Application of real-time PCR for tree nut allergen detection in processed foods |
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Authors: | Rosario Linacero Africa Sanchiz Isabel Ballesteros Carmen Cuadrado |
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Affiliation: | 1. Departamento de Genética, Fisiología y Microbiología, Facultad de Biología, Universidad Complutense de Madrid, Madrid, Spain;2. charolin@ucm.es;4. Departamento de Tecnología de Alimentos, SGIT-INIA, Madrid, Spain;5. Ingeniería en Biotecnología, Facultad de Ingenierías y Ciencias Aplicadas, Universidad de las Américas, Quito, Ecuador;6. https://orcid.org/0000-0003-2609-1900 |
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Abstract: | AbstractCurrently, food allergies are an important health concern worldwide. The presence of undeclared allergenic ingredients or the presence of traces of allergens due to accidental contamination during food processing poses a great health risk to sensitized individuals. Therefore, reliable analytical methods are required to detect and identify allergenic ingredients in food products. Real-time PCR allowed a specific and accurate amplification of allergen sequences. Some processing methods could induce the fragmentation and/or degradation of genomic DNA and some studies have been performed to analyze the effect of processing on the detection of different targets, as thermal treatment, with and without applying pressure. In this review, we give an updated overview of the applications of real-time PCR for the detection of allergens of tree nut in processed food products. The different variables that contribute to the performance of PCR methodology for allergen detection are also review and discussed. |
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Keywords: | Real-time PCR tree nut allergen detection processed foods thermal processing pressure processing |
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