Effect of hot air and infrared roasting on hazelnut allergenicity

Cristina Lamberti; Stefano Nebbia; Sara Antoniazzi; Simona Cirrincione; Emilio Marengo; Marcello Manfredi; Denis Smorgon; Giovanna Monti; Antonella Faccio; Maria Gabriella Giuffrida; Raffaella Balestrini; Laura Cavallarin

doi:10.1016/j.foodchem.2020.128174

Effect of hot air and infrared roasting on hazelnut allergenicity

Cristina Lamberti, Stefano Nebbia, Sara Antoniazzi, Simona Cirrincione, Emilio Marengo, Marcello Manfredi, Denis Smorgon, Giovanna Monti, Antonella Faccio, Maria Gabriella Giuffrida, Raffaella Balestrini, Laura Cavallarin

Research output: Contribution to journal › Article › peer-review

Abstract

Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 °C, for both types of treatment, while roasting at 170 °C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization.

Original language	English
Article number	128174
Journal	Food Chemistry
Volume	342
DOIs	https://doi.org/10.1016/j.foodchem.2020.128174
Publication status	Published - 16 Apr 2021

Keywords

Allergens
Corylus avellana
Hazelnut
Proteins
Roasting

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10.1016/j.foodchem.2020.128174

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title = "Effect of hot air and infrared roasting on hazelnut allergenicity",

abstract = "Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 °C, for both types of treatment, while roasting at 170 °C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization.",

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author = "Cristina Lamberti and Stefano Nebbia and Sara Antoniazzi and Simona Cirrincione and Emilio Marengo and Marcello Manfredi and Denis Smorgon and Giovanna Monti and Antonella Faccio and Giuffrida, {Maria Gabriella} and Raffaella Balestrini and Laura Cavallarin",

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year = "2021",

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doi = "10.1016/j.foodchem.2020.128174",

language = "English",

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T1 - Effect of hot air and infrared roasting on hazelnut allergenicity

AU - Lamberti, Cristina

AU - Nebbia, Stefano

AU - Antoniazzi, Sara

AU - Cirrincione, Simona

AU - Marengo, Emilio

AU - Manfredi, Marcello

AU - Smorgon, Denis

AU - Monti, Giovanna

AU - Faccio, Antonella

AU - Giuffrida, Maria Gabriella

AU - Balestrini, Raffaella

AU - Cavallarin, Laura

PY - 2021/4/16

Y1 - 2021/4/16

N2 - Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 °C, for both types of treatment, while roasting at 170 °C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization.

AB - Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 °C, for both types of treatment, while roasting at 170 °C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization.

KW - Allergens

KW - Corylus avellana

KW - Hazelnut

KW - Proteins

KW - Roasting

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DO - 10.1016/j.foodchem.2020.128174

M3 - Article

SN - 0308-8146

VL - 342

JO - Food Chemistry

JF - Food Chemistry

M1 - 128174

ER -

Effect of hot air and infrared roasting on hazelnut allergenicity

Abstract

Keywords

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