Dr. Óscar L. Ramos
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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Academic Career Length
19Years (2008-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 January 2013 in Food Hydrocolloids
Journal Article
Oscar RamosIRIsabel Reinas
Isabel Reinas
SSSara Silva
Sara SilvaJFJoao Fernandes
Joao Fernandes
Miguel CerqueiraFMFrancisco Malcata
Francisco Malcata +4
1 May 2017 in Advances in Colloid and Interface Science
Journal Article
LSLívia de Souza Simões
Lívia de Souza SimõesDMDaniel Madalena
Daniel MadalenaAPAna C. Pinheiro
Ana C. Pinheiro
José TeixeiraAVAntónio Vicente
António VicenteOscar Ramos1 November 2019 in Food Research International
Journal Article
LFL.H. Fasolin
L.H. FasolinRPRicardo N. Pereira
Ricardo N. PereiraAPAna C. Pinheiro
Ana C. PinheiroJMJ.T. Martins
J.T. Martins
CAC.C.P. Andrade
C.C.P. AndradeAVAntónio Vicente
António Vicente +1
1 October 2008 in Food Microbiology
Journal Article
JFJoao Fernandes
Joao FernandesFTFreni Kekhasharú Tavaria
Freni Kekhasharú TavariaJSJosé Carvalho Soares
José Carvalho SoaresOscar RamosMMMaria João Pereira Monteiro
Maria João Pereira MonteiroFMFrancisco Malcata
Francisco Malcata +1
1 June 2012 in Critical Reviews in Food Science and Nutrition
Journal Article
Oscar RamosJFJoao Fernandes
Joao FernandesSSSara Silva
Sara Silva
Manuela PintadoFMFrancisco Malcata
Francisco MalcataThe latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.
1 November 2012 in Journal of Dairy Science
Journal Article
Oscar RamosJPJoana Odila Pereira
Joana Odila PereiraSSS.I. Silva
S.I. Silva
JFJoao Fernandes
Joao FernandesMFM.I. Franco
M.I. Franco
FMFrancisco Malcata
Francisco Malcata +2
The objective of this work was to evaluate the effectiveness of antimicrobial edible coatings to wrap cheeses, throughout 60 d of storage, as an alternative to commercial nonedible coatings. Coatings were prepared using whey protein isolate, glycerol, guar gum, sunflower oil, and Tween 20 as a base matrix, together with several combinations of antimicrobial compounds-natamycin and lactic acid, natamycin and chitooligosaccharides (COS), and natamycin, lactic acid, and COS. Application of coating on cheese decreased water loss (~10%, wt/wt), hardness, and color change; however, salt and fat contents were not significantly affected. Moreover, the antimicrobial edible coatings did not permit growth of pathogenic or contaminant microorganisms, while allowing regular growth of lactic acid bacteria throughout storage. Commercial nonedible coatings inhibited only yeasts and molds. The antimicrobial edible coating containing natamycin and lactic acid was the best in sensory terms. Because these antimicrobial coatings are manufactured from food-grade materials, they can be consumed as an integral part of cheese, which represents a competitive advantage over nonedible coatings.
About Me
Dr. Óscar L. Ramos has been a researcher and integrated member of the CBQF (Centre of Biotechnology and Fine Chemistry) since 2018. Recently in 2023, he assumed the role of Senior Researcher at Biorbis (Porto, Portugal). In this capacity, he oversees and leads pioneering projects in food innovation, sustainability, circular economy, agriculture, and advanced materials. As a microbiologist and researcher at the Portuguese Catholic University in 2005, he pioneered innovative systems, including films and coatings. In 2007, He started a PhD at ITQB/Nova University of Lisbon (Lisbon, Portugal), working in collaboration with the CBQF/Portuguese Catholic University (Porto, Portugal). In 2012, he joined the University of Minho (Braga, Portugal) and started work as a post-doctoral researcher, focusing on creating sustainable micro- and nano-delivery systems designed to protect and control the release of biomolecules within food products. In 2018, Oscar took on a senior researcher and R&D Program Manager role at the Portuguese Catholic University (UCP) and Amyris Inc., (a public Californian synthetic biology biotech company), within a collaborative project named “Alchemy”. Over five years, he spearheaded the early-stage development of sustainable and innovative formulations, as well as clean-label products derived from by-products of the fermentation industry.