Development and technological functionality of micro and nano sized extracellular vesicles from plant matrices intended for food applications.

This doctoral research project aims to obtain innovative food ingredients with high bioactivity potential made of encapsulated extracellular vesicles obtained from plant matrices and/or by-products. After extraction from selected plant sources (citrus fruits, hops), the vesicles will be preliminarily characterised for their physical, structural, technological and bioactivity (antioxidant and antimicrobial) properties. Encapsulation via spray-drying will be carried out by using different carriers (maltodextrins, hydrocolloids and/or their mix) that will allow to obtain stable, low moisture powderlike products. The microencapsulated vesicles will be, eventually tested for their efficiency and technological performances in model and real (e.g. sauces, cookies) food matrices