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Related Concept Videos

Mass Spectrometry: Complex Analysis01:21

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Mass spectrometry is an important technique for the identification of pure compounds. However, it has some limitations for the analysis of complex mixtures, often due to excessive fragmentation making the spectrum too complicated to decipher. Mass spectrometry can be combined with suitable separation methods in sequence, forming hyphenated methods, which are useful in the analysis of complex mixtures.
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Mass Spectrometry-Based Method for Multiple Allergens Control: Application to Bakery Goods.

Anna Luparelli1, Elisabetta De Angelis1, Rosa Pilolli1

  • 1Institute of Sciences of Food Production, National Research Council (ISPA-CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.

Foods (Basel, Switzerland)
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PubMed
Summary

This study validates a mass spectrometry method for detecting multiple food allergens like egg, milk, and soy in processed baked goods. The method reliably identifies trace allergens even after extensive food processing, enhancing consumer protection.

Keywords:
bakery productsfood allergensfood processinghidden allergenshigh resolution mass spectrometrymulti-target methods

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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.