Liquid Chromatography-Tandem Mass Spectrometric (LC-MS/MS) Determination of Allergenic Proteins in Edible Flour Derived from Yellow Mealworms

Entomophagy offers significant benefits but also poses allergen risks. This study examined the presence of allergenic proteins in freeze-dried yellow mealworm powder using LC-MS/MS with electrospray ionization in positive mode. Allergenic peptides were identified and compared with plant- and animal-based allergens listed under EU Regulation 1169/2011, utilizing certified reference materials. The findings reveal the presence of tropomyosin, which may trigger allergic reactions in individuals with crustacean allergies. The larvae’s diet did not significantly influence allergen content. This research underscores the need for robust legislation to ensure safety in insect production and consumption, supporting the growth of the edible insect industry.