Work

Personalizing nutrition from eggs liquid: insights from integrated physicochemical and metabolomic profiling

Year: 2025

Type: article

Abstract: Personalized nutrition is a rapidly evolving frontier in nutritional science, offering novel avenues for tailored dietary interventions. Egg liquid, with its adaptable nutritional profile achieved by modulating the egg white-to-yolk ratio, presents remarkable potential as a versatile platform for personalized nutrition delivery. This study investigated the foundation for egg liquid based personalized nutrition by manipulating the egg white-to-yolk ratio and employing integrated physicochemical analysis, metabolomics, and electronic tongue assessment. These results showed that increasing the yolk proportion significantly elevated phospholipids, choline, and key minerals (calcium, iron, zinc, and phosphorus), while reducing egg yolk content facilitated high-protein and low-lipid products development. Metabolomic profiling identified 909 metabolites, predominantly glycerophospholipids (41.49-44.52%) and amino acids and its derivatives (15.05-17.23%). Differential metabolite analysis revealed that higher yolk ratios significantly enhanced the abundance of amino acids (notably histidine) and B vitamins (nicotinamide, folate, and riboflavin). Electronic tongue analysis indicated that increased yolk content slightly decreased perceived bitterness, umami, richness, and saltiness. This work elucidates the significant impact of egg white/yolk composition on both nutritional profiles and sensory attributes, providing a crucial theoretical basis for designing customized egg-based diets to meet individual nutritional requirements.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101406