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

Download

1-s2.0-S2665927121000307-main.pdf

Date

2021-05-01

Author

Şensoy, İlkay

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

249
views

180
downloads

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.

Subject Keywords

In vitro, Food digestion, Dynamic model, Food matrix

URI

https://doi.org/10.1016/j.crfs.2021.04.004
https://hdl.handle.net/11511/90349

Journal

Current Research in Food Science

DOI

https://doi.org/10.1016/j.crfs.2021.04.004

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging Moradi, Mehran; Guimarães, Jonas T; Şahin, Serpil (Elsevier BV, 2021-08-01) 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...
A critical review of the specifications and performance of antibody and DNA-based methods for detection and quantification of allergens in foods Senyuva, Hamide Z.; Jones, Ivona Baricevic; Sykes, Mark; Baumgartner, Sabine (Informa UK Limited, 2019-01-01) Despite the availability of a large number of antibody and DNA based methods for detection and quantification of allergens in food there remain significant difficulties in selecting the optimum technique to employ. Published methods from research groups mostly contain sufficient detail concerning target antigen, calibration procedures and method performance to allow replication by others. However, routine allergen testing by the food industry relies upon commercialised test kits and frequently the suppliers...
Optimization of microwave frying of potato slices Öztop, Mecit Halil; Şahin, Serpil; Department of Food Engineering (2005) The main objective of this study is to evaluate the effects of microwave frying process on the quality of potato slices and to optimize the process by using different statistical optimization techniques. Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In the first part of the study, the effects of microwaves on quality of fried potatoes (moisture content, oil content, color and hardness) were studied and the process was optimized by using...
A non-conventional TD-NMR approach to monitor honey crystallization and melting Berk, Berkay; Grunin, Leonid; Öztop, Halil Mecit (Elsevier BV, 2021-03-01) Crystallization of glucose is a natural process that could occur in honey due to several reasons and glucose is one of them. In this study, a non-conventional TD-NMR pulse sequence, Magic Sandwich Echo (MSE), was used to monitor the crystallization of honey at 14 °C. Honey samples were seeded with glucose to induce crystallization. T1 and T2 relaxation times were also measured during 96 h of storage. Mono-exponential and bi-exponential relations were used to explain T1 and T2, respectively. As a complementa...
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil Karademir, Yesim; GÖKMEN, VURAL; Öztop, Halil Mecit (Elsevier BV, 2019-07-01) This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...

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.