The food matrix can be defined as the whole of the food chemical components and their molecular relationships, i.e. chemical bonds and physical interactions. In other words, the chemical composition of food and the way those components are structurally organized at micro-, meso- and macroscopic scales (Figure 1).
FM can affect the nutritional quality and the potential health effect of food in 2 different ways: By affecting the stability of bioactive compounds during processing (including storage and cooking) and affecting the level of bioactive compounds that are available for absorption in the digestive tract.
In my research activity I investigate how to describe, predict and optimize this effect. This would help consumers in better design their meals and dietary habits as well as food industry in designing food that are able to deliver the desired level of nutrients/bioactive compounds in the gastrointestinal tract.
- Fermentation of antioxidant dietary fibres
- Fighting diabetes: Technological strategies to reduce the glycaemic index of starchy foods
- Unravelling the role of cell wall encapsulation on bio-accessibility of intracellular nutrients
- Plant matrix and protein digestibility
- Tryptophan, gut microbiota and AhR
- Polyphenols as inhibitors of digestive enzymes
- starch-polyphenols interactions
- Investigating teh effect of bran addition on bread quality at a fundamental level
- Microbial metabolism of lipids in the gut and gut health
- Technological strategies to improve nutritional and sensorail quality of immature rice-based products
- Technological strategies to improve nutritional and sensory quality of jackbeans-based products
- oral processing and nutrients bioavailability
- dietary peptides and gut health