112108 20240322114950.0 doi 10.1016/j.foodchem.2021.131338 sideral 128078 ART-2022-128078 eng Civera Casedas, A. Universidad de Zaragoza (orcid)0000-0001-7719-6388 Development of sandwich ELISA and lateral flow immunoassay to detect almond in processed food 2022 Access copy available to the general public Unrestricted Almond (Prunus dulcis) represents a potential allergenic hazard that should be included in Allergen Control Plans. In this study, sandwich ELISA and lateral flow immunoassay (LFIA), using amandin (Pru du 6) as the target protein, were developed to detect almond in processed food and validated according to international guides. ELISA could detect 2 ng/mL and LFIA 30 ng/mL of pure amandin. No cross-reactivity was found on a panel of 50 food commodities with the exception of Pecan nut, Brazil nut and chestnut for which the cross-reactivity was lower than 0.02%. Furthermore, ELISA and LFIA were able to detect 0.12 and 0.70 ppm of almond protein in foods spiked with almond extract whereas 0.20 and 2.0 ppm could be detected in baked cookies incurred with almond, respectively. Both techniques could be applied for food manufacturers and control agencies for monitoring the presence of almond traces in food and working surfaces. © 2021 The Author(s) info:eu-repo/grantAgreement/ES/DGA-FEDER/A02-17R info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 8.8 2022 CHEMISTRY, APPLIED 5 / 72 = 0.069 2022 Q1 T1 NUTRITION & DIETETICS 5 / 87 = 0.057 2022 Q1 T1 FOOD SCIENCE & TECHNOLOGY 9 / 142 = 0.063 2022 Q1 T1 1.624 2022 Analytical Chemistry 2022 Q1 Medicine (miscellaneous) 2022 Q1 Food Science 2022 Q1 14.9 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Galan-Malo, P. Segura-Gil, I. Mata, L. Tobajas de la Fuente, A. P. Universidad de Zaragoza (orcid)0000-0002-2646-5733 Sánchez Paniagua, L. Universidad de Zaragoza (orcid)0000-0001-5964-823X Pérez Cabrejas, M. D. Universidad de Zaragoza (orcid)0000-0003-2555-8425 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 371 (2022), 131338 [9 pp] Food chem. Food Chemistry 0308-8146 1899250 http://zaguan.unizar.es/record/112108/files/texto_completo.pdf Versión publicada 2518618 http://zaguan.unizar.es/record/112108/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:112108 articulos driver 2024-03-22-11:47:11 ARTICLE