Integration of static-dynamic in vitro digestion models to investigate protein digestion and the bioaccessibility of calcium in organic cheeses

• Grant number: 25/12921-0
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: October 01, 2025
• End date: March 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Juliana Azevedo Lima Pallone
• Grantee: Augusto César Costa dos Santos
• Supervisor: Alejandra Acevedo Fani
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Massey University, New Zealand
• Associated to the scholarship: 24/09250-4 - Essential elements and macronutrients in organic yogurts and cheeses: simulation trials of human digestion using in vitro models, BP.DR

Abstract

This document considers a research proposal to investigate the digestion behavior of proteins and the kinetics of calcium solubilization in fresh and ripened cheeses produced from organic and non-organic milk. The study will be conducted using a dynamic in vitro digestion model, in collaboration with the Riddet Institute at Massey University (New Zealand), a global pioneer in dairy food and dynamic digestion research. Cheese digestion involves complex processes, such as protein matrix coagulation and mineral release, which are influenced by factors like milk origin and the stage of cheese ripening. On the other hand, the dynamic kinetic of cheese nutrients release is still scarce, and the association between macromolecules breakdown and essential minerals solubilization need to be investigated. Although the consumption of organic foods is on the rise, there is still limited scientific evidence on how organic production systems impact the digestibility and nutritional quality of dairy products. This project seeks to address this knowledge gap by generating data that may inform both the food industry and future academic research. The Human Gastric Simulator (HGS) is a dynamic in vitro digestion model that replicates physiological conditions of the human stomach, including contractions, continuous secretion of gastric fluid with pepsin, and gastric emptying, and the approach is particularly suited for evaluating dairy matrices, in order to understand how proteins and minerals are released during digestion. In addition to advancing knowledge about organic foods, the internship will provide the applicant with valuable technical and scientific experience at a leading international research center. It will also foster collaboration between our research group, from the Laboratory of Food analysis, at State University of Campinas, and Riddet Institute, at New Zealand's Massey University, contributing to the applicant's academic development and strengthening international research networks.