Milena Kazue Enokida

I hold a degree in Biochemistry from the State University of Maringá (UEM), with a focus on Food Biochemistry, an area in which I have been conducting research since my undergraduate studies. I am currently a Master’s student in the Graduate Program in Biochemistry at UEM, where I continue to develop my research on biochemical processes related to food. My academic path reflects a strong interest in integrating scientific knowledge and practical applications to contribute to advances in the field and the production of knowledge.

EDUCATION

I hold a degree in Biochemistry from the State University of Maringá (UEM), where I built a solid foundation in biological, chemical, and molecular sciences, with a particular focus on Food Biochemistry. I am currently pursuing a Master’s degree in the Graduate Program in Biochemistry at UEM, continuing my research in this field. My academic background reflects a strong interest in understanding the biochemical processes related to food, combining theory and practice to contribute to scientific production and the advancement of knowledge in the area.

RESEARCH, TEACHING, or OTHER INTERESTS

Biochemistry, Food Science, Multidisciplinary

Scopus Publications

Stevia By-product Fraction has Antioxidant Capacity and has been Evaluated for its Antihyperglycemic and Antilipid Potential
Cynthia Leticia Serra Cabeca, Betânea Campangolli Pereira, Natani Caroline Nogueira, Paulo Leonardo Marotti Siciliano, Maria Rosa Trentin Zorzenon, et al.
Current Bioactive Compounds, 2025
Introduction/Objective: The ethanolic pretreatment of stevia leaves is considered ecologically favorable and increases its yield, purity level, and sensory profile of sweeteners. We investigated the by-product generated so that we can provide a viable and applicable destination to effectively contribute to the production and industrial chain of stevia sweeteners. Recently, an antioxidant and antidiabetic fraction was obtained through stevia methanolic extraction. However, this process is costly, has a low yield, and is non-green. In this study, we got an antioxidant fraction of stevia from its pretreatment by-product, the ethanolic extract, characterized its bioactive compounds – mainly phenolic acids and flavonoids – and evaluated its antidiabetic and antilipid capacity. Methods: The ethanolic extract was fractionated, then the ethyl acetate fraction was microencapsulated. Physicochemical, Mass Spectrometry (UHPLC/MS-MS), scanning electron microscopy, microencapsulation efficiency, and antioxidant capacity analyses were carried out. The antioxidant capacity was evaluated. Antihyperglycemic capacity was assessed by inhibition of α-glucosidase and α-amylase. For antilipid potential, inhibition of pancreatic lipase was measured. Results: Antioxidant potential was observed mainly in the fraction. Microencapsulation improved the stability of the fraction. Mass spectrometry allowed comparison with phenolic and flavonoid compounds from the methanolic and ethanolic fractions of the by-product. Many compounds were coincident, which may explain the similar antioxidant capacity found. The samples showed more than 90% inhibition of alpha-glucosidase, which may indicate potential antidiabetic activity. All samples showed inhibition of the pancreatic lipase enzyme higher than 80%, reaching 91.05% for the free fraction. Conclusion: This study represented the recovery of a by-product and showed that this antioxidant fraction deserves further investigation for its bioactive potential, especially antioxidant, antidiabetic, and anti-lipid.
A Comparison between Microcapsules of Antioxidant Fraction of Stevia: An Evaluation of Physicochemical Parameters, Stability, Bioaccessibility, and Antidiabetic Capacity
Paulo Leonardo Marotti Siciliano, Cynthia Leticia Serra Cabeca, Natani Caroline Nogueira, Betanea Campangolli Pereira, Milena Kazue Enokida, et al.
Current Bioactive Compounds, 2025
Introduction: The antioxidant fraction of Stevia rebaudiana has important antidiabetic potential, is poorly soluble, and has low stability, which makes its applicability difficult. Materials and Methods: In this study, Stevia's fraction was obtained, characterized by Ultra-high-performance liquid chromatography coupled with mass spectrometry (UHPLCMS/ MS), and microencapsulated with maltodextrin (MDF), gum arabic (GAF), whey protein + maltodextrin (MDWF), and whey protein + gum arabic (GAWF). Then, the following parameters were evaluated: stability and antioxidant capacity over 30 days, physicochemical characteristics, preservation of bioactive compounds by digestion, and in vitro antidiabetic activity. Results and Discussion: The microcapsule with gum arabic showed better microencapsulation efficiency, while its version with maltodextrin provided increased solubility. Microencapsulation reduced the humidity and water activity in the microcapsules, except for the microcapsules containing gum arabic. The combination of maltodextrin and whey protein showed greater luminosity and a whiter powder. The microcapsules with maltodextrin and its mixture with gum arabic kept the phenolic compounds stable for 30 days. The microencapsulation with whey protein increased the antioxidant activity after 15 days of the process and during in vitro digestion. All samples showed 96% inhibition of the α-glucosidase enzyme, and only the microcapsule with maltodextrin inhibited α-amylase (58%). Conclusion: This study showed paramount results so that Antioxidant Stevia Fraction (ASF) can effectively be an adjuvant product to prevent and treat diabetes.
Methanolic and hydroalcoholic extract of stevia stems have antihyperglycemic and antilipid activity
Natani Caroline Nogueira, Cynthia Letícia Serra Cabeça, Paulo Leonardo Marotti Siciliano, Betânea Campangolli Pereira, Maria Rosa Trentin Zorzenon, et al.
Food Bioscience, 2024