About this Research Topic
The digestion and fermentation of foods significantly impact their nutritional quality and health benefits. Furthermore, the bioactivity of natural compounds is closely related to their bioaccessibility through the gastrointestinal tract and consequently to their bioavailability through systemic circulation to target tissues where they can exert their biological effects. The bioaccessibility of many compounds is generally low, and the metabolic pathways, as well as the mechanisms of action responsible for their biological activities, are often still unknown. Moreover, other factors appear to further influence the bioaccessibility of natural compounds, such as the qualitative and quantitative composition of the matrix in which they occur, their structure, food processing techniques, and also the metabolic processes mediated by the intestine, microbiota, and liver.
Consequently, innovative strategies in food digestion and fermentation are essential to optimize and enhance the bioaccessibility of natural bioactive compounds and food components (proteins, fibers, and oligosaccharides). Some of these innovations include:
• The introduction of new enzymes and probiotics to enhance the digestion and fermentation of food matrices.
• The application of High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) technologies to modify food components and inhibit harmful microbes during digestion and fermentation.
• The use of nanotechnology and encapsulation techniques for the targeted delivery and preservation of beneficial compounds within the digestive tract.
• Exploration of novel food sources such as insects, algae, and fungi for their potential in digestion and fermentation processes, and their impact on nutrition and the environment.
• Investigating the connections between the digestion-fermentation process of food and the different compositions of individual gut microbiota in healthy and pathological conditions and evaluating its implications for human health and disease.
• Developing dynamic digestion and fermentation models that accurately replicate in vitro the chemical and physical conditions occurring in humans.
These innovations can make a significant contribution to effectively understanding how foods behave within the body and assessing their intestinal bioaccessibility. Moreover, they present new avenues for creating functional foods tailored to the varied needs and preferences of consumers. However, it is crucial to address challenges such as safety, stability, regulatory approvals, and earning consumer acceptance for these innovative products. This special issue aims to gather high-quality research in this field, ranging from original articles, systematic reviews, debates, editorial perspectives, and commentaries.
Consequently, innovative strategies in food digestion and fermentation are essential to optimize and enhance the bioaccessibility of natural bioactive compounds and food components (proteins, fibers, and oligosaccharides). Some of these innovations include:
• The introduction of new enzymes and probiotics to enhance the digestion and fermentation of food matrices.
• The application of High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) technologies to modify food components and inhibit harmful microbes during digestion and fermentation.
• The use of nanotechnology and encapsulation techniques for the targeted delivery and preservation of beneficial compounds within the digestive tract.
• Exploration of novel food sources such as insects, algae, and fungi for their potential in digestion and fermentation processes, and their impact on nutrition and the environment.
• Investigating the connections between the digestion-fermentation process of food and the different compositions of individual gut microbiota in healthy and pathological conditions and evaluating its implications for human health and disease.
• Developing dynamic digestion and fermentation models that accurately replicate in vitro the chemical and physical conditions occurring in humans.
These innovations can make a significant contribution to effectively understanding how foods behave within the body and assessing their intestinal bioaccessibility. Moreover, they present new avenues for creating functional foods tailored to the varied needs and preferences of consumers. However, it is crucial to address challenges such as safety, stability, regulatory approvals, and earning consumer acceptance for these innovative products. This special issue aims to gather high-quality research in this field, ranging from original articles, systematic reviews, debates, editorial perspectives, and commentaries.
Keywords: food digestion, food matrix, natural bioactive compound, food fermentation, food components, biotechnology, nanotechnology, novel food sources, gut microbiota, human health, functional foods
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