Digestibility and Bioavailability of Bioactive Ingredients
Many foods and ingredients are reported to offer benefits beyond basic nutrition. But what does really happen during digestion and how are these nutrients absorbed in the body? Find out at Session 051 “Rational design of food delivery systems: Physicochemical basis of food component digestion, release, and absorption” on Sunday afternoon, July 18, at 1:30–3:00 p.m. in Room S402ab. The symposium will provide attendees with a review of the physicochemical properties affecting the overall digestibility of foods, with an emphasis on structured delivery systems. These systems come in various sizes, shapes and compositions, which challenges their study.
Speakers will explore their current research into a variety of food delivery systems and the assessment of their performance, namely ingestion, digestion, and uptake. The talks will emphasize the relationships between the physicochemical attributes of the systems and the digestibility and bioavailability of the core bioactive ingredients. Attendees will learn how the physicochemical properties of food and various ingredients can be utilized to fabricate innovative food delivery systems.