PhD Student<\/strong>: Francesca Gallotti<\/p>\n

<\/p>\n

Tutor<\/strong>: Prof. Vera Lavelli, DeFENS<\/p>\n

Dean<\/strong>: Prof. Ella Pagliarini<\/p>\n

Research area<\/strong>: Food Science and Nutrition<\/p>\n

Research topic<\/strong><\/p>\n

Circular reuse of agri-food resources for the development of novel foods and of low environmental impact cosmetic and nutraceutical products<\/p>\n

Project Synopsis<\/strong><\/p>\n

The Pleurotus<\/em> genus can use by-products of food industry as substrates to develop its edible fruiting body. P. ostreatus<\/em>, which is the most cultivated specie of Pleurotus<\/em>, 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<\/em> biomass grown on a \u201csustainable\u201d substrate, such as winemaking by-products. To promote Pleurotus<\/em> introduction into the diet, both the whole dehydrated mushroom (rich in proteins, \u03b2-glucans, ergosterol and vitamin D) and the encapsulated nutraceuticals (obtained with Pleurotus<\/em> \u03b2-glucans as encapsulating agent) will be formulated as functional ingredients in innovative foods and the expectations and overall liking of consumers will be studied.<\/p>\n

Project keywords<\/strong><\/p>\n

Pleurotus ostreatus<\/em><\/p>\n

by-product<\/p>\n

sustainability<\/p>\n

encapsulation technology<\/p>\n

Contacts<\/strong><\/p>\n

Ufficio Dottorandi 4\u00b0 piano (DeFENS) \u2013 Universit\u00e0 degli Studi di Milano<\/p>\n

Via Mangiagalli, 25 – 20133, Milano, Italy<\/p>\n

tel: +39 0250319175<\/p>\n

mail: francesca.gallotti@unimi.it<\/p>\n

<\/p>\n

Collaborations<\/strong><\/p>\n

Prof. Christelle Turchiuli, UMR Ing\u00e9nierie Proc\u00e9d\u00e9s Aliments, AgroParisTech, INRA, Universit\u00e9 Paris-Saclay, France.<\/p>\n

<\/p>\n

Collaborations within the Department<\/strong><\/p>\n

Prof. Ella Pagliarini, Prof. Monica Laureati & Dr. Cristina Proserpio<\/p>\n

Prof. Matias Pasquali & Prof. Alessio Scarafoni<\/p>\n

<\/p>\n

Sponsor<\/strong><\/p>\n

Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n

Project sponsor<\/em>: Fondazione Cariplo<\/p>\n

<\/p>\n

Scientific publications<\/strong><\/p>\n

Papers with Impact Factor<\/em>:<\/p>\n

V. Lavelli, C. Proserpio, F. Gallotti<\/span>, M. Laureati, E. \u00a0Pagliarini (2018). Circular reuse of bio-resources: the role of Pleurotus<\/em> spp. in the development of functional foods. Food & Function, 9, 1353-1372. DOI: 10.1039\/c7fo01747b<\/a>.<\/p>\n

C. Proserpio, V. Lavelli, F. Gallotti<\/span>, M. Laureati, E. Pagliarini (2019). Effect of vitamin D_{2<\/sub> fortification using Pleurotus ostreatus<\/em> in a whole-grain cereal product on child acceptability. Nutrients, 11, 2441. DOI:}10.3390\/nu11102441<\/a>.<\/p>\n

<\/p>\n

Publications without impact factor<\/em>:<\/p>\n

C. Turchiuli, F. Gallotti<\/span>, 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<\/a>.<\/p>\n

F. Gallotti<\/span>, C. Turchiuli, V. Lavelli, (2019). Production of stable emulsions using \u03b2-glucans extracted from Pleurotus ostreatus<\/em> to encapsulate oxidisable compounds. In K. Petrotos, & S. Leontopoulos (Eds.), Proceedings of 4^{th<\/sup> I.C. FABE 2019, pp. 201-208. University of Thessaly, Greece.<\/p>\n}

V. Lavelli, F. Gallotti<\/span>, C. Proserpio, D. Pedrali, B. Frigerio, M. Laureati, L. Panno, E. Pagliarini (2019). Pleurotus ostreatus<\/em> as a source of vitamin D_{2<\/sub> and functional foods for a young population. In K. Petrotos, & S. Leontopoulos (Eds.), Proceedings of 4^{th<\/sup> I.C. FABE 2019, pp. 209-216. University of Thessaly, Greece.<\/p>\n}}

<\/p>\n

Papers under revision<\/em>:<\/p>\n

V. Lavelli, D. Pedrali, F. Gallotti<\/span>, C. Proserpio, E. Pagliarini. Kinetic study of vitamin D_{2<\/sub> degradation in mushroom powder to improve its applications in fortified foods. LWT – Food Science and Technology.<\/p>\n}

F. Gallotti<\/span>, V. Lavelli, C. Turchiuli. Application of Pleurotus ostreatus<\/em> \u03b2-glucans for oil-in-water emulsions encapsulation in powder. Food Hydrocolloids.<\/p>\n

<\/p>\n

Oral communications<\/em>:<\/p>\n