000132789 001__ 132789
000132789 005__ 20240315113107.0
000132789 0247_ $$2doi$$a10.1016/j.foodchem.2023.138296
000132789 0248_ $$2sideral$$a137719
000132789 037__ $$aART-2024-137719
000132789 041__ $$aeng
000132789 100__ $$0(orcid)0000-0001-7719-6388$$aCivera, Alba
000132789 245__ $$aSensitive ELISA and lateral flow immunoassay for the detection of walnut traces in processed food and working surfaces
000132789 260__ $$c2024
000132789 5060_ $$aAccess copy available to the general public$$fUnrestricted
000132789 5203_ $$aWalnut represents one of the most allergenic nuts that can be found as a hidden allergen. In this study, sandwich ELISA and lateral flow immunoassay (LFIA), based on the determination of Jug r 1, were developed to detect walnut. Cross-reactivity was only found with Pecan nut among a panel of 88 food ingredients tested. ELISA and LFIA could detect 0.25 and 0.5 µg/g of walnut protein in complex food matrices spiked with walnut extract, respectively. Furthermore, walnut was detected in blended (chocolate) and incurred foods (ice cream and bread) added with ground walnut at levels of 0.5 and 1.5 µg protein/g by ELISA and LFIA, respectively. LFIA could also detect 0.1 μg of walnut protein in working surfaces. ELISA displayed acceptable precision and high recovery (71–97 %) and both tests were robust. This study shows that developed ELISA and LFIA are reliable tools to be applied in allergen control programs.
000132789 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R
000132789 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000132789 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000132789 700__ $$aEsteban, Clara$$uUniversidad de Zaragoza
000132789 700__ $$aMata, Luis
000132789 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000132789 700__ $$aGalan-Malo, Patricia
000132789 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María D.$$uUniversidad de Zaragoza
000132789 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000132789 773__ $$g441 (2024), 138296 [9 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000132789 8564_ $$s512551$$uhttps://zaguan.unizar.es/record/132789/files/texto_completo.pdf$$yVersión publicada
000132789 8564_ $$s2544709$$uhttps://zaguan.unizar.es/record/132789/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000132789 909CO $$ooai:zaguan.unizar.es:132789$$particulos$$pdriver
000132789 951__ $$a2024-03-15-08:49:36
000132789 980__ $$aARTICLE