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Chapter 3 Processing of hypoallergenic foods with biotechnological approach

  • Abisoye Solomon Fiyinfoluwa und Fakoya Soji
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Food Biotechnology
Ein Kapitel aus dem Buch Food Biotechnology

Abstract

Food allergiesfood allergies are a significant public healthpublic health concern, necessitating innovative strategies for managing allergenicityallergenicity in food products. This chapter provides an in-depth exploration of biotechnologicalbiotechnological approaches to developing hypoallergenic foodshypoallergenic foods, focusing on the reduction or elimination of allergenic components. Beginning with a detailed background, the chapter highlights the significance of hypoallergenic food processingfood processing in ensuring dietary safety and improving the quality of life for individuals with food allergiesfood allergies. The fundamentals of hypoallergenic food development are discussed, including the definition, characteristics, and immunologicalimmunological basis of allergenic reactions, as well as common allergens in widely consumed foods. Biotechnological techniquesbiotechnological techniques such as genetic modificationgenetic modification, enzymatic treatment, and nanotechnologynanotechnology are explored for their potential in reducing allergenic properties without compromising nutritional quality. Additionally, this chapter delves into analytical methods, molecular characterization of allergenic proteins, and bioinformatics tools for allergenallergen prediction to enhance the identification and characterization of allergens. Case studies illustrate the successful application of these techniques, including genetically modified cropsgenetically modified crops, enzyme-modified products, and nanotechnology-based solutions. The regulatory framework and safety assessmentsafety assessment protocols surrounding hypoallergenic food development are thoroughly examined, highlighting international standards and safety testing protocols to ensure consumer protection. Challenges such as regulatory barriers, consumer acceptance, and the evolving nature of food allergies are discussed alongside future perspectives in the field. This chapter underscores the transformative role of biotechnology in addressing food allergies, paving the way for innovative solutions that align with public health priorities. By integrating scientific advancements with regulatory and consumer considerations, this chapter provides a holistic approach to hypoallergenic food processing, offering valuable insights for researchers, policymakers, and industry stakeholders.

Abstract

Food allergiesfood allergies are a significant public healthpublic health concern, necessitating innovative strategies for managing allergenicityallergenicity in food products. This chapter provides an in-depth exploration of biotechnologicalbiotechnological approaches to developing hypoallergenic foodshypoallergenic foods, focusing on the reduction or elimination of allergenic components. Beginning with a detailed background, the chapter highlights the significance of hypoallergenic food processingfood processing in ensuring dietary safety and improving the quality of life for individuals with food allergiesfood allergies. The fundamentals of hypoallergenic food development are discussed, including the definition, characteristics, and immunologicalimmunological basis of allergenic reactions, as well as common allergens in widely consumed foods. Biotechnological techniquesbiotechnological techniques such as genetic modificationgenetic modification, enzymatic treatment, and nanotechnologynanotechnology are explored for their potential in reducing allergenic properties without compromising nutritional quality. Additionally, this chapter delves into analytical methods, molecular characterization of allergenic proteins, and bioinformatics tools for allergenallergen prediction to enhance the identification and characterization of allergens. Case studies illustrate the successful application of these techniques, including genetically modified cropsgenetically modified crops, enzyme-modified products, and nanotechnology-based solutions. The regulatory framework and safety assessmentsafety assessment protocols surrounding hypoallergenic food development are thoroughly examined, highlighting international standards and safety testing protocols to ensure consumer protection. Challenges such as regulatory barriers, consumer acceptance, and the evolving nature of food allergies are discussed alongside future perspectives in the field. This chapter underscores the transformative role of biotechnology in addressing food allergies, paving the way for innovative solutions that align with public health priorities. By integrating scientific advancements with regulatory and consumer considerations, this chapter provides a holistic approach to hypoallergenic food processing, offering valuable insights for researchers, policymakers, and industry stakeholders.

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
https://doi.org/10.1515/9783111441238-004

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
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Heruntergeladen am 9.9.2025 von https://www.degruyterbrill.com/document/doi/10.1515/9783111441238-004/pdf
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