Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds

Abstract

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.

Keywords:

• Gastrointestinal digestion
• emulsions
• interface
• bioaccessibility
• bioavailability
• encapsulation

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

Talita Aline Comunian has received funding from the Research Leaders 2025 Programme cofounded by Teagasc and the European Union’s Horizon 2020 Research and Innovation Programme under the Marie Skłodowska-Curie grant agreement number 754380. André Brodkorb is funded by Science Foundation Ireland (Vistamilk) and the Department of Agriculture, Food and Marine on behalf of the Government of Ireland under Grant Number [16/RC/3835].