MALDI mass spectrometry and imaging for lipid analysis in food matrices: A review of analytical principles and perspectives.

Abstract

Lipids play essential roles in food systems, and their study through lipidomics offers insights into biochemical 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. Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) and MALDI mass spectrometry imaging (MSI) have emerged as powerful tools for lipidomic investigations. While traditionally applied in 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 in positive ion mode, whereas 9-aminoacridine (9-AA) is typically employed in negative mode. MALDI-MS has advanced lipid characterization, and MALDI-MSI now enables mapping of lipid spatial distributions, revealing processes such as lipid degradation. This review underscores the growing utility of MALDI-MS and MALDI-MSI for lipid analysis in food science. We highlight their analytical capabilities, workflows, and limitations, it demonstrates how these techniques can enhance understanding of food composition, quality, and authenticity.