A review on the food digestion in the digestive tract and the used in vitro models

It is crucial to replicate or mimic the human digestive system conditions closely in model systems to have the food digestion-related data as accurate as possible. Thus, the data obtained could contribute to studies like those on the relationship between health and nutrition. This review aims to express the human digestion system’s role in food digestion and compare the capability of the models used in simulations, especially the dynamicin vitromodels. Activities of the human digestive system governing food digestion and the food matrix’s disintegration mechanism in the digestive system were discussed. Dynamicin vitromodels and their relevance to the human digestive system were described. Advancements in the last 20 years, as well as limitations of those artificial systems, with prospects, were discussed. Extensive use and improvement on these models will extend our knowledge of the food matrix and digestive system’s complex interaction. Thus, it will be possible to design next-generation foods with improved health benefits.
Current Research in Food Science


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The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristics. Their exopolysaccharides (EPS) have interesting film-forming properties and may be used to produce edible packaging, as a structural enhancer, a bioactive agent or probiotic carrier in edible films and coatings. In these days, there is a specific demand for food products with reduced a...
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Öztop, Mecit Halil; Şahin, Serpil; Department of Food Engineering (2005)
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Investigation of amino acid modifications derived from lipid oxidation in foods
Karademir, Yeşi; Öztop, Halil Mecit; Department of Food Engineering (2019)
This study aimed to investigate lipid derived amino acid modifications in foods. When the revealed carbonyl pool resulted from the repeated use of frying oils and high absorption rates of the oil during frying are taken into consideration, deep-fat fried foods have a significant potential to investigate this type of reactions. In the first part, effect of heating time of the frying oil on amino acid modifications in potato chips and model doughs was investigated. 2,4-decadienal, total free amino acid, decad...
A non-conventional TD-NMR approach to monitor honey crystallization and melting
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Citation Formats
İ. Şensoy, “A review on the food digestion in the digestive tract and the used in vitro models,” Current Research in Food Science, pp. 308–319, 2021, Accessed: 00, 2021. [Online]. Available: https://doi.org/10.1016/j.crfs.2021.04.004.