title: Bioaccessibility of nutrients and micronutrients from dispersed food systems: impact of the multiscale bulk and interfacial structures.
abstract: Many food systems are dispersed systems, that is, they possess at least two immiscible phases. This is generally due to the coexistence of domains with different physicochemical properties separated by many interfaces which control the apparent thermodynamic equilibrium. This feature was and is still largely studied to design pharmaceutical delivery systems. In food science, the recent intensification of in vitro digestion tests to complement the in vivo ones holds promises in the identification of the key parameters controlling the bioaccessibility of nutrients and micronutrients. In this review, we present the developments of in vitro digestion tests for dispersed food systems (mainly emulsions, dispersions and gels). We especially highlight the evidences detailing the roles of the constituting multiscale structures. In a perspective section, we show the potential of structured interfaces to allow controlled bioaccessibility.
authors.affiliation: UR1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes, France. sebastien.marze@nantes.inra.fr
authors.forename: Sébastien
authors.initials: S
authors.lastname: Marze
mesh_terms: D001682:Biological Availability; D004063:Digestion / Q000502:physiology; D005504:Food Analysis; D006801:Humans; D009753:Nutritive Value