Food Biophysics

, Volume 3, Issue 2, pp 219–228

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

  • David Julian McClements
  • Eric Andrew Decker
  • Yeonhwa Park
  • Jochen Weiss
Special Issue Article

DOI: 10.1007/s11483-008-9070-y

Cite this article as:
McClements, D.J., Decker, E.A., Park, Y. et al. Food Biophysics (2008) 3: 219. doi:10.1007/s11483-008-9070-y

Abstract

The bioavailability of dietary lipophilic components may be either increased or decreased by manipulating the microstructure and/or physicochemical properties of the foods that contain them. This article stresses how knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption can be used to rationally design food structures to control these processes and therefore impact the rate or extent of lipid digestion and/or absorption. These approaches include controlling the molecular characteristics of the lipid molecules, altering lipid droplet size or interfacial properties, and manipulating food matrix structure and composition. Improved knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption will facilitate the rational design and fabrication of functional foods for improved health and wellness.

Keywords

Bioactive lipidsNutraceuticalsFunctional foodsDelivery systemsStructural designEmulsionsDigestionAbsorptionBioavailability

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • David Julian McClements
    • 1
  • Eric Andrew Decker
    • 1
  • Yeonhwa Park
    • 1
  • Jochen Weiss
    • 1
  1. 1.Department of Food ScienceUniversity of MassachusettsAmherstUSA