Kiwifruit is an excellent source and has highly drawn attention due to its essential nutrients and health benefits. However, kiwifruit can trigger allergenic symptoms and cause health problems worldwide. This study aimed to evaluate the impact of microwave processing on the nutritional properties and allergenicity of kiwifruit. Samples were treated with microwave at 75 ℃ for 0-5 min. The microstructure, color attributes, allergen (Act d 2) content, in vitro digestibility, and secondary structure of kiwifruit protein were determined. The results found that microwave processing significantly increased the total antioxidant activity by disrupting the microstructure of kiwifruit tissues. The digestibility and peptide content of kiwifruit protein was improved. Whereas a negative effect on the color attributes and sugar content was observed. An 80 % reduction in Act d 2 content was observed after a 5-min microwave treatment. Therefore, microwave processing showed a potential application in reducing kiwifruit allergenicity.
Keywords: In-vitro digestibility; Kiwifruit allergy; Microwave treatment; Nutritional properties; Secondary structure.
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