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.
2024
9780081005965
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]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/986334
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