Dr. Shirley De Lima Sampaio
University of Salamanca
+3
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Academic Career Length
8Years (2019-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 September 2020 in Trends in Food Science & Technology
Journal Article
Shirley De Lima Sampaio
Spyridon A PetropoulosAAAlexios Alexopoulos
Alexios Alexopoulos
SHSandrina A. Heleno
Sandrina A. Heleno
Celestino Santos-Buelga
Isabel Ferreira +1
Journal Article
Francesco Di Gioia
Nikolaos TzortzakisYRYoussef Rouphael
Youssef Rouphael
Marios KyriacouShirley De Lima SampaioSpyridon A Petropoulos +1
The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.
1 April 2021 in Food Chemistry
Journal Article
Shirley De Lima SampaioJLJulien Lonchamp
Julien Lonchamp
Maria Inês DiasCLCatriona Liddle
Catriona Liddle
Spyridon A Petropoulos
Lillian Barros +4
Journal Article
Spyridon A PetropoulosShirley De Lima SampaioFrancesco Di GioiaNikolaos TzortzakisYRYoussef Rouphael
Youssef RouphaelIsabel Ferreira +1
During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.
9 March 2020 in Food & Function
Journal Article
Shirley De Lima Sampaio
Ângela Fernandes
Carla PereiraRCRicardo C. Calhelha
Ricardo C. Calhelha
MSMarina Soković
Marina SokovićIsabel Ferreira +2
Chenopodium quinoa Willd. is an ancient food crop that has provided nutrition to Andean populations for thousands of years. BRS Piabiru is a quinoa genotype developed and adapted to tropical climate by the Brazilian Agricultural Research Corporation. In this work, BRS Piabiru quinoa was evaluated concerning its nutritional, physicochemical and phenolic composition and also its bioactive properties. This variety showed high carbohydrate and protein contents and a low-fat level, composed of 86% of unsaturated fatty acids, 60% of which are polyunsaturated fatty acids. Four organic acids were detected, with quinic acid as the most abundant, while α- and γ-tocopherols were the vitamin E isoforms found. Quercetin and kaempferol glycosides were the main phenolic compounds in the quinoa extract, which also revealed relevant antioxidant and antimicrobial activities, with no toxic effect. These results support the potential of BRS Piabiru quinoa as a nutritious food crop and a source of bioactive compounds.
1 May 2021 in Food Chemistry
Journal Article
Shirley De Lima Sampaio
João C.M. BarreiraÂFÂngela Fernandes
Ângela Fernandes
Spyridon A PetropoulosAAAlexios Alexopoulos
Alexios Alexopoulos
Lillian Barros +2
About Me
Shirley de Lima Sampaio holds a degree in Food Engineering from the State University of Campinas (UNICAMP, 2013) and a PhD in Pharmacy and Health from the University of Salamanca (Spain, 2020), awarded with Summa Cum Laude honors. Her scientific trajectory lies at the intersection of Cosmetics and Food Sciences, focusing on bioactive compounds, natural ingredients, clinical research, and new product development. She was a CAPES Full Doctorate Abroad fellow and conducted international research activities at Queen Margaret University (QMU, United Kingdom) and the Polytechnic University of Bragança (UPB, Portugal). She has experience in higher education teaching and research, having served as a Visiting Lecturer at QMU and supervisor of research projects at UPB. She is the author of scientific papers published in international peer-reviewed journals and book chapters in the fields of Food Science and Technology, Pharmacy, and Bioactive Compounds. Alongside her academic record, she has built a career in Research, Development, and Innovation (R&D&I) at multinational corporations in the cosmetic and food sectors, including L'Oréal, Kenvue (formerly Johnson & Johnson), Corbion, and Unilever. She brings extensive experience in leading innovation projects, clinical research, safety and efficacy assessment, and new product development, bridging scientific research and technological innovation.