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Article Abstract
Apple peel is a typical lignocellulosic food by-product rich in functional components. In this work, apple peel was solid-state fermented with e with an aim to modulate its composition and bioactivity. The results showed that e fermentation substantially tailored the composition, improved the antioxidant activity and prebiotic potential of apple peel. Upon the fermentation, 1) free phenolics increased and antioxidant activity improved; 2) the pectin substances degraded significantly, along with a decrease in soluble dietary fiber while an increase in insoluble dietary fiber; 3) the fermentability increased as indicated by the increase in total acid production. The gut microbiota was shaped with more health-promoting potentials, such as higher abundances of , , and -9 as well as lower abundances of and . This work is conducive to the modification of apple peel as a potential ingredient in food formulations.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10826609 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101134 | DOI Listing |
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