Carmela Conidi
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0984/492014 Home Page Orcid Scholar WOS Scopus |
Carmela
Conidi
Institute on Membrane Technology Research Nutrheff Thematic Food processing technology
Research Interest and expertise in the field of nutraceuticals
and functional food
Keywords: biologically active compounds; functional foods; membrane processes; cosmeceutical formulations; antioxidants; polyphenols; functional peptides
Nutraceuticals and foods of interestIntegrated membrane systems for the clarification and concentration of fruit juices; Extraction, purification, concentration of bioactive molecules from agro-food products and by-products through membrane operations; Study and optimization of membrane systems for applications in the food, nutraceutical, pharmaceutical and cosmetic industries. Agro-food products (e.g. fruits and fruit juices; vegetables, wine, beer, milk; olive oil; fish; cereals) and by-products (e.g. olive mill wastewaters; articoke wastewastes; wine lees; whey; scotta; citrus by products); extraction, separation, purification and recovery of natural antioxidants. Fields of application Functional foods; nutraceuticals; healthy fruit juices productions; pharmaceutical formulations; natural antioxidants, food colorants recovery; cosmetic formulations (creams and anti-aging products). Facilities and equipments Pressure-driven membrane operations (cross-flow microfiltration, ultrafiltration, nanofiltration, reverse osmosis) and membrane contactors (osmotic distillation and membrane distillation) for the separation, purification and concentration of bioactive compounds from agro-food products and by-products. Methodologies for chemical and physical characterization of agro-food products (fruit juices and vegetables, olive mill wastewaters etc.) water and wastewaters. Methods for the determination of antioxidant activity; total polyphenols measurements; total flavonoids etc. Use of analytical equipment (spectrophotometer, HPLC, ICP-AES plasma, etc. Ion Chromatograph). |
