Dr. Renan Campos Chisté
Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
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Academic Career Length
21Years (2006-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 July 2011 in Food Chemistry
Journal Article
Renan Campos ChistéAMAdriana Mercadante
Adriana MercadanteAGAna Gomes
Ana Gomes
Eduarda FernandesJLJosé Luís Fontes da Costa Lima
José Luís Fontes da Costa LimaNBNeura Bragagnolo
Neura Bragagnolo
4 June 2012 in Journal of Agricultural and Food Chemistry
Journal Article
Renan Campos ChistéAMAdriana Mercadante
Adriana MercadanteJournal Article
WIWillen Silva Igreja
Willen Silva IgrejaFMFelipe de Andrade Maia
Felipe de Andrade MaiaALAlessandra Santos Lopes
Alessandra Santos LopesRenan Campos ChistéCarotenoids are natural lipophilic pigments mainly found in plants, but also found in some animals and can be synthesized by fungi, some bacteria, algae, and aphids. These pigments are used in food industries as natural replacements for artificial colors. Carotenoids are also known for their benefits to human health as antioxidants and some compounds have provitamin A activity. The production of carotenoids by biotechnological approaches might exceed yields obtained by extraction from plants or chemical synthesis. Many microorganisms are carotenoid producers; however, not all are industrially feasible. Therefore, in this review, we provide an overview regarding fungi that are potentially interesting to industry because of their capacity to produce carotenoids in response to stresses on the cultivation medium, focusing on low-cost substrates.
1 January 2019 in Food Chemistry
Journal Article
KMKevin Albert Noronha Matos
Kevin Albert Noronha Matos
DLDanielle Praia Lima
Danielle Praia Lima
ABAnna Paula Pereira Barbosa
Anna Paula Pereira Barbosa
AMAdriana Mercadante
Adriana MercadanteRenan Campos Chisté1 August 2017 in Food Chemistry
Journal Article
BBBrenda de Nazaré Do Carmo Brito
Brenda de Nazaré Do Carmo Brito
Renan Campos ChistéRPRosinelson da Silva Pena
Rosinelson da Silva PenaMGMaria Beatriz Abreu Gloria
Maria Beatriz Abreu Gloria
ALAlessandra Santos Lopes
Alessandra Santos Lopes1 December 2012 in Food Chemistry
Journal Article
ERELISEU RODRIGUES
ELISEU RODRIGUES
Lilian Regina Barros MariuttiRenan Campos ChistéAMAdriana Mercadante
Adriana MercadanteAbout Me
Renan Chisté holds a B.Sc. in Agroindustrial Technology (Food Technology) from the Universidade do Estado do Pará (2007), an M.Sc. in Food Science and Technology from the Universidade Federal do Pará (2008), and a Ph.D. in Food Science from the Universidade Estadual de Campinas (2011). He completed postdoctoral training at UNICAMP and at the University of Porto Faculty of Pharmacy (Portugal). He is currently a faculty member at the Faculty of Pharmacy of the Universidade Federal de Minas Gerais and Coordinator of the Graduate Program in Food Science (PPGCA/UFMG). His research focuses on sustainable strategies for the extraction, isolation, and LC–MS characterization of bioactive compounds from Brazilian biodiversity, guided by Green Chemistry principles, with emphasis on pigments and antioxidant compounds for functional food applications. He is a Productivity Research Fellow of the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Associate Editor of the Journal of Food Composition and Analysis, and a former Affiliated Member of the Brazilian Academy of Sciences (2019–2023).