A Review on the Relationship Between Food Structure, Processing, and Bioavailability


Sensoy I.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol.54, no.7, pp.902-909, 2014 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Review
  • Volume: 54 Issue: 7
  • Publication Date: 2014
  • Doi Number: 10.1080/10408398.2011.619016
  • Journal Name: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Journal Indexes: Science Citation Index Expanded
  • Page Numbers: pp.902-909
  • Keywords: Functional foods, nutraceuticals, phytochemicals, bioaccessibility, VITRO DIGESTION MODEL, BETA-CAROTENE, PHYSICAL-CHARACTERISTICS, GLUCOSINOLATE CONTENT, ANTIOXIDANT ACTIVITY, BIOACCESSIBILITY, LYCOPENE, COMPONENTS, DIETARY, MICROSTRUCTURE

Abstract

This review highlights the effects of processing and food matrix on bioaccessibility and bioavailability of functional components. Human digestive system is reviewed as an element in bioavailability. Methods for bioaccessibility and bioavailability determination are described. Information about the location of functional compounds in the tissue is presented to portray the matrix information. Research data on the effects of food matrix and processing on bioaccessibility and bioavailability are summarized. Finally, trends in the development of functional component delivery systems are included.