Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence
Résumé
Beyond nutrient composition matrix plays an important role on food health potential, notably acting on
the kinetics of nutrient release, and finally on their bioavailability. This is particularly true for dairy products
10 that present both solid (cheeses), semi-solid (yogurts) and liquid (milks) matrices. The main objective of
this narrative review has been to synthesize available data in relation with the impact of physical structure
of main dairy matrices on nutrient bio-accessibility, bioavailability and metabolic effects, in vitro, in
animals and in humans. Focus has been made on dairy nutrients the most studied, i.e., proteins, lipids and
calcium. Data collected show different kinetics of bioavailability of amino acids, fatty acids and calcium
15 according to the physicochemical parameters of these matrices, including compactness, hardness,
elasticity, protein/lipid ratio, P/Ca ratio, effect of ferments, size of fat globules, and possibly other
qualitative parameters yet to be discovered. This could be of great interest for the development of
innovative dairy products for older populations, sometimes in protein denutrition or with poor dentition,
involving the development of dairy matrices with optimized metabolic effects by playing on gastric
20 retention time and thus on the kinetics of release of the amino acids within bloodstream
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