driven fermentation of pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota.

pomace (RRP) is a high dietary fiber byproduct that is underutilized. This study investigated the effects of fermented pomace (FRRP) on noodle cooking characteristics, texture, structure, digestion, and fermentation. The results showed that soluble dietary fiber, active components (polysaccharides, triterpenoids and dietary flavonoids), and the total cellulase (Filter paper enzymes, Carboxymethyl cellulase), β-glucosidase and laccase activity were significantly increased in FRRP ( < 0.05). FRRP improved the cooking and sensory properties of noodles and inhibited starch hydrolysis during digestion. The resistant starch content in noodles with 15 % FRRP increased by 12.63 %, and the predicted glycemic index decreased by 9.34 %. Moreover, the intestinal microbiota structure was significantly improved, promoting the growth of beneficial bacteria such as and . This study contributed to the high-value and environmentally friendly utilization of RRP and provided new insights into the development of efficient noodles.