ArticleFood chemistry. Molecular sciences2024
Foodomics-based metabolites profiling of the Greek yogurt incorporated with unripened papaya peel powder.
Article in Food chemistry. Molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Deciphering Alkaloid Bitter Compounds and Relevant Transcription Factors in Papaya.International journal of molecular sciences · 2026Article
- Qualitative and Quantitative Metabolite Comparison of Grain, Persimmon, and Apple Vinegars with Antioxidant Activities.Antioxidants (Basel, Switzerland) · 2025Article
- Bioactive metabolites identification of the foxnut and broken millet-based nutritional bar using HR-MS.Food chemistry. Molecular sciences · 2024Article
- Production and quality evaluation of a novel γ-aminobutyric acid-enriched yogurt.Frontiers in nutrition · 2024Article
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Authors and funding
7 authors.
Funding
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Abstract
The food waste of the fruit processing industry is rich in many bio-active components such as polysaccharides, polyphenols, peptides, etc. that own multifaceted health benefits. The valorization of this waste is an intriguing optimization method for various dairy products. Meanwhile, LC-MS-based foodomics has been an emerging approach for the quantitative and qualitative analysis of dairy foods. Untargeted metabolomics has been done of the optimized functional yogurt that contains different levels of unripened papaya peel powder (UPPP) using high-resolution mass spectroscopy for analysis of added bio-active components in the matrix. UPPP comprises a high content of phytochemicals which could give functionality and therapeutic effect to the Greek yogurt. A total of 36 functional metabolites have been identified which have various health-beneficial attributes. Kaempferol, ostruthin, putative carpaine derivatives, etc. are some of the metabolites of high importance with a wide area coverage in the metabolome. This work highlights the bioactivity of the UPPP and its prebiotic properties added to the functional yogurt as an independent ingredient. The incorporated plant-based ingredients like UPPP can effectively enhance the functional attributes of Greek yogurt, which is a potential synbiotic food.
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