Lorena Silva Pinho

Lorena Silva Pinho's research focuses on food science techniques for protecting and delivering nutrients and colorants, especially carotenoids (natural pigments with antioxidant properties) and other bioactive compounds extracted from fruit and vegetable byproducts like guaraná and pumpkin peel. Her work often involves microencapsulation methods (such as spray drying and spray chilling, which coat sensitive compounds in protective particles) and extrusion processing to create fortified or functional foods, including plant-based meat analogs and probiotic beverages. This work sits at the intersection of food chemistry, processing engineering, and product development for healthier or more sustainable food products.

Publication output has been variable over the last decade, peaking in 2021 with seven papers but slowing to roughly one to two publications per year since 2022.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026