Interests

My research experience is mainly based on four areas:

- The first is the Maillard Reaction and food chemistry in general, in the chemistry of heat-induced contaminants including acrylamide, and Maillard reaction aroma generation by the use of chemometric approach over the use of food model system. My core research is more orientated to the mitigation strategy for the formation of potentially toxic compounds generated during the Maillard reaction. Currently, I am applying several approaches in the mitigation strategy that include trapping of glycation precursors (plant polyphenols), use of enzymes, processing control and Michael addiction. In order to achieve this objective I use several model system as cookies, milk (including Infant formula), potatoes and  nicotine delivery devices

• Current projects:
  • An Investigation into the Chemistry of the Cold Smoking process, and the Measurement of its effect on Food Degradation through a Chromatographic, Spectroscopic and Chemometric Approach (funded Ph.D studentship)
  • Modelling the pathways of toxicant formation in emissions from heated vapourised nicotine delivery devices (Carnegie collaborative grant with St. Andrew University, as PI of the project I have hired a postdoc for 2 years)
  • Improving the quality of potatoes in order to mitigate the formation of acrylamide during processing through biotic and/or abiotic stresses (in collaboration with James Hutton Institute)
  • Mitigate the formation of heat-induced contaminant and off-flavor in infant formula by the use of Scottish berries extract. (Erasmus+ scheme)

- The second area is to re-utilize food by-product by the detection and purification of potentially healthy compounds that are present in the food industry waste product. Evaluation of possible use and the functionality of the material including analysis of bioactive compounds by metabolomics approach as well as in the most widely used assays to assess antioxidant activity in food.

• Current projects:
  • Evaluation of postprandial glucose response in healthy human subjects of pasta and bread enriched with fava bean husks.
  • Anti-glycative properties of rapeseed cake extract
  • Effect of olive oil mill wastewater extract and Spirulina maxima extract on sperms motility and anti-inflammatory markers  (in collaboration with Science division)

- The third area is chemistry, structural and sensory characterization of food by ingredients reformulation. To achieve this aim I am currently using metabolomics approach using mass spectrometry, principal structural analyzer devices that include X-Ray tomography texture analyzer and the main strategy for sensory science.

• Current projects:
  • Select and evaluate the suitability of novel lactic acid bacteria strains to improve the sensorial, aroma, structure and texture characteristic of sourdough bread.
  • Study of consumer acceptability of foods containing edible insect base ingredients. This work includes the use texture analyzer and X-ray tomography as well as the use of the main consumer science approach  (work in collaboration with University of Naples “Federico II”)
  • Metabolomic analysis of chia seeds grown in different growing condition.

- The fourth area is characterizing the structure and the biological activity of pore-forming toxins (lipodepsipeptides) produced by Pseudomonas spp. This includes the microbial fermentation, toxins extraction and purification, and toxins characterization. For the toxins characterization I used a wide range of techniques that include:

• Chemical and structural characterization (by the use of different chromatographic technique and mass spectrometry)
• antifungal activities (including the use of GMO Saccharomyces cerevisiae in membrane sphingolipids)
• Biophysical characterization of the formed pore (including the use of unilamellar liposome enriched with calceine
•  evaluation of their hemolytic capacity

This particular aspect of my research experience gives me the possibility to become very skilled in microbiology, protein, peptides, and analytical chemistry techniques in general. 

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