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Probabilistic Modelling of the Food Matrix Effects on Curcuminoid's In Vitro Oral Bioaccessibility.

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This study models curcuminoid bioaccessibility in foods like biscuits and custards. It found that macronutrient and fiber content significantly impact how much curcumin is absorbed, aiding product development.

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Bayesian modelbioaccessibilitycurcuminoidsdietary fibreenriched foodsfood matrixregressionscreening

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Area of Science:

  • Nutritional Science
  • Food Chemistry
  • Mathematical Modeling

Background:

  • Bioactive compound bioaccessibility is crucial for food's nutritional value.
  • Systematic studies on food matrix effects on bioaccessibility are limited.
  • Curcuminoids from Curcuma longa show potential health benefits.

Purpose of the Study:

  • To develop a mathematical model predicting curcuminoid bioaccessibility.
  • To assess the impact of different fiber types on bioaccessibility in food matrices.
  • To create a decision-support system for optimizing food formulations.

Main Methods:

  • In vitro digestion to determine curcuminoid bioaccessibility in custards and biscuits.
  • Characterization of physicochemical food properties.
  • Bayesian hierarchical linear regression modeling using macronutrient and fiber content.

Main Results:

  • A strong correlation (p=0.89) was found between macronutrient concentration and bioaccessibility.
  • Food matrix effects varied; hemicellulose positively correlated with bioaccessibility in biscuits (p=0.66) but not custards (p=0.12).
  • The model achieved high optimization (r²=0.97) and cross-validation (r²=0.93) performance.

Conclusions:

  • A robust mathematical model was developed to predict curcuminoid bioaccessibility.
  • The model highlights the differential impact of food matrix components on bioaccessibility.
  • This decision-support system can aid the food industry in product formulation and inform consumers.