Samantha Cristina de Pinho
CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation for the last research proposal) Birthplace: Brazil
bachelor's at Engenharia Química from Universidade Estadual de Campinas (1998), master's at Chemical Engineering from Universidade Estadual de Campinas (2000) and doctorate at Civil Engineering from Universidade de São Paulo (2004). Has experience in Science and Technology of the Food, acting on the following subjects: asbr, asbbr, anaerobic process, immunodiagnostic and magnetoliposome. (Source: Lattes Curriculum)
- 17th food colloids conference, AR.EXT
- In vitro digestibility and bioacessibility of quercetin encapsulated in solid lipid microparticles, AP.R
Abstract
The increasing interest of the consumers in food products with functional properties is evident, and the incorporation of compounds with this characteristic in food formulations leads to studies aiming to evaluate their absorption in the gastrointestinal tract. Flavonoids have been extensively studied due to their antioxidant properties; however, the incorporation of some of these molec...
- Encapsulation of essential oil of Origanum vulgare in lipid nanostructured systems: production, characterization, shelf-life and antimicrobial activity, AP.R
Abstract
Essential oils are complex substances composed of several different substances, and are characterized by high volatility and odour, and are obtained from different parts of the plants (roots, leaves, seeds). Another interesting characteristic of the essential oils is their antimicrobial and antifungal action, which can be of great utility in food preservation. Among the most studied ess...
(Only some records are available in English at this moment)
- Enrichment of cornstarch with curcumin and Vitamin D3 coencapsulated in lyophilized liposomes using wet agglomeration by high shear, BP.DR
Abstract
Currently, the search for healthier foods is an increasingly recurrent practice on the part of consumers. Thus, it becomes necessary to develop new controlled release bioactive technologies in food formulations. Curcumin is a hydrophobic pigment used by the food industry as a natural dye, flavoring and preservative, and has a high anti-inflammatory and antioxidant potential. In turn, vi...
- Effect of the incorporation of galactomannans and solid lipid particles stabilized with different surfactants in the properties and stability of cold-set gels, BP.DR
Abstract
Soy protein isolate (IPS) is an interesting ingredient for the food industry due to its nutritional characteristics, low production cost and many functional properties, including the ability to form gels under cold-set conditions. Cold-set gelation methods have been extensively investigated, as they allow the incorporation of thermosensitive compounds in food products and also reduce th...
- Production and characterization of pectin gels filled with emulsions incorporating vitamin D3, BP.IC
Abstract
Interest in the fortified food market is growing more and more, and as consumer interest grows, new products are developed to target specific niches such as the vegetarian and vegan. For this particular market, it is important that such foods do not contain ingredients of animal origin. Currently, a large part of the population suffers from vitamin D deficiency, as sun exposure has decl...
- Development of polysaccharide emulsion-filled gels incorporating vitamins d and B12, BP.MS
Abstract
The interest on the market for vegetarian and vegan products has grown in the last decade, and new fortified food products are being introduced in the market. It is important to notice that such products are not intended only to that audience, but also the supporters and consumers who increasingly seek healthier foods. Knowing that part of the vegetarian public as well as virtually all ...
- Development and characterization of cold-set soy protein isolate gels filled with solid lipid particles stabilized with different surfactants, BP.IC
Abstract
It is a constant search of food industry for innovative methods and technologies to obtain products with better nutritional and functional properties. In this context, micro and nano-encapsulation systems such as solid lipid particles appear as interesting tools for the application of bioactive lipophilic functional such as beta-carotene, quercetin, and curcumin in mostly polar food mat...
(Only some records are available in English at this moment)
- Supercritical assisted process for the coencapsulation of curcumin and Vitamin D3 into liposomes, BE.EP.DR
Abstract
Nowadays, the growing appeal of leading a healthy lifestyle has made its way to consumers, which includes the intake of higher nutritional foods. However, one of the main drawbacks found by the food industry is related to the incorporation of hydrophobic bioactives in aqueous-based food formulations. In this context, liposomes have been increasingly investigated for food applications as...
- In vitro digestion of mixed protein matrices in semi-dynamic system, BE.PQ
Abstract
This proposal aims to be a contribution to the study of the in vitro digestion of mixed protein matrices (animal proteins + vegetable proteins), a theme practically unexplored in the literature. The approach chosen for the study was the semi-dynamic in vitro digestion, which is composed of a gastric stage that simulates the emptying of the stomach followed by a static stage simulating t...
- Rheological characterization and mathematical modeling of cold-set mixed emulsion-filled gels produced with soy protein isolate and polysaccharides, BE.EP.MS
Abstract
The interest of the food industry in the application of compounds with bioactive properties, such as the curcumin, can be justified by the tendency of the consumers to prefer healthy foods with a high sensory quality. Although its interesting characteristics, curcumin is not widely applied in food products due to its hydrophobicity and high instability in many food processing conditions...
- Evaluation of the effects of non-thermal processing (high hydrostatic pressure - HHP) in eggplant paste produced with corn starch enriched with quercetin-loaded lyophilized liposomes, BE.EP.DR
Abstract
Healthy foods and quality are essential requirements for consumers seeking a healthier life. Thus, the uses of microencapsulation techniques and non-thermal processing of foods are of great value to achieve these demands. An important bioactive is the quercetin. It is a flavonoid which provides benefits to human health due to its capacity of acting as an antioxidant. Liposomes are used ...
- In vitro dynamic digestibility of solid lipid nanoparticles encapsulating beta-carotene, BE.EP.DR
Abstract
The use of lipid-based formulations in encapsulation systems has been investigated in order to increase the bioavaliability of hydrophobic bioactives, as this type of material can increase the solubility of lipophilic molecules in the intestinal membrane. Several types of lipid particles can be described, and among them are the solid lipid nanoparticles. They combine the advantages of o...
(Only some records are available in English at this moment)
| 7 / 5 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 32 / 27 | Completed scholarships in Brazil |
| 2 / 2 | Ongoing scholarships abroad |
| 4 / 4 | Completed scholarships abroad |
| 47 / 40 | All research grants and scholarships |
| Associated processes | |
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
| Publications | 17 |
| Citations | 188 |
| Cit./Article | 11.1 |
| Data from Web of Science | |
GOMES, GRAZIELA V. L.; SOLA, MIRELLA R.; MAROSTEGAN, LUIS F. P.; JANGE, CAMILA G.; CAZADO, CAMILA P. S.; PINHEIRO, ANA C.; VICENTE, ANTONIO A.; PINHO, SAMANTHA C.. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, v. 192, p. 93-102, JAN 2017. Web of Science Citations: 10. (10/20523-0, 11/01260-0, 12/18495-3)
CARVALHO, JOSE M. P.; TONIAZZO, TAISE; CAVALCANTI, LEIDE P.; MORAES, IZABEL C. F.; OLIVEIRA, CRISTIANO L. P.; PINHO, SAMANTHA C.. Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method. COLLOID AND POLYMER SCIENCE, v. 293, n. 8, p. 2171-2179, AUG 2015. Web of Science Citations: 7. (11/01277-0, 09/01087-7, 11/03901-3, 09/14868-7)
TONIAZZO, TALSE; BERBEL, ISIS F.; CHO, STEFANY; FAVARO-TRINDADE, CARMEN S.; MORAES, IZABEL C. F.; PINHO, SAMANTHA C.. beta-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 59, n. 2, 2, SI, p. 1265-1273, DEC 2014. Web of Science Citations: 42. (11/01277-0, 09/01087-7, 11/03901-3)
DE LIMA, JULIANA GOBBI; BRITO-OLIVEIRA, THAIS CARVALHO; DE PINHO, SAMANTHA CRISTINA. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles. FOOD SCIENCE AND TECHNOLOGY, v. 36, n. 4, p. 664-671, OCT-DEC 2016. Web of Science Citations: 3. (12/10367-6)
DA SILVA, JANAINA COSTA; BORRIN, THAIS RIBEIRO; RUY, PAMELA; BRITO, THAIS CARVALHO; PINHEIRO, ANA CRISTINA; VICENTE, ANTONIO AUGUSTO; DE PINHO, SAMANTHA CRISTINA. Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin. FOOD SCIENCE AND TECHNOLOGY, v. 34, n. 3, p. 532-538, JUL-SEP 2014. Web of Science Citations: 4. (10/15031-0, 10/13229-8, 12/02316-2)
GOMES, GRAZIELA V. L.; SIMPLICIO, IZABELLA A. S.; SOUTO, ELIANA B.; CARDOSO, LISANDRO P.; PINHO, SAMANTHA C.. Development of a Lipid Particle for beta-Carotene Encapsulation Using a Blend of Tristearin and Sunflower Oil: Choice of Lipid Matrix and Evaluation of Shelf Life of Dispersions. Food Technology and Biotechnology, v. 51, n. 3, p. 383-391, JUL-SEP 2013. Web of Science Citations: 7. (09/02028-4)
YOSHIDA, P. A.; YOKOTA, D.; FOGLIO, M. A.; RODRIGUES, R. A. F.; PINHO, S. C.. Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): Characterization of aqueous dispersions and lyophilized formulations. Journal of Microencapsulation, v. 27, n. 5, p. 416-425, AUG 10 2010. Web of Science Citations: 28.
MORAES, MARILIA; CARVALHO, JOSE MARIO P.; SILVA, CINTIA R.; CHO, STEFANY; SOLA, MIRELLA R.; PINHO, SAMANTHA C.. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 48, n. 2, p. 274-282, FEB 2013. Web of Science Citations: 38. (08/09394-3, 09/01091-4, 09/01087-7, 09/14868-7)
BRITO-OLIVEIRA, THAIS C.; BISPO, MARINA; MORAES, IZABEL C. F.; CAMPANELLA, OSVALDO H.; PINHO, SAMANTHA C.. Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels. FOOD BIOPHYSICS, v. 13, n. 3, p. 226-239, SEP 2018. Web of Science Citations: 1. (14/26106-2, 16/03271-3)
CHAVES, MATHEUS A.; PINHO, SAMANTHA C.. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: Influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration. Food Chemistry, v. 291, p. 7-15, SEP 1 2019. Web of Science Citations: 0. (17/10954-2)
FERREIRA, LETICIA S.; CHAVES, MATHEUS A.; DACANAL, GUSTAVO C.; PINHO, SAMANTHA C.. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: Powder characterization and incorporation in cakes. FOOD BIOSCIENCE, v. 25, p. 74-82, OCT 2018. Web of Science Citations: 1. (17/10954-2)
GOMES, G. V. L.; SOLA, M. R.; ROCHETTI, A. L.; FUKUMASU, H.; VICENTE, A. A.; PINHO, S. C.. beta-carotene and -tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, v. 36, n. 1, p. 43-52, JAN 2 2019. Web of Science Citations: 0. (10/20523-0, 11/01260-0, 12/18495-3)
BRITO-OLIVEIRA, THAIS C.; BISPO, MARINA; MORAES, IZABEL C. F.; CAMPANELLA, OSVALDO H.; PINHO, SAMANTHA C.. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. Food Research International, v. 102, p. 759-767, DEC 2017. Web of Science Citations: 4. (14/26106-2, 16/03271-3)
SILVA, GUILHERME S.; JANGE, CAMILA G.; ROCHA, JULIANA S. S.; CHAVES, MATHEUS A.; PINHO, SAMANTHA C.. Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 52, n. 3, p. 772-780, MAR 2017. Web of Science Citations: 8. (14/23376-9, 15/03362-6)
BRITO-OLIVEIRA, THAIS C.; MOLINA, CAMILA V.; NETTO, FLAVIA M.; PINHO, SAMANTHA C.. Encapsulation of Beta-carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha-tocopherol Coencapsulation and Stability Under Stress Conditions. Journal of Food Science, v. 82, n. 3, p. 659-669, MAR 2017. Web of Science Citations: 10. (12/10367-6)
MORAES-LOVISON, MARILIA; MAROSTEGAN, LUIS F. P.; PERES, MARINA S.; MENEZES, ISABELA F.; GHIRALDI, MARLUCI; RODRIGUES, RODNEY A. F.; FERNANDES, ANDREZZA M.; PINHO, SAMANTHA C.. Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pate. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 77, p. 233-240, APR 2017. Web of Science Citations: 21. (11/20916-4, 11/14443-6, 13/25182-4, 12/01460-2)
CHAVES, MATHEUS ANDRADE; OSELIERO FILHO, PEDRO LEONIDAS; JANGE, CAMILA GARCIA; SINIGAGLIA-COIMBRA, RITA; PINTO OLIVEIRA, CRISTIANO LUIS; PINHO, SAMANTHA CRISTINA. Structural characterization of multilamellar liposomes coencapsulating curcumin and vitamin D-3. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 549, p. 112-121, JUL 20 2018. Web of Science Citations: 4. (14/23376-9, 15/03362-6)
. Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate. Brazilian Journal of Food Technology, v. 21, p. -, 2018. (13/06108-8)