Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods

Area of Science:

• Food Science
• Analytical Chemistry
• Mass Spectrometry

Background:

• Food processing can alter allergen structures, complicating detection.
• Accurate allergen quantification is crucial for protecting allergic consumers.
• Mass spectrometry (MS) is a key confirmatory method for allergen identification.

Purpose of the Study:

• To investigate the applicability of a multi-allergen MS/MS method for detecting trace allergens in processed cookies and rusks.
• To validate proteotypic peptide-markers for tracing allergens in baked goods despite thermal and technological treatments.
• To assess the robustness of the method across different MS platforms (low-resolution and high-resolution).

Main Methods:

• Utilized a multi-allergen MS/MS method developed within the ThrAll project.
• Applied the method to detect egg, milk, soy, almond, hazelnut, peanut, and sesame in cookies and rusks.
• Transferred the method from a low-resolution to a high-resolution MS system for validation.
• Calculated Limit of Detection (LOD) and Limit of Quantification (LOQ).

Main Results:

• The multi-allergen MS/MS method successfully detected trace allergens in extensively processed cookies and rusks.
• Validated proteotypic peptide-markers proved effective in tracing allergens despite various processing conditions.
• The method demonstrated robustness and applicability across both low-resolution and high-resolution MS platforms.
• Sensitivity analysis (LOD/LOQ) was performed, and the impact of processing on allergen detection was investigated.

Conclusions:

• The validated multi-allergen MS/MS method is suitable for detecting trace allergens in challenging baked food matrices.
• The identified peptide-markers are robust and can be reliably used on different MS platforms.
• This approach enhances the ability to ensure food safety and protect allergic individuals from inadvertent allergen exposure.