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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #357642
Research Project: Reducing Peanut and Tree Nut Allergy

Location: Food Processing and Sensory Quality Research

Title: Effect of plasma processing on cashew nut composition and IgE-allergen binding

Author
item ALVES FILHO, ELENILSON - Embrapa
item SILVA, LORENA MARA - Embrapa
item OIRAM FILHO, FRANCISCO - Embrapa
item RODRIGUES, SUELI - Universidade Federal Do Ceara (UFC)
item FERNANDES, FIBIANO - Universidade Federal Do Ceara (UFC)
item Mattison, Chris
item DE BRITO, EDY - Embrapa

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/15/2019
Publication Date: 11/23/2019
Citation: Alves Filho, E.G., Silva, L.A., Oiram Filho, F., Rodrigues, S., Fernandes, F., Mattison, C.P., De Brito, E.S. 2019. Effect of plasma processing on cashew nut composition and IgE-allergen binding. Meeting Abstract. 1:17.

Interpretive Summary: Preservation of foods to increase shelf life and guarantee high quality is essential. Inactivation of microorganisms and other spoilage factors by application of non-thermal processing, such as plasma may have advantages over other methods by minimizing loss of nutritional value and quality. Plasma is an ionized gas, and irradiation with plasma is an emerging technology for food processing. Cashew nuts are accepted worldwide as a nutraceutical (proteins, fats, and vitamins) and their production has gained great social and economic impact. However, cashew nuts can cause severe, sometimes fatal, allergic reactions. Plasma processing parameters such as the time, flow rate, and intensity of the plasma discharge were evaluated for their effect on cashew nut composition and allergenicity. While there were only minor differences in IgE binding to cashew allergens following different plasma treatments, the application of plasma had a significant effect on cashew nuts composition. Following plasma processing there was an increase in anacardic acids (15:1, 15:2, and 15:3), fatty acids (oleic and linoleic), and volatile fatty acids, but a decreases in sucrose. The combined results indicated that both time of application and flow rate are important to predict the plasma influence on cashew nuts composition, with the processing duration (time) as the most relevant factor.

Technical Abstract: Preservation processing of foods and correlated products aims to increase the shelf life and guarantee a continuous supply throughout the year. The inactivation of microorganisms in food materials by application of non-thermal processing has been widely studied in order to minimize losses on nutritional value and increase the product quality. In particular, irradiation of plasma is an emergent technology for food processing, especially for temperature sensitive product, which has shown no significant negative effect on foods composition. Cashew nuts are accepted worldwide as a nutraceutical (proteins, fats, and vitamins) and their production has gained great social and economic impact. However, cashew nuts can cause severe, sometimes fatal, allergic reactions. Plasma processing parameters such as the time, flow rate, and intensity of the plasma discharge were evaluated for their effect on cashew nut composition and allergenicity. While there were minor differences in IgE binding to cashew allergens following different plasma treatments, the application of plasma had a significant effect on cashew nuts composition. Following plasma processing there was an increase in anacardic acids (15:1, 15:2, and 15:3), fatty acids (oleic and linoleic), and volatile fatty acids, but a decreases in sucrose. The combined results indicated that both time of application and flow rate are important to predict the plasma influence on cashew nuts composition, with the processing duration (time) as the most relevant factor.