ABSTRACT
Recently, interest has increased in understanding the interaction of functional nutrients with the structure of the food matrix and how an adequate food formulation can positively affect these interactions, allowing controlled or slow release of nutrients. For example, food processing plays an important role in food formulation, which modifies the food structure, transforming hard and solid structures into soft and porous structures that allow easy nutrient release or transforming liquid food into solid food by thermal or chemical processing, retaining the nutritional compound in the food matrix.
