Maria Veronica Faulisi
Tutor: Cristina Restuccia
- Dec 2024 - ongoing: PhD Course in Agricultural, Food and Environmental Sciences, University of Catania. Research project: "Pomegranate (Punica granatum L.) by-products extracts with high antioxidant and antimicrobial action as food additives in a circular economy and environmental sustainability perspective -"From waste to wealth" objective". Tutor: Prof. Cristina Restuccia
- Jan 2024 - Oct 2024: Research grant, Department of Agriculture, Food and Environment, University of Catania, supervisor: Prof. Cristina Restuccia. Research activities: "Development and management of innovative vinegar production techniques" within the Acevù project
- Nov 2022: Qualification to the profession of Food Technologist
- Oct 2020 - Jul 2022: Master's degree in Food Science and Technology (LM-70); Department of Agriculture, Food and Environment (Di3A) - University of Catania, supervisor: Prof. Cristina Restuccia. Degree thesis: "Effect of ozonated water on the microbiological quality of green zucchini": Final mark: 110/110 cum laude.
- Oct 2017 - Jul 2020: Bachelor's degree in Food Science and Technology (L-26); Department of Agriculture, Food and Environment (Di3A) - University of Catania. Final mark: 110/110 cum laude
Pomegranate (Punica granatum L.) by-products extracts with high antioxidant and antimicrobial action as food additives in a circular economy and environmental sustainability perspective – "From waste to wealth" objective
This PhD project focuses on the valorization of pomegranate peels (PPs), an abundant agricultural by-product. PPs are a rich source of bioactive compounds, particularly phenolic compounds such as punicalagin, as well as ellagic acid and its derivatives. These compounds are well-documented for their antioxidant, antimicrobial, and antitumoral properties.The primary objective of this research is to recover these bioactives using green extraction technologies, specifically Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE). Within a circular economy framework, the goal is to reintroduce these extracts into the food industry as natural additives. To ensure their safety and efficacy, the extracts undergo comprehensive chemical and microbiological characterization to validate their potential as functional food ingredients.
- Faulisi, M. V., Palmeri, R., & Restuccia, C. (2024). Multifunctional application of food grade extracts from fruit processing industry wastes: A sustainable approach to food and health preservation. Food Bioscience, 62, 105204. https://doi.org/10.1016/j.fbio.2024.105204
- Brighina, S., Pulvirenti, L., Siracusa, L., Arena, E., Faulisi, M. V., & Restuccia, C. (2024). Small-sized tomato pomace: Source of bioactive compounds and ingredient for sustainable production of functional bread. Foods, 13(21), 3492. https://doi.org/10.3390/foods13213492