Food Structure and the Complexity of Food Matrices

Abstract

Food structure is the spatial organization of different food components arising from the assembly and interactions of macronutrients, such as proteins, lipids, and carbohydrates. Micronutrients and bioactive compounds, such as polyphenols, antioxidants, enzymes, and hormones, are commonly present within the food structure/matrix. The food structure and matrix effects play a crucial role in the perception of sensory properties, stability, shelf life, and digestion and absorption behavior of foods and nutrients. During the 20th century, major advances in food technology were dominated by chemical and mechanical engineering concepts, primarily affecting food processing at a macroscopic level. However, in the 21st century, the main advances and interventions in food were at the micro- and nanostructural levels, enhancing the quality of existing food products and designing novel foods to satisfy expanding consumer needs in terms of nutritional, textural, and sensorial aspects. Advanced analytical tools and experimental techniques, such as microscopy, scattering methods, spectroscopy, sensitive rheometers, particle sizing equipment, zeta sizers, and differential scanning calorimetry, have assisted in in-depth food structure research and investigation. Image analysis techniques and numerical simulations and modeling have also been used to quantify and predict microstructural information. The multidisciplinary aspects of food structure, classification of food structure and the food matrix, food matrix effects, the impact of food structure and the matrix on food texture and other sensory aspects, and analytical techniques used in the characterization of food structure are summarized in this chapter.