Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/6771
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dc.contributor.authorHaidar, Elissaen_US
dc.contributor.authorLakkis, Jacken_US
dc.contributor.authorKaram, Marcen_US
dc.contributor.authorKoubaa, Mohameden_US
dc.contributor.authorLouka, Nicolasen_US
dc.contributor.authorDebs, Esperanceen_US
dc.contributor.editorXuli Wuen_US
dc.date.accessioned2023-03-30T06:28:08Z-
dc.date.available2023-03-30T06:28:08Z-
dc.date.issued2023-03-15-
dc.identifier.issn2304-8158-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/6771-
dc.description.abstractPeanuts are the seeds of a legume crop grown for nuts and oil production. Peanut allergy has gained significant attention as a public health issue due to its increasing prevalence, high rate of sensitization, severity of the corresponding allergic symptoms, cross-reactivity with other food allergens, and lifelong persistence. Given the importance of peanuts in several sectors, and taking into consideration the criticality of their high allergic potential, strategies aiming at mitigating their allergenicity are urgently needed. In this regard, most of the processing methods used to treat peanuts are categorized as either thermal or thermomechanical techniques. The purpose of this review is to provide the reader with an updated outlook of the peanut's allergens, their mechanisms of action, the processing methods as applied to whole peanuts, as well as a critical insight on their impact on the allergenicity. The methods discussed include boiling, roasting/baking, microwaving, ultrasonication, frying, and high-pressure steaming/autoclaving. Their effectiveness in alleviating the allergenicity, and their capacity in preserving the structural integrity of the treated peanuts, were thoroughly explored. Research data on this matter may open further perspectives for future relevant investigation ultimately aiming at producing hypoallergenic peanuts.en_US
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.subjectAllergenicity mitigationen_US
dc.subjectImmunoreactivityen_US
dc.subjectPeanut allergyen_US
dc.subjectThermomechanical processingen_US
dc.titlePeanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processingen_US
dc.typeJournal Articleen_US
dc.identifier.doi10.3390/foods12061253-
dc.identifier.pmid36981179-
dc.contributor.affiliationFaculty of Medicineen_US
dc.contributor.affiliationDepartment of Biologyen_US
dc.contributor.affiliationDepartment of Biologyen_US
dc.description.volume12en_US
dc.description.issue6en_US
dc.description.startpage1en_US
dc.description.endpage18en_US
dc.date.catalogued2023-03-30-
dc.description.statusPublisheden_US
dc.identifier.openURLhttps://www.mdpi.com/2304-8158/12/6/1253en_US
dc.relation.ispartoftextFood Allergen Detection and Characterisationen_US
crisitem.author.parentorgFaculty of Arts and Sciences-
crisitem.author.parentorgFaculty of Arts and Sciences-
Appears in Collections:Department of Biology
Faculty of Medicine
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