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
- Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola , Journal of Food Engineering (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)
- Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach , ANTIOXIDANTS (2023)
- Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts , PLANTS-BASEL (2023)
- Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent , FOODS (2023)
- Sonoprocessing enhances the stabilization of fisetin by encapsulation in Saccharomyces cerevisiae cells , International Microbiology (2023)
- Spray-drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant-based protein sources , JOURNAL OF FOOD SCIENCE (2023)
- Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp , FOODS (2023)
- Ultrasound-assisted polyphenol extraction of acerola and jambolan pomaces: comparison of extraction protocols, kinetic modeling, and life cycle assessment , CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2023)
- Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models , FOOD & FUNCTION (2022)