Roberta Hoskin
Bio
Dr. Roberta Targino Hoskin works in the labs of Dr. Mary Ann Lila and Dr. Marvin Moncada. Her primary research interests are focused on the research of repurposing and upcycling strategies directed to the food industry. Her research involves the development of novel nutrient-dense food ingredients and products using sustainable food sources, such as secondary streams of the food industry and underexploited food materials are examples . This green-chemistry approach aims to create high-quality ingredients containing preserved phytoactive compounds at physiologically relevant concentrations. She is also interested in investigating bioactive components in fruits, vegetables and medicinal herbs, as well as different encapsulation techniques applied to natural phytoactives. Moreover, the physicochemical attributes and sensory quality of new products developed with innovative plant-based ingredients are among her main professional interests.
Education
PhD Chemical Engineering Federal University of RN; University of Massachusetts
MS Nutrition Federal University of RN
BS Chemical Engineering Federal University of RN
Publications
- Coconut-sourced MCT oil: its potential health benefits beyond traditional coconut oil , PHYTOCHEMISTRY REVIEWS (2024)
- Colloidal and interfacial properties of spray dried pulse protein-blueberry polyphenol particles in model dispersion systems , FOOD CHEMISTRY (2024)
- Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry , APPLIED SCIENCES-BASEL (2024)
- Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola , Journal of Food Engineering (2024)
- Optimizing processing parameters to produce a novel spray dried hydrolyzed rice-derived ingredient using response surface methodology , JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2024)
- Sonoprocessing coupled to spray drying as a novel strategy to encapsulate bioactive compounds from acerola pomace extract into Saccharomyces cerevisiae cells , SYSTEMS MICROBIOLOGY AND BIOMANUFACTURING (2024)
- Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple , APPLIED SCIENCES-BASEL (2024)
- Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024)
- Valorization of Hibiscus Flower (Hibiscus sabdariffa L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients , SUSTAINABILITY (2024)
- Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach , ANTIOXIDANTS (2023)