There has been an explosion of research on the behavior of fatty foods under gastrointestinal conditions, especially on the bioaccessibility of hydrophobic bioactives, such as omega-3 fatty acids, nutraceuticals, vitamins, preservatives, and pesticides. This article provides a brief overview of recent advances in understanding the molecular and physicochemical basis of the digestion of lipids within the gastrointestinal tract, as well as the bioaccessibility of hydrophobic bioactives. In particular, we highlight the development of new methods of loading hydrophobic bioactives into colloidal delivery systems, progress in excipient foods, the use of in vivo testing methods, and the standardization of in vitro testing methods.
McClements, D. J., & Peng, S. F. (2020, February 1). Current status in our understanding of physicochemical basis of bioaccessibility. Current Opinion in Food Science. Elsevier Ltd. https://doi.org/10.1016/j.cofs.2019.11.005