PhD Student: Francesca Gallotti
Tutor: Prof. Vera Lavelli, DeFENS
Dean: Prof. Ella Pagliarini
Research area: Food Science and Nutrition
Research topic
Circular reuse of agri-food resources for the development of novel foods and of low environmental impact cosmetic and nutraceutical products
Project Synopsis
The Pleurotus genus can use by-products of food industry as substrates to develop its edible fruiting body. P. ostreatus, which is the most cultivated specie of Pleurotus, has high nutritional and nutraceutical properties; however, food uses of this mushroom are limited because of the lack of value-added applications. The aim of this project will be to develop food applications for Pleurotus biomass grown on a “sustainable” substrate, such as winemaking by-products. To promote Pleurotus introduction into the diet, both the whole dehydrated mushroom (rich in proteins, β-glucans, ergosterol and vitamin D) and the encapsulated nutraceuticals (obtained with Pleurotus β-glucans as encapsulating agent) will be formulated as functional ingredients in innovative foods and the expectations and overall liking of consumers will be studied.
Project keywords
Pleurotus ostreatus
by-product
sustainability
encapsulation technology
Contacts
Ufficio Dottorandi 4° piano (DeFENS) – Università degli Studi di Milano
Via Mangiagalli, 25 – 20133, Milano, Italy
tel: +39 0250319175
mail: francesca.gallotti@unimi.it
Collaborations
Prof. Christelle Turchiuli, UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, France.
Collaborations within the Department
Prof. Ella Pagliarini, Prof. Monica Laureati & Dr. Cristina Proserpio
Prof. Matias Pasquali & Prof. Alessio Scarafoni
Sponsor
Fellowship sponsor: Università degli Studi di Milano
Project sponsor: Fondazione Cariplo
Scientific publications
Papers with Impact Factor:
V. Lavelli, C. Proserpio, F. Gallotti, M. Laureati, E. Pagliarini (2018). Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods. Food & Function, 9, 1353-1372. DOI: 10.1039/c7fo01747b.
C. Proserpio, V. Lavelli, F. Gallotti, M. Laureati, E. Pagliarini (2019). Effect of vitamin D2 fortification using Pleurotus ostreatus in a whole-grain cereal product on child acceptability. Nutrients, 11, 2441. DOI: 10.3390/nu11102441.
Publications without impact factor:
C. Turchiuli, F. Gallotti, M. R. Hernandez-Sanchez, M. E. Cuvelier (2017). Improvement of oxidative stability of dry emulsion containing antioxidants by modifying process conditions. Chemical Engineering Transactions, 57, pp. 1915-1920. DOI: 10.3303/CET1757320.
F. Gallotti, C. Turchiuli, V. Lavelli, (2019). Production of stable emulsions using β-glucans extracted from Pleurotus ostreatus to encapsulate oxidisable compounds. In K. Petrotos, & S. Leontopoulos (Eds.), Proceedings of 4th I.C. FABE 2019, pp. 201-208. University of Thessaly, Greece.
V. Lavelli, F. Gallotti, C. Proserpio, D. Pedrali, B. Frigerio, M. Laureati, L. Panno, E. Pagliarini (2019). Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population. In K. Petrotos, & S. Leontopoulos (Eds.), Proceedings of 4th I.C. FABE 2019, pp. 209-216. University of Thessaly, Greece.
Papers under revision:
V. Lavelli, D. Pedrali, F. Gallotti, C. Proserpio, E. Pagliarini. Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods. LWT – Food Science and Technology.
F. Gallotti, V. Lavelli, C. Turchiuli. Application of Pleurotus ostreatus β-glucans for oil-in-water emulsions encapsulation in powder. Food Hydrocolloids.
Oral communications:
C. Turchiuli, F. Gallotti, M. R. Hernandez-Sanchez, M. E. Cuvelier. Improvement of oxidative stability of dry emulsion containing antioxidants by modifying process conditions. 13th International Conference on Chemical and Process Engineering – Engineering Future Food, Milan (Italy), 29-31 May 2017.
V. Lavelli, F. Gallotti, C. Proserpio, D. Pedrali, B. Frigerio, M. Laureati, L. Panno, E. Pagliarini. Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population. 4th International Conference on Food and Biosystems Engineering, Agia Pelagia, Heraklion, Crete Island (Greece), 30 May – 02 June 2019.
F. Gallotti, C. Turchiuli, V. Lavelli. Production of stable emulsions using β-glucans extracted from Pleurotus ostreatus to encapsulate oxidisable compounds. 4th International Conference on Food and Biosystems Engineering, Agia Pelagia, Heraklion, Crete Island (Greece), 30 May – 02 June 2019.
Posters:
C. Cattaneo, V. Lavelli, C. Proserpio, F. Gallotti, M. Laureati, E. Pagliarini. Consumers’ attitude towards food by-products and novel technologies. 8th European Conference on Sensory and Consumer Research, Verona (Italy), 02-05 September 2018.
F. Gallotti. Design of functional foods with new ingredients from Pleurotus ostreatus grown on agri food waste. XXIII Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Oristano (Italy), 19-21 September 2018.
C. Turchiuli, F. Gallotti, M. R. Hernandez Sanchez, M. E. Cuvelier. Influence of antioxidant location on the protection of oil encapsulated in powder. 32nd EFFoST International Conference. Nantes (France), 06-08 November 2018.
C. Proserpio, V. Lavelli, F. Gallotti, M. Laureati, E. Pagliarini. Assessing liking and food neophobia for vitamin D2 enriched breadsticks among school aged children. 13th Pangborn Sensory Science Symposium. Edinburgh (UK), 28 July – 01 August 2019.
M. Pasquali, A. Scarafoni, E. M. Colombo, C. Muratore, F. Gallotti, V. Lavelli. The activity of Pleurotus ostreatus extracts against pathogenic Fusarium spp. 87th Annual Meeting of the Mycological Society of America. Minneapolis, MN (USA), 10-14 August 2019.
F. Gallotti. Production of functional ingredients using bioactive compounds from Pleurotus ostreatus. XXIV Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Florence (Italy), 11-13 September 2019.
Tutoring activities:
Roberta Martelliano (Master degree in Food Services Science and Technology). Studio di frazioni bioattive ottenute dal basidiomicete Pleurotus ostreatus cresciuto su residui lignocellulosici. A.A. 2016-17 Relatore: Vera Lavelli; Correlatore: Francesca Gallotti
Dissemination activities:
Dall’uva non solo il vino, ma anche le vinacce. Cosa ne pensi? – BergamoScienza XV ed., Bergamo (Italy), 07-08 October 2017.
Alimenti ad alto valore aggiunto da sottoprodotti di vinificazione – MeetMeTonight, Notte europea dei Ricercatori, Milan (Italy), 28-29 September 2018.
Circolarità nelle Filiere Alimentari & nell’Insegnamento delle Scienze Alimentari – Workshop sul recupero dei residui di vinificazione per riutilizzi alimentari – DEFENS, Università degli Studi di Milano, Milan (Italy), 22 February 2019. Below the related link:
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