Food Chemistry Molecular Sciences最新文献

{"title":"Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents","authors":"Zhen Ma ,&nbsp;Xiao Wang ,&nbsp;Lei Chen ,&nbsp;Lixing Yuan ,&nbsp;Fanrong Cui ,&nbsp;Zongsheng Zhao ,&nbsp;Xiangmin Yan","doi":"10.1016/j.fochms.2024.100220","DOIUrl":"10.1016/j.fochms.2024.100220","url":null,"abstract":"<div><p>Beef flavor plays a crucial role in consumer preference, yet research on this trait has been limited by past technological constraints. Intramuscular fat (IMF) is a key determinant of beef quality, influencing taste, marbling, and overall flavor. Xinjiang brown cattle (XBC), an indigenous breed from northern Xinjiang, China, presents significant variation in meat quality, with IMF content ranging from 0.2 % to 4.3 % within the population. This variation suggests strong potential for breeding improvement. In this study, we selected 82 XBC for slaughter and meat quality analysis, categorizing them based on IMF content. Using two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOF MS), we analyzed volatile flavor compounds across different beef cuts (Longissimus dorsi, Semitendinosus, Supraspinatus). Our results showed that beef with higher IMF levels exhibited enhanced flavor profiles, characterized by sweet, green, fruity, and waxy notes, while castrated bulls displayed the weakest flavor intensity. Metabolomic analysis further revealed significant differences in flavor substances between high and low IMF content beef. RNA-Seq analysis identified key genes (AQP4, FZD2, FADS1, BPG1, CEBPD, FABP4) associated with flavor formation, offering valuable insights for breeding strategies aimed at improving XBC meat quality. This comprehensive study provides a robust theoretical foundation for advancing the genetic improvement of XBC.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100220"},"PeriodicalIF":4.1,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000273/pdfft?md5=e4634b88178b149ea17e1977655674e4&pid=1-s2.0-S2666566224000273-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transcriptomic and metabolomic analyses reveal the positive effect of moderate concentration of sodium chloride treatment on the production of β-carotene, torulene, and torularhodin in oleaginous red yeast Rhodosporidiobolus odoratus XQR","authors":"Die Zhao ,&nbsp;Chunji Li ,&nbsp;Nan Zeng ,&nbsp;Dandan Wang ,&nbsp;Guohui Yu ,&nbsp;Ning Zhang ,&nbsp;Bingxue Li","doi":"10.1016/j.fochms.2024.100221","DOIUrl":"10.1016/j.fochms.2024.100221","url":null,"abstract":"<div><div>Carotenoids, a family of lipid-soluble pigments, have garnered growing interest for their health-promoting benefits and are widely utilized in the food, feed, pharmaceutical, and cosmetic industries. <em>Rhodosporidiobolus odoratu</em>s, a representative oleaginous red yeast, is considered a promising alternative for producing high-value carotenoids including β-carotene, torulene, and torularhodin. Here, the impact of varying concentrations of NaCl treatments on carotenoid contents in <em>R. odoratus</em> XQR after 120 h of incubation was examined. The results indicated that, as compared to the control (59.37 μg/g_dw), the synthesis of total carotenoids was significantly increased and entirely suppressed under low-to-moderate (0.25 mol/L: 68.06 μg/g_dw, 0.5 mol/L: 67.62 μg/g_dw, and 0.75 mol/L: 146.47 μg/g_dw) and high (1.0, 1.25, and 1.5 mol/L: 0 μg/g_dw) concentrations of NaCl treatments, respectively. Moreover, the maximum production of β-carotene (117.62 μg/g_dw), torulene (21.81 μg/g_dw), and torularhodin (7.04 μg/g_dw) was achieved with a moderate concentration (0.75 mol/L) of NaCl treatment. Transcriptomic and metabolomic analyses suggested that the increase in β-carotene, torulene, and torularhodin production might be primarily attributed to the up-regulation of some key protein-coding genes involved in the terpenoid backbone biosynthesis (<em>atoB</em>, <em>HMGCS</em>, and <em>mvaD</em>), carotenoid biosynthesis (<em>crtYB</em> and <em>crtI</em>), and TCA cycle (<em>pckA</em>, <em>DLAT, pyc, MDH1</em>, <em>gltA</em>, <em>acnA</em>, <em>IDH1/2</em>, <em>IDH3</em>, <em>sucA</em>, <em>sucB</em>, <em>sucD</em>, <em>LSC1</em>, <em>SDHA</em>, and <em>fumA/fumB</em>). The present study not only demonstrates a viable method to concurrently increase the production of β-carotene, torulene, torularhodin, and total carotenoids in <em>R. odoratus</em> XQR, but it also establishes a molecular foundation for further enhancing their production through genetic engineering.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100221"},"PeriodicalIF":4.1,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142322687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the genetic and epigenetic landscape governing intramuscular fat deposition in rabbits: Insights and implications","authors":"Ifeanyi Solomon Ahamba ,&nbsp;Chinyere Mary-Cynthia Ikele ,&nbsp;Lionel Kinkpe ,&nbsp;Naqash Goswami ,&nbsp;Hui Wang ,&nbsp;Zhen Li ,&nbsp;Zhanjun Ren ,&nbsp;Xianggui Dong","doi":"10.1016/j.fochms.2024.100222","DOIUrl":"10.1016/j.fochms.2024.100222","url":null,"abstract":"<div><p>Intramuscular fat (IMF) content is a predominant factor recognized to affect rabbit meat quality, directly impacting flavor, juiciness, and consumer preference. Despite its significance, the major interplay of genetic and epigenetic factors regulating IMF in rabbits remains largely unexplored. This review sheds light on this critical knowledge gap, offering valuable insights and future directions. We delve into the potential role of established candidate genes from other livestock (e.g. <em>PPARγ, FABP4,</em> and <em>SCD</em>) in rabbits, while exploring the identified novel genes of IMF in rabbits. Furthermore, we explored the quantitative trait loci studies in rabbit IMF and genomic selection approaches for improving IMF content in rabbits. Beyond genetics, this review unveils the exciting realm of epigenetic mechanisms modulating IMF deposition. We explored the potential of DNA methylation patterns, histone modifications, and non-coding RNA-mediation as fingerprints for selecting rabbits with desirable IMF levels. Additionally, we explored the possibility of manipulating the epigenetic landscape through nutraceuticals interventions to promote favorable IMF depositions. By comprehensively deciphering the genomic and epigenetic terrain of rabbit intramuscular fat regulation, this study aims to assess the existing knowledge regarding the genetic and epigenetic factors that control the deposition of intramuscular fat in rabbits. By doing so, we identified gaps in the current research, and suggested potential areas for further investigation that would enhance the quality of rabbit meat. This can enable breeders to develop targeted breeding strategies, optimize nutrition, and create innovative interventions to enhance the quality of rabbit meat, meet consumer demands and increase market competitiveness.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100222"},"PeriodicalIF":4.1,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000297/pdfft?md5=af224a493c96210b52ceadc49418d219&pid=1-s2.0-S2666566224000297-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mapping taste and flavour traits to genetic markers in lettuce Lactuca sativa","authors":"Martin Chadwick ,&nbsp;Jonathan R. Swann ,&nbsp;Frances Gawthrop ,&nbsp;Richard Michelmore ,&nbsp;Davide Scaglione ,&nbsp;Maria Jose-Truco ,&nbsp;Carol Wagstaff","doi":"10.1016/j.fochms.2024.100215","DOIUrl":"10.1016/j.fochms.2024.100215","url":null,"abstract":"<div><p>Lettuce is the most highly consumed raw leafy vegetable crop eaten worldwide, making it nutritionally important in spite of its comparatively low nutrient density in relation to other vegetables. However, the perception of bitterness caused by high levels of sesquiterpenoid lactones and comparatively low levels of sweet tasting sugars limits palatability. To assess variation in nutritional and taste-related metabolites we assessed 104 members of a <em>Lactuca sativa</em> cv. Salinas x <em>L. serriola</em> (accession UC96US23) mapping population. Plants were grown in three distinct environments, and untargeted NMR and HPLC were used as a rapid chemotyping method, from which 63 unique Quantitative Trait Loci (QTL) were identified. We were able to identify putative regulatory candidate genes underlying the QTL for fructose on linkage group 9, which accounted for up to 36 % of our population variation, and which was stable across all three growing environments; and for 15-p-hydroxyyphenylacetyllactucin-8-sulfate on linkage group 5 which has previously been identified for its low bitterness, while retaining anti-herbivory field effects. We also identified a candidate gene for flavonoid 3′,5′- hydroxylase underlying a polyphenol QTL on linkage group 5, and two further candidate genes in sugar biosynthesis on linkage groups 2 and 5. Collectively these candidate genes and their associated markers can inform a route for plant breeders to improve the palatability and nutritional value of lettuce in their breeding programmes.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100215"},"PeriodicalIF":4.1,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000224/pdfft?md5=adbd66ada737d0ae35277ef026c75dd0&pid=1-s2.0-S2666566224000224-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142086878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of genomics & proteomics in studying lipase producing microorganisms & its application","authors":"Debashrita Majumder ,&nbsp;Ankita Dey ,&nbsp;Srimanta Ray ,&nbsp;Debasmita Bhattacharya ,&nbsp;Moupriya Nag ,&nbsp;Dibyajit Lahiri","doi":"10.1016/j.fochms.2024.100218","DOIUrl":"10.1016/j.fochms.2024.100218","url":null,"abstract":"<div><p>In biotechnological applications, lipases are recognized as the most widely utilized and versatile enzymes, pivotal in biocatalytic processes, predominantly produced by various microbial species. Utilizing omics technology, natural sources can be meticulously screened to find microbial flora which are responsible for oil production. Lipases are versatile biocatalysts. They are used in a variety of bioconversion reactions and are receiving a lot of attention because of the quick development of enzyme technology and its usefulness in industrial operations. This article offers recent insights into microbial lipase sources, including fungi, bacteria, and yeast, alongside traditional and modern methods of purification such as precipitation, immunopurification and chromatographic separation. Additionally, it explores innovative methods like the reversed micellar system, aqueous two-phase system (ATPS), and aqueous two-phase flotation (ATPF). The article deals with the use of microbial lipases in a variety of sectors, including the food, textile, leather, cosmetics, paper, detergent, while also critically analyzing lipase-producing microbes. Moreover, it highlights the role of lipases in biosensors, biodiesel production, tea processing, bioremediation, and racemization. This review provides the concept of the use of omics technique in the mechanism of screening of microbial species those are capable of producing lipase and also find the potential applications.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100218"},"PeriodicalIF":4.1,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266656622400025X/pdfft?md5=76e67c338d2e84c4bb7344eb43cc61c2&pid=1-s2.0-S266656622400025X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142097400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of NMR spectroscopy in lignocellulosic biomass characterisation: A mini review","authors":"Jelena Parlov Vuković ,&nbsp;Marina Tišma","doi":"10.1016/j.fochms.2024.100219","DOIUrl":"10.1016/j.fochms.2024.100219","url":null,"abstract":"<div><p>Lignocellulosic biomass (LB) is promising feedstock for the production of various bio-based products. However, due to its heterogenous character, complex chemical structure and recalcitrance, it is necessary to know its structural composition in order to optimize pretreatment process and further (bio)conversion into bio-based products. Nuclear Magnetic Resonance (NMR) spectroscopy is a fast and reliable method that can provide advanced data on the molecular architecture and composition of lignocellulosic biomass. In this brief overview, characteristic examples of the use of high-resolution NMR spectroscopy for the investigation of various types of LB and their structural units are given and the main drawbacks and future perspectives are outlined.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100219"},"PeriodicalIF":4.1,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000261/pdfft?md5=6116ef4cbd54df7d9976e0bbfab82b26&pid=1-s2.0-S2666566224000261-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda","authors":"Sachin Maurya ,&nbsp;Tarun Verma ,&nbsp;Ankur Aggarwal ,&nbsp;Manish Kumar Singh ,&nbsp;Abhishek Dutt Tripathi ,&nbsp;Ankur Trivedi","doi":"10.1016/j.fochms.2024.100217","DOIUrl":"10.1016/j.fochms.2024.100217","url":null,"abstract":"<div><p>Functional dairy foods are in high demand due to their convenience, enhanced nutrition, intriguing flavors, and natural ingredients. The valorization of flaxseed by-products can potentially boost the functionality of these foods. This work involves the optimization of flaxseed meal powder (2%, 2.5%, 3%) during <em>Peda</em> preparation based on sensory and textural attributes. The optimized <em>Peda</em> (2%) exhibited significantly reduction in moisture (39.6%) and water activity (18.9%), while significantly increasing crude fiber (1.88%), protein (26.4%), fat (8%) and DPPH inhibition (274.5%) as compared to control <em>Peda</em>. Scanning electron microscopy of the optimized <em>Peda</em> revealed the surface displayed a dense, uneven texture, heavily coated with fat, and intergranular spaces filled with milk serum. Twenty-three primary compounds were recognized in high-resolution mass spectrometry (HR-MS), including 6 organic acids, 6 amino acids, 3 fatty acids, 3 other metabolite derivatives, 2 lipids, 2 bioactive components, and 1 sugar. Besides gas chromatography mass spectrometry (GC–MS) found six separate types of fatty acids. These compounds have been proven to possess various bioactivities, such as promoting brain activity, antioxidant, anti-diabetic, anti-inflammatory, cardiovascular-protective effects, etc. Flaxseed meal, as a plant-based substitute for dairy ingredients, offers a sustainable and healthy alternative, making flaxseed-incorporated <em>Peda</em> a functional food.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100217"},"PeriodicalIF":4.1,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000248/pdfft?md5=efde18af4ae6df9c2abb2643786a9caf&pid=1-s2.0-S2666566224000248-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142168006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The impact of citrus pulp inclusion on milk performance of dairy cows: A meta-analysis","authors":"Thomas Hartinger ,&nbsp;Mubarik Mahmood ,&nbsp;Ratchaneewan Khiaosa-ard","doi":"10.1016/j.fochms.2024.100216","DOIUrl":"10.1016/j.fochms.2024.100216","url":null,"abstract":"<div><p>Considering sustainability and circular economy, citrus pulp could become a common dairy feedstuff. Yet, there is no clear indication of the amount of citrus pulp that can be fed without compromising milk performance or that could deliver benefits. In our meta-analysis, we investigated the impact of varying citrus pulp inclusion levels, i.e., no (0 %), low (&gt;0–10 %), medium (&gt;10–20 %), and high (&gt;20 %), on milk performance variables. Replacing cereal grains with citrus pulp increased pectins and sugars while decreasing starch. At the low inclusion level, citrus pulp increased milk yield without affecting feed intake. At higher inclusion levels, citrus pulp reduced feed intake and milk yield but with higher fat contents, the milk energy content was similar to no inclusion. Concluding, citrus pulp is a good energy source with lipogenic properties in dairy cows. We encourage research to fill in the existing gap of knowledge at the rumen and systemic levels.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100216"},"PeriodicalIF":4.1,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000236/pdfft?md5=3acd8e320802764e43c3de6d9188ed8d&pid=1-s2.0-S2666566224000236-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microwave-assisted acid extraction of high-methoxyl kinnow (Citrus reticulata) peels pectin: Process, techno-functionality, characterization and life cycle assessment","authors":"Muskaan Duggal ,&nbsp;Devendra Pratap Singh ,&nbsp;Saumya Singh ,&nbsp;Sucheta Khubber ,&nbsp;Monika Garg ,&nbsp;Meena Krishania","doi":"10.1016/j.fochms.2024.100213","DOIUrl":"10.1016/j.fochms.2024.100213","url":null,"abstract":"<div><p>The present study assessed the efficacy of kinnow peel pectin-acetic acid extraction using microwave heating at 110 °C, pH 2.2 for 10 min with a 1:2 ratio supernatant to ethanol for higher yield. The kinnow peel was freeze dried and grinded to fine powder for pectin extraction. The microwave extracted (ME) kinnow pectin showed 833 mg equivalent weight, 7.44 % methoxyl content, 66.67 % degree of esterification, 63.15 % galacturonic acid content and evinced higher purity than commercial citrus pectin. ME kinnow pectin exhibited shear thinning behaviour while higher apparent viscosity (Pa. s) at 20 % concentration. The ME kinnow pectin showed characteristic functional groups and a less crystalline structure as deduced from FT-IR, SEM and XRD respectively, and a higher thermal decomposition analysed from TGA. Further, life cycle assessment (LCA) predicted that the ethanol and acetic acid were major contributors toward climate change in this study. ME kinnow pectin has the potential to be used as a commercial pectin in various food applications.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100213"},"PeriodicalIF":4.1,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000200/pdfft?md5=0cb4e21dd7cca94106efd0c068ba7103&pid=1-s2.0-S2666566224000200-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141847666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive metabolites identification of the foxnut and broken millet-based nutritional bar using HR-MS","authors":"Vishal Kumar ,&nbsp;Arvind Kumar ,&nbsp;Manish Kumar Singh ,&nbsp;Priya Dhyani ,&nbsp;Himanshu Mishra ,&nbsp;Dinesh Chandra Rai","doi":"10.1016/j.fochms.2024.100214","DOIUrl":"10.1016/j.fochms.2024.100214","url":null,"abstract":"<div><p>The by-products of the grain processing industry are a vital resource for the valorization methods in the food industry. In comparison to the whole grain, the broken kernels and seeds own similar nutrient and bioactive compounds having multifaceted health properties. This study aims to develop a nutritional bar by utilizing the by-products from barnyard millet and foxnut with added sweeteners. Furthermore, high-resolution mass spectrometry (HR-MS) metabolomics was carried out in positive and negative both ion modes to identify the major bioactive compounds formed in the matrix of the best-optimized valorized bar. The formulation of the bar having 15 % foxnut flour and the barnyard flour each, was elucidated highest rheological and sensory scores. A sum of 29 bioactive metabolites has been observed in the obtained metabolome. Major metabolites were palmitoyl serinol, glycitein, persin, bufagargarizin, apigenin, carvone, etc. covering a wide area in the mass spectrum. The therapeutic value of these compounds is heart health promotion, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-microbial, etc. This work highlights the bioactivity of the valorized nutritional bar employing robust and accurate tool of mass spectrometry. The developed snack is a functional food for the consumers.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100214"},"PeriodicalIF":4.1,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000212/pdfft?md5=73d25d38a4b4c960de366a2de8dd3b6b&pid=1-s2.0-S2666566224000212-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}