Joana Ribeiro da Costa

Centre for Biotechnology and Fine Chemistry (CBQF)

Joana Ribeiro da Costa

jrcosta@porto.ucp.pt

Joana Ribeiro da Costa is a Researcher at Alchemy Project (Amyris Inc./ UCP joint partnership), mainly responsible for the valorization of sugarcane by-products through the extraction and purification of inorganic molecules for cosmetic applications. PhD in Biotechnology – Food Science and Engineering, MSc in Biomedical Engineering and BSc in Bioengineering, from Universidade Católica Portuguesa, with experience in fractionation processes of lignocellulosic biomass towards the extraction of different bioactive molecules - polysaccharides, polyphenols, lignin and minerals, as well as the development of encapsulation systems for different molecules towards the improvement of biological activities. Over the past years, has been collaborating in different R&D projects between university and industry within the circular economy and valorization of agro-industrial co-products framework. Research interests are mainly focused on the development of novel food and nutraceutical ingredients and improvement of their functionality.

 

 

Publications

J. R. Costa, M. Xavier, I. R. Amado, C. Gonçalves, P. M. Castro, R. V. Tonon, L. M. C. Cabral, L. Pastrana, M. E. Pintado. 2021. Polymeric microparticles as oral delivery systems for a bioactive grape pomace extract: towards improvement of intestinal antimicrobial and antioxidant activities. Materials Science and Engineering C, 119: 111551.

J. R. Costa, R. V. Tonon, L. M. C. Cabral, L. M. F. Gottschalk, L. Pastrana,  M. E. Pintado. 2020. Enzymatic and enzyme-assisted treatment of agricultural by-products: towards sustainable recovery of high-added value compounds. Sustainable Chemistry and Engineering, 8 (35): 13112 – 13125.

J. R. Costa, M. Amorim, A. Vilas-Boas, R. V. Tonon, L. M. C. Cabral, L. Pastrana, M. E. Pintado. 2019 Impact of in vitro gastrointestinal digestion on chemical composition, bioactive properties and cytotoxicity of a Vitis vinifera L. cv. Syrah grape pomace extract. Food & Function, 10: 1856 - 1869

J. R. Costa, R. V. Tonon, L. M. F. Gottschalk, M. C. P. A. Santiago, C. Mellinger-Silva, L. Pastrana, M. Pintado, L. M. C. Cabral. 2018. Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by-products. Journal of the Science of Food and Agriculture 99: 1250 - 1257.

J. R. Costa, N. C. Silva, B. Sarmento, M. Pintado. 2017. Delivery Systems for Antimicrobial Peptides – Towards Optimization of Bioavailability and Targeting. Current Pharmaceutical Biotechnology 18 (2): 108-120.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Researcher type

Post Doc

Academic CV