Search Results (938)

Food allergies are one of the most critical food safety issues, with epidemiological studies confirming a global increase. In this context, effective and sensitive analytical methods play a crucial role in ensuring allergen-free food products. To face this issue, electrochemical biosensors offer powerful, sensitive, selective, and cost-effective alternatives to conventional methods for food allergen analysis while enabling rapid on-site detection. In this study, we developed a sandwich electrochemical magneto-genoassay aimed at the parallel detection of soy (Glycine max) and mustard (Sinapis alba) allergens, suitable for implementation on multichannel instrumentation. The assay involves the functionalization of magnetic microbeads functionalized with peptide nucleic acid-based (PNA) capture probes, capable of undergoing target-induced bio-orthogonal ligation with biotin-labelled signalling probes. Carbon nanotubes-modified screen-printed carbon electrodes were exploited for the voltammetric readout. We demonstrated the effectiveness of functional PNA probes by comparing their performance with those achieved using analogous DNA probes. The developed method exhibited excellent selectivity in terms of cross-reactivity, sensitivity, and precision, achieving detection limits of 16 and 19 pM for soy and mustard, respectively. Finally, by successfully applying the biosensor platform to genomic DNA extracted from plant-based food ingredients, we demonstrated its potential as a valuable tool in food safety risk management. Full article

Food allergies impose strict constraints on dietary decision-making, necessitating recommender systems that guarantee safety without compromising nutritional quality or user satisfaction. Existing systems often treat safety as a preference, failing to meet rigorous safety-critical standards or account for complex interactions between allergens, nutrition, and visual appeal. To address this issue, we propose a structured, multi-objective recipe recommendation framework. In this framework, rather than being modeled as an additive objective, allergen safety is prioritized through a safety-aware penalty-based ranking mechanism. The framework integrates three core modules: an allergen safety score accounting for cross-reactivity and cooking conditions; a nutritional balance score aligned with Dietary Reference Intakes (DRIs); and a neural-derived visual appeal score. In evaluation, we conducted a controlled user study ($N=20$) to evaluate the framework against single-factor baselines. Our integrated strategy consistently outperforms all single-factor baselines across evaluated metrics. Sensitivity analysis further confirms that safety-aware ranking ensures stable recommendation behavior across diverse preference profiles. Notably, behavioral analysis revealed a decision–action discrepancy, wherein users exhibited more risk-averse behavior during actual interactions than their explicitly stated preferences suggested. These findings suggest that prioritizing safety through safety-aware ranking mechanisms, together with multi-objective optimization, provides a robust foundation for personalized health-aware dietary support. Full article

Almonds (Prunus dulcis; family Rosaceae) contain 18–25% protein (dry weight). They are an important plant-based protein source in dairy alternatives and other functional foods. The hard and dense nature of almond kernels and the localization of proteins with lipid bodies in the cotyledons of almond seeds make it challenging to recover protein from the seed efficiently and preserve its function. Therefore, this review evaluates the influence of pretreatments, including blanching, grinding, and defatting, on almond protein recovery and functionality, and compares conventional and emerging technologies for almond protein. Traditional protein extraction techniques such as alkaline extraction–isoelectric precipitation (AE–IEP), aqueous extraction, and salt extraction provide moderate-to-high protein yields, but harsh processing conditions denature the proteins, decrease solubility, and cause functional properties to be lost. On the other hand, emerging protein extraction technologies (including enzyme-assisted aqueous extraction (EAE) ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), high-pressure processing (HPP), and pulsed electric field (PEF) treatment) improve protein recovery, resulting in protein extract with superior functional properties and reduced allergenicity. However, their application in industry remain challenging. This review reveals that pretreatment approaches and conditions/parameters significantly influence protein extraction efficiency and the functional and structural properties of almonds, and that no single method is universally optimal. This review concludes that controlled enzymatic hydrolysis combined with physical pretreatment may be the best approach for producing high-value-added almond protein ingredients with specific techno-functional properties for use in plant-based beverages, hypoallergenic products, or nutraceuticals. More research is needed to develop an efficient, applicable, sustainable and eco-friendly almond protein extraction process, optimizing processing conditions to achieve high protein recovery while retaining desirable functional properties, and reduce operating costs. Full article

Edible insects have emerged as a promising alternative to conventional livestock as the global demand for sustainable protein sources rises. Ensuring the safety of insect-based foods is crucial for consumer acceptance and regulatory approval. This review provides a comprehensive overview of the primary chemical and microbiological contaminants associated with edible insects, including heavy metals, pesticides, veterinary drugs, persistent organic pollutants (POPs), mycotoxins, microbiological hazards, and allergenic risks. Current evidence indicates that, when insects are farmed and processed under controlled conditions and in compliance with existing European Union regulations, contaminant levels are generally low and within the range of those found in traditional animal-derived foods. Most studies report that current risks are primarily linked to substrate quality and storage practices. Allergenic risks, particularly cross-reactivity with crustacean and mite allergens, remain a crucial consideration for individuals with sensitivities. Despite these reassuring findings, knowledge gaps persist regarding insect-specific contaminant limits, the metabolic fate of toxins, and the long-term safety of consuming novel insect-derived products. Continued research, targeted monitoring, and regulatory adaptation will be essential to ensure the safe and sustainable integration of insect-based foods into the human diet. Full article

Food allergy (FA) and eosinophilic esophagitis (EoE) represent two of the most rapidly increasing allergen-driven conditions in pediatric medicine. Both diseases share key immunological features, including Th2 polarization and epithelial barrier dysfunction. Over the past two decades, compelling epidemiological and mechanistic evidence has established EoE as a late-manifesting component of the allergic march—the well-recognized sequential progression of atopic disease in childhood, which typically begins with atopic dermatitis, followed by IgE-mediated food allergy, allergic rhinitis, and asthma. Children with IgE-mediated food allergy carry a substantially elevated risk of developing EoE, and shared genetic susceptibility loci—including CAPN14, TSLP, and filaggrin (FLG)—underscore common pathogenic pathways. We conducted a narrative review of the literature by systematically searching PubMed/MEDLINE, EMBASE, and the Cochrane Library using the terms “eosinophilic esophagitis,” “food allergy,” “atopic march,” “IgE-mediated allergy,” and “pediatric” in combination; articles published from 2000 to March 2026 were considered, with priority given to systematic reviews, meta-analyses, randomized controlled trials, and guideline documents. This narrative review comprehensively examines the epidemiology, pathomechanisms, clinical presentation, diagnostic approach, and therapeutic landscape for pediatric FA and EoE, with particular emphasis on their immunological intersections and the evolving evidence positioning EoE within atopic disease trajectories. We highlight approval of dupilumab for children as young as 1 year with EoE—representing a paradigm shift toward biologic therapy for atopic multimorbidity—and discuss the pipeline of emerging agents including cendakimab, lirentelimab, and anti-IL-5 strategies. Identification of shared pathogenic mechanisms offers promising avenues for unified prevention, early diagnosis, and precision therapeutic approaches for children with multiple atopic diseases. Full article

Although solid-state fermentation (SSF) has long been used in food production in various traditional contexts, it is now emerging as a particularly promising strategy for the development of functional food ingredients from plant materials and agro-industrial side streams. This review examines recent advances in the application of SSF to enhance the nutritional, functional, sensory, and technological properties of food matrices. Current evidence indicates that SSF can increase the bioactive potential of plant-based substrates by promoting the release and biotransformation of phenolic compounds, while also improving antioxidant capacity, protein digestibility, and techno-functional performance. In addition, the process may support the formation of food-relevant metabolites, including vitamins, peptides, organic acids, and other secondary compounds, while reducing selected antinutritional, allergenic, and undesirable constituents. These compositional changes are often accompanied by modifications in aroma, volatile profiles, visual attributes, and, more recently, gut microbiota-related effects. Attention is given to the use of fungal-based processes for the valorization of cereals, legumes, fruit by-products, and other underutilized substrates. The review also addresses the growing industrial interest in SSF, especially in relation to mycelium-based foods, alternative proteins, functional ingredients, and feed applications. Despite its clear potential, the broader implementation of SSF will require further research and development to support its effective translation into food applications. Full article

Background: The translocation of diet-derived antigens from the maternal intestine to breast milk represents a primary gateway for neonatal immune priming, yet the structural basis for why certain proteins survive this transit while others do not remains poorly understood. This review introduces the “Survivor Peptide” hypothesis, proposing that specific food allergens possess intrinsic “stability architectures” that enable them to resist maternal digestion and navigate the gut–mammary axis to reach the infant in an immunologically active form. Methods: We analyzed the current literature regarding the detection and structural characteristics of food allergens in human milk. Integrating evidence from 26 major sources, we performed an in silico structural analysis of five representative “survivor” proteins: Gal d 1 (egg white), Bos d 5 (cow’s milk), Gal d 6 (egg yolk), Tri a 19 (wheat), and tropomyosin (Der p 10-mite/shellfish). High-resolution 3D models were retrieved from the Protein Data Bank and AlphaFold2, and then visualized in UCSF ChimeraX to map stability anchors, including disulfide bonds and hydrophobic clusters, against solvent-accessible IgE-binding epitopes. Results: We identified and categorized allergens into distinct Molecular Resilience Architectures: the “Covalent Cage” (Gal d 1), defined by dense disulfide stapling, the “Glycoprotein Shield” (Gal d 6), utilizing yolk-matrix structural anchors, the “Topological Shield” (Bos d 5), characterized by a stable β-barrel, and “Coiled-Coil Rigidity” (Der p 10). These frameworks protect large, immunogenic fragments that maintain the spatial arrangement required for IgE cross-linking. Conclusions: Allergen persistence in the gut–mammary axis is dictated by a protein’s intrinsic structural architecture. Identifying these stability fingerprints provides a unified theory for allergen persistence and offers a path for refining component-resolved diagnostics and neonatal oral tolerance strategies. Full article

This study aimed to investigate the regulatory effect and cryoprotective mechanism of melatonin (MT) on the physiological functions of Lactobacillus plantarum FQR during freezing and freeze-drying. Results indicated that the addition of 5 mg/mL MT as a cryoprotectant maximized the freeze-drying survival rate to 32.04 ± 2.14%. MT effectively alleviated low-temperature and freeze-drying stress by reducing extracellular alkaline phosphatase activity, enhancing intracellular lactate dehydrogenase activity, and decreasing extracellular β-galactosidase activity without significant differences. Higher survival rates in defining medium further suggested that MT reduced damage to cell wall and membrane structures during lyophilisation, decreased membrane permeability, and preserved cellular physiological functions. In addition, MT supported cellular energy metabolism and protein synthesis, enhanced transmembrane potential to facilitate ATP transport, and helped maintain intracellular and extracellular pH balance. The prepared freeze-drying protectant containing 69.80 mg/mL exopolysaccharides (EPS) and 4.25 mg/mL MT showed better protective effects than the control group. MT also increased bound water content, lowered the freezing point of the solution, and inhibited ice crystal formation. Transcriptomic analysis revealed that amino acid biosynthesis, amino acid metabolism, and ABC transport systems were the primary pathways affected by MT treatment. These findings demonstrate that MT improves freeze-drying tolerance by maintaining membrane integrity, regulating cellular metabolism, and enhancing oxidative stress resistance. Given its natural biosynthetic origin, generally recognized as safe (GRAS) status, and absence of residual solvents or allergenic proteins, MT can be safely considered for incorporation into food and nutraceutical products. This study underscores the practical relevance of MT as a functional component in compound cryoprotectants, providing a feasible strategy to enhance the viability, stability, and industrial applicability of Lactobacillus plantarum during freeze-drying and storage. Full article

Although mango is not classified among the nine major allergenic foods reported by the Food and Drug Administration (FDA), the increasing global and domestic consumption of mango has been accompanied by a growing number of reported cases of mango allergy. Currently, reports on cross-reactive allergens and cross-reactive linear epitopes in mango are limited. This study employed BLASTp (version 2.11.0+) to predict potential allergens that may cross-react with mango protein allergens and other food protein allergens. Subsequently, cross-reactive allergens were identified using sera from mango-allergic patients. Furthermore, similar sequences of the identified cross-reactive allergens were predicted by BLAST. These similar sequences were then synthesized by the solid-phase peptide synthesis method. Finally, the cross-reactive linear epitopes were determined by assessing their IgE-binding capacity using serum IgE from the same patient cohort. The results demonstrated that the sera from mango-allergic patients exhibited IgE-binding cross-reactivity with those from peanut, wheat, cashew, pistachio, and hazelnut, particularly with IgE-binding cross-reactivity to wheat and hazelnut, which has not been previously reported. The following novel cross-reactive linear epitopes were identified: the AA80–88 sequence of mango chitinase with the AA37–45 sequence of wheat Tri a 27 and the AA15–22 sequence of mango profilin with the AA65–72 sequence of pistachio Pis v 1. Furthermore, multiple cross-reactive epitopes were mapped between mango profilin and peanut Ara h 5, corresponding to the sequences AA31–51/AA31–50, AA50–65/AA52–65, AA76–96/AA76–96, and AA103–117/AA104–117, respectively. Full article

Rising global demand for safe, high-quality foods has accelerated the development of rapid, sensitive, and cost-effective analytical technologies for detecting harmful substances and quality markers. Electrochemical sensors have emerged as promising tools for food safety monitoring due to their high sensitivity, fast response, portability, and affordability compared with conventional laboratory methods. This review highlights recent advances in nanostructured electrochemical sensors for detecting key food analytes, including antioxidants, mycotoxins, allergens, and flavor compounds in diverse food matrices. It examines advanced nanomaterials such as metal oxides, MXenes, doped carbon nitrides, and noble metal-decorated graphene, which enhance sensor performance through improved surface area, conductivity, and electrocatalytic activity. Integrated with screen-printed or glassy carbon electrodes, these materials achieve ultra-low detection limits, wide linear ranges, and strong selectivity in complex food systems. The review also explores next-generation applications such as NFC-enabled smart packaging for continuous, non-invasive monitoring across the supply chain. Emerging trends in miniaturization, multiplex sensing, and artificial intelligence are discussed, along with key challenges in translating laboratory innovations into practical commercial solutions for global food safety. Full article

Background/Objectives: The increasing use of pea protein in plant-based foods raises concerns about IgE-mediated reactions, particularly in individuals sensitized to peanut. Knowledge on clinically relevant pea allergens and the impact of heat processing remains limited. This study investigated how thermal treatment affects the IgE binding and functional allergenicity of pea proteins in children with a confirmed pea allergy, with or without a concomitant peanut allergy. Methods: Serum from 11 patients was analyzed using SDS-PAGE, Western blotting, and an indirect basophil activation test (iBAT). Results: All patients showed IgE binding to Pis s 1 and PA2a/b in raw pea extract, with variable sensitization to Pis s 2 and mitogenic lectin. Heating (120 °C, 5 min) markedly reduced IgE binding and eliminated detectable IgE to Legumin S and ML. Despite this reduction, basophil sensitivity did not decrease; in several patients, EC50 values significantly decreased, indicating increased basophil responsiveness to heated pea. Patients with IgE profiles dominated by Pis s 1 and PA2a/b were most likely to show enhanced basophil activation after heating. Conclusions: These findings demonstrate that heat-stable vicilin subunits and albumins can maintain functional allergenicity despite reduced IgE recognition, underscoring the need for diagnostic approaches that incorporate processed food allergens. Full article

Much remains to be learned about how the innate immune system responds following exposure to food allergens, such as peanut. Drosophila melanogaster is an untapped model system for examining this topic because of its conserved innate immune pathways, although it lacks adaptive immunity. The objective of this study was to determine if innate immune-regulated genes within the D. melanogaster genome were transcriptionally regulated by exposure to peanut. RNA samples were analyzed by qRT-PCR and next-generation sequencing. qRT-PCR data shows a significant downregulation of Dorsal and Relish at day 24. Next-generation sequencing data identified a limited number of differentially expressed genes at days 15 and 30, including those involved in structural, metabolic, and digestive functions. Taken together, our data suggests modest and limited transcriptional changes associated with peanut exposure. This study provides an initial framework for investigating how food allergens, such as peanut, likely influence innate immune-associated gene expression. Full article

With the increasing popularity of seafood in human diets, managing allergic reactions to shellfish has become more critical. The objective of this review is a comprehensive analysis of critical knowledge gaps for shellfish allergies based on the relationship of shellfish allergens to global shellfish production and market presence. The methodological approach included the integration of Food and Agriculture Organization (FAO) production data and allergen databases, as well as official legal documents on allergen labeling. According to FAO data, global Mollusca production exceeds that of Crustacea. Despite this, progress in molecular allergen characterization and the development of diagnostic and analytical tools for Mollusca remains underdeveloped. Additionally, food allergen labelling regulations for shellfish are inconsistently applied across countries. Key allergens have been identified in several shellfish species, particularly Crustaceans, but more allergens must be discovered to enhance diagnostic tools. Within Mollusca, Cephalopoda remains understudied, with only one allergen identified despite dominating the shellfish trade. The lack of molecular studies on molluscan allergens hinders the further development of diagnostic tools and accurate allergen detection. Given the high consumption rates and the prevalence of molluscan allergies, large populations are at risk. Therefore, systematic research on molluscan allergens is essential for improving diagnostics, food safety regulations, and public health measures worldwide. Our review summarizes the knowledge gaps of the economically most relevant species of shellfish based on their market presence and trade and provides guidance for further research in the area. Full article

Tomato (Solanum lycopersicum L.) is a key source of bioactive compounds and essential minerals, but it also contains clinically relevant allergens. Despite growing concern about the effects of climate change on crop quality, the impact of heat stress during specific reproductive stages on fruit allergen accumulation remains poorly understood. This study aimed to investigate how the timing of heat stress affects tomato fruit quality, antioxidant traits, and the expression of major pan-allergens. Plants of the cultivar Micro-Tom were exposed to heat stress (40 °C for 8 h) at three flowering stages: pre-anthesis, anthesis, and post-anthesis. Ripe fruits were evaluated for morphological parameters, mineral composition, nutraceutical properties, antioxidant responses, and the expression of profilin and cyclophilin. Heat stress applied at post-anthesis significantly reduced fruit weight and diameter, while earlier treatments had limited morphological effects. Mineral composition was largely unchanged across treatments. In contrast, total phenolic content increased progressively with later stress application, whereas flavonoid content and antioxidant capacity (FRAP) remained relatively stable. Antioxidant enzyme activity showed only minor stage-dependent variation, suggesting a controlled oxidative response. Notably, allergen-related proteins exhibited distinct patterns: profilin accumulation increased progressively under heat stress, while cyclophilin showed a transient peak at anthesis. These findings demonstrate that the timing of reproductive heat stress differentially affects tomato fruit quality and allergen accumulation. This study provides novel insights into the stage-specific modulation of food allergens under heat stress, contributing to a better understanding of crop nutritional and allergenic properties in the context of climate change. Full article

Ovotransferrin (OVT), a major iron binding glycoprotein in egg white, is increasingly studied as a multifunctional ingredient for food preservation, mineral delivery, and colloidal design. This review critically evaluates how native structure, iron saturation, thermal history, glycation, phosphorylation, fibrillation, and interactions with proteins, polysaccharides, polyphenols, and lipid interfaces influence or determine OVT behavior during processing and gastrointestinal digestion. Rather than defining digestive stability simply as resistance to proteolysis, the review compares how processing routes reshape protease accessibility, peptide release, residual allergenic risk, and the persistence of antimicrobial or antioxidant functions. Particular emphasis is placed on cross-matrix interactions because OVT rarely acts as an isolated purified protein in practical formulations; its performance depends on pH, ionic strength, competing ligands, and the architecture of emulsified, coated, or liquid food systems. The available literature indicates that the most mature application space is multifunctional food system design, including preservation-oriented coatings, Pickering-type emulsions, oleogel-associated systems, and liquid food delivery platforms. Broader industrial applications will require standardized reporting of apo/holo state, processing history, digestion models, real food validation, sensory consequences, and allergenicity. To reduce overinterpretation, the present synthesis prioritizes primary studies and weighs model food or real food validation more heavily than mechanistic or preclinical evidence when discussing application readiness. Overall, OVT should be regarded as a promising but context-dependent protein platform whose value lies in coupling bioactivity with techno-functionality rather than in any single universal health claim. Methodological transparency is further supported by explicit database sources, reproducible search blocks, inclusion/exclusion rules, and a structured quality-appraisal and evidence tiering framework. Full article