a b s t r a c tBackground: In vitro digestion models show great promise in facilitating the rationale design of foods. This paper provides a look into the current state of the art and outlines possible future paths for developments of digestion models recreating the diverse physiological conditions of specific groups of the human population. Scope and approach: Based on a collective effort of experts, this paper outlines considerations and parameters needed for development of new in vitro digestion models, e.g. gastric pH, enzymatic activities, gastric emptying rate and more. These and other parameters are detrimental to the adequate development of in vitro models that enable deeper insight into matters of food luminal breakdown as well as nutrient and nutraceutical bioaccessibility. Subsequently, we present an overview of some new and emerging in vitro digestion models mirroring the gastro-intestinal conditions of infants, the elderly and patients of cystic fibrosis or gastric bypass surgery. Key findings and conclusions: This paper calls for synchronization, harmonization and validation of potential developments in in vitro digestion models that would greatly facilitate manufacturing of foods tailored or even personalized, to a certain extent, to various strata of the human population.

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ElsevierPeriche Santamaría, A.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Escriche Roberto, MI. (2015). Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves. Food Chemistry. 172:1-6. doi:10.1016/j.foodchem.2014.09.029. The application of different drying conditions (hot air drying at 100ºC and 180ºC, freeze

14This paper investigated the effect of air-frying technology, in combination with a pre-15 treatment based of soaking the samples in different chemical agent solutions (citric acid, 16 glycine, calcium lactate, sodium chloride or nicotinic acid (vitamin B3)), on the 17 generation of acrylamide in fried potatoes. The influence of reducing sugars on the 18 development of surface's color was also analyzed. The experiments were conducted at 19 180 ºC by means of air-frying and deep oil-frying, as a reference technology. Based on 20 the evolution of colour crust with frying time, it could be concluded that the rate of 21Maillard reaction decreased as the initial reducing sugars content increased in the raw 22 material, and was also lower for deep-oil frying than for air-frying regardless of pre-23 treatments applied. Air-frying reduced acrylamide content by about 90% compared with 24 conventional deep-oil frying without being necessary the application of a pre-treatment. 25However, deep-oil fried potatoes pre-treated with solutions of nicotinic acid, citric acid, 26 glycine at 1% and NaCl at 2% presented much lower acrylamide levels (up to 80-90% 27 reduction) than non-pretreated samples. 28 29

III.5. EVALUATION STUDIES OF PERSIMMON PLANT (DIOSPYROS KAKI) FOR PHYSIOLOGICAL BENEFITS AND BIOACCESSIBILITY OF ANTIOXIDANTS BY IN VITRO SIMULATED GASTROINTESTINAL DIGESTIONMartínez-Las Heras, R., Pinazo, A., Heredia, A., Andrés, A. Food Chemistry 214: 478-485 (2017) ABSTRACTThis study aims to analyze the antioxidant benefits from persimmon leaf tea, fruit and fibres taking into account their changes along gastrointestinal digestion. The evolution of polyphenols, flavonoids and antioxidant capacity was studied using the recent harmonized in vitro protocol published by Minekus et al. (2014). The digestion was performed with and without digestive enzymes. Results showed aqueous leaf extract was richer in antioxidants than the fruit or the extracted fibres. Nevertheless, persimmon-leaf antioxidants were more sensitive to the digestive environment. In general, the oral conditions greatly affected the antioxidants, while gastric digestion led to slight additional losses. The intestinal step enhanced polyphenols and flavonoids solubility coming from the fruit and fibres. Additionally, the presence of digestive enzymes positively contributed to antioxidant release throughout digestion. Finally, the bioaccesibility of polyphenols, flavonoids and antioxidant activity of persimmon fruit were 1.4, 1.0 and 3.8 times higher than in aqueous leaf extract.