Stefania Moccia

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Stefania Moccia
Institute of Food Sciences
Researcher

Nutrheff Thematic
Biomolecular technologies (enzymatic, biochemical, molecular biology), Food processing technology, Biological validation

Research Interest and expertise in the field of nutraceuticals and functional food
Her research interest regards the formulation of nutraceuticals through the development of nanoemulsions, nanoparticles, and delivery systems. Her research activity focused on the extraction and functional characterization of bioactive compounds from food matrices, such as polyphenols and carotenoids, studying the chemopreventive and antioxidant activity in preclinical models (cell lines and blood samples) to identify the cellular processes involved in oxidative stress and aging.

Keywords: polyphenols; carotenoids; antioxidant activity; chemopreventive activity; autophagy; nutraceuticals; nanoemulsions; functional foods; aging.

Nutraceuticals and foods of interest
Foods and health, nutraceuticals and functional foods; aging.

Fields of application
Nutraceutical and biomedical fields; agri-food; food wastes; biology

Facilities and equipments
Advanced microwave extraction system (Microwave hydrodiffusion and gravity-MHG); HPLC; laboratory of cellular and molecular biology, with the equipment: incubators, optical and fluorescence microscopy; flow cytometry; western blotting; microplate reader, gel documentation system and analysis software, UV-VIS/fluorescence spectrophotometer, laminar flow hood.