Centre of Biological Engineering / Centro de Engenharia Biológica

Solange Mussatto

Faculty Researcher at CEB

Research Line: Industrial Biotechnology and Bioengineering
Research Group: B.Factory
Supervisor: JAT
http://ceb.uminho.pt/People/Profile/solangedragone

Career

2013 - 2014: Invited Assistant Researcher, Universidade do Minho

Qualifications

2007: Tese de Doutorado em Biotecnologia Industrial, Universidade de São Paulo, Escola de Engenharia de Lorena, Brasil

2013 - 2014: Bioreactors operation with downstrem processing integration
2011 - 2013: Use of solid-state fermentation systems for bioactive compounds production
2008 - 2010: Development of advanced processes for fructooligosaccharides production
2007 - 2007: Project CEBio – Competences for Bioenergy

Past Projects

Research Students

Ercília Maria dos Santos Machado - PhD Student

Recent Publications

1	Machado, Ercília M.S.; Mussatto, Solange I.; Teixeira, José; Vilanova, Mar; Oliveira, José Maria Increasing the sustainability of the coffee agro-industry: spent coffee grounds as a source of new beverages Beverages, 4(4), 105, 2018
2	Ballesteros, Lina F.; Ramirez, Monica J.; Orrego, Carlos E.; Teixeira, José A.; Mussatto, Solange I. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials Food Chemistry, 237, 623-631, 2017
3	Ballesteros, Lina F.; Ramirez, Mónica J.; Orrego, Carlos E.; Teixeira, José A.; Mussatto, Solange I. Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds Journal of Food Engineering, 199, 1-8, 2017
4	Ballesteros, Lina F.; Teixeira, José A.; Mussatto, Solange I. Extraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity Carbohydrate Polymers, 157, 258-266, 2017
5	Muñiz-Márquez, Diana B.; Contreras, Juan C.; Rodríguez, Raúl; Mussatto, Solange I.; Teixeira, José A.; Aguilar, Cristóbal N. Enhancement of fructosyltransferase and fructooligosaccharides production by A. oryzae DIA-MF in Solid-State Fermentation using aguamiel as culture medium Bioresource Technology, 213, 276-282, 2016
6	Conde, Teresa; Mussatto, Solange I. Isolation of polyphenols from spent coffee grounds and silverskin by mild hydrothermal pretreatment Preparative Biochemistry & Biotechnology, 46(4), 406-409, 2016
7	Flores-Maltos, D.A.; Mussatto, Solange I.; Contreras-Esquivel, J.C.; Rodríguez-Herrera, R.; Teixeira, José A.; Aguilar, C.N. Biotechnological production and application of fructooligosaccharides Critical Reviews in Biotechnology, 36(2), 259-267, 2016
8	Pérez-Bibbins, Belinda; Torrado-Agrasar, Ana; Salgado, José Manuel; Mussatto, Solange I.; Domínguez, José Manuel Xylitol production in immobilized cultures: a recent review Critical Reviews in Biotechnology, 36(4), 691-704, 2016
9	Mussatto, Solange I.; Aguiar, Luís M.; Marinha, Mariana I.; Jorge, Rita C.; Ferreira, Eugénio C. Economic analysis and environmental impact assessment of three different fermentation processes for fructooligosaccharides production Bioresource Technology, 198, 673-681, 2015
10	Ballesteros, Lina F.; Cerqueira, Miguel A.; Teixeira, José A.; Mussatto, Solange I. Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment Carbohydrate Polymers, 127, 347-354, 2015
11	Mata-Gómez, Marco; Mussatto, Solange I.; Rodríguez, Raul; Teixeira, José A.; Martinez, Jose L.; Hernandez, Ayerim; Aguilar, Cristóbal N. Gallic acid production with mouldy polyurethane particles obtained from solid state culture of Aspergillus niger GH1 Applied Biochemistry and Biotechnology, 176(4), 1131-1140, 2015
12	Oliveira, Liliane M.; Brites, Luciana M.; Bustamante, Maritza C; Parpot, Pier; Teixeira, José A.; Mussatto, Solange I.; Barboza, Marlei Fixed-bed column process as a strategy for separation and purification of Cephamycin C from fermented broth INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH, 54(11), 3018-3026, 2015
13	Muñiz-Márquez, Diana B.; Contreras, Juan C.; Rodríguez, Raúl; Mussatto, Solange I.; Wong-Paz, Jorge E.; Teixeira, José A.; Aguilar, Cristóbal N. Influence of thermal effect on sugars composition of Mexican Agave syrup CyTA-Journal of Food, 13(4), 607-612, 2015
14	Mesa, L.; Morales, M.; González, E.; Cara, C.; Romero, I.; Castro, E.; Mussatto, S.I. Restructuring the processes for furfural and xylose production from sugarcane bagasse in a biorefinery concept for ethanol production CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 85, 196-212, 2014
15	Mussatto, S.I. Brewer's spent grain: a valuable feedstock for industrial applications Journal of the Science of Food and Agriculture, 94(7), 1264-1275, 2014
16	Genisheva, Z.; Vilanova, Mar; Mussatto, S.I.; Teixeira, J.A.; Oliveira, J.M. Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – effect of biocatalyst storage and SO2 concentration on wine characteristics LWT-Food Science and Technology, 59(2), 1114-1122, 2014
17	Ballesteros, L.F.; Teixeira, J.A.; Mussatto, S.I. Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin Food and Bioprocess Technology, 7(12), 3493-3503, 2014
18	Ballesteros, L.F.; Teixeira, J.A.; Mussatto, S.I. Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin Food and Bioprocess Technology, 7(5), 1322-1332, 2014
19	Rodríguez-Jasso, R.M.; Mussatto, S.I.; Pastrana, L.; Aguilar, C.N.; Teixeira, J.A. Chemical composition and antioxidant activity of sulphated polysaccharides extracted from Fucus vesiculosus using different hydrothermal processes Chemical Papers, 68(2), 203-209, 2014
20	Genisheva, Z.; Mota, A.; Mussatto, S.I.; Oliveira, J.M.; Teixeira, J.A. Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells Process Biochemistry, 49(1), 1-9, 2014

Full List

Solange Mussatto

Faculty Researcher at CEB

Career

Qualifications

Past Projects

Research Students

Past Students

Recent Publications

Increasing the sustainability of the coffee agro-industry: spent coffee grounds as a source of new beverages

Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds

Extraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity

Enhancement of fructosyltransferase and fructooligosaccharides production by A. oryzae DIA-MF in Solid-State Fermentation using aguamiel as culture medium

Isolation of polyphenols from spent coffee grounds and silverskin by mild hydrothermal pretreatment

Biotechnological production and application of fructooligosaccharides

Xylitol production in immobilized cultures: a recent review

Economic analysis and environmental impact assessment of three different fermentation processes for fructooligosaccharides production

Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment

Gallic acid production with mouldy polyurethane particles obtained from solid state culture of Aspergillus niger GH1

Fixed-bed column process as a strategy for separation and purification of Cephamycin C from fermented broth

Influence of thermal effect on sugars composition of Mexican Agave syrup

Restructuring the processes for furfural and xylose production from sugarcane bagasse in a biorefinery concept for ethanol production

Brewer's spent grain: a valuable feedstock for industrial applications

Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – effect of biocatalyst storage and SO2 concentration on wine characteristics

Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin

Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin

Chemical composition and antioxidant activity of sulphated polysaccharides extracted from Fucus vesiculosus using different hydrothermal processes

Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells

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Solange Mussatto

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