CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Engineering from the University of São Paulo (2012), with a Masters degree (2016) and Ph.D. (2021) in the same field from the same institution. Conducted research internships abroad during the Masters program at Oniris École Nationale Vétérinaire, Agroalimentaire et de l'Alimentation (France), and during the Ph.D. at the University of California, Davis (USA). Currently a postdoctoral researcher at the Department of Food Engineering and Technology at the University of Campinas (UNICAMP). Has professional experience in the food industry, particularly in the dairy sector. Works in the fields of food science and technology, with emphasis on food chemistry, microencapsulation of probiotics and bioactive compounds, and the development of functional foods. Research interests also include emulsions and structured systems for fat replacement, as well as the use of alternative ingredients and by-products for the development of plant-based and clean label formulations.E-mail: malupalazzolli@gmail.com (Source: Lattes Curriculum)
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Food oleogel applications are still limited due to the difficulty in identifying food grade oleogelators. The direct methods of producing these structures make this challenge even greater, since few hydrophobic molecules can be dispersed directly into the oil to be structured. Thus, new techniques have emerged to allow the use of hydrophilic structuring molecules, such as proteins and pol…
With a new consumer market perspective, the development of functional products through the association of probiotics and bioactives can enhance the health benefits. Guarana is a fruit of the Amazon region, which has a high concentration of bioactive, such as the phenolic compounds and caffeine present in the seeds. In this way, the industry focuses on the exploration of seeds, while the f…
Probiotic foods are beneficial to the gastrointestinal tract balancing gut microbiota, and the demand for this type of product has only increased, since the population is more clarified about the importance of add them into your meals. There are many probiotic foods, especially milk origin, because it is a food matrix easy to incorporation of these microorganisms, but it is still a challe…
Oil structuring involves a tailored approach to develop fat mimetics by combining ingredients and methods to transform vegetable oil, rich in healthy fatty acids, into semi-solid structures. The growing demand for plant-based products has positioned plant proteins as promising candidates to drive advancements and innovations in oleogelation. However, plant proteins often exhibit challenge…
Microencapsulation is an important tool to protect and improve the release of bioactive compounds and probiotics in the intestine. In this context, encapsulation using cells-based carriers has been promising to deliver phenolic compounds. Among Brazilian fruits, guaraná and jabuticaba stands out by the high levels of phenolic compounds. The infusion of vegetable extracts in live probiotic…
Probiotic cultures are susceptible to harsh conditions, as low pH and high temperature, reducing the viability of microorganisms and consequently making its application in food difficult. Microencapsulation improves the viability during food processing and controls the release of microorganisms in the intestine. Thermogel-prilling is a promising technology that has not been deeply studied…
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