{"id":2325,"date":"2021-11-13T21:34:56","date_gmt":"2021-11-13T20:34:56","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2325"},"modified":"2026-01-21T11:35:50","modified_gmt":"2026-01-21T10:35:50","slug":"phd-student-profile-eleonora-loffredi","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2021\/11\/13\/phd-student-profile-eleonora-loffredi\/","title":{"rendered":"PhD student profile, Eleonora Loffredi"},"content":{"rendered":"
\n

PhD Student<\/strong>: Eleonora Loffredi (ORCID n.\u00a00000-0003-3523-5777<\/a>)<\/p>\n

\"Eleonora<\/p>\n

Supervisor<\/strong>: Prof. Cristina Alamprese \u2013 DeFENS<\/p>\n

Dean<\/strong>: Prof. Diego Mora<\/p>\n

PhD title achieved on<\/strong>: 20th<\/sup> December 2024<\/p>\n

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

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

Multidisciplinary approaches to the study of multi-phase foods as delivery systems for bioactive compounds<\/p>\n

\u00a0<\/strong><\/p>\n

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

The recent trend in researching new emulsion-based delivery systems for food enrichment has brought to the development of new interesting multi-phase matrices, such as double, gel, and Pickering emulsions. After an accurate literature survey on the topic, the project aims to study the effects of the composition and process technologies on the structure of these systems. To the aim, Design of Experiments techniques will be applied, and the optimization will be performed by means of the Response Surface Methodology and the desirability function. The optimized emulsion systems will be used for delivering free and encapsulated bioactive compounds obtained from food processing by-products. In vitro<\/em> studies of nutritional properties of the emulsions and of bioactive compound release will be performed. In the end, the optimized enriched emulsion systems will be used in the preparation of food products.<\/p>\n

\u00a0<\/strong><\/p>\n

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

Emulsion, enriched-product, food technology, bioactive compounds<\/p>\n

\u00a0<\/strong><\/p>\n

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

DeFENS \u2013 Department of Food, Environmental and Nutritional Sciences<\/p>\n

Universit\u00e0 degli Studi di Milano<\/p>\n

Via Mangiagalli 25, Milan (MI), 20133, 4th<\/sup> floor<\/p>\n

eleonora.loffredi@unimi.it<\/a><\/p>\n

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

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

Publications<\/strong><\/p>\n

Loffredi, E.<\/strong>, Moriano, M. E., Masseroni, L. & Alamprese, C. Effects of different emulsifier substitutes on artisanal ice cream quality. LWT<\/em> 137, 110499 (2021). https:\/\/doi.org\/10.1016\/j.lwt.2020.110499<\/a><\/p>\n

Loffredi, E.<\/strong>, Grassi, S. & Alamprese, C. Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges. Food Control<\/em> 129, 108255 (2021). https:\/\/doi.org\/10.1016\/j.foodcont.2021.108255<\/a><\/p>\n

Posters<\/em>:<\/p>\n

Alamprese, C., Loffredi, E.<\/strong> & Grassi, S. Development of a Diffuse Reflectance FT-NIR Spectroscopy Method for the Shell Egg Quality Assessment. NIR Italia Online 2021. February 24-25<\/p>\n

Orals<\/em>:<\/p>\n

Loffredi, E.<\/strong>, Grassi, S., Alamprese, C. Non-destructive prediction of shell egg quality by near-infrared spectroscopy. 26th<\/sup> World Poultry Congress \u2013 Online.<\/p>\n

Multidisciplinary nature of Loffredi’s project<\/figcaption><\/figure>\n
Work packages of Loffredi’s project<\/figcaption><\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

PhD Student: Eleonora Loffredi (ORCID n.\u00a00000-0003-3523-5777) Supervisor: Prof. Cristina Alamprese \u2013 DeFENS Dean: Prof. Diego Mora PhD title achieved on: 20th December 2024 Research area: Food Science and Nutrition Research topic Multidisciplinary approaches to the study of multi-phase foods as delivery systems for bioactive compounds \u00a0 Project Synopsis The recent trend in researching new emulsion-based …<\/p>\n","protected":false},"author":1,"featured_media":2326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[123,46,121,48],"class_list":{"0":"post-2325","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-bioactive-compounds","10":"tag-emulsion","11":"tag-enriched-products","12":"tag-food-technology","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=2325"}],"version-history":[{"count":4,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2325\/revisions"}],"predecessor-version":[{"id":3933,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2325\/revisions\/3933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2326"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}