CV Lattes
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Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Instituto de Saúde e Sociedade (ISS) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Federal do Rio Grande (2001) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2006). Has experience in Science and Technology of the Food, focusing on Chemistry,Physics,Chemical-physics,Biochemistry of Food and Alimentary Raw materials, acting on the following subjects: carotenoids, anthocyanins, antioxidant activity, açaí, natural extracts, exotic fruits. (Source: Lattes Curriculum)
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Consumer demands for the purchase of processed foods have become increasingly greater, specially whrn it comes to the use of food additives, with a growing trend towards the search for clean label and/or 100% natural foods. In this context, the demand for alternatives to synthetic dyes has become urgent. In order to achieve this objective, different strategies are devised aiming at the ap…
The application of ionic liquids (IL) in extraction processes is a viable alternative, which follows the principles of green chemistry, minimizing contamination and optimizing the achievement of these natural compounds. Thus, the aim of this study will be establish a new method of extraction using IL for achievement of carotenoids from orange peel and pupunha pulp (Bactrys gasipaes), whic…
The worldwide tendency related to functional food consumption with bioactive compounds has increased greatly for the last years, due to the results obtained from the association of the ingestion of fruits and vegetables and the consequent decreasing of the risk for some chronicle degenerative diseases development. The value of antioxidant activity of plant source food has been showed an i…
The offer of "plant-based" foods is the biggest novelty on the market at a national and international level with the aim of serving the growing vegetarian, vegan and flexitarian public. Thus, currently, it is possible to find "vegetables" hamburgers, breaded products, meatballs, sausages, meats, fish and chicken with an appearance, texture and flavor that resemble products made with anima…
Consumer requirements for purchasing processed food have increased considerably, especially speaking about food additives, searching for "clean label" and/or 100% natural food has been a trend. In this context, finding alternatives to synthetic dyes has become urgent. In order to achieve this objective, different strategies are set as goals aiming the application of natural dyes in indust…
Globally, the food challenges for the coming decades are quite complex and go beyond the strict concept of healthy diets. The adoption of eating habits to promote good health and quality of life, coupled with sustainability for the planet, will guide public policies worldwide. In this perspective, the search for alternatives to synthetic food constituents has become imminent and places na…
"Green Chemistry" is based on the development of processes that eliminate or reduce the use of toxic substances and their release into the environment. Conventional organic solvents (SOC) are present in several steps in the chemical industry processes. Although they are commonly used for the extraction of organic compounds, such solvents generate environmental and social damages due to th…
The application of ionic liquids (LI) in extraction processes is a viable alternative that follows the principles of green chemistry, optimizing the obtaining of industrial interest molecules in sustainable processes with lower generation of toxic waste. The Ministry of Health regulates the use of organic solvents Convention for the extraction of bioactive compounds in food, allowing the …
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In recent decades, microalgae have stood out as one of the most promising renewable biomass sources for obtaining emerging bioactive compounds, among which the phytochemicals chlorophylls are highlighted. In addition to their application as pigments, these compounds have attracted interest in the food industry, mainly in developing products with functional and nutraceutical properties to …
In the global scenario, due to the growth of renewable production demands that can mitigate the impacts on the environment and health, green chemistry flourishes as one of the novelties of modern science. Among the protagonists of this science, ionic liquids (IL) and surfactants stand out as being highly efficient solvents in the extraction of bioactive compounds. Therefore, the applicati…
Orange is one of the most worldwide produced and consumed fruit, and Brazil is responsible for about 50% of the world production of orange juice. The high production of orange juice implies in large amounts of residues, being the peel, the principal by-product generated and underutilized. However, citrus fruits, particularly orange, are commonly regarded as the most complex natural source…
| 1 / 1 | Ongoing research grants |
| 4 / 2 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 15 / 8 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 2 / 2 | Completed scholarships abroad |
| 25 / 16 | All research grants and scholarships |
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