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Bianca Rodrigues de Albuquerque. Concluiu mestrado em Qualidade e Segurança Alimentar pelo Instituto Politécnico de Bragança em 2017. Possui bacharelado em Engenharia de alimentos no Brasil, com equivalência aceita, a ser licenciada em Ciência e Tecnologia Alimentar pelo Instituto Politécnico de Bragança. Publicou 3 artigos em revistas especializadas. Actua nas áreas de Ciências Agrárias com ênfase em Biotecnologia Agrária e Alimentar e Engenharia e Tecnologia. Nas suas actividades profissionais interagiu com 14 colaboradores em co-autorias de trabalhos científicos.
Identificação

Identificação pessoal

Nome completo
Bianca Rodrigues de Albuquerque

Nomes de citação

  • Albuquerque, Bianca Rodrigues de
  • Albuquerque, B. R.

Identificadores de autor

Ciência ID
621C-B603-7519
ORCID iD
0000-0003-4109-7921

Moradas

  • Alameda de Santa Apolónia 253, 5300-252, Bragança, Bragança, Portugal (Profissional)
  • Av. Sá Carneiro 43 2 dto , 5300-252, Bragança, Bragança, Portugal (Pessoal)

Domínios de atuação

  • Ciências Agrárias - Biotecnologia Agrária e Alimentar
  • Ciências da Engenharia e Tecnologias

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Português Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Inglês Utilizador elementar (A1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Formação
Grau Classificação
2018/09/01 - 2023/07/11
Concluído
 Pharmaceutical Sciences (Doutoramento)
Especialização em Specialty: Nutrition and Food Chemistry
Universidade do Porto Faculdade de Farmácia, Portugal
"Natural colorants based on anthocyanins obtained from bioresidues" (TESE/DISSERTAÇÃO)
2015 - 2017
Concluído
 Food Quality and Safety (Mestrado)
Instituto Politécnico de Bragança, Portugal
"Desenvolvimento de um aditivo natural à base de catequina: otimização da extração e estabilização a partir de frutos de Arbutus unedo L. " (TESE/DISSERTAÇÃO)
 17
2012 - 2017
Concluído
 Food Engineering (Bachelor)
Universidade Tecnológica Federal do Paraná, Brasil
 17
2014 - 2014
Concluído
 Análise sensorial de alimentos (Curso médio)
Universidade Estadual do Paraná, Brasil
2014 - 2014
Concluído
 Análise de Alimentos (Curso médio)
Universidade Estadual de Campinas, Brasil
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
2023/08/04 - Atual Pós-doutorado (Investigação) Instituto Politécnico de Bragança Centro de Investigação de Montanha, Portugal
Instituto Politécnico de Bragança Centro de Investigação de Montanha, Portugal
2014/08 - 2015/07 Estagiário de Investigação (Investigação) Universidade Tecnológica Federal do Paraná, Brasil
Projetos

Projeto

Designação Financiadores
2023/08/04 - Atual Innovative value chains from tree & shrub species grown in marginal lands as a source of biomass for bio-based industries
887917
10.3030/887917
Bolseiro de Pós-Doutoramento
European Commission
Em curso
2023/08/04 - 2024/08/04 Centro de Investigação de Montanha
UIDB/00690/2020
10.54499/UIDB/00690/2020
Bolseiro de Pós-Doutoramento
Instituto Politécnico de Bragança, Portugal

Instituto Politécnico de Bragança Centro de Investigação de Montanha, Portugal

Instituto Politécnico de Viana do Castelo, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2023/08/04 - 2024/08/04 Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha
LA/P/0007/2020
10.54499/LA/P/0007/2020
Bolseiro de Pós-Doutoramento
Instituto Politécnico de Bragança, Portugal

Instituto Politécnico de Bragança Centro de Investigação de Montanha, Portugal
Fundação para a Ciência e a Tecnologia
Em curso
Produções

Publicações

Artigo em conferência
  1. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Antonio, Amilcar L.; Barros, Lillian; Ferreira, Isabel C.F.R.. "Otimização da extração e estabilização de um aditivo natural à base de catequina, a partir de frutos de Arbutus unedo L". 2018.
  2. Albuquerque, Bianca Rodrigues de; Genena, Aziza Kamal; Caires, Osmair Rossini de; Lenhard, Daiane Cristina. "Determinação de taninos nos extratos da polpa e do endocarpo lenhoso do baru obtidos por extração assistida por ultrassom com diferentes solventes". Trabalho apresentado em Anais do Congresso Brasileiro de Engenharia Química, Fortaleza, CE., 2016.
    Publicado
  3. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Pereira, Celeide; Barros, Lillian; Ferreira, Isabel C.F.R.. "Development of a natural preservative based on catechin and derivatives from plant origin". 2016.
  4. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Pereira, Celeide; Barros, Lillian; Ferreira, Isabel C.F.R.. "Development of a natural preservative based on catechin and derivatives from plant origin". 2016.
Artigo em revista
  1. Bianca R. Albuquerque; José Pinela; Carla Pereira; Filipa Mandim; Sandrina Heleno; M. Beatriz P. P. Oliveira; Lillian Barros. "Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction". Sustainable Food Technology (2024): https://doi.org/10.1039/D3FB00115F.
    10.1039/D3FB00115F
  2. Bianca R. Albuquerque; Tiane C. Finimundy; José Pinela; Tânia C.S.P. Pires; Ricardo C. Calhelha; Josiana Vaz; Rúbia C.G. Corrêa; M. Beatriz P.P. Oliveira; Lillian Barros. "Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case". Food Bioscience (2023): https://doi.org/10.1016/j.fbio.2023.103532.
    10.1016/j.fbio.2023.103532
  3. Albuquerque, Bianca R.; Pinela, José; Pereira, Carla; Calhelha, Ricardo C.; Oliveira, Izamara; Heleno, Sandrina; Oliveira, M. Beatriz P.P.; Barros, Lillian. "Optimization and comparison of heat- and ultrasound-assisted extraction methods for anthocyanin recovery from Sicana odorifera fruit epicarp". Biomass Conversion and Biorefinery (2023): http://dx.doi.org/10.1007/s13399-023-05097-6.
    10.1007/s13399-023-05097-6
  4. ALBUQUERQUE, Bianca R.; Maria Inês Dias; José Pinela; Ricardo C. Calhelha; Tânia C. S. P. Pires; Maria José Alves; Rúbia Carvalho Gomes Corrêa; et al. "Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen (Garcinia mangostana L.) Pericarp". Foods 12 5 (2023): 994-994. http://dx.doi.org/10.3390/foods12050994.
    10.3390/foods12050994
  5. Albuquerque, Bianca R.; Pinela, José; Inês Dias, Maria; Pereira, Carla; Petrovic, Jovana; Sokovic, Marina; Calhelha, Ricardo C.; et al. "Valorization of rambutan (Nephelium lappaceum L.) peel: chemical composition, biological activity, and optimized recovery of anthocyanins". Food Research International (2023): 112574. http://dx.doi.org/10.1016/j.foodres.2023.112574.
    Publicado • 10.1016/j.foodres.2023.112574
  6. Joana Madureira; Bianca R. Albuquerque; Maria Inês Dias; José Pinela; Ricardo C. Calhelha; Celestino Santos-Buelga; Fernanda MA Margaça; et al. "Ultrasound-assisted extraction of hydroxytyrosol and tyrosol from olive pomace treated by gamma radiation: process optimization and bioactivity assessment". Food & Function (2023): http://dx.doi.org/10.1039/d2fo03607j.
    10.1039/d2fo03607j
  7. Bianca R. Albuquerque; Tiane C. Finimundy; José Pinela; Tânia C. S. P. Pires; Filipa Mandim; Josiana Vaz; Rúbia C. G. Corrêa; Maria Beatriz P. P. Oliveira; Lillian Barros. "Brazilian berry waste as a source of bioactive compounds: grumixama (Eugenia brasiliensis Lam.) as a case study". Food & Function (2023): https://doi.org/10.1039/D2FO04107C.
    10.1039/D2FO04107C
  8. "Valorization of Sicana odorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties". Foods (2021):
    10.3390/foods10040700
  9. "Effects of a Myrciaria jaboticaba peel extract on starch and triglyceride absorption and the role of cyanidin-3-O-glucoside". Food and Function (2021):
    10.1039/D0FO02927K
  10. "Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies". Food Chemistry (2020): http://dx.doi.org/10.1016/j.foodchem.2020.127460.
    10.1016/j.foodchem.2020.127460
  11. José S. Câmara; ALBUQUERQUE, Bianca R.; Joselin Aguiar; Rúbia Carvalho Gomes Corrêa; João Gonçalves; Daniel Granato; Jorge A. M. Pereira; Lillian Barros; Isabel C.F.R. Ferreira. "Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study". Foods (2020): https://www.mdpi.com/2304-8158/10/1/37.
    10.3390/foods10010037
  12. "Phenolic compounds: current industrial applications, limitations and future challenges". Food & Function (2020): http://dx.doi.org/10.1039/d0fo02324h.
    10.1039/d0fo02324h
  13. Albuquerque, Bianca R.; Pinela, José; Barros, Lillian; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R.. "Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product". Food Chemistry 316 (2020): 126364. http://dx.doi.org/10.1016/j.foodchem.2020.126364.
    10.1016/j.foodchem.2020.126364
  14. "Could fruits be a reliable source of food colorants? Pros and cons of these natural additives". Critical Reviews in Food Science and Nutrition (2020): http://dx.doi.org/10.1080/10408398.2020.1746904.
    10.1080/10408398.2020.1746904
  15. Albuquerque, Bianca R.; Pereira, Carla; Calhelha, Ricardo C.; José Alves, Maria; Abreu, Rui M.V.; Barros, Lillian; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R.. "Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties". Food Chemistry 309 (2020): 125735. http://dx.doi.org/10.1016/j.foodchem.2019.125735.
    10.1016/j.foodchem.2019.125735
  16. Conceição, Natália; Albuquerque, Bianca R.; Pereira, Carla; Corrêa, Rúbia C. G.; Lopes, Camila B.; Calhelha, Ricardo C.; Alves, Maria José; Barros, Lillian; C. F. R. Ferreira, Isabel. "By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts". Molecules 25 1 (2019): 70. http://dx.doi.org/10.3390/molecules25010070.
    10.3390/molecules25010070
  17. Albuquerque, Bianca R.; Prieto, M.A.; Vazquez, J.A.; Barreiro, Maria Filomena; Barros, Lillian; Ferreira, Isabel C.F.R.. "Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques". Food Research International 109 n/a (2018): 455-471.
    Publicado • 10.1016/j.foodres.2018.04.061
  18. Albuquerque, Bianca R.; Prieto, M.A.; Barros, Lillian; Ferreira, Isabel C.F.R.. "Assessment of the stability of catechin-enriched extracts obtained from Arbutus unedo L. fruits: Kinetic mathematical modeling of pH and temperature properties on powder and solution systems". Industrial Crops and Products 99 1 (2017): 150-162. https://www.sciencedirect.com/science/article/pii/S0926669017300924.
    Publicado • 10.1016/j.indcrop.2017.02.002
  19. Albuquerque, Bianca R.; Prieto, M.A.; Barreiro, Maria Filomena; Rodrigues, Alírio; Curran, Thomas P.; Barros, Lillian; Ferreira, Isabel C.F.R.. "Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques". Industrial Crops and Products 95 1 (2017): 404-415. https://www.sciencedirect.com/science/article/pii/S092666901630735X.
    Publicado • 10.1016/j.indcrop.2016.10.050
  20. Albuquerque, Bianca Rodrigues; Sponchiado, Alessandra Mayara; Kreutz, Juliana Cristina; Suzin, Andressa Maria. "Diagnóstico sobre a incidência de colesterol elevado em moradores do município de Serranópolis do Iguaçu - PR". Saúde e pesquisa 7 1 (2014): 15-24. http://periodicos.unicesumar.edu.br/index.php/saudpesq/article/view/3328/2203.
    Publicado
Capítulo de livro
  1. Izamara de Oliveira; Bianca Albuquerque; Jonata M. Ueda; Maria José Alves; Isabel C. F. R. Ferreira; Lillian Barros; Sandrina A. Heleno. "New Challenges and Opportunities from Secondary Metabolites". 925-965. Springer International Publishing, 2023.
    10.1007/978-3-031-18587-8_29
  2. de Albuquerque, Bianca Rodrigues; Corrêa, Rúbia Carvalho Gomes; de Lima Sampaio, Shirley; Barros, Lillian. "Bioactive Compounds from Food and Its By-products: Current Applications and Future Perspectives". In Methods and Protocols in Food Science, 3-41. Springer US, 2023.
    10.1007/978-1-0716-3303-8_1
Tese / Dissertação
  1. Albuquerque, Bianca Rodrigues de. "Desenvolvimento de um aditivo natural à base de catequina: otimização da extração e estabilização a partir de frutos de Arbutus unedo L.". Mestrado, 2016. http://hdl.handle.net/10198/13146.

Outros

Outra produção
  1. Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques. The aim of this work was to produce an extract rich in different bioactive compounds from Arbutus unedo L. fruits to enhance its possible valorization and commercialization. The conditions of the main variables of maceration, microwave, and ultrasound assisted extractions (MA, MAE and UAE, respectively) were optimized and compared in terms of its composition (based on the total material extracted,. 2018. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Vazquez, J.A.; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R.. http://hdl.handle.net/10198/12058.
    10.1016/j.foodres.2018.04.061
  2. Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques. The aim of this work was to produce an extract rich in different bioactive compounds from Arbutus unedo L. fruits to enhance its possible valorization and commercialization. The conditions of the main variables of maceration, microwave, and ultrasound assisted extractions (MA, MAE and UAE, respectively) were optimized and compared in terms of its composition (based on the total material extracted,. 2018. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Vazquez, J.A.; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R.. http://hdl.handle.net/10198/12058.
    10.1016/j.foodres.2018.04.061
  3. Assessment of the stability of catechin-enriched extracts obtained from Arbutus unedo L. fruits: Kinetic mathematical modeling of pH and temperature properties on powder and solution systems. B.V. Arbutus unedo L. (strawberry-tree) fruits could be considered an alternative source of flavan-3-ols, in particular catechin and its derivatives. These compounds are known for a variety of applications in food (especially as food additives), pharmaceutical and cosmetic industry. Therefore, catechin-enriched extracts (60% flavan-3-ols and 22% of catechin) were obtained from A. unedo fruits and. 2017. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Barros, Lillian; Ferreira, Isabel C.F.R.. http://hdl.handle.net/10198/15297.
    10.1016/j.indcrop.2017.02.002
  4. Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques. This study compares three extraction techniques (maceration, microwave and ultrasound) for catechin recover from Arbutus unedo fruit extracts. To obtain the conditions that maximize catechin extraction yield, a response surface methodology was applied using a 3-level full factorial Box–Behnken design in which the processing time (t), temperature (T), ultrasonic power (W) and ethanol percentage (Et. 2017. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Barreiro, M.F.; Rodrigues, A.E.; Curran, Thomas P.; Barros, Lillian; Ferreira, Isabel C.F.R.. http://hdl.handle.net/10198/15271.
    10.1016/j.indcrop.2016.10.050
  5. Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques. This study compares three extraction techniques (maceration, microwave and ultrasound) for catechin recover from Arbutus unedo fruit extracts. To obtain the conditions that maximize catechin extraction yield, a response surface methodology was applied using a 3-level full factorial Box–Behnken design in which the processing time (t), temperature (T), ultrasonic power (W) and ethanol percentage (Et. 2017. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Barreiro, M.F.; Rodrigues, A.E.; Curran, Thomas P.; Barros, Lillian; Ferreira, Isabel C.F.R.. http://hdl.handle.net/10198/15271.
    10.1016/j.indcrop.2016.10.050
  6. Assessment of the stability of catechin-enriched extracts obtained from Arbutus unedo L. fruits: Kinetic mathematical modeling of pH and temperature properties on powder and solution systems. B.V. Arbutus unedo L. (strawberry-tree) fruits could be considered an alternative source of flavan-3-ols, in particular catechin and its derivatives. These compounds are known for a variety of applications in food (especially as food additives), pharmaceutical and cosmetic industry. Therefore, catechin-enriched extracts (60% flavan-3-ols and 22% of catechin) were obtained from A. unedo fruits and. 2017. Albuquerque, Bianca Rodrigues de; Prieto, M.A.; Barros, Lillian; Ferreira, Isabel C.F.R.. http://hdl.handle.net/10198/15297.
    10.1016/j.indcrop.2017.02.002