An expanded framework for Swab Touch Spray-Mass Spectrometry towards the detection of allergenic protein residues on food preparation surfaces

dc.contributor.author
Toma, Lorenzo
dc.contributor.author
Piergiovanni, Maurizio
dc.contributor.author
Gentili, Silvia
dc.contributor.author
Mattarozzi, Monica
dc.contributor.author
Careri, Maria
dc.contributor.author
Moyano Morcillo, Encarnación
dc.date.accessioned
2026-01-24T00:53:08Z
dc.date.available
2026-01-24T00:53:08Z
dc.date.issued
2026-01-23T13:03:26Z
dc.date.issued
2026-01-23T13:03:26Z
dc.date.issued
2025-02-19
dc.date.issued
2026-01-23T13:03:26Z
dc.identifier
0003-2670
dc.identifier
https://hdl.handle.net/2445/226031
dc.identifier
763944
dc.identifier.uri
http://hdl.handle.net/2445/226031
dc.description.abstract
Background Ambient Mass Spectrometry (AMS) encompasses a group of techniques that have emerged as powerful strategies for direct, in-situ and high-throughput analysis, also in compliance with the principles of green analytical chemistry. Swab Touch Spray-Mass Spectrometry (Swab TS-MS) is a home-made AMS technique that involves the use of a medical swab as sampling tool and electrospray probe. To date, Swab TS-MS has been applied only for the analysis of small molecules, especially in forensic and medical fields, leaving the analysis of peptides and proteins still unexplored. Results In the present study, the application framework of Swab TS-MS was expanded towards the detection of proteins, focusing on residues of allergenic ingredients as contaminants of food preparation surfaces. Lysozyme from chicken egg white was selected as case study of allergenic protein. Since none of the experimental conditions explored allowed the detection of intact lysozyme, a bottom-up procedure based on tryptic digestion for lysozyme detection by Swab TS-MS, operating in MS/high resolution (HR)MS tandem mode, was investigated. In parallel, liquid chromatography-tandem mass spectrometry was used to develop and characterize an in-situ digestion/swabbing strategy, allowing to reach a LOD value of 0.003 μg/cm2 of egg white powder consistent with that of lateral flow immunoassay technique. Finally, the developed in-situ digestion/swabbing procedure was coupled to the Swab TS-MS/HRMS method, permitting the direct analysis of egg white powder residues on stainless steel surfaces, reaching a LOD of 68 μg/cm2 egg white powder, corresponding to 2.4 μg/cm2 of lysozyme. Significance This study should be intended as a first step for the application of Swab TS-MS technique in protein analysis: the developed in-situ digestion and sampling strategy suitable for Swab TS-MS direct analysis of food allergen has a valuable impact towards the availability of MS-based multiplexed detection tool useful for the development of efficient surface cleaning procedures.
dc.format
10 p.
dc.format
application/pdf
dc.language
eng
dc.publisher
Elsevier B.V.
dc.relation
Reproducció del document publicat a: https://doi.org/10.1016/j.aca.2025.343818
dc.relation
Analytica Chimica Acta, 2025, vol. 1349, num.343818
dc.relation
https://doi.org/10.1016/j.aca.2025.343818
dc.rights
cc-by-nc-nd (c) Elsevier B.V., 2025
dc.rights
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights
info:eu-repo/semantics/openAccess
dc.subject
Salut pública
dc.subject
Inspecció dels aliments
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Espectrometria de masses
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Al·lèrgia alimentària
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Public health
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Food inspection
dc.subject
Mass spectrometry
dc.subject
Food allergy
dc.title
An expanded framework for Swab Touch Spray-Mass Spectrometry towards the detection of allergenic protein residues on food preparation surfaces
dc.type
info:eu-repo/semantics/article
dc.type
info:eu-repo/semantics/publishedVersion


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