Luís Manuel Castro holds a BSc degree in Biotechnology (2014) and a MSc degree in Food Biotechnology (2016) obtained at the University of Aveiro. During the MSc, he optimized the extraction of phenolics compounds from prickly pear peels using high pressure. From this work, two reviews and one paper as first author were published. Since 2018, he is a PhD student of the Food Science and Technology and Nutrition Program and works in functional food development based on starch. His research interests are related to the biological properties, functional foods, nutrition, and analytical chemistry.

Publications

Alexandre, E. M. C.; Castro, L. M. G.; Moreira, S. A.; Pintado, M.; Saraiva, J. A. Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure-and Electro-Based Technologies. Food Eng. Rev. 2017, 9 (3), 190–212.

Alexandre, E. M. C.; Moreira, S. A.; Castro, L. M. G.; Pintado, M.; Saraiva, J. A. Emerging Technologies to Extract High Added Value Compounds from Fruit Residues: Sub/Supercritical, Ultrasound-, and Enzyme-Assisted Extractions. Food Rev. Int. 2018, 34 (6), 581–612.

Castro, L. M. G.; Alexandre, E. M. C.; Saraiva, J. A.; Pintado, M. Impact of High Pressure on Starch Properties: A Review. Food Hydrocoll. 2020, 105877.

Castro, L. M. G.; Alexandre, E. M. C.; Pintado, M.; Saraiva, J. A. Bioactive Compounds, Pigments, Antioxidant Activity and Antimicrobial Activity of Yellow Prickly Pear Peels. Int. J. Food Sci. Technol. 2019, 54 (4), 1225–1231.