Small matters: the effect of particle size on food analysis, sensory perception, and nutrient release during digestion

Nutrients in foods are embedded within complex plant structures or structural microdomains that influence their chemical and nutritional behavior, a concept known as the food matrix effect (FME). The FME explains why foods with similar nutrient compositions can behave differently depending on how nutrients are confined and interact within their structural domains. The food matrix can act as a barrier, limiting access of solvents and enzymes to nutrients during digestion. Reducing particle size increases surface area exposure, alters matrix–nutrient interactions, and ultimately improves extraction efficiency and the quantitative measurement of specific food components. This not only improves analytical accuracy but also affects sensory perception and nutrient bioavailability during digestion. Finer particles seem to predominantly promote faster enzymatic breakdown, better nutrient absorption, and distinct textural and flavor attributes, depending on the food matrix and structural constraints. However, intensive grinding may induce physical and chemical changes that alter the original state of food components. Together, these effects lead to inconsistencies across studies that rely on particle-size reduction. Consequently, standardizing size-reduction protocols, accurately characterizing particle size, and determining possible physicochemical changes are imperative to ensure reproducible and meaningful results. This article highlights how particle size critically influences food analysis, sensory qualities, and nutritional evaluation, emphasizing that food research should systematically report size-reduction outcomes and consider their effects when interpreting both analytical and physiological results.