Gratino, Lorena (2023) Design and identification of bio-compounds to increase shelf-life and food safety. [Tesi di dottorato]
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| Tipologia del documento: | Tesi di dottorato |
|---|---|
| Lingua: | English |
| Titolo: | Design and identification of bio-compounds to increase shelf-life and food safety |
| Autori: | Autore Email Gratino, Lorena gratino.lorena@gmail.com |
| Data: | 10 Marzo 2023 |
| Numero di pagine: | 218 |
| Istituzione: | Università degli Studi di Napoli Federico II |
| Dipartimento: | Medicina Veterinaria e Produzioni Animali |
| Dottorato: | Scienze veterinarie |
| Ciclo di dottorato: | 35 |
| Coordinatore del Corso di dottorato: | nome email De Girolamo, Paolo paolo.degirolamo@unina.it |
| Tutor: | nome email Anastasio, Aniello [non definito] Palmieri, Gianna [non definito] |
| Data: | 10 Marzo 2023 |
| Numero di pagine: | 218 |
| Parole chiave: | Food safety; Food preservation; Antimicrobial peptides |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > VET/04 - Ispezione degli alimenti di origine animale |
| Informazioni aggiuntive: | Il lavoro di tesi è stato svolto presso l'Istituto di Bioscienze e Biorisorse (IBBR) del CNR di Napoli, sito in via Pietro Catellino 111, sotto la direzione scientifica della Dott.ssa Gianna Palmieri |
| Depositato il: | 17 Mar 2023 11:51 |
| Ultima modifica: | 09 Apr 2025 13:11 |
| URI: | http://www.fedoa.unina.it/id/eprint/15063 |
Abstract
All living organisms need food to survive, grow and get energy but it can constitute a possible hazard to human health, as it can contain pathogens, toxins or chemicals. In the last few decades, there has been a rapid increase in the incidence of foodborne infections and diseases due to contamination that, can occur at any point along the food chain during production, processing, distribution, or preparation. Actually, there is a growing need to develop new and effective strategies to preserve foods and prevent foodborne illness thus satisfying the consumer demand for healthier and safer food products. In this context, the aim of my PhD thesis was: 1)To investigate on antioxidant properties of an extremophilic Superoxide dismutase (SOD) heterologously expressed in transgenic tomato cell cultures, with the aim to evaluate the antioxidant potential of the extremozyme-enriched plant extracts in food preservation as promising natural ingredients able to protect against the deleterious effects of oxidation, (described in Chapter I) 2) To evaluate the effects of an active packaging functionalized with the antimicrobial peptide 1018K6 (already projected and characterized by the research group), on microbial growth, physicochemical properties and the sensory attributes of a highly perishable food like raw salmon fillets, with the aim to find alternative solutions to overcome existing challenges that are associated with fish spoilage (described in Chapter II). 3) To further characterize a novel antimicrobial decapeptide, named RiLK1, which was rationally designed and preliminary studied by the research group, with the aim of developing a new class of short and multitask antimicrobial agents (described in Chapter II). 4) To study the interaction of RiLK1 with different model bacterial lipid membranes in order to investigate on the mode of action of this compound (described in Chapter II).
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