{"title":"亚麻籽粉掺入 Peda 的代谢组学和显微特征分析","authors":"Sachin Maurya , Tarun Verma , Ankur Aggarwal , Manish Kumar Singh , Abhishek Dutt Tripathi , Ankur Trivedi","doi":"10.1016/j.fochms.2024.100217","DOIUrl":null,"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":4.1000,"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":"0","resultStr":"{\"title\":\"Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda\",\"authors\":\"Sachin Maurya , Tarun Verma , Ankur Aggarwal , Manish Kumar Singh , Abhishek Dutt Tripathi , Ankur Trivedi\",\"doi\":\"10.1016/j.fochms.2024.100217\",\"DOIUrl\":null,\"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\":4.1000,\"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\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry Molecular Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666566224000248\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry Molecular Sciences","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666566224000248","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda
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 Peda preparation based on sensory and textural attributes. The optimized Peda (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 Peda. Scanning electron microscopy of the optimized Peda 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 Peda a functional food.