Abstract:

Numerous liposoluble components have exhibited excellent bioactivities including antioxidant, anti-cancer, anti-inflammation and anti-aging etc.. However, their bioavailability remains rather limited due to their poor stability and solubility, which is calling for sophisticated design of lipophilic nanocarriers and healthier foods. The distribution and stabilization of lipids in food systems, in specific factors including the matrix composition and structure, the dispersibility of lipid fraction, the oil/water interfaces, the interaction between fat particles with matrix, as well as the molecular digestibility of fat and nonfat components significantly affect the food digestion process and lipolysis kinetics, which further determines the gastrointestinal fate of liposoluble nutrients by affecting their molecular stability, colloidal stability, releasing kinetics and absorption rate. The efficacy of new delivery approaches and lipophilic noncarriers was evaluated based on the latest research regarding how to enhance the absorption and bioavailability of liposoluble nutrients.

Biography:

Min Chen works as an asistant professor located at Colledge of Food Science and Engineering in QAU since Dec. 2019. Her research is mainly focused on food colloidal and interfacial structures in relation to the gastrointestinal fate and bioavaibility of food nutrients. She did her PhD in Wageningen University (2012-2016), mainly working on liquid foams and films of casein micelle dispersions. Afterwards, she continuted with a postdoc project on oil/water interfaces of biomimetic milk fat globules. You can reach her via email 201901260@qau.edu.cn, phone number 15263043871 or postal address (No.700, Changcheng Road, Chengyang district, Qingdao, China).

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