The figures and tables present comprehensive GC-MS, LC-MS, and in-vivo data illustrating the identification of bioactive compounds and their physiological effects.

Comprehensive profiling of the beverage was conducted using advanced analytical techniques. Gas Chromatography–Mass Spectrometry (GC-MS) identified a range of qualitative aroma compounds contributing to the sensory profile of the beverage.

Liquid Chromatography–Electrospray Ionization Mass Spectrometry (LC-ESI/MS) enabled the identification of several untargeted metabolites and bioactive compounds with potential health benefits. Furthermore, in vivo toxicity studies—including both acute and sub-acute models—confirmed the safety of the developed SLANB, with no observable adverse effects in mice, thereby validating its non-toxic nature and suitability for functional food applications.