Graduated in Food Engineering from the Federal Rural University of Pernambuco (2019) and Master's in Food Science from the State University of Campinas (2022). Currently, he is a Ph.D. student at the University of São Paulo. He has experience in Food Science and Technology, with emphasis on the following topics: extraction, identification, and quantification of natural pigments, and encapsulation of bioactive compounds. (Source: Lattes Curriculum)
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The dysregulation of the intestinal microbial community plays an important role in the development of neurological, metabolic, and inflammatory diseases. Intestinal dysbiosis is closely linked to specific eating habits, such as low consumption of soluble fiber. Intake of pectin, a soluble fiber found in fruit, can significantly influence gut health. Its breakdown in the body, which mainly…
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