Destructuring and restructuring of foods during gastric digestion.
food structure
gastric digestion
gastric emptying
intragastric structuring
satiety
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
07 2020
07 2020
Historique:
received:
18
11
2019
revised:
11
03
2020
accepted:
29
03
2020
entrez:
18
12
2020
pubmed:
19
12
2020
medline:
17
8
2021
Statut:
ppublish
Résumé
All foods harbor unique length scale-dependent structural features that can influence the release, transport, and utilization of macro- or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach-centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de- and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non-destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.
Identifiants
pubmed: 33337100
doi: 10.1111/1541-4337.12558
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1658-1679Informations de copyright
© 2020 Institute of Food Technologists®.
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