Search Results (113)

The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 studies on the conversion of crickets, mealworms, black soldier flies, and other farmed species into powders, protein isolates, oils, and chitosan-rich fibers with targeted techno-functional roles. This survey maps how thermal pre-treatments, blanch–dry–mill routes, enzymatic hydrolysis, and isoelectric solubilization–precipitation preserve or enhance the water- and oil-holding capacity, emulsification, foaming, and gelation, while also mitigating off-flavors, allergenicity, and microbial risks. A meta-analysis shows insect flours can absorb up to 3.2 g of water g⁻¹, stabilize oil-in-water emulsions for 14 days at 4 °C, and form gels with 180 kPa strength, outperforming or matching eggs, soy, or whey in specific applications. Case studies demonstrate a successful incorporation at 5–15% into bakery, meat analogs and dairy alternatives without sensory penalties, and chitin-derived chitosan films extend the bread shelf life by three days. Comparative life-cycle data indicate 45–80% lower greenhouse gas emissions and land use than equivalent animal-derived ingredients. Collectively, the evidence positions insect-based ingredients as versatile, safe, and climate-smart tools to enhance food quality and sustainability, while outlining research gaps in allergen mitigation, consumer acceptance, and regulatory harmonization. Full article

Background/Objectives: A food allergy (FA) is an immune-mediated hypersensitivity reaction to specific food. FA reactions vary from mild to life-threatening anaphylaxis. Despite the effectiveness of epinephrine auto-injectors (EAIs), barriers such as lack of knowledge, limited access, and fear of needles hinder their use. This study explores EAI possession among children with parent-reported food allergies in Saudi Arabia. Methods: A cross-sectional study conducted from October 2023 to February 2024 included 296 parents of children with reported food allergies under the age of 18. Data were collected through a validated self-administered questionnaire. Results: Among 2102 respondents, 296 (14.1%) reported having a child with a food allergy. Most respondents were female (70%), with asthma being the most common comorbidity (26%). Common allergens included eggs, tree nuts, peanuts, milk, and sesame. Only 23.3% of children had an EAI. Higher EAI possession was associated with parental education, maternal allergy history, and access to specialist care. Conclusions: EAI possession among Saudi children with food allergies is suboptimal. Targeted educational interventions, increased access to allergists, and comprehensive management plans are essential to improve preparedness for anaphylaxis. Full article

Background: Individuals with food allergies typically need to avoid specific allergens, leading to distinct dietary choices. Their food product intake may therefore vary from that of the general population, potentially leading to differences in their intake of nutrients and other food compounds. Methods: We compared food compound and nutrient group intakes between the general Dutch adult population (n = 415) and food allergic Dutch adult patients with either milk and/or egg allergies (n = 16), peanut and/or tree nut allergies (n = 35) or a combination of milk/egg and peanut/tree nut allergies (n = 22). We translated 24-hour dietary recall data into food compound intake values. We used a mixed effects ANOVA model and considered compound intakes statistically significantly different at FDR-corrected p < 0.05. Additionally, compounds with uncorrected p < 0.01 were explored for potential relevance. Results: A total of 489 compounds or nutrient groups were included in the statistical analysis. Milk/egg and mixed allergic patients had significantly lower intakes of beta-lactose, butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, myristoleic acid, conjugated linoleic acid, and remainder saturated fatty acids (p < 0.05, FDR corrected), with mean intake factors of 1.6–3.2 and 1.3–2.9 lower, respectively, than the general population. In addition, 36 other compounds showed intake differences with a p < 0.01 without FDR correction. There were no statistically significant differences between the peanut/tree nut allergy group and the general population. Conclusions: Our study shows significantly lower intakes of 10 mainly dairy-derived compounds by the milk/egg and mixed-allergic patients, presenting the potential for long-term health consequences and the need for supplementation a relevant consideration, warranting further research. Full article

Background: The degree of desensitization achieved through oral immunotherapy (OIT) varies widely. This study aimed to identify factors predictive of full desensitization—defined as daily, symptom-free consumption of allergenic foods—in children with food allergies under real-world conditions. Methods: A follow-up survey was conducted for all children who received OIT at Mie National Hospital, Japan, between 2008 and 2017, to assess long-term safety. Patients treated for hen’s egg, cow’s milk, or wheat allergy with at least five years of follow-up were included in the analysis. Data were collected from surveys and medical records, including treatment-emergent adverse events (TEAEs), baseline allergen-specific IgE (sIgE), and daily intake of allergenic foods. TEAEs were evaluated using the World Allergy Organization grading system. Full desensitization was defined as the ability to consume a typical daily portion of allergenic food without symptoms. Predictive factors were identified by multivariate logistic regression. Results: A total of 111 patients (142 OIT courses: egg n = 72, milk n = 47, wheat n = 23) met inclusion criteria. The median age at OIT initiation was 6 years (IQR: 5–8). No TEAEs of grade 4 or grade 5 were reported. Overall, 30% of them achieved full desensitization: 32% in the egg group, 24% in the milk group, and 39% in the wheat group. Low baseline sIgE and absence of mild oral symptoms during build-up were identified as significant predictors. Conclusions: Mild oral symptoms may signal lower likelihood of success. Monitoring them may support individualized OIT. Full article

Background: The escalating prevalence of food allergies, alongside the global call for environmentally sustainable dietary transitions, has drawn attention to plant-based dietary models—particularly those inspired by the EAT-Lancet Commission. These frameworks not only reduce reliance on animal-sourced foods, benefiting planetary health, but may also play a role in modulating immune tolerance and allergic responses. Methods: This scoping review followed PRISMA guidelines and included 53 peer-reviewed studies published between 2000 and 2024, retrieved from PubMed, Scopus, and Google Scholar. Eligible articles were classified into two thematic domains: prevention of food allergy onset (n = 31) and modulation of allergic symptoms in sensitized individuals (n = 22). Included studies comprised randomized controlled trials (n = 6), observational studies (n = 17), systematic reviews and meta-analyses (n = 11), and narrative/scoping reviews (n = 19). Results: Sustainable plant-based diets were consistently associated with a lower incidence of allergic sensitization and reduced symptom severity. These effects were partly due to the exclusion of common allergens (e.g., dairy, eggs, and shellfish) but more importantly due to immunomodulatory mechanisms. Fermentable fibers can enhance short-chain fatty acid (SCFA)-producing bacteria (e.g., Faecalibacterium prausnitzii), elevating butyrate and acetate levels, which interact with G-protein-coupled receptors 43 and 109A (GPR43 and GPR109A) to induce regulatory T cells (Tregs) and reinforce epithelial integrity via tight junction proteins such as occludin and claudin-1. Polyphenols (e.g., quercetin and luteolin) can inhibit Th2-driven inflammation by stabilizing mast cells and downregulating IL-4 and IL-1. Conclusions: Following sustainable dietary guidelines such as those proposed by the EAT-Lancet Commission may confer dual benefits: promoting environmental health and reducing the burden of allergic diseases. By emphasizing plant-based patterns rich in fiber and polyphenols, these diets support microbiota-mediated immune education, mucosal barrier function, and immunological tolerance. When properly supervised, they represent a promising tool for allergy prevention and symptom management. Larger randomized trials and long-term population studies are needed to confirm and operationalize these findings in clinical and public health contexts. Full article

This study aimed to develop a shelf-stable, plant-based whole hard-boiled egg analogue, available in both regular and low-allergenic versions. Six plant proteins—soy, mung bean, pea, rice, potato, and wheat—were formulated into egg white and yolk components, with mung bean and wheat proteins showing the most promising sensory and visual qualities. Two preservation methods, thermal pasteurization (75–85 °C, 15–20 min) and gamma irradiation (2–5 kGy), were applied to extend shelf life while maintaining product quality. Thermal treatment at 75 °C for 15 min and gamma irradiation at 3.5 kGy were identified as optimal conditions, balancing sensory acceptability and microbial safety. Sensory evaluation by 100 untrained panelists revealed favorable scores for appearance, texture, and overall liking, without significant differences among selected formulations (p > 0.05). Accelerated shelf life testing and Q10 modeling predicted a shelf life of 188 days for thermally pasteurized eggs and 253 days (8.42 months) for gamma-irradiated eggs at 30 °C. These results demonstrate the feasibility of developing a consumer-acceptable, plant-based hard-boiled egg analogue with extended ambient shelf life. Full article

Eggs are a great source of protein in the human diet. They are consumed in tens of millions of tons globally per year. In addition, egg proteins, which are known food allergens, are included in many food products due to their excellent techno-functional properties. Hen’s eggs are the most consumed, but other edible avian eggs are occasionally used as gourmet ingredients or delicacies. With a high presence in the food market, the risk of accidental exposure to egg allergens is high. Hen egg allergy ranks among the top three food allergens in infants and young children. The complex structure and similar physicochemical properties of egg proteins limit their separation and purification, making further research challenging. Egg composition is influenced by age, disease, medicine, and environmental stress, and the target protein is often present in negligible amounts or polymorphic forms. To investigate the immunoreactivity of proteins from eggs of different bird species, it is necessary to consistently and quantitatively extract and purify proteins while avoiding harsh conditions. The conformational shape of allergens is impacted by denaturation, which can remove or expose IgE-binding epitopes and change the allergenic potential of proteins. This review presents findings from a literature survey on the isolation and purification strategies utilized for egg allergens from culinary-relevant bird eggs. Full article

Background: Cow’s milk is the most frequent cause of food allergies in children, with caseins and β-lactoglobulin being considered the main allergens. Concerningly, numerous international agencies have highlighted a growing risk of allergic reactions in milk-allergic individuals after the consumption of products labelled as “vegan”. Objectives: We describe the case of a 3.5-year-old boy with a history of a food allergy to milk who complained of anaphylactic clinical symptoms after eating a vegan Easter egg. The aim of this study was to confirm the cause of the clinical symptoms, searching for the possible presence of milk proteins in the vegan chocolate. Methods: An experimental approach based on electrophoretic (SDS-PAGE) and immunoenzymatic techniques (ELISA) was applied. Results: SDS-PAGE indicated the presence of milk proteins, which was confirmed and quantified via ELISA (3034 ± 115 mg/kg). Conclusions: The data obtained demonstrate that the severe clinical symptoms were due to the unexpected presence of milk proteins in a vegan product, underlining the critical need for rigorous allergen quality control throughout the food industry. Full article

Background: Ovalbumin (OVA) is a major allergen in egg whites. Introduction: Given the crucial role of gut microbiota in OVA-induced allergy, it remains unclear whether gut microbiota could serve as a therapeutic target for OVA allergy prevention. Method: To investigate the relationship between gut microbiota and food allergy, a two-sample bidirectional Mendelian randomization approach was combined combined with gut microbiota diversity analysis in vivo. Statistical analysis was performed, with p < 0.05 considered statistically significant and p < 0.01 highly significant. Results and discussion: Notably, Lachnospiraceae represents a potential therapeutic target for food allergy intervention, but the discrepancy between the MR and experimental findings highlights the limitations of the current research. When targeting the genus Lachnospiraceae, we observed that narirutin administration increased the abundance of the family Lachnospiraceae and the genus Lachnospiraceae_NK4A136_group. Conclusions: Narirutin may exert protective effects by increasing Lachnospiraceae abundance, but its precise mechanism—particularly whether it depends on SCFAs—requires further investigation. Full article

Food allergies are becoming more common globally. The strict elimination diet, as the main approach so far, has a negative impact on different areas of the lives of children suffering from food allergies, as well as on their caregivers. Oral immunotherapy (OIT), which consists of ingesting small, gradually increasing amounts of food allergens, is a promising approach. Although efficient, this approach is accompanied by frequent adverse reactions (AR), some of which are as severe as anaphylaxis. It seems that, generally, slow dose escalation, as well as low maintenance doses with longer durations, make OIT safer, especially in children with severe food allergies. Furthermore, less allergenic forms of allergens, such as baked milk or egg, also contribute to OIT safety. Adjuvant therapy in combination with OIT has the potential to improve OIT efficiency and safety. Treatment with monoclonal antibodies such as omalizumab and dupilumab in combination with OIT is promising. While both could improve efficiency, omalizumab seems to have a better effect on safety. Interferon γ shows promising results. In contrast, the effect of probiotics and vitamin D supplementation in combination with OIT is still controversial, and new trials about their synergistic effect are needed. Full article

Background: Food allergy (FA) poses a major global health issue due to the increasing prevalence and lack of effective prevention strategies. Allergen-specific immunotherapy (AIT) has emerged as a disease-modifying therapy for FA. However, due to long-term treatment duration and unexpected adverse reactions, only a minority of patients benefit from AIT. Therefore, effective prophylactic interventions are urgently needed for FA patients. Methods: In this proof-of-concept study, using a well-established mRNA platform, we developed mRNA vaccine candidates encoding for the major egg white allergen Gal d2 and comprehensively evaluated their prophylactic efficacy against anaphylaxis in a Gal d2-induced allergic mouse model. Results: Two vaccine formulations, Gal d2 mRNA vaccine and Gal d2-IL-10 mRNA vaccine, both demonstrated potent ability in inducing allergen-specific IgG and Th1-type T cells. Importantly, the two vaccine formulations showed promise in preventing the onset of allergic disease, which is indicated by prevention of body temperature decline during anaphylaxis. Conclusions: We provided preliminary proof-of-concept evidence showing that the mRNA platform is unique and holds promise for the development of anti-allergy vaccines. This is largely attributed to the capacities of mRNA vaccines in eliciting an allergen-blocking antibody, shifting Th2 towards Th1 immunity, as well as in generating peripheral tolerance. However, further investigations are required to better understand the mode of action. Full article

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 milk protein in cookies. The PT involved 20 laboratories, which reported results using mainly commercial ELISA kits and liquid chromatography–tandem mass spectrometry (LC-MS/MS). The findings indicate a satisfactory performance for milk protein determination among the majority of participant laboratories. However, the quantification of egg proteins in heated products remains a challenge, with most laboratories reporting results significantly below the reference value. Several potential factors contributing to this challenge are discussed, including the denaturation of egg proteins during heat treatment, differences in extraction strategies and the antibodies used in ELISA kits, and the lack of standardised methods and conversion factors for LC-MS/MS analysis. These findings underscore the importance of regular PT exercises to evaluate laboratory performance and ensure compliance with WHO/FAO recommendations. The results of this study aim to guide the development of improved analytical methods and strategies for ensuring the accurate quantification of food allergens. Full article

Aquafaba, the viscous liquid obtained from cooking chickpeas, has gained significant attention in the food industry due to its remarkable foaming and emulsifying properties, positioning it as a promising plant-based alternative to egg whites. This study investigated the effects of reheating on aquafaba’s functional properties, with a focus on its compositional concentration and molecular structural changes. Reheating was found to enhance both foaming and emulsifying capacities, with the most favorable results observed when the remaining liquid ratio was adjusted to 70–50%. Detailed molecular size analysis identified proteins and carbohydrates in the 30–100 kDa range as critical contributors to foam formation and stability. Furthermore, enzymatic treatments revealed that the synergistic interactions between proteins, pectins, and carbohydrates are key to aquafaba’s multifunctionality, enabling it to replicate the desirable properties of egg whites in various food applications. These findings not only advance our understanding of aquafaba’s molecular mechanisms but also demonstrate the potential of reheating as a practical strategy to optimize its properties for a wider range of culinary and industrial uses. This study underscores aquafaba’s versatility and highlights its role as a sustainable, plant-based ingredient capable of meeting the growing demand for vegan and allergen-free food products. Full article

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 still represents a critical issue in terms of the detection and accurate quantification of allergens due to chemical/structural modifications that can occur on the protein moiety or interferences of matrix compounds that might impair their final detection. Based on the multi-allergen MS/MS method devised within the ThrAll project, in this paper, we investigated the applicability of the developed method for the detection of traces of allergenic ingredients including egg, milk, soy, almond, hazelnut, peanuts, and sesame in two different kind of food matrices, namely cookies and rusks. The products were produced at laboratory scale in a food pilot plant that underwent different technological and thermal treatments. The challenge was to validate, in these extensively processed foods, the selected proteotypic peptide-markers capable of tracing the culprit ingredients in baked goods despite the processing the foods had undergone for their production. To accomplish this goal, the multi-target method developed on a low-resolution MS platform was transferred to a high-resolution MS system, and the pre-identified markers were also checked and validated on the new platform in order to be considered robust markers able to be indistinctly used on both types of platforms. Finally, the sensitivity of the method in terms of the Limit of Detection (LOD) and Limit of Quantification (LOQ) was calculated and the effect of the processing conditions on allergens detection in both baked goods was also investigated. Full article

Background/Objectives: This systematic review evaluates the efficacy of quail egg-based supplements (QES) as an integrative remedy for treating allergic rhinitis. Methods: A comprehensive search of PubMed, Scopus, EMBASE, Cochrane Library, and Google Scholar was conducted up to January 2025 to address the research question. Results: A total of 294 studies were initially identified, with five clinical reports meeting the inclusion criteria. Participant numbers ranged from 40 to 180 (median: 77), with a balanced gender ratio. Four reports focused on allergic rhinitis, and one investigated nonsymptomatic atopic individuals exposed to volatile allergens. The findings suggest that a combination of QES and zinc significantly improves peak nasal inspiratory flow, mucociliary transport time, and symptoms such as rhinorrhea, nasal congestion, itchy nose and eyes, and sneezing in patients with allergic rhinitis. Additionally, QES may reduce the reliance on standard symptomatic medications. The intervention was generally well tolerated, with side effects being rare, mild, and transient; however, QES should be avoided in patients with egg allergies. Conclusions: The reviewed studies indicate that QES with zinc can serve as an effective integrative approach to alleviating symptoms of allergic rhinitis. Further research is recommended to confirm these findings. Full article