"Impact of food structure and cell matrix on digestibility of plant-bas" by Yukiharu Ogawa, Natthawuddhi Donlao et al.
 

Impact of food structure and cell matrix on digestibility of plant-based food

Abstract

© 2018 Elsevier Ltd The effect of plant attributes, such as the cell wall and fibrous tissue structure, on human digestion, can be exploited to modify the digestive quality of processed foods. To understand the digestive property of plant-based food, recent studies employing in vitro simulated digestion systems are highlighted and its relatedness to structural aspects are summarized in this review. The bioaccessibility and bioavailability of starch (as a digestible carbohydrate), lipids, proteins and functional phytochemicals, such as carotene, are mentioned as an indicator of plant-based food digestibility, including pasta as an example of plant-based processed foods. The modification of food matrices and structure design to control the bioavailability of pharmaceuticals and nutraceuticals is also mentioned.

Source or Periodical Title

Current Opinion in Food Science

ISSN

22147993

Page

36-41

Document Type

Article

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