Abstract

Milk allergens are common allergens occurring in foods, therefore raising concern in allergic consumers.Enzyme-linked immunosorbent assay (ELISA) is, to date, the method of choice for the detection of foodallergens by the food industry although, the performance of ELISA might be compromised when severefood processing techniques are applied to allergen-containing foods. In this paper we investigated theinfluence of baking time on the detection of milk allergens by using commercial ELISA kits. Baked cookieswere chosen as a model food system and experiments were set up to study the impact of spiking a matrixfood either before, or after the baking process. Results revealed clear analytical differences between bothspiking methods, which stress the importance of choosing appropriate spiking methodologies for methodvalidation purposes. Finally, since the narrow dynamic range of quantification of ELISA implies that dilutionof samples is required, the impact of sample dilution on the quantitative results was investigated. Allparameters investigated were shown to impact milk allergen detection by means of ELISA.

Autore Pugliese

• Monaci Linda

Tutti gli autori

• Monaci L.; Brohée M.; Tregoat V.; van Hengel A.

Titolo volume/Rivista

Food chemistry

Anno di pubblicazione

2011

ISSN

0308-8146

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile