CRISTIANE GRELLA MIRANDA
@ph.d candidate
Department of Food Engineering
Univeristy of Campinas
Currently, I am a Ph.D. candidate in Food Engineering at the University of Campinas. I hold a bachelor’s degree in food engineering at Universidade Técnologica Federal do Paraná (2013-2017) and Master’s degree also in in food engineering at University of Campinas (2018-2020). I have participated of two exchange programs at University of Minho – Portugal (during master’s degree) and at University of Saskatchewan – Canada (during PhD). I have been actively working with alternative plant protein sources for food application. My research background is related to study protein extraction evaluating different extraction methodologies (single or combined methodologies) for protein extraction from alternative sources such as lentils, beans, canola meals, and cassava leaves. I also have been studying the effect of extraction methodologies and post-extraction treatment (ohmic heating) on protein functionality.
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Cristiane Grella Miranda, Paula Speranza, and Ana Carla Kawazoe Sato
Elsevier BV
Cristiane Grella Miranda, Rui M. Rodrigues, Ricardo N. Pereira, Paula Speranza, Louise Emy Kurozawa, António A. Vicente, and Ana Carla Kawazoe Sato
Elsevier BV
Mariá Toledo de Carvalho Silva, Paulo Cezar da Cunha Júnior, Cristiane Grella Miranda, Ana Carla Kawazoe Sato, Mariana Teixeira da Costa Machado, and Elisa Helena da Rocha Ferreira
Wiley
Cristiane Grella Miranda, Paula Speranza, Louise Emy Kurozawa, and Ana Carla Kawazoe Sato
Elsevier BV
Mirela Vanin dos Santos Lima, Grasieli Beloni de Melo, Liandra Gracher Teixeira, Cristiane Grella Miranda, Pedro Henrique Hermes de Araújo, Claudia Sayer, Rafael Porto Ineu, Fernanda Vitória Leimann, and Odinei Hess Gonçalves
Informa UK Limited
ABSTRACT The silver nanoparticles (AgNPs) green synthesis has been investigated by selecting naturally occurred reduction and stabilizing/capping agents. In this work, Ilex paraguariensis aqueous extract in the one-step biosynthesis of AgNPs is reported. The synthesis was carried out at room temperature under different pH (5.0, 6.8 and 8.5) and extract concentrations (2.5, 5.0 and 7.5% v v−1) resulting in average diameters ranging from 34 to 144 nm and polydispersity index (PDI) up to 0.51. The morphological characterization was performed by Transmission Electron Microscopy, associated with the UV–Vis Spectroscopy, showing that at higher pH the shape of AgNPs was more spherical rather than ellipsoidal. X-ray diffraction (XRD) pattern of AgNPs exhibited 2θ values corresponding to silver nanocrystals. Colloidal AgNPs solution synthesized with pH 8.5 and extract concentration of 2.5% v v−1 remained stable for 10 months of storage at ambient temperature. Fourier Transform Infrared Spectroscopy suggested that the polyphenols were responsible for the AgNPs formation. AgNPs presented bacteriostatic and bactericidal activity. AgNPs presented in vitro rat brain acetylcholinesterase (AChE) activity, with higher inhibition potential at 200 µL. So, it is concluded that AgNPs were synthesized with success, the pH and extract concentration influences in AgNPs size and morphology, consequently in its antimicrobial and AChE activity. GRAPHICAL ABSTRACT
Cassia Galves, Giovanni Galli, Cristiane Grella Miranda, and Louise Emy Kurozawa
Innovative Food Science and Emerging Technologies Elsevier BV
Cristiane Grella Miranda, Priscila Dayane Freitas dos Santos, Jéssica Thaís do Prado Silva, Fernanda Vitória Leimann, Bianca Ferreira Borges, Rui Miguel Abreu, Rafael Porto Ineu, and Odinei Hess Gonçalves
Elsevier BV
Heloísa H.S. Almeida, Lillian Barros, João C.M. Barreira, Ricardo C. Calhelha, Sandrina A. Heleno, Claudia Sayer, Cristiane Grella Miranda, Fernanda Vitória Leimann, Maria Filomena Barreiro, and Isabel C.F.R. Ferreira
Elsevier BV
Mariana de Almeida, Bruno Ambrósio da Rocha, Cristhian Rafael Lopes Francisco, Cristiane Grella Miranda, Priscila Dayane de Freitas Santos, Pedro Henrique Hermes de Araújo, Claudia Sayer, Fernanda Vitória Leimann, Odinei Hess Gonçalves, and Ciomar Aparecida Bersani-Amado
Royal Society of Chemistry (RSC)
Improved antiinflammatory activity of curcumin NPs.