University of Salerno | Italy
Mrs. Eleonora Muccio is an emerging researcher in food science whose work focuses on developing high-value, sustainable food ingredients derived from microalgae and alternative protein sources. With 11 citations, 1 h-index, and a growing portfolio of scholarly outputs, she contributes to advancing innovative technologies in food processing, protein extraction, and functional ingredient design. Her research explores the optimization of Spirulina-derived proteins through comparative extraction methods, including high-pressure homogenization and alkaline treatments, aiming to enhance yield, purity, and techno-functional properties for food applications. She has also investigated high-pressure homogenization effects on Arthrospira platensis proteins and contributed to studies on ionic-strength-driven gelation of insect protein extracts, offering insights relevant to the future of meat analogues and sustainable protein systems. Additional work includes designing high-protein, no-added-sugar pistachio spreads using oleogel fat replacers, demonstrating her interest in health-oriented food innovation. Her scientific activity is supported by participation in international conferences and workshops on food engineering and biotechnology, where she has presented posters on microalgae valorization and novel food formulations. Through her multidisciplinary contributions, she is helping expand the scientific understanding of environmentally friendly protein sources and advanced processing techniques that support next-generation functional foods and sustainable dietary solutions.
Profiles : Scopus | Orcid | Google Scholar
Featured Publications
Albanese, D., Lanza, R. F., Malvano, F., Marra, F., & Muccio, E. (2025). Exploring the potential of Acheta domesticus protein extracts for the future of meat analogues. Chemical Engineering Transactions, 118, 79–84. (DOI: 10.3303/CET25118014)
Lanza, R. F., Muccio, E., Malvano, F., Darvishikolour, M., Marra, F., Campanella, O. H., & Albanese, D. (2025). Tuning gelation of insect proteins: Effect of ionic strength on Acheta domesticus protein extracts. Preprint. (DOI: 10.20944/preprints202510.2015.v1)
Malvano, F., Muccio, E., Galgano, F., Marra, F., & Albanese, D. (2024). Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer. LWT, Article 115993. (DOI: 10.1016/j.lwt.2024.115993)
Muccio, E., Lanza, R. F., Malvano, F., Marra, F., & Albanese, D. (2025). Impact of high-pressure homogenization on the technological properties of A. platensis (Spirulina) proteins for food applications. Chemical Engineering Transactions, 118, 7–12. (DOI: 10.3303/CET25118002)
Muccio, E., Lanza, R. F., Marra, F., Albanese, D., & Malvano, F. (2025). Proteins extraction and characterization in Spirulina biomass: A comparative study of high-pressure homogenization and alkaline methods. Foods, 14(22), 3942. (DOI: 10.3390/foods14223942)
Muccio, E., Lanza, R. F., Marra, F., Albanese, D., & Malvano, F. (2025). Protein extraction and characterization in Spirulina biomass: A comparative study of high-pressure homogenization and chemical method. Preprint. (DOI: 10.20944/preprints202510.1604.v1)