Processes for reducing egg allergenicity: Advances and different approaches

Vapor, Alcides; Mendonça, A.J.G. De; Tomaz, C.

http://hdl.handle.net/10400.6/12222

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Authors

Vapor, Alcides

Mendonça, A.J.G. De

Tomaz, C.

Abstract(s)

Egg is a versatile ingredient and ubiquitous food. Nevertheless, egg proteins are a common cause of allergy mainly in childhood. Until now, egg eviction has been the best way to prevent this disorder, however, processed food can contribute to mitigate allergies and to guarantee life quality of allergic individuals. This review focuses on discussing and highlighting recent advances in processes to reduce egg allergenicity as well as new approaches to egg allergy management. In recent times, different methods have been developed to reduce egg allergies, by hiding the epitopes or changing the native or conformational structure of the proteins. Despite processing food has not yet been a solution to completely remove the allergenic potential of egg proteins, innovative strategies, such as addition of phenolic compounds, have been developed with promising results.

Keywords

Egg allergenicity Egg allergy Food processing Gal d 1 Gal d 2 Phenolic compounds

URI

http://hdl.handle.net/10400.6/12222

Citation

Alcides Vapor, António Mendonça, Cândida T. Tomaz, Processes for reducing egg allergenicity: Advances and different approaches, Food Chemistry, Volume 367, 2022, 130568