Development of sandwich ELISA and lateral flow immunoassay to detect almond in processed food

Civera Casedas, A. (Universidad de Zaragoza) ; Galan-Malo, P. ; Segura-Gil, I. ; Mata, L. ; Tobajas de la Fuente, A. P. (Universidad de Zaragoza) ; Sánchez Paniagua, L. (Universidad de Zaragoza) ; Pérez Cabrejas, M. D. (Universidad de Zaragoza)

Resumen: 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)

Idioma: Inglés

DOI: 10.1016/j.foodchem.2021.131338

Año: 2022

Publicado en: Food Chemistry 371 (2022), 131338 [9 pp]
ISSN: 0308-8146

Factor impacto JCR: 8.8 (2022)

Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 72 = 0.069 (2022) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 5 / 87 = 0.057 (2022) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 9 / 142 = 0.063 (2022) - Q1 - T1

Factor impacto CITESCORE: 14.9 - Agricultural and Biological Sciences (Q1) - Chemistry (Q1) - Medicine (Q1)

Factor impacto SCIMAGO: 1.624 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA-FEDER/A02-17R

Tipo y forma: Article (Published version)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)