She was coordinator and teacher of the nutrition course at Faculdade Anhanguera de Pelotas, RS and substitute teacher in the Nutrition (UFPel and UFSM) and gastronomy (UFPel) courses. She is currently a tutor in the Public Health Nutrition discipline in the Masters at in England and professor at UFPel
EDUCATION
PhD in Food Science and Technology DCTA-UFPel, RS. Gastronome and Nutritionist, Master in Physical Education (UFPel), Specialist in Food and Nutrition Policy Management (FIOCRUZ/DF), in Clinical Nutrition (UGF/RJ) and in Health Management (UFRGS). She has experience in public Food and Nutrition policies from her experience at the Secretariat of Food and Nutritional Security of the Ministry of Social Development and Combating Hunger.
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Nutrition and Dietetics
27
Scopus Publications
Scopus Publications
Criteria used by nutritionists for menu planning in early childhood education in the municipal education network of the state of Rio Grande do Sul Ana Carolina Bohmer Ulguim, Wendryo Machado da Silva Galarça, Ana Luiza Soares De Souza, Livia da Silva Monckes, Nicolly Lima De Almeida, Chaiane Goulart Soares, Chirle de Oliveira Raphaelli Mundo Da Saude, 2026 This study aimed to analyze the criteria used by nutritionists in menu planning for daycare centers and preschools in the municipal education network of Rio Grande do Sul. Thirty-eight municipalities participated, with 84% of respondents being nutritionists serving as technical managers for the PNAE. The most influential planning criteria were: PNAE guidelines (81.6%), food acceptance by students (44.7%), and nutritional composition of foods (36.8%). It was observed that more than half of the municipalities calculate macronutrients and micronutrients, and there is broad inclusion of regional preparations and family-farm produce, promoting healthy eating habits and cultural valorization. However, only half of the municipalities offer special menus for specific dietary needs, revealing inequalities in policy implementation. The results reinforce the importance of the nutritionist’s role in integrating legislation, food practices, and school reality, ensuring healthy, safe, and culturally appropriate meals.
Gluten-Free Cereal Products and Their Relative Nutritional Value Chirle de Oliveira Raphaelli, Fernanda Aliñe de Moura, Caroline Tuchtenhagen Rockembach, Patrícia Brugnerotto, Marjana Radünz, et al. Cereal Grains Processing Methods for Preserving Nutritional Value, 2025
Encapsulation of Beta vulgaris extract by electrospraying and evaluation of antimicrobial potential , Marjana Radünz, Helen Cristina dos Santos Hackbart, , Taiane Mota Camargo, , Chirle de Oliveira Raphaelli, , André Luiz Radünz, , Eliezer Avila Gandra, , Elessandra da Rosa Zavareze, and Revista Ceres, 2025 Beets are rich in phenolic compounds and betalains that can be used as natural food colorings and have antimicrobial effects. However, these compounds are not very stable, and encapsulation can prolong their stability and action. The aim of this study was to investigate the antimicrobial activity of beetroot extract encapsulated by electrospraying with zein as wall material. The extract and capsules were characterized, as well as the encapsulation efficiency determined. Antibacterial activity was determined against gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus) and gram-negative bacteria (Salmonella Typhimurium, Escherichia coli) by the disk diffusion method using the minimum inhibitory concentration and the minimum bactericidal concentration. Encapsulation was efficient (92%) forming capsules with high thermal stability and spherical morphology with a regular surface. Beetroot extract and zein capsule with beetroot extract exhibited inhibition halos, inhibitory and bactericidal effects at a concentration of 200 mg mL-1against Salmonella Typhimurium.
Probiotics: Therapeutic Strategy on the Prevention and Treatment of Inflammatory Diseases: Obesity, Type 2 Diabetes Mellitus and Celiac Disease Elisa dos Santos Pereira, Chirle de Oliveira Raphaelli, Khadija Bezerra Massaut, Jardel Araújo Ribeiro, Helena Reissig Soares Vitola, Simone Pieniz, Ângela Maria Fiorentini Current Nutrition and Food Science, 2024 Background: Recent evidence demonstrates the fundamental role of the gut microbiota in inflammatory diseases, and several mechanisms of action of probiotics in improvement of inflammatory parameters. Objective: The objective of this review was to relate the consumption of probiotic bacteria and its effects on inflammatory diseases, including obesity, type II diabetes and celiac disease. Methods: A search was carried out in English, between the years 2011 and 2022, for research articles and clinical trials with humans and in vivo studies. Research showed improvement in cardiovascular risk markers, and improvement in insulin sensitivity, lipid profile and plasma atherogenic index, in obesity with the use of probiotics. In type II diabetes, decreased levels of fasting glucose, glycated hemoglobin, insulin and glycemic index, and increased levels of peptide 1, superoxide dismutase and glutathione peroxidase were observed. Results: In addition to cellular protection of the islets of Langerhans and positive alteration of TNF- α and IL-1β markers. Improvement in the condition of patients with celiac disease was observed, since the neutralization of the imbalance in serotonin levels was observed, reducing the expression of genes of interest and also, a decrease in cytokines. Conclusion: Therefore, the use of probiotics should be encouraged.
Eugenia pyriformis Cambess-Myrtaceae: An Unexplored Brazilian Species with Antimicrobial and Antioxidant Potential Chirle de Oliveira Raphaelli, Taiane Mota Camargo, Marjana Radünz, Elisa dos Santos Pereira, Fernanda Izabel Garcia da Rocha Concenço, Márcia Vizzotto, Elessandra da Rosa Zavareze, Leonardo Nora Current Nutrition and Food Science, 2024 Background: Eugenia pyriformis produces a round fruit with a sweet and aromatic flavor known as uvaia and contains a range of nutrients and bioactive compounds with potential for industrialization. Objective: This literature review addresses the nutritional composition, chemical and biological activities of uvaia (seeds and leaves), in addition to listing important factors for the post-harvest and industrialization of uvaia. Results: A wide range of studies describe the chemical and nutritional composition of fruits and seeds. Among these studies, one considers the residue after processing the fruit and two evaluate leaves. The pulp and peel have a high content of carbohydrates, fibers and sugars with low caloric value and high content of vitamin C. Fruits contain phenolics, flavonoids and carotenoids and the leaves have flavonoids, volatile compounds and tannins. Fruit can be eaten fresh; however, because it is highly perishable and difficult to handle postharvest, industrialization seems to be an interesting alternative to prolong shelf life. Conclusion: E. pyriformis fruits have excellent attributes for consumer health, but industrialization may be necessary to extend their shelf life. Fruits and leaves have a high antioxidant capacity and antimicrobial potential against bacteria, fungi and protozoa. Essential oils from leaves and trunks have antiproliferative, antileishmanial and anti-inflammatory potential. Mainly fruits and leaves have the potential for use in the pharmaceutical and food industry.
A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation Silvia Leticia Rivero Meza, Adriano Hirsch Ramos, Lázaro Cañizares, Chirle de Oliveria Raphaelli, Betina Bueno Peres, César Augusto Gaioso, Isabel Egea, Yanira Estrada, Francisco Borja Flores, Mauricio de Oliveira International Journal of Food Science and Technology, 2023 SummaryAmaranth grains are a source of proteins such as albumins and globulins with well‐balanced amino acids profile since they are rich in lysine and methionine, which are scarce in other cereals. Amaranth proteins also show a great bioavailability that contributes to their high quality and, consequently, become a potential substitute for animal‐based foods. This review aims to provide a comprehensive summary of the recent research on screening of amaranth proteins as well as their isolation, fractionation, amino acid composition and digestibility. In addition, we carried out an important overview of the nutritional benefits of amaranth proteins and its application as ingredients in food systems. The amaranth has an excellent balance of amino acids and bioactive peptides, with potential health benefits. The consumption of amaranth proteins can promote human health due to their potential to reduce the risk of suffering chronic diseases, while their bioactive peptides play a fundamental role as antioxidant, anti‐inflammatory, anti‐hypertensive and antimicrobial activities. This review makes an important contribution and approaches the potentiality of using amaranth as a plant protein source, addresses its digestibility and the beneficial health effects brought mainly by the bioactive peptides present in grains.
Application of prebiotics in apple products and potential health benefits Jardel Araújo Ribeiro, Elisa dos Santos Pereira, Chirle de Oliveira Raphaelli, Marjana Radünz, Taiane Mota Camargo, Fernanda Izabel Garcia da Rocha Concenço, Rufino Fernando Flores Cantillano, Ângela Maria Fiorentini, Leonardo Nora Journal of Food Science and Technology, 2022
Phenolic-rich apple extracts have photoprotective and anti-cancer effect in dermal cells Chirle de Oliveira Raphaelli, Jéssica Gonçalves Azevedo, Elisa dos Santos Pereira, Juliana Rocha Vinholes, Taiane Mota Camargo, Jessica Fernanda Hoffmann, Jardel Araújo Ribeiro, Márcia Vizzotto, César Valmor Rombaldi, Márcia Rosângela Wink, Elizandra Braganhol, Leonardo Nora Phytomedicine Plus, 2021
