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Innovative Application of Mass Spectrometry in Food Analysis
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Innovative Application of Mass Spectrometry in Food Analysis

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 March 2022) | Viewed by 16319

Special Issue Editors

Prof. Dr. Angela Amoresano

E-Mail Website
Guest Editor
Department of Chemical Sciences, Federico II University, Via Cintia 6, 80126 Naples, Italy
Interests: analytical chemistry; mass spectrometry; proteomics; metabolomics; new methods in food; environment; biofluids
Special Issues, Collections and Topics in MDPI journals
Dr. Gabriella Pinto

E-Mail Website
Guest Editor
Department of Chemical Sciences, University of Naples Federico II, 80138 Naples, Italy
Interests: analytical chemistry; mass spectrometry; proteomics; metabolomics; new methods in food; environment; biofluids

Special Issue Information

Dear Colleagues,

The multiple aspects of food science stimulate researchers to find new analytical solutions to control the quality of raw materials, process intermediates, or of the final product to guarantee human safety. What is eaten is of crucial importance due to the nutritional implications as an expression of food fate triggering individual body response. In this context, particular focus is placed on bioactive compounds of various chemical structures extracted from foods for nutraceuticals purposes. In this context, the reuse of industrial wastes has considerable potential to enhance these process by-products in agreement with the current priority outlined by circular economy principles. From an analytical perspective, the protocols for biomolecules extraction are crucial to decrease the matrix complexity, but they need to be coupled with an instrumental apparatus for their detection. The recent progress in mass spectrometry (MS)-based methods offers the opportunity to investigate multiple aspects of food science. The increase of sensitivity and specificity of new-generation MS makes this approach highly versatile to be extended to any food matrices, even for innovative applications.

Prof. Angela Amoresano
Dr. Gabriella Pinto
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioactive molecules
  • food
  • nutraceuticals
  • mass spectrometry
  • analytical methods

Published Papers (6 papers)

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Research

13 pages, 1877 KiB  
Article
Differentiating between Enterococcusfaecium and Enterococcuslactis by Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry
by Eiseul Kim, Seung-Min Yang, Hyun-Jae Kim and Hae-Yeong Kim
Foods 2022, 11(7), 1046; https://doi.org/10.3390/foods11071046 - 05 Apr 2022
Cited by 6 | Viewed by 1888
Abstract
Unlike Enterococcus faecium strains, some Enterococcus lactis strains are considered potential probiotic strains as they lack particular virulence and antibiotic resistance genes. However, these closely related species are difficult to distinguish via conventional taxonomic methods. Here, for the first time, we used matrix-assisted [...] Read more.
Unlike Enterococcus faecium strains, some Enterococcus lactis strains are considered potential probiotic strains as they lack particular virulence and antibiotic resistance genes. However, these closely related species are difficult to distinguish via conventional taxonomic methods. Here, for the first time, we used matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) with BioTyper and in-house databases to distinguish between E. faecium and E. lactis. A total of 58 reference and isolated strains (89.2%) were correctly identified at the species level using MALDI-TOF MS with in-house databases. However, seven strains (10.8%) were not accurately differentiated as a single colony was identified as a different species with a similar score value. Specific mass peaks were identified by analyzing reference strains, and mass peaks at 10,122 ± 2 m/z, 3650 ± 1 m/z, and 7306 ± 1 m/z were unique to E. faecium and E. lactis reference strains, respectively. Mass peaks verified reproducibility in 60 isolates and showed 100% specificity, whereas 16S rRNA sequencing identified two different candidates for some isolates (E. faecium and E. lactis). Our specific mass peak method helped to differentiate two species, with high accuracy and high throughput, and provided a viable alternative to 16S rRNA sequencing. Full article
(This article belongs to the Special Issue Innovative Application of Mass Spectrometry in Food Analysis)
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19 pages, 1709 KiB  
Article
Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability
by Seongju Han, Jiyun Yang, Kapseong Choi, Juyoung Kim, Koushik Adhikari and Jeehyun Lee
Foods 2022, 11(4), 603; https://doi.org/10.3390/foods11040603 - 20 Feb 2022
Cited by 9 | Viewed by 2734
Abstract
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. [...] Read more.
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines. Full article
(This article belongs to the Special Issue Innovative Application of Mass Spectrometry in Food Analysis)
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12 pages, 3718 KiB  
Article
New Non-Invasive Method for the Authentication of Apple Cultivars
by Elettra Barberis, Elia Amede, Francesco Dondero, Emilio Marengo and Marcello Manfredi
Foods 2022, 11(1), 89; https://doi.org/10.3390/foods11010089 - 29 Dec 2021
Cited by 2 | Viewed by 1811
Abstract
Food authentication is very important to protect consumers, sellers, and producers from fraud. Although several methods have been developed using a wide range of analytical techniques, most of them require sample destruction and do not allow in situ sampling or analysis, nor reliable [...] Read more.
Food authentication is very important to protect consumers, sellers, and producers from fraud. Although several methods have been developed using a wide range of analytical techniques, most of them require sample destruction and do not allow in situ sampling or analysis, nor reliable quantification of hundreds of molecules at the same time. To overcome these limitations, we have developed and validated a new noninvasive analytical workflow for food authentication. The method uses a functionalized strip to adsorb small molecules from the surface of the food product, followed by gas chromatography–mass spectrometry analysis of the desorbed analytes. We validated the method and applied it to the classification of five different apple varieties. Molecular concentrations obtained from the analysis of 44 apples were used to identify markers for apple cultivars or, in combination with machine learning techniques, to perform cultivar classification. The overall reproducibility of the method was very good, showing a good coefficient of variation for both targeted and untargeted analysis. The approach was able to correctly classify all samples. In addition, the method was also used to detect pesticides and the following molecules were found in almost all samples: chlorpyrifos-methyl, deltamethrin, and malathion. The proposed approach not only showed very good analytical performance, but also proved to be suitable for noninvasive food authentication and pesticide residue analysis. Full article
(This article belongs to the Special Issue Innovative Application of Mass Spectrometry in Food Analysis)
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20 pages, 2182 KiB  
Article
Exploring the Isomeric Precursors of Olive Oil Major Secoiridoids: An Insight into Olive Leaves and Drupes by Liquid-Chromatography and Fourier-Transform Tandem Mass Spectrometry
by Ramona Abbattista, Ilario Losito, Cosima Damiana Calvano and Tommaso R. I. Cataldi
Foods 2021, 10(9), 2050; https://doi.org/10.3390/foods10092050 - 31 Aug 2021
Cited by 1 | Viewed by 2193
Abstract
Secoiridoids play a key role in determining health benefits related to a regular consumption of extra-virgin olive oil (EVOO), in which they are generated from precursors of the same class naturally occurring in drupes and leaves of the olive (Olea europaea L.) [...] Read more.
Secoiridoids play a key role in determining health benefits related to a regular consumption of extra-virgin olive oil (EVOO), in which they are generated from precursors of the same class naturally occurring in drupes and leaves of the olive (Olea europaea L.) plant. Here, reversed-phase liquid chromatography coupled to electrospray ionization and Fourier-transform single/tandem mass spectrometry (RPLC-ESI-FTMS and MS/MS) was employed for a structural elucidation of those precursors. The presence of three isoforms in both matrices was assessed for oleuropein ([M-H]− ion with m/z 539.1770) and was emphasized, for the first time, also for ligstroside (m/z 523.1821) and for the demethylated counterparts of the two compounds (m/z 525.1614 and 509.1665, respectively). However, only the prevailing isoform included an exocyclic double bond between carbon atoms C8 and C9, typical of oleuropein and ligstroside; the remaining, less abundant, isoforms included a C=C bond between C8 and C10. The same structural difference was also observed between secoiridoids named elenolic acid glucoside and secoxyloganin (m/z 403.1246). This study strengthens the hypothesis that secoiridoids including a C8=C10 bond, recently recognized as relevant species in EVOO extracts, arise mainly from specific enzymatic/chemical transformations occurring on major oleuropein/ligstroside-like precursors during EVOO production, rather than from precursors having that structural feature. Full article
(This article belongs to the Special Issue Innovative Application of Mass Spectrometry in Food Analysis)
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12 pages, 1795 KiB  
Article
Analysis of Bovine Kappa-Casein Glycomacropeptide by Liquid Chromatography–Tandem Mass Spectrometry
by Yunyao Qu, Bum-Jin Kim, Jeewon Koh and David C. Dallas
Foods 2021, 10(9), 2028; https://doi.org/10.3390/foods10092028 - 28 Aug 2021
Cited by 9 | Viewed by 3353
Abstract
Caseinomacropeptide (CMP) is released from bovine kappa-casein after rennet treatment and is one of the major peptides in whey protein isolate. CMP has in vitro anti-inflammatory and antibacterial activities. CMP has two major amino acid sequences with different modifications, including glycosylation, phosphorylation and [...] Read more.
Caseinomacropeptide (CMP) is released from bovine kappa-casein after rennet treatment and is one of the major peptides in whey protein isolate. CMP has in vitro anti-inflammatory and antibacterial activities. CMP has two major amino acid sequences with different modifications, including glycosylation, phosphorylation and oxidation. However, no previous work has provided a comprehensive profile of intact CMP. Full characterization of CMP composition and structure is essential to understand the bioactivity of CMP. In this study, we developed a top-down glycopeptidomics-based analytical method to profile CMP and CMP-derived peptides using Orbitrap mass spectrometry combined with nano-liquid chromatography with electron-transfer/higher-energy collision dissociation. The liquid chromatography–tandem mass spectrometry (LC–MS/MS) spectra of CMPs were annotated to confirm peptide sequence, glycan composition and other post-translational modifications using automatic data processing. Fifty-one intact CMPs and 159 CMP-derived peptides were identified in four samples (one CMP standard, two commercial CMP products and one whey protein isolate). Overall, this novel approach provides comprehensive characterization of CMP and CMP-derived peptides and glycopeptides, and it can be applied in future studies of product quality, digestive survival and bioactivity. Full article
(This article belongs to the Special Issue Innovative Application of Mass Spectrometry in Food Analysis)
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20 pages, 3166 KiB  
Article
Extraction and Mass Spectrometric Characterization of Terpenes Recovered from Olive Leaves Using a New Adsorbent-Assisted Supercritical CO2 Process
by Zully J. Suárez Montenegro, Gerardo Álvarez-Rivera, Jose A. Mendiola, Elena Ibáñez and Alejandro Cifuentes
Foods 2021, 10(6), 1301; https://doi.org/10.3390/foods10061301 - 05 Jun 2021
Cited by 17 | Viewed by 3292
Abstract
This work reports the use of GC-QTOF-MS to obtain a deep characterization of terpenoid compounds recovered from olive leaves, which is one of the largest by-products generated by the olive oil industry. This work includes an innovative supercritical CO2 fractionation process based [...] Read more.
This work reports the use of GC-QTOF-MS to obtain a deep characterization of terpenoid compounds recovered from olive leaves, which is one of the largest by-products generated by the olive oil industry. This work includes an innovative supercritical CO2 fractionation process based on the online coupling of supercritical fluid extraction (SFE) and dynamic adsorption/desorption for the selective enrichment of terpenoids in the different olive leaves extracts. The selectivity of different commercial adsorbents such as silica gel, zeolite, and aluminum oxide was evaluated toward the different terpene families present in olive leaves. Operating at 30 MPa and 60 °C, an adsorbent-assisted fractionation was carried out every 20 min for a total time of 120 min. For the first time, GC-QTOF-MS allowed the identification of 40 terpenoids in olive leaves. The GC-QTOF-MS results indicate that silica gel is a suitable adsorbent to partially retain polyunsaturated C10 and C15 terpenes. In addition, aluminum oxide increases C20 recoveries, whereas crystalline zeolites favor C30 terpenes recoveries. The different healthy properties that have been described for terpenoids makes the current SFE-GC-QTOF-MS process especially interesting and suitable for their revalorization. Full article
(This article belongs to the Special Issue Innovative Application of Mass Spectrometry in Food Analysis)
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