Identification and characterization of nutraceutical compounds from different foods for the development of innovative supplements.
Identification, quantitative determinations, and biochemical characterization of nutraceutical compounds and bioactive molecules from different food matrices or from organic waste (in the light of circular economy) with the aim of developing innovative supplements and/or new foods characterized by greater sustainability, quality nutritional, acceptability, accessibility and with a positive impact on human health. This research activity is in line with the objectives of the PRIMA Tool4MEDLife project of which the research group is coordinator.
Among the foods taken into consideration, there are also plant-based beverages, characterized by many health benefits but often lacking in certain nutrients. These beverages will be characterized with the aim to improve the content of macro and micronutrients, increase the bioavailability of minerals, and limit the anti-nutritional factors.
Furthermore, the use of purified proteins from hypoallergenic milk as a carrier for the transport and release of hydrophobic nutraceutical compounds that have a positive impact on human health is currently being studied: hypoallergenic -caseins from donkey milk as nanocarriers for the transport and release of bioactive molecules and complexes formed by -lactalbumin and oleic acid as compounds with potential anti-tumor activity.
Techniques used: HPLC-DAD; Spectrophotometer and spectrofluorometer; Two-dimensional electrophoresis (2DE) and mass spectrometry.
Keywords - ENGLISH
Nutraceuticals, functional food, milk proteins, bioactive molecules.
Active participants in the research line (PI last author or *)
Stefania Pucciarelli; Valeria Polzonetti; Sofia Renzi; Giorgia Vici; Laura Malandrino; Natalina Cammertoni; Paolo Polidori; Massimo Ricciutelli; Diego Romano Perinelli; Silvia Vincenzetti.
External Collaborations
Fernanda Galgano (Scuola di scienze agrarie, forestali, alimentari ed ambientali, Università della Basilicata), Alessandro di Michele (Dipartimento di fisica e geologia, Università di Perugia), Adamantini Paraskevopoulou (Laboratory of Food Chemistry and Technology, Aristotle University of Thessaloniki, Greece), Stefano Costanzi (American University, Washington, USA), Zafer Erbay (Adana Alparslan Türkeş Science and Technology University, Turkey).
Pillar
Nutrition and Food
Macroareas in Nutrition & Food
Functional and Traditional Italian food
Relevant research grants (national/international) funding specifically this Research Line
PRIMA, Thematic Area 3 - Agri-food Value Chain, Project title: From Tradition to Innovation: New Foods and Educational Toolkits for a Healthy and Sustainable Mediterranean Lifestyle (Tool4MEDLife), duration 36 months.
Email Address
silvia.vincenzetti@unicam.it
Link to Relevant Publications