgE binding of roasted peanuts. Journal of Agricultural and Food Chemistry 2001, 49:3911-3916.
9. Chung S.Y., Yang W., Krishnamurthy K. Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. Journal of Food Science 2008, 73:400-404.
10. Considine K.M., Kelly A.L., Fitzgerald G.F., Hill C., Sleator R.D. High-pressure processing effects on microbial food safety and food quality. FEMS Microbiology Letters 2008, 281:1-9.
11. Evert-Arriagada K., Hernández-Herrero M.M., Juan B., Guamis B., Trujillo A.J. Effect of high pressure on fresh cheese shelf-life. Journal of Food Engineering 2012, 110:248-253.
12. FAO/WHO/UNU Energy and protein requirements 1985, Reported of a joint FAO/WHO/UNU expert consultation. WHO Tech. Rep. Ser. No. 724, Geneva.
13. Garriga M., Grèbola N., Aymerich M.T., Monfort J.M., Hugas M. Microbial inactivation after high-pressure processing at 600MPa in commercial meat products over its shelf life. Innovative Food Science and Emerging Technologies 2004, 5:451-457.
14. Grasso E.M., Somerville J.A., Balasubramaniam V.M., Lee K. Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products. Journal of Food Science 2010, 75:E522-E526.
15. Hu C.Q., Chen H.B., Gao J.Y., Luo C.P., Ma X.J., Tong P. High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut. Journal of the Science of Food and Agriculture 2011, 91:1304-1309.
16. Huang H.W., Hsu C.P., Yang B.H.B., Wang C.Y. Potential utility of high-pressure processing to address the risk of food allergen concerns. Comprehensive Reviews in Food Science and Food Safety 2014, 13:78-90.
17. Johnson P.E., Van der Plancken I., Balasa A., Husband F.A., Grauwet T., Hendrickx M., et al. High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens. Molecular Nutrition & Food Research 2010, 54:1701-1710.
18. Kaur B.P., Kaushik N., Rao P.S., Chauhan O.P. Effect of high-pressure processing on physical, biochemical, and microbiological characteristics of black tiger shrimp (Penaeus monodon). Food and Bioprocess Technology 2013, 6:1390-1400.
19. Kumar S., Verma A.K., Das M., Dwivedi P.D. Molecular mechanisms of IgE mediated food allergy. International Immunopharmacology 2012, 13:432-439.
20. Kaushik N., Kaur B.P., Rao P.S. Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage. Food Science and Technology International 2013, 10.1177/1082013213496093.
21. Li H., Zhu K., Zhou H., Peng W. Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula. Food Chemistry 2012, 132:808-814.
22. Martinez-Villaluenga C., Gulewicz P., Frias J., Gulewicz K., Vidal-Valverde C. Assessment of protein fractions of three cultivars of Pisum sativum L.: effect of germination. European Food Research and Technology 2007, 226:1468-1478.
23. Mújica-Paz H., Valdez-Fragoso A., Samson C.T., Welti-Chanes J., Torres J.A. High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology 2011, 4:969-985.
24. Nogueira M.C.L., McDonald R., Westphal C., Maleki S.J., Yeung J.M. Can commercial peanut assay kits detect peanut allergens?. Journal of AOAC International 2004, 87:1480-1484.
25. Ogawa H., Fukuhisa K., Kubo Y., Fukomoto H. Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice: effects of juice concentration, pH, and organic acids, and comparison with heat sanitation. Agricultural and Biological Chemistry 1990, 54:1219-1225.
26. Oser B.L. An integrated essential amino acid index for predicting the biological value of proteins. Protein and amino acid acids in nutrition 1959, 281-291. Academic Press, New York. A.A. Albanese (Ed.).
27. Peñas E., Gomez R., Frias J., Baeza M.L., Vidal-Valverde C. High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products. Food Chemistry 2011, 125:423-429.
28. Shriver S.K., Yang W.W. Thermal and nonthermal methods for food allergen control. Food Engineering Reviews 2011, 3:26-43.
29. Tribst A.A.L., Franchi M.A., Cristianini M., Demassaguer P.R. Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock. Journal of Food Science 2009, 74:509-514.
30. Tribst A.A., Franchi M.A., de Massaguer P.R., Cristianini M. Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment. Journal of Food Science 2011, 76:M106-M110.
31. USDA-GIPSA General information. Aflatoxin Handbook 2002, 1-3. USDA, Washington, D.C.
32. Voldřich M., Dobiáš J., Tichá L., Čeřovský M., Krátká J. Resistance of vegetative cells and ascospores of heat resistant mould Talaromyces avellaneus to the high pressure treatment in apple juice. Journal of Food Engineering 2004, 61:541-543.
33. Whitaker T.B., Williams K.M., Trucksess M.W., Slate A.B. Immunochemical analytical methods for the determination of peanut proteins in foods. Journal of AOAC International 2005, 88:161-174.