Mass spectrometry-based protein and peptide profiling for food frauds, traceability and authenticity assessment

Abstract

The ever-growing use of mass spectrometry (MS) methodologies in food authentication and traceability originates from their unrivalled specificity, accuracy and sensitivity. Such features are crucial for setting up analytical strategies for detecting food frauds and adulterations by monitoring selected components within food matrices. Among MS approaches, protein and peptide profiling has become increasingly consolidated. This review explores the current knowledge on recent MS techniques using protein and peptide biomarkers for assessing food traceability and authenticity, with a specific focus on their use for unmasking potential frauds and adulterations. We provide a survey of the current state-of-the-art instrumentation including the most reliable and sensitive acquisition modes highlighting advantages and limitations. Finally, we summarize the recent applications of MS to protein/peptide analyses in food matrices and examine their potential in ensuring the quality of agro-food products.

Keywords: Food authenticity; Food traceability; Liquid‐chromatography-electrospray ionization tandem mass spectrometry (LC-ESI MS/MS); Mass spectrometry; Matrix-assisted laser desorption ionization mass spectrometry (MALDI-TOF MS); Protein and peptide marker.