Exploring the potential of altering cow milk allergy via dairy approved food additives: Compounds selection, β-lactoglobulin structural modification, antigenicity reduction and antioxidant improvement.

Approximately 82% of individuals with cow milk allergies are sensitized to β-lactoglobulin (β-LG). Several plant-derived polyphenols have potential to reduce β-LG allergenicity but those are not permitted for use as food additives. Our study innovatively explored the use of dairy approved additives, ascorbic acid (AA), β-carotene (CAR), and erythritol (ERY) to alter β-LG antigenicity. The structural modification of β-LG complexes was analyzed by spectroscopy methods (UV-Vis absorption, FTIR, CD and fluorescence) and SEM. Molecular docking predicted these molecules successfully bind to certain sites of antigenic epitopes on β-LG. AA, CAR and ERY inhibited β-LG antigenicity by 13.65%, 14.57% and 17.73%. β-LG-AA complex outperformed β-LG in antioxidant capacity in undigested and gastric states, but difference essentially disappeared after gastrointestinal digestion in adult and infant models. β-LG exhibited EAI 37.69 m2/g and ESI 39.84 min, and CAR incorporation improved emulsifying activity. This study offers new insights into safer β-LG antigenicity reduction.