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February 22, 2026Foods6 citationsOpen Access

Impact of Lipid Structure on Digestion of Meat and Dairy Analogues

Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues

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Authors

ZAZarnab AsifCPClive A. PrestidgePJP Joyce

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Overview

This review explores how lipid structure influences digestion in plant-based meat and dairy analogues, suggesting design improvements for enhanced nutrition.

Key Points

  • The aim is to understand how lipid structure and composition affect the digestion of meat and dairy analogues.
  • Developed a structure–interface–digestion framework for analyzing lipid substitutes.
  • Examined the role of lipid composition and supramolecular organization on digestion.
  • Analyzed parameters influencing lipolysis kinetics and nutrient bioaccessibility.
  • Fat substitutes significantly impact sensory properties, digestion, and nutrient absorption.
  • Lipid systems from plants and microbes differ functionally from animal fats.
  • Effective design of fat analogues enhances digestion and nutrient delivery.

Cite This Study

Asif et al. (2026) studied this question.

synapsesocial.com/papers/699a9d65482488d673cd3431https://doi.org/10.3390/foods15040772
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