Carrot flour-enriched pasta with in vitro antioxidant activity and capacity of modulating inflammatory pathways in human colon cell model (opens in new tab)

Wheat-based pasta, a staple food for many populations, represents a potential vehicle for bioactive compounds and micronutrients. This study aimed to enhance the nutritional and functional properties of fresh pasta by incorporating 12.5% orange or purple carrot flour. Pasta containing orange (O) or purple (P) carrot flour and a conventional pasta (control) were characterized in terms of nutritional composition, sensory profile and microbiological stability. The antioxidant and anti-inflammato...