{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T20:12:15Z","timestamp":1791317535569,"version":"4.3.1"},"reference-count":100,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T00:00:00Z","timestamp":1786924800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T00:00:00Z","timestamp":1786924800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Bioactive peptides (BAPs) derived from food proteins exhibit a wide range of health\u2010promoting activities, but their potent\n                    <jats:italic>in vitro<\/jats:italic>\n                    bioactivity is disconnected from their often\u2010limited efficacy\n                    <jats:italic>in vivo<\/jats:italic>\n                    . This discrepancy is driven by aggressive gastrointestinal digestion, low epithelial permeability, and rapid systemic clearance. This review assesses the critical role of the food matrix (FM) in regulating peptide bioavailability, addressing the new challenge of overcoming low oral absorption of diverse peptide classes. First, foundational concepts are established, defining the multi\u2010scale nature of FM and the characteristics of BAPs. The physiological barriers to absorption are then detailed, focusing on enzymatic degradation and the mechanisms of transepithelial transport. The core of this review examines the specific molecular interactions between peptides and proteins, lipids, carbohydrates, and polyphenols, showing how they govern stability and bioaccessibility. A comparative analysis of dairy, plant\u2010based, and engineered matrices illustrates how different food structures control release kinetics. Finally, methodologies from\n                    <jats:italic>in silico<\/jats:italic>\n                    prediction to\n                    <jats:italic>in vivo<\/jats:italic>\n                    models are critically evaluated. To solve these delivery challenges, we identify crucial knowledge gaps and suggest future directions, specifically advocating for matrix\u2010engineered delivery systems (such as microencapsulation and probiotic fermentation) to establish a holistic, matrix\u2010aware approach to functional food design. \u00a9 2026 Society of Chemical Industry.\n                  <\/jats:p>","DOI":"10.1002\/jsfa.70998","type":"journal-article","created":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T05:10:19Z","timestamp":1787029819000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The role of the food matrix in peptide bioavailability: a review of interactions and their impact on absorption"],"prefix":"10.1002","author":[{"given":"Chunhong","family":"Liu","sequence":"first","affiliation":[{"name":"Second People's Hospital of Wuhu City  Wuhu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chaoling","family":"Wen","sequence":"additional","affiliation":[{"name":"Anhui College of Traditional Chinese Medicine  Wuhu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Opeyemi Joshua","family":"Olatunji","sequence":"additional","affiliation":[{"name":"African Genome Center Mohammed VI Polytechnic University  Ben Guerir Morocco"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9397-6357","authenticated-orcid":false,"given":"Tolulope Joshua","family":"Ashaolu","sequence":"additional","affiliation":[{"name":"Department of Food Biotechnology Albert Kazmer Mosonmagyarovar Faculty, Sz\u00e9chenyi Istv\u00e1n University  Gyor Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,17]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"crossref","first-page":"2228","DOI":"10.1111\/ijfs.16384","article-title":"Plant\u2010based bioactive peptides: a review of their relevant production strategies, in vivo bioactivities, action mechanisms and bioaccessibility","volume":"58","author":"Ashaolu TJ","year":"2023","journal-title":"Int J Food Sci Technol"},{"key":"e_1_2_13_3_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112786","article-title":"Stability and bioactivity of peptides in food matrices based on processing conditions","volume":"168","author":"Ashaolu TJ","year":"2023","journal-title":"Food Res Int"},{"key":"e_1_2_13_4_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.jff.2025.106964","article-title":"Insights into the physicochemical and functional characteristics of biologically active food\u2010derived 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