Dr. Monique Martins Strieder
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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
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Journal Article
Pamela Toledo MermaMCMarianné H. Cornejo-Figueroa
Marianné H. Cornejo-FigueroaACAnabel D. R. Crisosto-Fuster
Anabel D. R. Crisosto-FusterMonique Martins Strieder
Larry Oscar Chañi PaucarSASylvia Carolina Alcazar-Alay
Sylvia Carolina Alcazar-Alay +4
This study aimed to valorize pomegranate by-products (peel and carpelar membranes—PPCM) through their high biological potential for phenolic compounds recovery. The influence of lower temperatures (40 and 60 °C) and pressures (20, 40, 60, 80, and 100 bar) than those generally used in pressurized liquid extraction (PLE) was evaluated through global extraction yield (X0), and qualitative and quantitative composition of the phenolic compounds. Chromatographic techniques were used to analyze the two treatments with the highest X0. Temperature, pressure, and their interaction had a significant influence on X0. The best phenolic compounds extraction conditions were using pressurized ethanol at 60 °C and 40 bar (extract 1—E1, 37% on d.b.) and 60 °C and 80 bar (extract 2—E2, 45% on d.b.). Nevertheless, E1 presented a significantly higher content of α, β punicalagin, and ellagic acid (48 ± 2, 146 ± 11, and 25.6 ± 0.3 mg/100 g, respectively) than E2 (40 ± 2, 126 ± 4, and 22.7 ± 0.3 mg/100 g). Therefore, this study could validate the use of low pressures and temperatures in PLE to recover phenolic compounds from pomegranate residues, making this process more competitive and sustainable for the pomegranate industry.
1
12 June 2023 in Journal of Cleaner Production
Journal Article
Monique Martins StriederJPJean Agustin Velásquez Piñas
Jean Agustin Velásquez Piñas
LALarissa Castro Ampese
Larissa Castro Ampese
Josiel Martins CostaTCTânia Forster Carneiro
Tânia Forster Carneiro
MRMauricio Rostagno
Mauricio Rostagno23 January 2023 in Food Hydrocolloids
Journal Article
Monique Martins Strieder
Henrique Silvano ArrudaGPGlaucia M. Pastore
Glaucia M. Pastore
ESEric Keven Silva
Eric Keven Silva
Journal Article
KSKlycia Fidélis Cerqueira e Silva
Klycia Fidélis Cerqueira e SilvaMonique Martins StriederMPMariana Barreto Carvalhal Pinto
Mariana Barreto Carvalhal PintoMRMauricio Rostagno
Mauricio RostagnoMHMiriam Dupas Hubinger
Miriam Dupas HubingerAnnually, 221 million tons of agro-food by-products are generated worldwide, causing diverse environmental issues due to incorrect discharge. Hot trub, spent hops, brewer’s spent grains, and brewer’s spent yeast are the by-products produced in the beer manufacturing chain. These by-products contain fibers, proteins, polyphenols, essential oils, and taste compounds, presenting high possibilities of use as alternative raw materials. In this review, we compiled the knowledge gaps of brewing by-product reuse, from phytochemical compound extractions to concentration approaches, mainly concerning bitter acids and polyphenols. Moreover, we assessed and discussed the emerging technologies and alternative solvents that have allowed for higher extraction yields. We illustrated the importance of purification and concentration steps of non-destructive methods for added value in products from reuse approaches. Finally, we showed the relevance of scale-up and economic feasibility studies in order to encourage the implementation of facilities that produce bitter acids and polyphenols from alternative sources such as hot trub and spent hops.
29 April 2025 in Journal of Agricultural and Food Chemistry
Journal Article
Monique Martins StriederIOIsadora Lopes de Oliveira
Isadora Lopes de Oliveira
FBFelipe Sanchez Bragagnolo
Felipe Sanchez Bragagnolo
VSVitor Lacerda Sanches
Vitor Lacerda Sanches
RPRodrigo Stein Pizani
Rodrigo Stein Pizani
MRMauricio Rostagno
Mauricio Rostagno +1
A significant challenge in valorizing food waste is the accurate extraction and identification of metabolites, as the composition of phenolic compounds varies by plant species, part, growth conditions, and processing. This review examined phenolic compounds in plant residue groups (leaves/stalks, peels/husks, pulp/pomace, and seeds) to verify the predominance of specific compounds in the same plant groups, establishing a comprehensive database. This database may be helpful for future studies that seek sources of a given compound or develop solvents to extract phenolic compounds from a specific material. Moreover, the primary plant residues and trends in extracting and analyzing these compounds were reviewed. The predominance of specific compounds within these groups, such as luteolin in plant leaves and stalks, was observed. Most studies focus on extracts with the highest total phenolic content (TPC), limiting insights into how extraction variables affect the target compounds. Chromatographic methods vary according to sample type, column, and conditions, shifting toward reducing acetone/methanol use, shortening the analysis time, and integrating inline UV-vis detection. This perspective highlights plant residue parts rich in specific phenolics, contributing to more targeted, selective, and sustainable extraction methodologies.
8 November 2023 in Food Research International
Journal Article
Monique Martins StriederVSVitor Lacerda Sanches
Vitor Lacerda Sanches
MRMauricio Rostagno
Mauricio RostagnoAbout Me
Dr. Monique Martins Strieder is an early-career researcher leading a research line on sustainable food biorefineries and the development of functional ingredients at the School of Applied Sciences, University of Campinas (UNICAMP), Brazil. Her research integrates emerging processing technologies, green solvents, and protein–polyphenol conjugation to develop sustainable processes and high-value food ingredients from plant and agro-industrial by-products. Since 2016, she has maintained an uninterrupted research career supported by highly competitive fellowships from Brazil's leading funding agencies, including the National Council for Scientific and Technological Development (CNPq) and the São Paulo Research Foundation (FAPESP). During her PhD, she was selected through the highly competitive nationwide CNPq Doctoral Sandwich Program Abroad as one of only four researchers in the Food Science field funded to undertake a research stay at the University of Alberta (Canada). During her FAPESP Postdoctoral Fellowship, she completed a 12-month research stay at the Institute of Food Science Research (CIAL-CSIC-UAM, Spain), establishing long-term collaborations that continue through joint publications, patents, and researcher training. Her research has progressively evolved from vegetable oil processing and natural food colorants to sustainable food biorefineries based on plant proteins, phenolic compounds, and innovative extraction technologies.