Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds
Citation
Talita A. Comunian, Stephan Drusch & André Brodkorb (2021) Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2021.1902262Abstract
Food researchers are currently showing a growing interest in in vitro digestibility studies due to their importance for obtaining food products with health benefits and ensuring a balanced nutrient intake. Various bioactive food compounds are sensitive to the digestion process, which results in a lower bioavailability in the gut. The main objective of structured food delivery systems is to promote the controlled release of these compounds at the desired time/place, in addition to protecting them during digestion processes. This review provides an overview of the influence of structured delivery systems on the in vitro digestive behavior. The main delivery systems are summarized, the pros and cons of different structures are outlined, and examples of several studies that optimized the use of these structured systems are provided. In addition, we have reviewed the use of plant-based systems, which have been of interest to food researchers and the food industry because of their health benefits, improved sustainability as well as being an alternative for vegetarian, vegan and consumers suffering from food allergies. In this context, the review provides new insights and comprehensive knowledge regarding the influence of plant-based structured systems on the digestibility of encapsulated compounds and proteins/polysaccharides used in the encapsulation process.Funder
Research Leaders 2025 programme; European Union; Science Foundation Ireland; Department of Agriculture, Food and the Marine; TeagascGrant Number
754380; 16/RC/3835ae974a485f413a2113503eed53cd6c53
https://doi.org/10.1080/10408398.2021.1902262
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