Exploring the significance of resistant starch in ready-to-eat meals for enhanced functioning of gut microbiota: a comprehensive review

Abstract

The increasing interest in functional foods has highlighted the potential advantages of resistant starch (RS), a dietary fiber with prebiotic characteristics, in improving gut health. This review investigates the importance of integrating RS into ready-to-eat (RTE) meals, analysing its impact on gut flora and enhancing overall digestive health. Also, assesses the influence of RS-enriched RTE meals on the diversity and activity of gut microbiota, emphasizing the production of short-chain fatty acids (SCFAs) and other significant metabolites through a thorough examination of contemporary literature and emerging research. Furthermore, emphasizes the challenges and prospects of integrating RS into RTE food products while maintaining taste, texture, and consumer acceptability. The findings indicate that incorporating dietary RS into ready-to-eat meals may serve as an effective approach to promoting gut microbiota equilibrium, increasing digestive health, and aiding in the prevention of chronic disorders associated with gut dysbiosis.