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
Ph.D. candidate in Nutrition at the Federal University of São Paulo (UNIFESP). Graduated in Nutrition from the Federal University of Goiás (UFG - 2021). During her undergraduate studies, she was a scholarship recipient from the Brazilian Fund for Biodiversity (FUNBIO) under the Biodiversity for Food and Nutrition (BFN) Project and participated in the Institutional Scientific Initiation Program (PIBIC - 2017/2018 and PIVIC 2018/2019). She was a member (2016/2017) and secretary (2017) of the Extension and Culture Volunteer Program of the Diabetes Academic League (LAD) at the School of Medicine, a teaching assistant in the courses Experimental Study of Foods (2017) and Clinical Nutrition and Sports Nutrition (2019), and a member of the Nutrition Academic League (LANUTRI) at the School of Nutrition (2017-2020). She received the SBPC/GO Award for Science Popularization in 2019 in the Health Science category for developing a Manual of Native Cerrado Species for Family Farmers. She has experience in food science, working on the following topics: experimental nutrition, carotenoid extraction via ionic liquids, bioactive compounds, and their incorporation into delivery systems, including composites, hydrogels, oleogels, and bigels for 3D printing. (Source: Lattes Curriculum)
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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…
Carotenoids are interesting functional ingredients as color is a crucial sensory attribute that consumers analyze to determine product quality, appearance, and acceptability. Pequi carotenoids, a lipophilic pigment responsible for the characteristic fluorescent yellow color, were incorporated into the delivery system called bigel. Bigels were developed based on agar-xanthan gum hydrogel, …
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