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

Personalized nutrition, an emerging field within nutritional science, offers innovative strategies for designing tailored dietary interventions. In this study, a tunable egg-based liquid system was developed through precise modulation of the egg white-to-yolk ratio. A multidisciplinary approach integrating comprehensive physicochemical characterization, metabolomic profiling, and electronic tongue analysis was employed to systematically assess its suitability as a customizable platform for personalized nutrition. The results revealed that yolk proportion profoundly affected both nutritional composition and sensory properties. The increase in egg yolk content resulted in higher levels of glycerophospholipids, amino acids and its derivatives, choline, essential minerals (Ca, Fe, Zn, and P), and B vitamins. In contrast, reducing the proportion of egg yolks facilitates the development of formulations that were high in protein and low in fat. The results of electronic tongue analysis indicated that an increased proportion of egg yolk could slightly reduce the perceived intensity of bitterness, umami, and saltiness. These findings establish a theoretical foundation for the development of personalized nutritional products through the strategic modulation of the egg white-to-egg yolk ratio.