Food Structure and the Complexity of Food Matrices

Abstract

Food structure is the spatial organization of different food components arising from the assembly and interactions of macronutrients, such as proteins, lipids, and carbohydrates. Micronutrients and bioactive compounds, such as polyphenols, antioxidants, enzymes, and hormones, are commonly present within the food structure/matrix. The food structure and matrix effects play a crucial role in the perception of sensory properties, stability, shelf life, and digestion and absorption behavior of foods and nutrients. During the 20th century, major advances in food technology were dominated by chemical and mechanical engineering concepts, primarily affecting food processing at a macroscopic level. However, in the 21st century, the main advances and interventions in food were at the micro- and nano