Show simple item record

dc.contributor.authorComunian, Talita Aline
dc.contributor.authorDrusch, Stephan
dc.contributor.authorBrodkorb, Andre
dc.date.accessioned2021-09-23T13:43:08Z
dc.date.available2021-09-23T13:43:08Z
dc.date.issued2021-03-27
dc.identifier.citationTalita 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: 10.1080/10408398.2021.1902262en_US
dc.identifier.issn1040-8398
dc.identifier.urihttp://hdl.handle.net/11019/2598
dc.descriptionpeer-revieweden_US
dc.description.abstractFood 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.en_US
dc.description.sponsorshipResearch Leaders
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.ispartofseriesCritical Reviews in Food Science and Nutrition;
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectgastrointestinal digestionen_US
dc.subjectemulsionsen_US
dc.subjectinterfaceen_US
dc.subjectbioaccessibilityen_US
dc.subjectbioavailabilityen_US
dc.subjectencapsulationen_US
dc.titleAdvances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compoundsen_US
dc.typeArticleen_US
dc.embargo.terms2022-03-27en_US
dc.identifier.doihttps://doi.org/10.1080/10408398.2021.1902262
dc.identifier.pii10.1080/10408398.2021.1902262
dc.contributor.sponsorResearch Leaders 2025 programmeen_US
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorScience Foundation Irelanden_US
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorTeagascen_US
dc.contributor.sponsorGrantNumber754380en_US
dc.contributor.sponsorGrantNumber16/RC/3835en_US
dc.source.beginpage1
dc.source.endpage21
dc.source.journaltitleCritical Reviews in Food Science and Nutrition
dc.identifier.eissn1549-7852


Files in this item

Thumbnail
Name:
Tstor TComunian 2021 (002).pdf
Embargo:
2022-03-27
Size:
1.345Mb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International