Milk for senior consumers: evaluation of the effect of milk processing on gastric digestion kinetics, bioactive potential, and the bioaccessibility of peptides and minerals

• Grant number: 25/12171-1
• Support Opportunities: Scholarships in Brazil - Master
• Start date: August 01, 2025
• End date: July 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Débora Parra Baptista Freitas
• Grantee: Vitória Cheli de Sousa
• 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

With population aging and the consequent increase in the proportion of elderly individuals relative to other age groups, the food industry faces the challenge of developing products tailored to the needs of this expanding age group. The aging process results in a series of physiological changes, including alterations in the digestive process that may reduce nutrient absorption. Therefore, the development of foods for older adults must take into account both nutritional intake and the potential absorption of these compounds under the digestive conditions typical of this age group. Milk has the potential to contribute to the nutrition of this population, as it contains high biological value proteins, essential minerals, and can also provide peptides with various bioactivities. However, fluid milk processing may alter its constituents and, consequently, affect the digestive process as well as the release and absorption of nutrients. In this context, the present project aims to evaluate the effect of fluid milk processing on gastric digestion kinetics, antihypertensive potential, and the bioaccessibility of peptides and minerals. (AU)