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Novel aging: technologies and solutions to manufacture novel dairy products for healthy aging


According to a recent United Nations estimate, the number of people 65 and older is expected to triple by mid-century, from 531 million in 2010 to 1.5 billion in 2050. Malnutrition, as a consequence of age-induced malabsorption of essential nutrients, is associated with risk of falls and fractures, weak immune system, vision problems and increasing risk of infections. Milk and dairy products are known to provide the necessary nutritional, functional and physiological values to maintain health and wellbeing. Therefore, they have a large potential to be tailored for the needs of an aging population. In this project, we will explore the use of emerging non-thermal and powder technologies in dairy processing to support Brazilian and Danish companies to develop novel dairy products with improved bioavailability of nutrients and sensorial aspects intended to improve the nutritional status of the aging population. Non-thermal technologies like pulsed electric fields, pulsed-light and UV-C are recognized to have limited detrimental effects on the concentration of bioactive compounds in beverages. Most studies have been performed in juices, and very few on dairy beverages. Furthermore, there is very limited information about the impact of these technologies on nutrient bioavailability. Powder formulations are very suitable for long-term storage, ambient distribution and can be used to formulate innovative products, e.g. snacks. However, the technologies used to produce the powders need to be selected and optimized to reduce the negative impact of temperature on functionality and enhance the nutritional value of the reconstituted powder. Temperature, electric field, or light induces changes in the milk components (e.g. proteins, mineral balance) and colloidal structure, casein micelle or fat globule membrane, which may be favour release of potentially health-related compounds during GI digestion favouring their bioavailability. However, they may also promote oxidation reactions that influence both the sensorial quality and nutritional value. Formation of free radicals is the primary event in oxidative reactions and has not been studied for non-thermal technologies. The knowledge of the mechanism underlying these early events is of importance to develop new strategies for improving product shelf life, safety, and nutritional quality. On contrary to thermal treatment, non-thermal technologies can retain the activity of redox active enzymes, like lactoperoxidase, which may play a relevant role in the redox chemistry of dairy products. Aggregation proteins and calcium binding to peptides are expected to impart absorption of calcium, digestion of proteins or even absorption of vitamins like B12. In this project, we will combine the competences on Dairy Process Technology (Prof Lilia Ahrné at UC) and on Food Chemistry (Prof Daniel R. Cardoso-IQSC/USP and Prof Leif Skibsted-UC) to elucidate the mechanisms behind changes in the milk components promoted by mild non-thermal processing and finding technical solutions to tailor the nutritional and sensorial value of fresh milk beverages and healthy milk based snacks for improved absorption by elderly citizens. Through a better understanding of these mechanisms we expect to find technological solutions (technologies, process conditions, and formulations) to improve bioavailability of calcium, proteins, functional peptides and vitamin B12 in milk beverages and healthy snacks intended for improving the health of elderly citizens. Ultimately, the Brazilian and Danish dairy production will have a very large potential for new products with the actual health benefits. (AU)

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Scientific publications (22)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SANTOS, WILLY G.; BUDKINA, DARYA S.; DA COSTA, PEDRO F. G. M.; CARDOSO, DANIEL R.; TARNOVSKY, ALEXANDER N.; FORBES, MALCOLM D. E.. Inverse photochromism in viologen-tetraarylborate ion-pair complexes: optical write/microwave erase switching in polymer matrices. MATERIALS ADVANCES, v. 3, n. 9, p. 13-pg., . (17/01189-0, 15/13756-1, 12/19823-4)
GOMES BEZERRA, CARLOS ANDRE; TENORIO DA SILVA SANTOS, JOAO PAULO; BESSEGATO, GUILHERME GARCIA; DE PAIVA E SILVA ZANTA, CARMEM LUCIA; DEL COLLE, VINICIUS; TREMILIOSI-FILHO, GERMANO. Photo- and electro-oxidation of tetracycline hydrochloride on self-doped titanium dioxide nanotubes modified by Pt sub-monolayers. Electrochimica Acta, v. 404, p. 9-pg., . (17/01189-0, 19/22183-6)
ALI, MIAN A.; HASSAN, AYAZ; SEDENHO, GRAZIELA C.; GONCALVES, RENATO V.; CARDOSO, DANIEL R.; CRESPILHO, FRANK N.. Operando Electron Paramagnetic Resonance for Elucidating the Electron Transfer Mechanism of Coenzymes. Journal of Physical Chemistry C, v. 123, n. 26, p. 16058-16064, . (13/14262-7, 15/16672-3, 16/25806-6, 17/01189-0, 15/22973-6)
ROVEDA JR, ANTONIO C.; SANTOS, WILLY G.; SOUZA, MAYKON L.; ADELSON, CHARLES N.; GONCALVES, FELIPE S.; CASTELLANO, EDUARDO E.; GARINO, CLAUDIO; FRANCO, DOUGLAS W.; CARDOSO, DANIEL R.. Light-activated generation of nitric oxide (NO) and sulfite anion radicals (SO3 center dot-) from a ruthenium(II)nitrosylsulphito complex. DALTON TRANSACTIONS, v. 48, n. 29, p. 10812-10823, . (12/23651-4, 17/01189-0)
YANG, SHUAILING; LIU, GUANCHEN; MUNK, DANIEL M. E.; QIN, ZIHAN; PETERSEN, MIKAEL A.; CARDOSO, DANIEL R.; OTTE, JEANETTE; AHRNE, LILIA. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 63, . (17/01189-0)
AALAEI, KATANEH; KHAKIMOV, BEKZOD; DE GOBBA, CRISTIAN; AHRNE, LILIA. Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing. FOODS, v. 10, n. 4, . (17/01189-0)
DE ZAWADZKI, ANDRESSA; SKIBSTED, LEIF H.. Calcium availability from whey mineral residues increased by hydrogen citrate. Food Research International, v. 137, . (17/01189-0)
DE ZAWADZKI, ANDRESSA; LIU, XIAO-CHEN; AHRNE, LILIA M.; SKIBSTED, LEIF H.. Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods. Food Chemistry, v. 374, p. 9-pg., . (17/01189-0)
DA SILVA, JULIANA F.; MORAIS, ALINE T. DO B.; SANTOS, WILLY G.; AHRNE, LILIA M.; CARDOSO, DANIEL R.. UV-C light promotes the reductive cleavage of disulfide bonds in beta-Lactoglobulin and improves in vitro gastric digestion. Food Research International, v. 168, p. 11-pg., . (17/01189-0)
DE ZAWADZKI, ANDRESSA; SKIBSTED, LEIF H.. Increasing calcium solubility from whey mineral residues by combining gluconate and delta-gluconolactone. INTERNATIONAL DAIRY JOURNAL, v. 99, . (17/01189-0)
DE ZAWADZKI, ANDRESSA; PAGANELLI, MARCELLA OLIVA; GARCIA, ANDRE CASTILHO; SKIBSTED, LEIF H.. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, v. 136, . (17/01189-0)
LOBO, RICHARD R.; CORREIA, BANNY S. B.; PENA-BERMUDEZ, YULI A.; VINCENZI, RAFAELA; DA SILVA, CAROLINE M.; PANOSSO, LETICIA L.; CERIBELI, CAROLINE; COLNAGO, LUIZ A.; CARDOSO, DANIEL R.; BERNDT, ALEXANDRE; et al. Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat. JOURNAL OF ANIMAL SCIENCE, v. 99, n. 9, . (17/01189-0, 17/25319-0, 18/10308-6)
SANTOS, WILLY G.; BUDKINA, DARYA S.; SANTAGNELI, SILVIA H.; TARNOVSKY, ALEXANDER N.; ZUKERMAN-SCHPECTOR, JULIO; RIBEIRO, SIDNEY J. L.. Ion-Pair Complexes of Pyrylium and Tetraarylborate as New Host-Guest Dyes: Photoinduced Electron Transfer Promoting Radical Polymerization. Journal of Physical Chemistry A, v. 123, n. 34, p. 7374-7383, . (11/51555-7, 17/01189-0)
MORAIS, ALINE TEIXEIRA DO BRASIL; MORAIS, SINARA T. B.; FEITOR, JESSICA F.; SANTOS, WILLY GLEN; CATUNDA, LUCAS GOMES DA SILVA; WALKLING-RIBEIRO, MARKUS; AHRNE, LILIA; CARDOSO, DANIEL R.. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides. Journal of Agricultural and Food Chemistry, v. 71, n. 19, p. 13-pg., . (17/01189-0)
FEITOR, JESSICA F.; BRAZACA, LAIS C.; LIMA, AMANDA M.; FERREIRA, VINICIUS G.; KASSAB, GIULIA; BAGNATO, VANDERLEI S.; CARRILHO, EMANUEL; CARDOSO, DANIEL R.. Organ-on-a-Chip for Drug Screening: A Bright Future for Sustainability? A Critical Review. ACS BIOMATERIALS SCIENCE & ENGINEERING, v. 9, n. 5, p. 15-pg., . (17/01189-0, 18/19750-3, 18/18188-0)
CAVALCANTE, KEILA N.; FEITOR, JESSICA F.; MORAIS, SINARA T. B.; NASSU, RENATA T.; AHRNE, LILIA M.; CARDOSO, DANIEL R.. Impact of UV-C pretreatment on fi-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. INTERNATIONAL DAIRY JOURNAL, v. 142, p. 12-pg., . (17/01189-0)
CERIBELI, CAROLINE; OTTE, JEANETTE; WALKLING-RIBEIRO, MARKUS; CARDOSO, DANIEL RODRIGUES; AHRNE, LILIA M.. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 84, p. 9-pg., . (17/01189-0)
DE ALMEIDA, LARISSA CHIRINO; BERTOLO, MIRELLA ROMANELLI VICENTE; CARDOSO, DANIEL RODRIGUES; BOGUSZ JR, STANISLAU. Effect of Hop beta-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat. PROCESSES, v. 11, n. 1, p. 13-pg., . (19/18748-8, 17/01189-0)
SANTOS, WILLY G.; BUDKINA, DARYA S.; SANTAGNELI, SILVIA H.; TARNOVSKY, ALEXANDER N.; ZUKERMAN-SCHPECTOR, JULIO; RIBEIRO, SIDNEY J. L.. Ion-Pair Complexes of Pyrylium and Tetraarylborate as New Host-Guest Dyes: Photoinduced Electron Transfer Promoting Radical Polymerization (vol 123, pg 7374, 2019). Journal of Physical Chemistry A, v. 123, n. 40, p. 1-pg., . (17/01189-0, 11/51555-7, 18/07727-7, 15/22828-6, 16/50112-8)
YANG, SHUAILING; SUWAL, SHYAM; ANDERSEN, ULF; OTTE, JEANETTE; AHRN, LILIA. Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 67, p. 11-pg., . (17/01189-0)

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