Engineering cell-based microstructures to study the effect of structural complexity on  in vitro  bioaccessibility of a lipophilic bioactive compound

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2022 English Publisher:Royal Society of Chemistry (RSC)Journal:Food & Function, volume 13, pages 6,560-6,573 (issn: 2042-6496, eissn: 2042-650X,

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Authors: Yixing Lu; Rewa Rai; Nitin Nitin;

doi: 10.1039/d2fo00533f

pmid: 35674207

Engineering cell-based microstructures to study the effect of structural complexity on in vitro bioaccessibility of a lipophilic bioactive compound

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Abstract

This study develops a bottom-up approach to investigate the effect of food microstructures on the bioaccessibility of curcumin, enabling innovations in food structures to control the release of micronutrients.

Related Organizations

University of California, Davis
United States

Keywords

Curcumin, Alginates, Functional Food, Biological Availability, Digestion, Emulsions

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