Prebiotic potential of innovative functional pasta enriched with inulin

In order to satisfy the consumer’s request for a healthier diet, the food sector is constantly investing in the development of functional foods, fortified with prebiotic substances, known for their beneficial effects on the gut microbiome. Among prebiotics, inulin has a particular structure that avoid its hydrolyzation by the human enzymes in the gastrointestinal tract. In the present study, an innovative pasta enriched with 12% (w/w) inulin from chicory was characterized for biochemical and technological properties, in comparison to a control pasta (CTRL) without inulin. Results demonstrated that the incorporation of inulin in pasta formulation positively affected some organoleptic properties and cooking quality of the final product, giving an overall score higher than CTRL. The essential amino acid content remained comparable between the two pasta samples, while the total protein content was reduced in enriched pasta due to polymer substitution to durum wheat flour. The prebiotic activity of inulin was firstly tested through in vitro kinetic experiments with seven probiotic strains. Among them, Lacticaseibacillus paracasei IMPC2.1 was selected for the simulated gut fermentation studies. The enriched pasta exhibited a positive prebiotic activity score, indicating its potential as a prebiotic source. Notably, it promoted the growth of the IMPC2.1 and the production of short chain fatty acid, to a higher extent than CTRL and similarly to glucose or fructo-oligosaccharides. Further research should explore the impact of the degree of polymerization of inulin on gut microbiota modulation, improving intestinal health benefits.