Ana Vilas-Boas

Centre for Biotechnology and Fine Chemistry (CBQF)

Ana Vilas-Boas

Ana Vilas-Boas holds a BSc in Biotechnology and an MSc in Food Engineering. Her scientific career started in 2017 as a researcher in ESSENCE Project worked to develop a new coffee beverage with a high level of antioxidants. During 2018-2019 she was a researcher in Nature Bioactive Food Project and she participated as staff exchange in FODIAC project, both intending to develop new functional ingredients through the valorisation of agro-food waste. Her main research interests include the food circular economy, extraction and characterisation of bioactive compounds, and the development of functional ingredients with human health benefits. Author and co-author of 10 international scientific articles and 5 book chapters on these topics. Currently, she is a Biotechnology PhD Student at the CBQF/ESB-UCP to develop a sustainable and integrative approach to valorise orange peels into a dietary supplement rich in hesperidin and pectin to improve human gut health.



Vilas-Boas AA, Pintado M, Oliveira A (2021). Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns. Foods, 2021, 10(7): 1564.

Vilas-Boas AA, Oliveira A, Ribeiro TB, Ribeiro S, Nunes C, Gómez-García R, Nunes J, Pintado M (2021). Impact of Extraction process in non-compliant “Bravo de Esmolfe” apples towards the development of natural antioxidant extracts. Applied Sciences, 2021, 11(13): 5916.

Vilas-Boas AA, Gómez-García R, Campos DA, Oliveira A, Pintado M (2021). Non-compliant fruit as new functional food ingredients. In Sustainable Innovation in Food Product Design, Springer Food Engineering Series, 2021, 189-204.

Vilas-Boas AA, Campos DA, Nunes C, Ribeiro S, Nunes J, Oliveira A, Pintado M, (2020). Polyphenol Extraction by Different Techniques for Valorisation of Non-Compliant Portuguese Sweet Cherries towards a Novel Antioxidant Extract.  Sustainability, 2021, 12(14): 5556.

Vilas-Boas AA, Oliveira A, Jesus D, Rodrigues C, Figueira C, Gomes A,  Pintado M (2020). Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule.  Food Research International, 2020, 134:109223


PhD student

Academic CV