In Vitro Gastrointestinal Digestion of Fresh Cheese: Effect of ω-3 Fatty Acids and Milk Fat Globule Membrane Enrichment on Nutrient Digestibility and Antioxidant Activity

This study aims to provide a first step into understanding the digestion process and potential bioactivity of fresh cheese made from ultrafiltered milk (UFC), focusing on the effects of enrichment with ω-3 polyunsaturated fatty acids (FAs) and a milk fat globule membrane (MFGM) concentrate. To this end, simulated gastrointestinal digestion following the harmonized INFOGEST protocol was carried out on four types of UFC (C: control, W: ω-3 FA enriched, M: MFGM concentrate enriched, and WM: enriched in both ω-3 FA and MFGM concentrate). Neither protein nor lipid digestibility was negatively affected by ω-3 FA or MFGM enrichment, as bioaccessible nutrients were detected after gastrointestinal digestion. Among the cheeses studied, WM exhibited the highest antioxidant capacity, which was associated with the total number of small size peptides and ω-3 FA. Overall, enrichment with ω-3 FA and MFGM concentrate produces cheeses with digestibility similar to that of the control but significantly enhances their antioxidant capacity.