Carrot Flour-Enriched Pasta Nutritional and Anti-Inflammatory Properties

Alessia Lisi's dataset from 2026 contains results from a study on fresh pasta enriched with 12.5% orange or purple carrot flour. It includes nutritional composition, sensory profile, microbiological stability over 110 days, and results from in vitro antioxidant and anti-inflammatory assays using a human Caco-2 cell line. The data supports the finding that purple carrot flour, in particular, showed inhibitory effects on pro-inflammatory pathways.

Use Cases

• Comparing the fiber and vitamin A content of enriched pastas based on the nutritional composition analysis.
• Modeling the relationship between phenolic compound content and antioxidant capacity mentioned in the in vitro assays.
• Analyzing the effect of colonic fermentation on NF-κB phosphorylation inhibition based on the cell model results.
• Evaluating the sensory and microbiological stability of functional fresh pasta over a 110-day period.

Strengths

• Includes results from specific in vitro assays with a human Caco-2 cell line, a standard model for intestinal research.
• Microbiological stability was tested over a concrete period of 110 days.
• Pasta formulations are precisely defined with a 12.5% incorporation rate of specific carrot flours.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is very small at 35.3 KB, indicating limited scope.

Provenance

Source

Alessia Lisi via figshare

Collection Method

Experimental study involving pasta formulation, nutritional analysis, sensory evaluation, and cell culture assays.

Freshness

Last updated 2026-05-20 14:01:36; freshness should be verified.