Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations

• Published in: Food hydrocolloids Vol. 133; p. 107958
• Main Authors: Calvete-Torre, Ines, Sabater, Carlos, Antón, María José, Moreno, F. Javier, Riestra, Sabino, Margolles, Abelardo, Ruiz, Lorena
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2022
• Subjects: apple cider; Apple pomace; apples; arabinose; Dialister; Eubacterium eligens; fermentation; galactose; genes; humans; hydrocolloids; IBD; inflammatory bowel disease; intestinal microorganisms; Lachnospiraceae; Microbiota; Pectin; pectins; Prebiotics; Prevotella; rhamnose; Succinivibrio; wastes; Microbiota; Pectin; IBD; Apple pomace; Prebiotics

Pectin is a group of structurally diverse dietary fibers, very abundant in agri-food waste and by-products such as those generated during apple cider manufacturing. In recent years, pectin and pectinoligosaccharides have demonstrated good fermentation properties and prominent health promoting traits...