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)
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The world population has shown a significant increase in life expectancy, which can generate opportunities in a niche market: senior consumers (or consumers over 60 years old). The human body undergoes significant changes with age, which alter physiological functions, and which can lead to changes in the absorption of certain micronutrients (for example, vitamins D and B12). To supply the…
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 molecul…
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 essen…
(Only some records are available in English at this moment)
The world population present an increase in life expectancy, which can generate opportunities in a niche market: the niche of senior consumers (consumers over 60). The human body can undergo significant changes over time, which change the physiological functions of your body, and can lead to changes in the absorption of certain micronutrients (for example, vitamins D and B12) as well as l…
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, vita…
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 declin…
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 the …
(Only some records are available in English at this moment)
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 p…
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 the…
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. …
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing research grants |
| 7 / 5 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 34 / 29 | Completed scholarships in Brazil |
| 6 / 6 | Completed scholarships abroad |
| 49 / 42 | 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 | 21 |
| Citations | 201 |
| Cit./Article | 9.6 |
| Data from Web of Science | |
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: 6. (14/23376-9, 15/03362-6)
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: 5. (14/26106-2, 16/03271-3)
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. (11/03901-3, 11/01277-0, 09/14868-7, 09/01087-7)
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: 11. (12/10367-6)
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.
BRITO-OLIVEIRA, THAIS C.; CAVINI, ANA CLARA M.; FERREIRA, LETICIA S.; MORAES, IZABEL C. F.; PINHO, SAMANTHA C.. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. FOOD STRUCTURE-NETHERLANDS, v. 26, OCT 2020. Web of Science Citations: 0. (17/06224-9)
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. (09/01091-4, 08/09394-3, 09/14868-7, 09/01087-7)
BRITO-OLIVEIRA, THAIS C.; MORAES, IZABEL C. F.; PINHO, SAMANTHA C.; CAMPANELLA, OSVALDO H.. Modeling creep/recovery behavior of cold-set gels using different approaches. FOOD HYDROCOLLOIDS, v. 123, FEB 2022. Web of Science Citations: 0. (14/26106-2, 16/03271-3)
GOMEZ-MASCARAQUE, LAURA G.; PINHO, SAMANTHA C.. Microstructural Analysis of Whey/Soy Protein Isolate Mixed Gels Using Confocal Raman Microscopy. FOODS, v. 10, n. 9, SEP 2021. Web of Science Citations: 0. (17/21457-0)
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: 1. (12/18495-3, 10/20523-0, 11/01260-0)
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, 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. (12/18495-3, 10/20523-0, 11/01260-0)
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: 2. (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. (15/03362-6, 14/23376-9)
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. (11/03901-3, 11/01277-0, 09/01087-7)
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: 28. (12/01460-2, 11/14443-6, 13/25182-4, 11/20916-4)
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)
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)
MATHEUS ANDRADE CHAVES; SAMANTHA CRISTINA DE PINHO. 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)
A. CHAVES, MATHEUS; FRANCKIN, VINICIUS; SINIGAGLIA-COIMBRA, RITA; PINHO, SAMANTHA C.. Nanoliposomes coencapsulating curcumin and vitamin D(3)produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 74, n. 1, AUG 2020. Web of Science Citations: 0. (17/10954-2)
(References retrieved automatically from State of São Paulo Research Institutions)
PINHO, Samantha Cristina de. Detecção de autoanticorpos antifosfolipides por adsorção de afinidade utilizando magenetolipossomas. Dissertação (Mestrado) - Faculdade de Engenharia Quimica. Universidade Estadual de Campinas (UNICAMP). (98/05339-4)
PINHO, Samantha Cristina de. Tratamento de água residuária parcialmente solúvel em reator anaeróbio em batelada seqüencial contendo biomassa imobilizada e agitação mecânica: análise da influência da intensidade de agitação e do tamanho de biopartícula. Tese (Doutorado) - Escola de Engenharia de São Carlos. Universidade de São Paulo (USP). São Carlos. (00/07930-3)