I got my PhD degree on Biotechnology – speciality of Food Science and Technology from College of Biotechnology, Portuguese Catholic University/Porto in 2011. The Ph.D. thesis was entitled “Non-thermal technologies to improve safety and quality of fruits and vegetables”. I was also researcher in Emercon project under the same subject. Latter, I worked on preservation of functional, nutritional and organoleptic properties of fruits and derivated foods and optimized the properties of express coffee cream at the same institution. At University of São Paulo (Brazil), I developed research about packages reinforced with nanocomposites and activated with nanoemulsions. Currently, I am post-doc researcher at University of Aveiro and at College of Biotechnology, Portuguese Catholic University. My research interests have been focused on extraction of bioactive compounds from fruit sub-products and their activities in terms of health benefits. The development of models that describe experimental results is other topic of my fields of interest.

Publications:

Alexandre, E.M.C., Moreira, S.A., Castro, L., Pintado, M. and Saraiva, J.A. (2017). Emerging technologies to extract high added value compounds from residues: Sub/Supercritical, Ultrasounds and Enzymes-assisted extractions. Food Reviews International, 1-32

Alexandre, E.M.C., Araújo, P., Duarte, M.F., Freitas, V., Pintado, M. and Saraiva, J.A. (2017). High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product. Journal of Food Science and Technology, 1-13.

Alexandre, E.M.C., Moreira, S.A., Gomes, L., Pintado, M. and Saraiva, J.A. (2017). Comparison of emerging technologies to extract high added value compounds from fruit residues: Pressure and electro based technologies. Food Engineering Reviews, 1-23.

Alexandre, E.M.C., Paula Araújo, Maria F. Duarte, Victor de Freitas, Pintado, M. and Saraiva, J.A. (2017). Experimental design, modelling and optimization of high pressure assisted extraction of bioactive compounds from pomegranate peel. Food and Bioprocess Technology, 1-15.

Alexandre, E.M.C., Lorenço, R.V., Bittante, A.M.Q.B., Moraes, I.C.F., Sobral, P.J.A. (2016). Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications. Food Packaging and Shelf Life, 10: 87-96.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV