Table 3.

Research studies of ACP on food allergen mitigation.

Food Allergen Mitigation
Allergens	Plasma Device	Sample Types	Antibody Binding Capacity	Parameters					Reference
				Exposure Time (min)	Exposure Distance (mm)	Input Power	Input Voltage (kV)	Frequency
Casein	Plasma jet (spark discharge)	Allergenic protein solution	↓ 49.9%	30	2.5	-	8	25 kHz	[44]
α-lactalbumin			↓ 49.5%
β-lactoglobulin			↑ 250%	10
Casein	Plasma jet (glow discharge)		↓ 91.1%	30	5	-	5	25 kHz
α-lactalbumin			↓ 45.5%
β-lactoglobulin			↑ 300%	10
β-lactoglobulin	DBD	Allergenic protein solution	↓ 58.21%	4	-	-	40	12 kHz	[45]
Ara h 1	Plasma jet (pin-to-plate)	Whole peanut	↓ 39.32%	60	70	-	32	52 kHz	[46]
		Defatted peanut flour	↓ 65%
Ara h 2		Whole peanut	↓ 46%
		Defatted peanut flour	↓ 66%
β-conglycinin (Gly m5)	Plasma jet	Soy protein isolate	↓ 89%	90	-	12 kW	-	2.45 GHz	[47]
Glycinin	DBD	Allergenic protein solution	↓ 91.64%	5	50		40	20 kHz	[48]
			↓ 81.49% *
Soy allergens	DBD	Soy protein isolate	↓ 75% *	5	35	-	40	120 Hz	[49]

↑—increase; ↓— decrease; *—The binding capacity of IgE antibodies.