Proteomics of fruits and beverages

• The investigation of food proteome is performed by coupling CPLLs and MS analysis.
• A proteomic study of fruits is proposed to identify allergenic species.
• A ‘proteomic signature’ of commercial beverages certifies their genuineness.

The present review offers an overview about proteome investigation of fruits, alcoholic and non-alcoholic beverages via combinatorial peptide ligand libraries (CPLLs). The CPLLs methodology is able to capture the entire proteome, formed by abundant, low-abundance and trace proteins. CPLLs, coupled with mass spectrometry analysis, could represent a reliable analytical tool to obtain a specific proteomic fingerprint useful to attest food genuineness or adulteration during industrial processes before commercialization. The review reports the proteomic analysis performed on lemon, mango and Goji berries as regards fruits, on almond milk, orgeat syrup, cola drink and ginger ale, considering non-alcoholic drinks, and on beer, amaro Braulio, Cynar liqueur, French champagne and Branzi for alcoholic aperitifs.