Isabella D’Antuono
EMailOrcid WOS Scopus |
Isabella
D'Antuono
Institute of Sciences of Food Production Research Nutrheff Thematic Food processing technology, Biological validation, Clinical and nutritional studies
Research Interest and expertise in the field of nutraceuticals
and functional food
Keywords: Polyphenols, green extraction, in vitro digestion, antioxidant activity.
Nutraceuticals and foods of interest- Recovery of nutraceuticals compounds from plant matrices and food processing byproducts, by green technologies (Membrane Filtration Technology, UltraSound) - Food processing for the realization of functional food; - Chemical analysis for the characterization, identification and quantification of phenolic compounds (HPLC, GC); - Application of in vitro tests for the determination of the biological activity of phenolic compounds (antioxidant activity, bioaccessibility, bioavailability); The research fields are related to the biactive compounds present in vegetable matrics, in particular all the polyphenols classes, such as fenolic acids, flavonoids, anthocyanins, carotenoids. Moreover, another area of interest are the functional foods naturally rich in bioactive compounds (table olive, grape, artichoke, pomegranate etc.) or enriched as bread, pasta, juice. The aim of the research activities is to highlight the antioxidant, anti-aging, prebiotic and other beneficial properties for human health, of the single molecules or of the functional foods. Fields of application Food process, nutrition, human health, cosmetic, supplements. Facilities and equipments Chemical analyses for the identification and quantification of phenolic compounds (HPLC, GC, spectrophotometer); Green extraction methods (ultrafiltration membrane system, ultrasound); Enzymatic and chemical assays for the antioxidant properties assessment; Static and dynamic methods of human and animal gastrointestinal digestion. |
