PrintPhD in Biotechnology and BSc in Food Engineering. Worked (at academic and industrial environments) in the production of bioactive microalgal lipids in photobioreactors. She also has a long experience in the valorization of agro-industrial by-products in a biorefinery concept (namely omega-3 polyunsaturated fatty acids), with a strong in-depth in extraction of bioactive molecules and assessment of biological activities using in vitro systems. Her current research areas concern the valorization of by-products through green extraction technologies and chemical/biological characterization of bioactive ingredients for application in food, feed, cosmetic and pharmaceutical areas.
Currently, she leads the Valorization of Fermentation Byproducts Lab at CBQF and she is senior researcher at ALCHEMY (UCP-Amyris joint collaboration project) as specialist in by-products valorization and purification of compounds, and as Sustainability Task Force coordinator.
Publications
Oliveira AS, Pereira JO, Ferreira CMH, Faustino M, Durão J, Pintado ME, Carvalho AP (2022). Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market. Innovative Food Science & Emerging Technologies, 81, 103148. https://doi.org/10.1016/j.ifset.2022.103148
Faustino M, Durão J, Pereira CF, Pintado ME, Carvalho AP (2021). Mannans and mannan oligosaccharides (MOS) from Saccharomyces cerevisiae – A sustainable source of functional ingredients, Carbohydrate Polymers, 2021, 272, 118467. https://doi.org/10.1016/j.carbpol.2021.118467
E.O. de Andrades, J.M.A.R. da Costa, F.E.M. de Lima Neto, et al., Acetylated cashew gum and fucan for incorporation of lycopene rich extract from red guava (Psidium guajava L.) in nanostructured systems: Antioxidant and antitumor capacity, International Journal of Biological Macromolecules 191 (2021), 1026-1037. https://doi.org/10.1016/j.ijbiomac.2021.09.116
Carvalho AP, Moreira MM, Delerue-Matos C, Gomes AM, Freitas AC, Grosso C (2020), Chapter 4 – Valorization of lipid by-products. P 133-174. In Lipids and Edible Oils – properties, processing and applications. Charis M. Galanakis (Ed.). Elsevier Academic Press. ISBN: 978-0-12-817105-9
Monteiro A, Paquincha D, Martins F, Queirós RP, Saraiva JA, Svarc-Gajic J, Nastic N, Delerue-Matos C, Carvalho AP (2018). Liquid by-products from fish canning industry as sustainable sources of w3 lipids, Journal of Environmental Management, 2018, 219, 9. https://doi.org/10.1016/j.jenvman.2018.04.102
