The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure
The rate of starch hydrolysis by salivary α-amylase during oro-gastric digestion was influenced by bread density and was well correlated with the glycemic index.
Paper
Investigating the effects of supercritical antisolvent process and food models on antioxidant capacity, bioaccessibility and transepithelial transport of quercetin and rutin
Effects of the Supercritical Anti-Solvent and food models on the antioxidant capacity, bioaccessibility and transport dynamics of flavonol-loaded microparticles were investigated using a combined in vitro digestion/Caco-2 cell culture model.
Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models
Insights into food matrix factors impacting bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetable ingredients are essential to understanding their ability to promote health.
Hypouricemic, hepatoprotective and nephroprotective roles of oligopeptides derived from Auxis thazard protein in hyperuricemic mice
The oligopeptides derived from Auxis thazard protein (ATO) are a class of small peptides with molecular weight <1 kDa and good bioactivity.
Lactoferrin–thymol complex for the disinfection of gram-positive Staphylococcus aureus and Gram-negative Escherichia coli
Lactoferrin-thymol complex is developed as an efficient antibacterial agent for the disinfection of S. aureus and E. coli.
In vitro and in silico evaluation of EGFR targeting activities of curcumin and its derivatives
Curcumin and its derivatives are potential tyrosine kinase inhibitors that target EGFR.
About this collection
Food matrix plays an important role in determining the physiological fate of nutrients, bioactive compounds, and metabolites. The food matrix has been described as the complex assembly of nutrients and non-nutrients interacting physically and chemically, that influences the release, mass transfer, accessibility, digestibility, and stability of many food compounds. These compounds also undergo biotransformation in the gastrointestinal tract, before being systemically absorbed by the bloodstream, affecting their functionality. Food processing also affects the bioaccessibility, bioavailability and functionality of the food compounds, and the effect of food matrix has also been seen. This themed collection has been Guest Edited by Guest Edited by Jesus Simal-Gandara (University of Vigo, Spain) and Tarun Belwal (Zhejiang University, China). New articles will be added to this collection as they are published.