TIM Systems: A Novel Approach for Determination of Bioaccessibility and Bioavailability of Food Components

Abstract

The increasing rate of consciousness on innovative changes in foods has been increasingly grew the demand for the information about metabolism of these foods. Data about bioaccessibility and bioavailability of food components become more vital for both consumers and producers in the context of developing new healthier foods. Both nutrition and food researchers try to develop methods that allow user to obtain sufficient results of bioaccessibility and bioavailability of food compounds. Therefore, this study will summarize the TIM system, a novel system that mimics the human gastrointestinal system by all means, including working principles and studies performed in this system. In vivo and in vitro studies cannot be used as useful tool for measuring bioaccessibility and bioavailability of food components because of the physiological differences between human and animal. TIM studies were shown that this novel system could be easily used for the monitoring gastrointestinal movements of foods. In conclusion, TIM systems provide adequate data including digestibility, bioaccessibility and bioavailability of many different food products. By mimicking the GI tract, TIM system is a promising tool for the investigation of digestion, absorption components and health promoting aspects of foods.