Peanut protein has driven allergy sufferers and scientists nuts for decades, but that could be about to change. New research reveals that cold plasma treatment reduces the immunoreactivity of peanuts – and potentially, a range of other foods. Researchers from McGill University (Montreal, Canada) may have found a way to reduce the allergy risk of peanuts, and possibly other foods too, by treating them with cold plasma. In a new study, the team demonstrated that a quick blast of the treatment decreased the immunoreactivity of peanut protein by 69%, while also improving digestibility and functional properties important for food manufacturing. Peanuts are a significant source of plant protein globally; however, they are also one of the most common food allergens. In recent years, the prevalence and severity of peanut allergy have risen, making it an important global public health issue. Previous attempts to tackle it have involved processing technologies, including heat-based treatments and non-thermal approaches like irradiation, that reduce the allergenicity and antigenicity of peanuts. Unfortunately, these can produce inconsistent results and may alter the taste, appearance and aroma of the nuts. Consequently, there remains a need to develop a more efficient alternative. Cold plasma, which uses ionized gas to alter but not damage biological tissue, could provide that. Empirical evidence has demonstrated the efficacy of cold plasma in reducing protein allergenicity of soybean, cow’s milk and whey proteins. It is also known to have less impact on food flavor. These factors have led the researchers to investigate its effects…
