Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation

In the current study, the prebiotic potential of an innovative functional pasta enriched with 12% (<i>w</i>/<i>w</i>) inulin was investigated. To this aim, pasta was subjected to in vitro gastrointestinal digestion followed by simulated gut fermentation compared to the control pasta (CTRL) not conta...

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Bibliografische Detailangaben

Hauptverfasser:	Anna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, Isabella D’Antuono, Vita Di Stefano, Stella Lisa Lonigro, Antonella Garbetta, Francesca Valerio, Maria Grazia Melilli, Angela Cardinali
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-06-01
Schriftenreihe:	Foods
Schlagworte:	<i>Lacticaseibacillus paracasei</i> IMPC2.1 SCFA inulin pasta functional food
Online-Zugang:	https://www.mdpi.com/2304-8158/13/12/1815
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