Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects

Authors : Ozlem TOKUSOGLU

Pages : 161-164

View : 16 | Download : 8

Publication Date : 2019-09-30

Article Type : Research Paper

Abstract :In this proceeding, innovative food processing effects on some food alkaloids and food allergenic have been dealed. Alkaloids show widely diversified matrix and origins as well as pharmacological and/or nutraceutical action which often indicate a marked physiological action. Some proteins or protein fragments are resistant to digestion and those that are not broken down in the digestive process are tagged by the Immunoglobulin E insert ignore into journalissuearticles values(IgE);; so these called as allergenics. These tags trick the immune system into thinking that the protein is harmful. Current researches stated that High Pressure Processing insert ignore into journalissuearticles values(HPP); have been optimised the unwanted concentrations regarding mentioned compounds in some foods. Further studies are needed for eliminating on unwanted alkaloid compounds and some advanced allergenic proteins in various food matrices.
Keywords : Food Alkaloids, Food Allergens, HHP, High Pressure