Mary Bortoluzzi
Education:
Master’s Degree in Chemistry and Pharmaceutical Techniques (LM-13)
Research areas:
Biochemistry
Brief description of the P.h.D. project:
The valorization of whey represents both an economic and environmental challenge as the 50% of this massive dairy byproduct is wasted. This study wants to repurpose whey as a functional food, exploiting its nutritional value and enriching it with nano-purified bioactive peptides from dairy byproducts. The studied whey was obtained from the preparation of fresh cheeses by a dairy company in Veneto (Italy) and subsequently treated with a thermal-mechanical microparticulation technique. This procedure allows to produce protein micelles, giving the suspension a soft creamy texture mimicking fat functionality. Then, microparticulate whey (MPW) is fermented with Lactiplantibacillus plantarum, obtaining a product with an acidic pH value similar to a protein drink with a low concentration of lactose and fat. Subsequently, fermented MPW, is pasteurized and addicted with a dairy byproducts-derived bioactive peptide, I-14-K, to generate a product with a high content of protein and biological value, developing a prototype of a functional food to enhance the circular economy and human health. Indeed, I-14-K was isolated using a nanotechnological approach through magnetic iron oxide nanoparticles from dairy industry food waste, i.e., milk from cow affected by mastitis. Noteworthy, I-14-K has shown antioxidant activity in Caco-2 cells, suggesting that its addition to fermented MPW could lead to the development of a food supplement aimed at preventing chronic diseases. Future analysis aims to explore the potential of this promising new food through in vivo studies in animal models to evaluate its application as a functional food supplement.
Supervisor and co-supervisor:
Prof. Massimo Magro
Prof. Federica Tonolo
Publications:
https://orcid.org/0009-0008-4573-6931
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