Currently, I am a Ph.D. candidate in Food Engineering at the University of Campinas. I hold a bachelor’s degree in food engineering at Universidade Técnologica Federal do Paraná (2013-2017) and Master’s degree also in in food engineering at University of Campinas (2018-2020). I have participated of two exchange programs at University of Minho – Portugal (during master’s degree) and at University of Saskatchewan – Canada (during PhD). I have been actively working with alternative plant protein sources for food application. My research background is related to study protein extraction evaluating different extraction methodologies (single or combined methodologies) for protein extraction from alternative sources such as lentils, beans, canola meals, and cassava leaves. I also have been studying the effect of extraction methodologies and post-extraction treatment (ohmic heating) on protein functionality.
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science
11
Scopus Publications
373
Scholar Citations
9
Scholar h-index
9
Scholar i10-index
Scopus Publications
Valorization of peanut meal through solid-state fermentation: Enhancing protein functionality and reducing aflatoxins, allergenic and anti-nutritional factors Liege de Souza Jacinto, Cristiane Grella Miranda, Adriana Raquel Persson da Silva, Vitória dos Santos Dionísio, Tamara Santos de Oliveira, Beatriz Thie Iamanaka, Ana Carla Kawazoe Sato, Paula Speranza Food Chemistry Advances, 2026 • Solid-state fermentation increased crude protein content by up to 14.5% on a dry matter basis. • Thermal processing followed by solid-state fermentation reduced total aflatoxins by up to ∼76%. • Solid-state fermentation promoted a marked reduction in detectable peanut allergenic proteins. • Swelling capacity and oil-holding capacity were significantly enhanced. • Solid-state fermentation supports the sustainable upgrading of peanut meal into value-added food ingredients. The increasing demand for sustainable and nutritious food ingredients has intensified interest in the valorization of agro-industrial side streams. This study investigated the impact of solid-state fermentation (SSF) on the nutritional quality, safety, and techno-functional properties of peanut meal, with emphasis on relative increases in crude protein content on a dry matter basis, reduction of ELISA-detectable allergenic proteins, and improvements in aflatoxin safety. Selected bacterial and fungal strains ( Bacillus subtilis, Rhizopus oryzae, and Aspergillus oryzae ) were applied under strain-specific optimized SSF conditions to evaluate the overall effect of the bioprocess on peanut meal as a food ingredient. Thermal processing followed by solid-state fermentation resulted in a relative increase in crude protein content on a dry matter basis and promoted substantial reductions in total aflatoxins, a decrease in detectable allergenic proteins, and antinutritional factors when compared to the untreated peanut meal. In addition, SSF significantly improved key functional and physical properties, including swelling capacity, foaming ability, and oil-holding capacity. Taken together, these results demonstrate that solid-state fermentation is a simple and scalable bioprocess for converting low-value peanut by-products into nutritionally enhanced and functionally improved protein ingredients with improved safety-related attributes, suitable for food applications.
From Waste to Plant-Based Protein: Impact of Solid-State Fermentation on Functionality and Protein Extraction of Cassava Leaves Cristiane Grella Miranda, Chenghao Li, Paula Speranza, Anielle de Oliveira, Luciana Alves de Oliveira, Takuji Tanaka, Michael T. Nickerson, Ana Carla Kawazoe Sato Cereal Chemistry, 2026 Background and Objectives Cassava leaves represent a significant waste stream in cassava cultivation, currently underutilized in both food and nonfood applications. This study investigates the use of solid‐state fermentation with Aspergillus oryzae , Lactobacillus plantarum , and Bacillus subtilis to modify the composition and functional properties of cassava leaf flour (CLF), as well as to serve as a pretreatment for wet fractionation aimed at producing higher protein ingredients. Finds Results showed that fermentation increased the protein content of CLF while reducing anti‐nutritional compounds. Fermentation had no significant effect on water‐holding capacity or protein digestibility, but it increased oil‐holding capacity and decreased solubility. Alkaline extraction followed by isoelectric precipitation was applied to extract proteins from the fermented CLF; however, fermentation did not improve protein availability, as evidenced by the lower protein purity of the concentrates when compared to non‐fermented samples. Nevertheless, the functional properties of the protein concentrates obtained from the fermented cassava leaves were improved, demonstrating a positive effect of fermentation on the extracted protein's techno‐functional potential. Conclusions Overall, fermentation increased the protein content of CLF, reduced anti‐nutritional compounds, and enhanced the functional properties of the extracted protein. Significance and Novelty These findings suggest that fermentation of cassava leaf flour represents a viable biotechnological strategy for sustainable food industry applications, contributing to the development of more sustainable food supply chains.
Development and application of pH-indicator film based on freeze-dried purple-fleshed sweet potato, starch, and CMC Mariá Toledo de Carvalho Silva, Paulo Cezar da Cunha Júnior, Cristiane Grella Miranda, Ana Carla Kawazoe Sato, Mariana Teixeira da Costa Machado, Elisa Helena da Rocha Ferreira International Journal of Food Science and Technology, 2023 Summary Smart packaging is an emergent solution commonly used to indicate the current quality and freshness of the food. In this study, a pH indicator film without an anthocyanin‐extraction step was developed, based on purple‐fleshed sweet potato powder (SPP) prepared by freeze drying process, with starch or starch and carboxymethyl cellulose (CMC). The colour of the powder and the films changed from pink to green with the pH change from 1 to 11. The effectiveness of the indicator films was assessed by the ground beef spoilage trial, which resulted in a colour change from purple to green when the pH of the meat raised from 5.54 to 7.92. The microbiological growth and the sensory changes of the meat confirmed the deterioration process. Therefore, developed indicator films could successfully indicate the spoilage of packaged ground beef.
Lentil protein: impact of different extraction methods on structural and functional properties Cristiane Grella Miranda, Paula Speranza, Louise Emy Kurozawa, Ana Carla Kawazoe Sato Heliyon, 2022 Plant proteins with improved solubility, foaming, and emulsifying properties are required to meet the demand for plant-based foods. This study evaluated the influence of alkaline extraction combined with enzyme- and ultrasound-assisted extraction on lentil protein structure and functionality. Enzyme- and ultrasound-assisted extractions were not capable of increasing the protein yield compared to alkaline extraction alone. However, the purity of isolated protein was dependent on the extraction process, ranging from 82.7% to 90%. Although the molecular mass, zeta potential profiles, and denaturation temperature were not dependent on the extraction method, the enthalpy of denaturation for protein obtained solely by alkaline extraction was significantly lower than that for assisted processes, indicating that protein denaturation is caused by an alkaline process. Changes in protein structure were also suggested by solubility analyses that showed that lentil proteins obtained by enzyme-assisted and ultrasound-assisted extraction have better solubility at pH 7 when compared to alkaline extraction alone. The surface activity of lentil protein was evidenced by interfacial and surface analysis, and it was influenced by the extraction process applied. We demonstrated that combining alkaline extraction with assisted processes, especially ultrasound technology, results in concentrates/isolates with higher solubility as compared to ones obtained solely by the traditional alkaline method, even though the choice of extraction method should depend on the desired functionality.
Green synthesis of silver nanoparticles using Ilex paraguariensis extracts: antimicrobial activity and acetilcolinesterase modulation in rat brain tissue Mirela Vanin dos Santos Lima, Grasieli Beloni de Melo, Liandra Gracher Teixeira, Cristiane Grella Miranda, Pedro Henrique Hermes de Araújo, Claudia Sayer, Rafael Porto Ineu, Fernanda Vitória Leimann, Odinei Hess Gonçalves Green Chemistry Letters and Reviews, 2022 The silver nanoparticles (AgNPs) green synthesis has been investigated by selecting naturally occurred reduction and stabilizing/capping agents. In this work, Ilex paraguariensis aqueous extract in the one-step biosynthesis of AgNPs is reported. The synthesis was carried out at room temperature under different pH (5.0, 6.8 and 8.5) and extract concentrations (2.5, 5.0 and 7.5% v v−1) resulting in average diameters ranging from 34 to 144 nm and polydispersity index (PDI) up to 0.51. The morphological characterization was performed by Transmission Electron Microscopy, associated with the UV–Vis Spectroscopy, showing that at higher pH the shape of AgNPs was more spherical rather than ellipsoidal. X-ray diffraction (XRD) pattern of AgNPs exhibited 2θ values corresponding to silver nanocrystals. Colloidal AgNPs solution synthesized with pH 8.5 and extract concentration of 2.5% v v−1 remained stable for 10 months of storage at ambient temperature. Fourier Transform Infrared Spectroscopy suggested that the polyphenols were responsible for the AgNPs formation. AgNPs presented bacteriostatic and bactericidal activity. AgNPs presented in vitro rat brain acetylcholinesterase (AChE) activity, with higher inhibition potential at 200 µL. So, it is concluded that AgNPs were synthesized with success, the pH and extract concentration influences in AgNPs size and morphology, consequently in its antimicrobial and AChE activity. GRAPHICAL ABSTRACT
Evaluation of the: In vivo acute antiinflammatory response of curcumin-loaded nanoparticles Mariana de Almeida, Bruno Ambrósio da Rocha, Cristhian Rafael Lopes Francisco, Cristiane Grella Miranda, Priscila Dayane de Freitas Santos, Pedro Henrique Hermes de Araújo, Claudia Sayer, Fernanda Vitória Leimann, Odinei Hess Gonçalves, Ciomar Aparecida Bersani-Amado Food and Function, 2018
RECENT SCHOLAR PUBLICATIONS
Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins CG Miranda, J Cardenas, MT Nickerson European Food Research and Technology 252 (5), 195 , 2026 2026
Valorization of Peanut Meal Through Solid-State Fermentation: Enhancing Protein Functionality and Reducing Aflatoxins, Allergenic and Anti-Nutritional Factors L de Souza Jacinto, CG Miranda, ARP da Silva, V dos Santos Dionísio, ... Food Chemistry Advances, 101303 , 2026 2026
Extrusion of faba bean and oat proteins for the application in vegan chicken burger formulations F Higa, CG Miranda, ACS Alexandre, S Hogarth, AK Stone, YC Lui, ... Journal of Food Measurement and Characterization, 1-11 , 2026 2026
From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves CG Miranda, C Li, P Speranza, A De Oliveira, LA De Oliveira, T Tanaka, ... Cereal Chemistry 103 (1), 59-71 , 2026 2026 Citations: 2
Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionality CG Miranda, YR Garcia, Y Ai, MT Nickerson Food Chemistry 492, 145377 , 2025 2025 Citations: 7
Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery CG Miranda, P Speranza, ACK Sato Food Research International 192, 114807 , 2024 2024 Citations: 12
Agregação de valor as folhas de mandioca por meio de processos fermentativos, extração de proteínas e desenvolvimentos de filmes à base de biopolimeros CG Miranda [sn] , 2024 2024
Development and application of pH‐indicator film based on freeze‐dried purple‐fleshed sweet potato, starch, and CMC MTC Silva, PC Cunha Júnior, CG Miranda, ACK Sato, MTC Machado, ... International Journal of Food Science & Technology 58 (12), 6689-6697 , 2023 2023
Development and application of pH-indicator film based on freeze-dried purple-fleshed sweet potato, starch, and CMC MTC Silva, PC Cunha Júnior, CG Miranda, ACK Sato, MTC Machado, ... International Journal of Food Science and Technology 58 (12), 6689-6697 , 2023 2023 Citations: 11
Evaluation of cassava leaves extract as a material to produce biopolymer-based films CG Miranda, P Speranza, ACK Sato Food Hydrocolloids 144, 108944 , 2023 2023 Citations: 11
Influence of ohmic heating on lentil protein structure and protein-pectin interactions CG Miranda, RM Rodrigues, RN Pereira, P Speranza, LE Kurozawa, ... Innovative Food Science & Emerging Technologies 87, 103413 , 2023 2023 Citations: 41
Lentil protein: Impact of different extraction methods on structural and functional properties CG Miranda, P Speranza, LE Kurozawa, ACK Sato Heliyon 8 (11) , 2022 2022 Citations: 78
Lentil protein: impact of different extraction methods on structural and functional properties. Heliyon 8 (11): e11775 CG Miranda, P Speranza, LE Kurozawa, ACK Sato 2022 Citations: 5
Improving the emulsifying property of potato protein by hydrolysis: An application as encapsulating agent with maltodextrin C Galves, G Galli, CG Miranda, LE Kurozawa Innovative Food Science & Emerging Technologies 70, 102696 , 2021 2021 Citations: 31
Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin CG Souza, CG Miranda, LE Kurozawa 2021
Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations CG Miranda, PDF Dos Santos, JT do Prado Silva, FV Leimann, BF Borges, ... Food chemistry 307, 125523 , 2020 2020 Citations: 26
Extração e Modificação por Campos Elétricos Moderados da Proteína de Lentilha (Lens culinaris) para aplicação em sistemas coacervados CG Miranda, ACK Sato, LE Kurozawa Dissertação (mestrado)–Universidade Estadual de Campinas, Faculdade de … , 2020 2020 Citations: 2
Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt) HHS Almeida, L Barros, JCM Barreira, RC Calhelha, SA Heleno, C Sayer, ... Food Chemistry 261, 224-232 , 2018 2018 Citations: 78
Evaluation of the in vivo acute antiinflammatory response of curcumin-loaded nanoparticles M de Almeida, BA da Rocha, CRL Francisco, CG Miranda, ... Food & function 9 (1), 440-449 , 2018 2018 Citations: 63
Encapsulação de luteína e avaliação in vitro da atividade da enzima acetilcolinesterase CG Miranda Universidade Tecnológica Federal do Paraná , 2017 2017
MOST CITED SCHOLAR PUBLICATIONS
Lentil protein: Impact of different extraction methods on structural and functional properties CG Miranda, P Speranza, LE Kurozawa, ACK Sato Heliyon 8 (11) , 2022 2022.0 Citations: 78
Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt) HHS Almeida, L Barros, JCM Barreira, RC Calhelha, SA Heleno, C Sayer, ... Food Chemistry 261, 224-232 , 2018 2018.0 Citations: 78
Evaluation of the in vivo acute antiinflammatory response of curcumin-loaded nanoparticles M de Almeida, BA da Rocha, CRL Francisco, CG Miranda, ... Food & function 9 (1), 440-449 , 2018 2018.0 Citations: 63
Influence of ohmic heating on lentil protein structure and protein-pectin interactions CG Miranda, RM Rodrigues, RN Pereira, P Speranza, LE Kurozawa, ... Innovative Food Science & Emerging Technologies 87, 103413 , 2023 2023.0 Citations: 41
Improving the emulsifying property of potato protein by hydrolysis: An application as encapsulating agent with maltodextrin C Galves, G Galli, CG Miranda, LE Kurozawa Innovative Food Science & Emerging Technologies 70, 102696 , 2021 2021.0 Citations: 31
Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations CG Miranda, PDF Dos Santos, JT do Prado Silva, FV Leimann, BF Borges, ... Food chemistry 307, 125523 , 2020 2020.0 Citations: 26
Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery CG Miranda, P Speranza, ACK Sato Food Research International 192, 114807 , 2024 2024.0 Citations: 12
Development and application of pH-indicator film based on freeze-dried purple-fleshed sweet potato, starch, and CMC MTC Silva, PC Cunha Júnior, CG Miranda, ACK Sato, MTC Machado, ... International Journal of Food Science and Technology 58 (12), 6689-6697 , 2023 2023.0 Citations: 11
Evaluation of cassava leaves extract as a material to produce biopolymer-based films CG Miranda, P Speranza, ACK Sato Food Hydrocolloids 144, 108944 , 2023 2023.0 Citations: 11
Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionality CG Miranda, YR Garcia, Y Ai, MT Nickerson Food Chemistry 492, 145377 , 2025 2025.0 Citations: 7
Cobalt Ferrite (CoFe2O4) Spinel as a New Efficient Magnetic Heterogeneous Fenton-like Catalyst for Wastewater Treatment, Sustainability, 15 (20), 15183 (2023) M Alice, P Cechinel, P Monteiro, E Andr, C Miranda, S Eller, ... Citations: 6
Lentil protein: impact of different extraction methods on structural and functional properties. Heliyon 8 (11): e11775 CG Miranda, P Speranza, LE Kurozawa, ACK Sato 2022.0 Citations: 5
From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves CG Miranda, C Li, P Speranza, A De Oliveira, LA De Oliveira, T Tanaka, ... Cereal Chemistry 103 (1), 59-71 , 2026 2026.0 Citations: 2
Extração e Modificação por Campos Elétricos Moderados da Proteína de Lentilha (Lens culinaris) para aplicação em sistemas coacervados CG Miranda, ACK Sato, LE Kurozawa Dissertação (mestrado)–Universidade Estadual de Campinas, Faculdade de … , 2020 2020.0 Citations: 2
Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins CG Miranda, J Cardenas, MT Nickerson European Food Research and Technology 252 (5), 195 , 2026 2026.0
Valorization of Peanut Meal Through Solid-State Fermentation: Enhancing Protein Functionality and Reducing Aflatoxins, Allergenic and Anti-Nutritional Factors L de Souza Jacinto, CG Miranda, ARP da Silva, V dos Santos Dionísio, ... Food Chemistry Advances, 101303 , 2026 2026.0
Extrusion of faba bean and oat proteins for the application in vegan chicken burger formulations F Higa, CG Miranda, ACS Alexandre, S Hogarth, AK Stone, YC Lui, ... Journal of Food Measurement and Characterization, 1-11 , 2026 2026.0
Agregação de valor as folhas de mandioca por meio de processos fermentativos, extração de proteínas e desenvolvimentos de filmes à base de biopolimeros CG Miranda [sn] , 2024 2024.0
Development and application of pH‐indicator film based on freeze‐dried purple‐fleshed sweet potato, starch, and CMC MTC Silva, PC Cunha Júnior, CG Miranda, ACK Sato, MTC Machado, ... International Journal of Food Science & Technology 58 (12), 6689-6697 , 2023 2023.0
Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin CG Souza, CG Miranda, LE Kurozawa 2021.0
