A review of in-vitro digestibility models on diverse foods in various segments of human digestive tract

Summary

Abstract In order to simulate the process of food digestion in the gastrointestinal (GI) tract, various in-vitro digestion models have been developed. These models vary from simple, single-compartment systems to more complex setups with multiple compartments and dynamic characteristics. In-vitro models have mostly been employed to analyze the structural changes and release of food components during digestion in different simulated gastrointestinal environments. The results obtained from in-vitro models of digestion differ significantly from those of in-vivo models because it is difficult to accurately replicate the highly intricate physiological and physiochemical processes occurring in the human digestive tract. The rate and location of food digestion in the gastrointestinal tract is cons