<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212024000200005</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.59430</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of industrial processing of crackers on the recovery and quantitation of allergens with ELISA kits]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del procesamiento industrial de galletas en la recuperación y cuantificación de alergenos con kits ELISA]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hidalgo-Víquez]]></surname>
<given-names><![CDATA[Cindy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Calvo]]></surname>
<given-names><![CDATA[Rebeca]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Roda-Brenes]]></surname>
<given-names><![CDATA[Adrián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortés-Herrera]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chacón]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Escuela de nutrición ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de alimentos (CITA) ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Técnica Nacional (UTN)  ]]></institution>
<addr-line><![CDATA[ Alajuela]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de alimentos (CITA) ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de alimentos (CITA) ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>spe1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000200005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000200005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000200005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  Processing foods may generate limitations on the recovery and quantitation of allergens. Factors such as geometry or thermal treatment can influence the veracity of the assay results. Objective. To determine the effect of processing on the recovery and quantification of allergens. Materials and methods. Study conducted in Costa Rica between 2020 and 2021 in the Compañía de galletas Pozuelo DCR. S.A. The geometry was evaluated with two cracker molds (traditional and XL). The effect of baking was evaluated with the traditional cracker type. For both experiments, samples were taken from four batches, and they were analyzed with three different kits for milk and egg analysis in an independent way. Results. The effect of geometry was observed for recovery and quantitation of egg residues was significantly affected by cracker geometry (P= 0.0228) compared to milk (P= 0.4335), regardless of the analytical kit used. The post baking decrease of quantitation effect was presented equally regardless of the kit used (P=0.4245) on egg. Very poor recovery of egg residues (4-5 %) was observed after cracker baking. For milk allergens, there was not a significant difference on the quantitation and recovery after baking among kits (P=0.1682), which is due to the variability of the data among kits. Conclusions. Processing reduces the efficacy of kits to detect the real quantity of allergens in foods. The analytical kit must be evaluated with the matrix to be analyzed, to determine how much impact the processing can have on the quantitation of allergens.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  El procesamiento de alimentos puede generar limitaciones en la recuperación y cuantificación de alérgenos. Factores como la geometría o el tratamiento térmico pueden influir en la veracidad de los resultados del análisis de alérgenos en alimentos. Objetivo. Determinar el efecto del procesamiento en la recuperación y cuantificación de alérgenos. Materiales y métodos. Estudio realizado en Costa Rica entre 2020-2021 en la Compañía de galletas Pozuelo DCR.SA. La geometría se evaluó con dos moldes de galletas soda (tradicional y XL). El efecto de la cocción se evaluó con el tipo de galleta tradicional. Para ambos experimentos, se tomaron muestras de cuatro lotes, y se analizaron con tres kits diferentes para la cuantificación de leche y huevo de forma independiente. Resultados. El efecto de la geometría se observó para la recuperación y cuantificación de proteína de huevo (P= 0,0228), pero no para la proteína de leche (P= 0,4335), independientemente del kit analítico utilizado. La disminución del efecto de recuperación y cuantificación después de la cocción se presentó de manera igual independientemente del kit utilizado (P=0.4245) en huevo. Se obtuvo una recuperación pobre (4 y 5%) de proteína de huevo. Para los alérgenos de la leche, no hubo diferencia significativa en la cantidad después de la cocción entre los kits (P=0,1682), lo que se debe a la variabilidad de los datos entre los kits. Conclusiones. El procesamiento influyó en la eficacia de los kits para detectar la cantidad real de alérgenos en los alimentos. El kit analítico debe ser evaluado con la matriz de interés, para determinar cuánto impacto puede tener el procesamiento en la cuantificación de alérgenos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Food allergies]]></kwd>
<kwd lng="en"><![CDATA[enzyme immunoassays]]></kwd>
<kwd lng="en"><![CDATA[detection]]></kwd>
<kwd lng="en"><![CDATA[labelling]]></kwd>
<kwd lng="en"><![CDATA[allergenic capacity]]></kwd>
<kwd lng="en"><![CDATA[food safety]]></kwd>
<kwd lng="es"><![CDATA[alergia alimentaria]]></kwd>
<kwd lng="es"><![CDATA[inmunoensayos enzimáticos]]></kwd>
<kwd lng="es"><![CDATA[detección]]></kwd>
<kwd lng="es"><![CDATA[etiquetado]]></kwd>
<kwd lng="es"><![CDATA[capacidad alergénica]]></kwd>
<kwd lng="es"><![CDATA[inocuidad alimentaria]]></kwd>
</kwd-group>
</article-meta>
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