Chapter 2 - Processing of Food Structures in the Gastrointestinal Tract and Physiological Responses

Abstract

Most nutrients in foods (vitamins, minerals, amino acids, and fatty acids) are contained within complex matrices and structures. These food structures and matrices may be of natural origin (i.e., meat, fruits, and vegetables) or may be produced by processing via controlled assemblies and interactions of macromolecules (proteins and carbohydrates). It is now recognized that the postprandial behavior of nutrients is not governed solely by their content or calorific profile, but that the food matrix in which they are presented also plays a critical role. The majority of research on food structures has often been undertaken with a view to manipulating the textural and sensory properties of foods. The effects of food processing operations and storage on food structure and physical properties are reasonably well established. However, there is limited understanding of the changes in food structures after ingestion and mastication, i.e., in the stomach and the intestines, and how they impact on the release and absorption of nutrients. A better understanding of the time-dependent changes in food structures during consumption and digestion would allow the industry to create products with desirable nutritional and health properties.