Probabilistic Modelling of the Food Matrix Effects on Curcuminoid's In Vitro Oral Bioaccessibility.

The bioaccessibility of bioactive compounds plays a major role in the nutritional value of foods, but there is a lack of systematic studies assessing the effect of the food matrix on bioaccessibility. Curcuminoids are phytochemicals extracted from that have captured public attention due to claimed health benefits. The aim of this study is to develop a mathematical model to predict curcuminoid's bioaccessibility in biscuits and custard based on different fibre type formulations.