Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins

As a new non-thermal technology,high pressure processing destroys vegetative microorganisms and inactivates enzymes,whereas fresh flavour,colour,mineral balance and vitamins mostly persist.In addition,high pressure processing has been investigated to decrease the allergenicity of food protein.Combination with other treatments(such as thermal)and agents(such as enzyme),allergenicity can be almost eliminated.This paper reviews literature on the recent advances in eliminating or decreasing the allergenicity of food protein by high pressure treatment.The mechanisms of high pressure treatment induced alteration of allergenicity are also discussed.