The DOI matches its Crossref record; 202 of the 202 references it cites were found in a registry or an index.
The food matrix: implications in processing, nutrition and health
Abstract
The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure. This review analyses the concept of food matrix and proposes a classification for the major types of matrices found in foods. The food matrix may be viewed as a physical domain that contains and/or interacts with specific constituents of a food (e.g., a nutrient) providing functionalities and behaviors which are different from those exhibited by the components in isolation or a free state. The effect of the food matrix (FM-effect) is discussed in reference to food processing, oral processing and flavor perception, satiation and satiety, and digestion in the gastrointestinal tract. The FM-effect has also implications in nutrition, food allergies and food intolerances, and in the quality and relevance of results of analytical techniques. The role of the food matrix in the design of healthy foods is also discussed.
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Metadata
- Authors
- Aguilera, J. M.
- Affiliations
- Pontificia Universidad Católica de Chile (CL)
- Corresponding author
- Aguilera, José Miguel
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2018-09-10
- Volume
- 59
- Issue
- 22
- Pages
- 3612-3629
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2884821233
- Cited by
- 414
- References
- 202
- Citations by year
- 2026: 91 · 2025: 65 · 2024: 63 · 2023: 66 · 2022: 66 · 2021: 40 · 2020: 18 · 2019: 4
- FWCI
- 1.98
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- FONDECYT (1150375)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- food matrix, food matrix effects, food processing, food microstructure, nutrient bioavailability, oral processing, flavor perception, satiation, satiety, gastrointestinal digestion, food allergy, food intolerance
- MeSH terms
- Food, Food Handling, Nutritional Status, Satiation, Taste
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