The increasing use of plant protein isolates and hydrolysates as functional ingredients in the food industry, particularly from pulses, is increasing the incidence of allergic reactions in western countries as never before. However, plant-derived ingredients have a fundamental role in the dietary shift to a more sustainable diet as envisaged by the European Green Deal. The cross-allergenicity and the neo-allergenicity assessments are essential in the route of new plant proteins evaluation for their safe introduction in the market. This article describes the decisional tree of allergenicity assessment for novel plant proteins with an eye on the shortcomings of current methodologies.
Allergenic potential of novel plant-derived ingredients / D'Auria, Giovanni; Ferranti, Pasquale; Nitride, Chiara. - (2024), pp. 430-440. [10.1016/b978-0-323-96018-2.00146-2]
Allergenic potential of novel plant-derived ingredients
Giovanni D'Auria
Primo
;Pasquale Ferranti
Secondo
;Chiara Nitride
Ultimo
2024
Abstract
The increasing use of plant protein isolates and hydrolysates as functional ingredients in the food industry, particularly from pulses, is increasing the incidence of allergic reactions in western countries as never before. However, plant-derived ingredients have a fundamental role in the dietary shift to a more sustainable diet as envisaged by the European Green Deal. The cross-allergenicity and the neo-allergenicity assessments are essential in the route of new plant proteins evaluation for their safe introduction in the market. This article describes the decisional tree of allergenicity assessment for novel plant proteins with an eye on the shortcomings of current methodologies.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.