Dairy products for the elderly: effect of the dairy matrix structure on bioactive potential and bioaccessibility of peptides and minerals

• Grant number: 25/03987-8
• Support Opportunities: Scholarships in Brazil - Master
• Start date: May 01, 2025
• End date: April 30, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Débora Parra Baptista Freitas
• Grantee: Nicole Catarine Silva
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 24/17153-9 - In vitro evaluation of the effect of milk processing on digestion as a tool for the development of dairy products for the elderly, AP.R

Abstract

Milk and dairy products have the potential to contribute to the adequate intake of nutrients and bioactive compounds important for the elderly population. However, the processing of milk to obtain dairy products results in the alteration of its constituents, which may affect the digestion of these products and the release and absorption of compounds during the digestive process. In addition, age-related changes in the digestive process may result in reduced nutrient absorption. Thus, the present project aims to evaluate the effect of different dairy structures (fluid matrix, acid gel obtained by fermentation and enzymatic gel) on the antihypertensive potential and bioaccessibility of peptides and minerals, using in vitro simulation of gastrointestinal digestion under digestive conditions of elderly individuals.