Food allergy is a growing global health concern, with seafood representing one of the most significant sources of allergic reactions. The primary allergens responsible for fish and shellfish allergies are β-parvalbumins and tropomyosin, respecti...
Milk ingredients are often included in a wide range of meat products, such as cooked hams and sausages, to improve technological characteristics. However, milk proteins are also important food allergens. The aim of this study was the development of a...
Quality assurance and food safety are of great concern within the food industry because of unknown quantities of allergens often present in food. Therefore, there is an ongoing need to develop rapid, sensitive, and easy to use methods that serve as a...
Tropomyosin is the major and predominant allergen among shellfish. This study developed an ultrasensitive immuno-PCR method for the quantification of crustacean tropomyosin in foods. The method couples sandwich ELISA with the real-time PCR (rtPCR) am...
The increasing prevalence of lupin allergy as a consequence to the functional characteristics of a growing number of sweet lupin-derived foods consumption makes the imperious necessity to develop analytical tools for the detection of allergen protein...
Bottom-up, end-user based feed, and food analysis through smartphone quantification of lateral flow assays (LFA) has the potential to cause a paradigm shift in testing capabilities. However, most developed devices do not test the presence of and impl...
Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the “big-eight” allergens found in foods include wheat (gluten), peanuts, egg, shellfish,...
Seafood is considered one of the main food allergen sources by the European Food Safety Authority (EFSA). It comprises several distinct groups of edible aquatic animals, including fish and shellfish, such as crustacean and mollusks. Recently, the EFS...
Simultaneous extraction of multiple clinically relevant, specific allergens from complex, processed foods for immunoassay quantification remains challenging. Moreover, shared extraction buffers remain elusive, which limits the effectiveness of multip...
Abstract: Accurate identification and quantification of allergens is key in healthcare, biotechnology and food quality and safety. Celery (Apium graveolens) is one of the most important elicitors of food allergic reactions in Europe. Currently, the g...
The detection and quantification of nut allergens remains a major challenge. The liquid chroma-tography tandem mass spectrometry (LC-MS/MS) is emerging as one of the most widely used methods, but sample preparation prior to the analysis is still a ke...
Food allergies are a global food challenge. For correct food labelling, the detection and quantification of allergens are necessary. However, novel product formulations and industrial processes produce new scenarios, which require much more technolog...
Consumption of tree nuts and peanuts has considerably increased over the last decades due to their nutritional composition and the content of beneficial compounds. On the other hand, such widespread consumption worldwide has also generated a growing...
Proteinaceous products are widely used as fining agents during winemaking to remove unwanted insoluble particles and undissolved microscopic particles (colloidal material) from the must or wine to improve stability. Some of them (egg white, caseinate...
In recent years, mass spectrometry has played a key role as a confirmatory method to unequivocally identify multiple allergens, increasing the level of protection of allergic consumers. Despite advances made in methods of development, food processing...
In recent years, sustainable agricultural practices in wheat cultivation have garnered significant attention, particularly those focused on minimizing pesticide and herbicide usage to safeguard the environment. One effective approach is green manurin...
Food allergies are caused by severe hypersensitivity to specific food allergens such as the egg protein ovalbumin. It is therefore important to test food products for the presence of allergens to protect allergic people from accidental ingestion. For...
The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The experiment was designed as two in silico experiments or simulations: (a)...
The accurate quantification of food allergens is crucial for ensuring consumer safety and compliance with regulatory requirements. A proficiency test (PT) was organised to evaluate the performance of laboratories in quantifying total egg and total mi...
The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the label...
Stable-isotope dimethyl labeling is a highly reactive and cost-effective derivatization procedure that could be utilized in proteomics analysis. In this study, a liquid chromatography– tandem mass spectrometry in multiple reaction monitoring mo...
Ragweed (Ambrosia artemisiifolia) pollen is a major endemic allergen source responsible for severe allergic manifestations in IgE-sensitized allergic patients. It contains the major allergen Amb a 1 and cross-reactive allergen molecules, such as the...
Der p 2 and Blo t 5 are main allergens from house dust mites and play central roles in IgE-mediated hypersensitivity. Hybrid allergen molecules represent a promising strategy for component-resolved diagnostics. This study aimed to characterize a reco...
Food allergy is one of the major existing health problems, but no effective treatment is available. In the current work, a murine model that closely mimics pathogenesis of human food allergy and its quantifiable diagnostic parameter design, even for...
Fish is one of the major food allergens which, in sensitised individuals, can cause life-threatening allergic reactions, even when present in small amounts. To protect consumers’ health, the correct labeling of foods is important. The objective...
Controlling cross-contamination with allergen-containing ingredients is critical for ensuring product integrity and safety. Gluten-free flour is particularly susceptible to cross-contamination by common allergen-containing flours such as wheat, peanu...
Due to their lipophilicity and low content, the major sesame oleosin allergens, Ses i 4 and Ses i 5, are challenging to identify using conventional techniques. Then, a novel unlabeled electrochemical immunosensor was developed to detect the potential...
In recent years, novel food is becoming an emerging trend increasingly more demanding in developed countries. Food proteins from vegetables (pulses, legumes, cereals), fungi, bacteria and insects are being researched to introduce them in meat alterna...
The fragrance industry plays a key role in the global economy, producing a wide range of personal care and household products. However, some fragrance ingredients have been linked to allergic reactions in sensitive people, and their concentrations ar...
Fragrance allergens are widely used in cosmetics and personal care products to make them more attractive to consumers. However, their presence has raised increasing concerns due to their potential to induce allergic contact dermatitis and other adver...
Fungal spores are universal atmospheric components associated to allergic reactions. Alternaria (Ascomycota) is considered the most allergenic spore taxa. Alt a 1 is the major allergen of Alternaria and is present also in other Pleosporales. In this...
Sesquiterpene lactones (SLs), mainly those with an activated exocyclic methylene group, are important allergens in Asteraceae (Compositae) plants. As a screening tool, the Compositae mix, consisting of five Asteraceae plant extracts with allergenic p...
An amperometric immunosensor was developed for the analysis of the major egg-white allergen ovotransferrin (Gal d 3) in commercial food products because the (accidental) intake, skin contact with, and/or inhalation of eggs can lead to severe disorder...
Almond is consumed worldwide and renowned as a valuable healthy food. Despite this, it is also a potent source of allergenic proteins that can trigger several mild to life-threatening immunoreactions. Food processing proved to alter biochemical chara...
Flavoring agents are added to cigarettes to improve taste. There are mostly permitted food additives, but some of them are restricted for use in food, cosmetics, and toys, since they can cause allergic reactions. Previous studies have investigated th...
Food allergies are an exceptional response of the immune system caused by the ingestion of specific foods. The main foods responsible for allergic reactions are milk, eggs, seafood, soy, peanuts, tree nuts, wheat, and their derived products. Chicken...
Allergic sensitization to cannabis is an emerging public health concern and is difficult to clinically establish owing to lack of standardized diagnostic approaches. Attempts to develop diagnostic tools were largely hampered by the Schedule I restric...
Food allergies have increased significantly in recent decades, with shellfish being a leading cause of food allergy and anaphylaxis worldwide, affecting both children and adults. The prevalence of shellfish allergies is estimated to be approximately...
The process of gradually reintroducing food allergens into an individual’s diet is referred to as a food allergen “ladder”, and the most recent edition of the original Milk Allergy in Primary (MAP) Care Guidelines, as well as the In...
Protein analysis and quantification are required daily by thousands of laboratories worldwide for activities ranging from protein characterization to clinical diagnostics. Multiple factors have to be considered when selecting the best detection and q...
A screen-printed carbon electrode was used as the transducer for the development of an electrochemical immunosensor for the determination of tropomyosin (a major shrimp allergen) in food samples. Monoclonal and polyclonal antibodies were used in a sa...
Grasses (Poaceae) produce large amounts of pollen and are among the main causes of pollinosis worldwide. Despite their morphological similarity, pollen grains of different grass species may have different allergenicities. Therefore, quantification of...
Cosmetic products are chemical substances or mixtures used on the skin, hair, nails, teeth, and the mucous membranes of the oral cavity, whose use is intended to clean, protect, correct body odor, perfume, keep in good condition, or change appearance...
Due to the growing global incidence of allergy to nuts and peanuts, the need for better protection of consumers sensitive to those products is constantly increasing. The best strategy to defend them against adverse immunological reactions still remai...
This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in suscepti...
The consumption of insects has increased in western countries, raising concerns about their potential to induce food allergic reactions in sensitized/allergic individuals. This work intended to develop a real-time PCR approach for the detection/quant...
Soybean glycinin, as a major soybean allergen, is difficult to accurately quantify due to its large molecular weight and complex structure. CdSe/ZnS quantum dot nanobead (QB) is a core/shell fluorescent nanomaterial with strong fluorescent signals an...
ISO 22002-100:2025 introduces stringent and more technically explicit prerequisite programme (PRP) requirements for allergen management, food fraud mitigation, and the control of chemical and packaging-related contaminants across the food, feed, and...
Benzisothiazolinone (BIT), a biocide widely used as a preservative in household cleaning and personal care products, is cytotoxic to lung cells and a known skin allergen in humans, which highlights the importance of assessing its toxicity and pharmac...
The present work reports a nanodiamond-based voltammetric immunosensing platform for the analysis of a food allergen (Ara h 1) present in peanuts (Arachis hypogaea). The possibility of the usage of nanodiamonds (d = 11.2 ± 0.9 nm) on screen-pr...
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