In vitro and in vivo methods to predict carbohydrate bioaccessibility

Abstract

• The food matrix has a central position in carbohydrate bioavailability. • Processing techniques can modify the carbohydrate’s bioaccessibility. • Glycemic index corresponds to the blood glucose rise after carbohydrate ingestion . Carbohydrates are important nutrients in human nutrition due to their energy contribution. Digestibility and Glycemic Index (GI) determination, in vitro and in vivo , can be used to predict the carbohydrates bioaccessibility and its postprandial response. This kind of information can help the food industry, nutritionists, and physicians understand how the human body responds to this macronutrient, and it can be used as a tool to reformulating industrialized foods or manage diets. In this sense, this review aims to describe some methods used to predict carbohydrates bioaccessibility.