RT info:eu-repo/semantics/article
T1 MALDI mass spectrometry and imaging for lipid analysis in food matrices: A review of analytical principles and perspectives
A1 Jano, Ana
A1 De La Fuente Ballesteros, Adrián
A1 Martín Gómez, María Teresa
A1 Ares Sacristán, Ana María
A1 Bernal del Nozal, José
K1 Lipids
K1 Food
K1 Mass spectrometry
K1 MALDI imaging
K1 MALDI-MSI
K1 MALDI-TOF MS
K1 2301 Química Analítica
AB Background: Lipids play essential roles in food systems, and their study through lipidomics offers insights intobiochemical processes and issues such as food fraud and adulteration. Among lipid classes, glycerolipids (GLs),particularly triacylglycerols (TAGs), are the most frequently analysed in food-related studies.Results: Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) and MALDI mass spec-trometry imaging (MSI) have emerged as powerful tools for lipidomic investigations. While traditionally appliedin biological research, their use in food science is expanding to diverse matrices, including oils, dairy, cereals,algae, and meat. In terms of MALDI matrices, 2,5-dihydroxybenzoic acid (DHB) is most commonly used inpositive ion mode, whereas 9-aminoacridine (9-AA) is typically employed in negative mode. MALDI-MS hasadvanced lipid characterization, and MALDI-MSI now enables mapping of lipid spatial distributions, revealingprocesses such as lipid degradation.Significance: This review underscores the growing utility of MALDI-MS and MALDI-MSI for lipid analysis in foodscience. We highlight their analytical capabilities, workflows, and limitations, it demonstrates how these tech-niques can enhance understanding of food composition, quality, and authenticity.
PB Elsevier
SN 0003-2670
YR 2025
FD 2025
LK https://uvadoc.uva.es/handle/10324/80669
UL https://uvadoc.uva.es/handle/10324/80669
LA eng
NO Analytica Chimica Acta, 2025, p. 344934
NO Producción Científica
DS UVaDOC
RD 12-ene-2026