Sustainable Nutrition: Evaluating the Prebiotic Effects of Fruit Waste and By-Products on Gut Microbiota Using In Vitro Fermentation
Maria José Gosalbes, Epidemiology and Public Health Networking Biomedical Research Centre (CIBERESP), Foundation for the Promotion of Health and Biomedical Research of the Valencian Community (Fisabio), Spain
Summary
Food loss is one of the major challenges faced by the current food system, with significant environmental, economic, and nutritional impacts. In this context, Dr. Gosalbes focuses on evaluating the prebiotic effects of powdered ingredients derived from fruit waste and by-products on the composition and fermentative capacity of the fecal microbiota using an in vitro gastrointestinal/colonic fermentation simulator.
Metataxonomics and metagenomics analyses are applied to characterize both the taxonomic composition and the functional potential of the fermentative bacterial community.
