Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods
In recent years, mass spectrometry has played a key role as a confirmatory method to unequivocally identify multiple allergens, increasing the level of protection of allergic consumers. Despite advances made in methods of development, food processing still represents a critical issue in terms of the...
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/5/726 |
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| author | Anna Luparelli Elisabetta De Angelis Rosa Pilolli Francesca Lambertini Michele Suman Linda Monaci |
| author_facet | Anna Luparelli Elisabetta De Angelis Rosa Pilolli Francesca Lambertini Michele Suman Linda Monaci |
| author_sort | Anna Luparelli |
| collection | DOAJ |
| description | In recent years, mass spectrometry has played a key role as a confirmatory method to unequivocally identify multiple allergens, increasing the level of protection of allergic consumers. Despite advances made in methods of development, food processing still represents a critical issue in terms of the detection and accurate quantification of allergens due to chemical/structural modifications that can occur on the protein moiety or interferences of matrix compounds that might impair their final detection. Based on the multi-allergen MS/MS method devised within the ThrAll project, in this paper, we investigated the applicability of the developed method for the detection of traces of allergenic ingredients including egg, milk, soy, almond, hazelnut, peanuts, and sesame in two different kind of food matrices, namely cookies and rusks. The products were produced at laboratory scale in a food pilot plant that underwent different technological and thermal treatments. The challenge was to validate, in these extensively processed foods, the selected proteotypic peptide-markers capable of tracing the culprit ingredients in baked goods despite the processing the foods had undergone for their production. To accomplish this goal, the multi-target method developed on a low-resolution MS platform was transferred to a high-resolution MS system, and the pre-identified markers were also checked and validated on the new platform in order to be considered robust markers able to be indistinctly used on both types of platforms. Finally, the sensitivity of the method in terms of the Limit of Detection (LOD) and Limit of Quantification (LOQ) was calculated and the effect of the processing conditions on allergens detection in both baked goods was also investigated. |
| format | Article |
| id | doaj-art-2e4e4b96da484d7da9be493a1fc850ef |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-2e4e4b96da484d7da9be493a1fc850ef2025-08-20T02:53:19ZengMDPI AGFoods2304-81582025-02-0114572610.3390/foods14050726Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery GoodsAnna Luparelli0Elisabetta De Angelis1Rosa Pilolli2Francesca Lambertini3Michele Suman4Linda Monaci5Institute of Sciences of Food Production, National Research Council (ISPA-CNR), Via G. Amendola, 122/O, 70126 Bari, ItalyInstitute of Sciences of Food Production, National Research Council (ISPA-CNR), Via G. Amendola, 122/O, 70126 Bari, ItalyInstitute of Sciences of Food Production, National Research Council (ISPA-CNR), Via G. Amendola, 122/O, 70126 Bari, ItalyBarilla G. R. F.lli SpA, Analytical Food Science Research, Via Mantova 166, 43122 Parma, ItalyBarilla G. R. F.lli SpA, Analytical Food Science Research, Via Mantova 166, 43122 Parma, ItalyInstitute of Sciences of Food Production, National Research Council (ISPA-CNR), Via G. Amendola, 122/O, 70126 Bari, ItalyIn recent years, mass spectrometry has played a key role as a confirmatory method to unequivocally identify multiple allergens, increasing the level of protection of allergic consumers. Despite advances made in methods of development, food processing still represents a critical issue in terms of the detection and accurate quantification of allergens due to chemical/structural modifications that can occur on the protein moiety or interferences of matrix compounds that might impair their final detection. Based on the multi-allergen MS/MS method devised within the ThrAll project, in this paper, we investigated the applicability of the developed method for the detection of traces of allergenic ingredients including egg, milk, soy, almond, hazelnut, peanuts, and sesame in two different kind of food matrices, namely cookies and rusks. The products were produced at laboratory scale in a food pilot plant that underwent different technological and thermal treatments. The challenge was to validate, in these extensively processed foods, the selected proteotypic peptide-markers capable of tracing the culprit ingredients in baked goods despite the processing the foods had undergone for their production. To accomplish this goal, the multi-target method developed on a low-resolution MS platform was transferred to a high-resolution MS system, and the pre-identified markers were also checked and validated on the new platform in order to be considered robust markers able to be indistinctly used on both types of platforms. Finally, the sensitivity of the method in terms of the Limit of Detection (LOD) and Limit of Quantification (LOQ) was calculated and the effect of the processing conditions on allergens detection in both baked goods was also investigated.https://www.mdpi.com/2304-8158/14/5/726high resolution mass spectrometrymulti-target methodsfood allergenshidden allergensfood processingbakery products |
| spellingShingle | Anna Luparelli Elisabetta De Angelis Rosa Pilolli Francesca Lambertini Michele Suman Linda Monaci Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods Foods high resolution mass spectrometry multi-target methods food allergens hidden allergens food processing bakery products |
| title | Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods |
| title_full | Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods |
| title_fullStr | Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods |
| title_full_unstemmed | Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods |
| title_short | Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods |
| title_sort | mass spectrometry based method for multiple allergens control application to bakery goods |
| topic | high resolution mass spectrometry multi-target methods food allergens hidden allergens food processing bakery products |
| url | https://www.mdpi.com/2304-8158/14/5/726 |
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