Advanced mass spectrometry-based foodomics and imaging.

Abstract

Abstract The food analysis has rapidly transcended traditional boundaries and become a multidisciplinary food and nutrition science. Technological advances, particularly in analytical instrumentation, bioinformatics, and sample preparation, enabled development of objective, fast, multiplexed, and deep molecular screenings also for complex samples, such as raw materials and food products. The comprehensive and precise molecular profiles and fingerprints as well as unique molecular markers are determined, both qualitatively and quantitatively, for a broad range of food products with specific sensory properties. Novel analytical platforms and instruments are implemented, methods optimized, and protocols developed for a large number of applications, for instance in food microbiology, toxicology, authentication, food quality control. Modern food analysis technologies enable novel insight and provide good foundations for precise determination of geographical origin, genetically modified food, and differentiation between organic and conventional food. The study of effects of food and nutrition on human health and well-being was facilitated. All enumerated may assist in providing enough safe and quality food to the growing human population, and is possible due to application of foodomics technologies, particularly, genomics, transcriptomics, metabolomics, and proteomics, in food analysis. This review is a comprehensive summary on developments in the fields of food analysis and foodomics from 2014 to 2020 with the emphasis on mass spectrometry (MS)-based analytical platforms and their usage in analysis of food contaminants, proteins, and small molecules. Other foodomics techniques are mentioned in brief. A separate paragraph is dedicated to MS-based imaging technologies in food analysis and foodomics imaging methods, a new emerging technology.