MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Custódio Miguel Lobo de Freitas Roriz
Junior ResearcherGroup: Sustainable Processes and Products
Phone: 273303419
E-mail: cmlobo@ipb.pt
ORCID: 0000-0002-4021-1078
Scopus Author ID: 56151637600
Qualifications
- 2008 - Graduation in Biotechnological Engineering, Polytechnic Institute of Bragança, Portugal
- 1999 - MSc. in Pharmacy and chemistry of natural products, Universidade of Salamanca, Spain
Awards and Honors
- 2017 - Prize do best communication 'IX Congresso Ibérico de Agroengenharia'
Interests
- Chemistry of Natural Products: Extraction, identification, fractionation and isolation of chemical compounds in natural matrices
- Nutraceuticals and functional foods: development of nutraceuticals and innovative food formulations with functional properties
- Technology of Natural Products: Emerging technologies for conservation of food matrices; natural additives
Projects:
SubSus - Novos substratos sustentáveis para o setor hortícola e desenvolvimento de extratos naturais biocidas para pragas e doenças agrícolas
Funding body: Norte 2030
Reference:
Principal Investigator:Sandrina Alves Heleno
Start: 2025-01-01
End: 2027-12-31
Funding body: Norte 2030
Reference:
Principal Investigator:Sandrina Alves Heleno
Start: 2025-01-01
End: 2027-12-31
Mush4Chol - Development of an efficient hypocholesterolemic formulation from mushroom bioresidues through a sustainable integrated strategy
Funding body: FCT
Reference: 2022.08844.PTDC
Principal Investigator:Sandrina Alves Heleno
Start: 2023-03-01
End: 2026-02-28
Funding body: FCT
Reference: 2022.08844.PTDC
Principal Investigator:Sandrina Alves Heleno
Start: 2023-03-01
End: 2026-02-28
100%FIGO - Produto biofuncional e com elevada eficiência de circularidade na transformação e conservação por tecnologias avançadas de extração e incorporação de compostos bioativos
Funding body: PORTUGAL 2020
Reference: POCI-01-0247-FEDER-064977
Principal Investigator:Barros, Lillian
Start: 2021-01-01
End: 2023-06-29
Funding body: PORTUGAL 2020
Reference: POCI-01-0247-FEDER-064977
Principal Investigator:Barros, Lillian
Start: 2021-01-01
End: 2023-06-29
Total results: 18
1
Roriz C.L.,Carocho M.,Alves M.J.,Rodrigues P.,Morales P.,Ferreira I.C.F.R.,Heleno S.A.,Barros L.
Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products
Food and Function, 14, 8775-8784, 2023
Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products
Food and Function, 14, 8775-8784, 2023
2
Shiraishi C.S.H.,Zbiss Y.,Roriz C.L.,Dias M.I.,Prieto M.A.,Calhelha R.C.,Alves M.J.,Heleno S.A.,da Cunha Mendes V.,Carocho M.,Abreu R.M.V.,Barros L.
Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization
Processes, 11, , 2023
Fig Leaves (Ficus carica L.): Source of Bioactive Ingredients for Industrial Valorization
Processes, 11, , 2023
3
Pedrosa M.C.,Lima L.,Aloso-Esteban J.I.,Roriz C.L.,Barros L.,Ferreira I.C.F.R.,Carocho M.
History of secondary metabolites: From ancient myths to modern scientific validation
Natural Secondary Metabolites: From Nature, Through Science, to Industry, 3-18, 2023
History of secondary metabolites: From ancient myths to modern scientific validation
Natural Secondary Metabolites: From Nature, Through Science, to Industry, 3-18, 2023
4
Roriz C.L.,Heleno S.A.,Alves M.J.,Oliveira M.B.P.P.,Pinela J.,Dias M.I.,Calhelha R.C.,Morales P.,Ferreira I.C.F.R.,Barros L.
Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents
Food Chemistry, 372, , 2022
Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents
Food Chemistry, 372, , 2022
5
Roriz C.L.,Xavier V.,Heleno S.A.,Pinela J.,Dias M.I.,Calhelha R.C.,Morales P.,Ferreira I.C.F.R.,Barros L.
Chemical and bioactive features of amaranthus caudatus l. Flowers and optimized ultrasound-assisted extraction of betalains
Foods, 10, , 2021
Chemical and bioactive features of amaranthus caudatus l. Flowers and optimized ultrasound-assisted extraction of betalains
Foods, 10, , 2021
6
Gómez-Mejía E.,Roriz C.L.,Heleno S.A.,Calhelha R.,Dias M.I.,Pinela J.,Rosales-Conrado N.,León-González M.E.,Ferreira I.C.F.R.,Barros L.
Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential
Food Chemistry, 337, , 2021
Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential
Food Chemistry, 337, , 2021
7
Roriz C.L.,Heleno S.A.,Carocho M.,Rodrigues P.,Pinela J.,Dias M.I.,Fernandes I.P.,Barreiro M.F.,Morales P.,Barros L.,Ferreira I.C.F.R.
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
Food Chemistry, 329, , 2020
Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents
Food Chemistry, 329, , 2020
8
Garcia-Saavedra N.M.,Barros L.,Reis F.S.,Roriz C.L.,Alves M.J.,García-Hernandez M.,Pérez-Rodríguez M.L.,Sánchez-Mata M.D.C.,Ramírez-Moreno E.,Ferreira I.C.F.R.
Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar
Food and Function, 10, 3181-3187, 2019
Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar
Food and Function, 10, 3181-3187, 2019
9
Lockowandt L.,Pinela J.,Roriz C.L.,Pereira C.,Abreu R.M.V.,Calhelha R.C.,Alves M.J.,Barros L.,Bredol M.,Ferreira I.C.F.R.
Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part
Industrial Crops and Products, 128, 496-503, 2019
Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part
Industrial Crops and Products, 128, 496-503, 2019
10
Roriz C.L.,Barreira J.C.M.,Morales P.,Barros L.,Ferreira I.C.F.R.
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
LWT, 92, 101-107, 2018
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
LWT, 92, 101-107, 2018
11
Roriz C.L.,Barros L.,Prieto M.A.,Círić A.,Soković M.,Morales P.,Ferreira I.C.F.R.
Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from: Gomphrena globosa L. flowers
Food and Function, 9, 6205-6217, 2018
Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from: Gomphrena globosa L. flowers
Food and Function, 9, 6205-6217, 2018
12
Roriz C.L.,Barros L.,Prieto M.A.,Barreiro M.F.,Morales P.,Ferreira I.C.F.R.
Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.
Industrial Crops and Products, 105, 29-40, 2017
Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.
Industrial Crops and Products, 105, 29-40, 2017
13
Roriz C.L.,Barros L.,Prieto M.A.,Morales P.,Ferreira I.C.F.R.
Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology
Food Chemistry, 229, 223-234, 2017
Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology
Food Chemistry, 229, 223-234, 2017
14
Martins N.,Roriz C.L.,Morales P.,Barros L.,Ferreira I.C.F.R.
Coloring attributes of betalains: A key emphasis on stability and future applications
Food and Function, 8, 1357-1372, 2017
Coloring attributes of betalains: A key emphasis on stability and future applications
Food and Function, 8, 1357-1372, 2017
15
Martins N.,Roriz C.L.,Morales P.,Barros L.,Ferreira I.C.F.R.
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Trends in Food Science and Technology, 52, 1-15, 2016
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Trends in Food Science and Technology, 52, 1-15, 2016
16
Roriz C.L.,Barros L.,Carvalho A.M.,Santos-Buelga C.,Ferreira I.C.F.R.
Scientific validation of synergistic antioxidant effects in commercialised mixtures of Cymbopogon citratus and Pterospartum tridentatum or Gomphrena globosa for infusions preparation
Food Chemistry, 185, 16-24, 2015
Scientific validation of synergistic antioxidant effects in commercialised mixtures of Cymbopogon citratus and Pterospartum tridentatum or Gomphrena globosa for infusions preparation
Food Chemistry, 185, 16-24, 2015
17
Roriz C.L.,Barros L.,Carvalho A.M.,Ferreira I.C.F.R.
HPLC-profiles of tocopherols, sugars, and organic acids in three medicinal plants consumed as infusions
International Journal of Food Science, 2014, , 2014
HPLC-profiles of tocopherols, sugars, and organic acids in three medicinal plants consumed as infusions
International Journal of Food Science, 2014, , 2014
18
Roriz C.L.,Barros L.,Carvalho A.M.,Santos-Buelga C.,Ferreira I.C.F.R.
Pterospartum tridentatum, Gomphrena globosa and Cymbopogon citratus: A phytochemical study focused on antioxidant compounds
Food Research International, 62, 684-693, 2014
Pterospartum tridentatum, Gomphrena globosa and Cymbopogon citratus: A phytochemical study focused on antioxidant compounds
Food Research International, 62, 684-693, 2014