About

Dr. Fernanda F G Dias is an Assistant Professor of Analytical and Food Chemistry at the Department of Food Science and Nutrition, University of Minnesota. She obtained her Ph.D. in Food Science and completed postdoctoral training in Analytical Chemistry from the University of Campinas, Brazil. She also completed a postdoctoral fellowship in Food Science at the University of California, Davis. Her research focuses on the use of lipidomic approaches to investigate the chemical transformations of foods, particularly related to lipid oxidation and the effects of processing and storage on oil quality markers. Her work aims to understand how processing and storage influence the formation of oxidized lipid products and off-flavors in foods, utilizing analytical techniques and chemometrics to develop environmentally friendly strategies for producing health-promoting food ingredients.

Research topics

• Chemistry
• Food science
• Chromatography
• Biochemistry
• Pulp and paper industry

Selected publications

• Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders

  Journal of the American Oil Chemists Society · 2026-02-22

  articleOpen access1st authorCorresponding

  ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products. Therefore, it is essential to understand the role of lipid oxidation in flavor/off‐flavor formation. This study investigates the relationship between fatty acids (FAs), oxylipins, and volatiles in seven commercial plant protein powders, using whey protein as a reference. Linoleic acid (LA) and α‐linolenic acid (ALA) were the predominant FAs in pumpkin, pea, soy, chia, and flaxseed proteins, while oleic acid (OA) was the main FA in whey and fava bean proteins. Most samples had LA‐derived hydroxide forms as the main oxylipins in both free and esterified forms. However, in chia, keto forms were the major compounds. Importantly, the majority of oxylipins (> 80%) were found in their esterified form. Regarding secondary products, aldehydes, such as hexanal, and alcohols were the main volatiles in all samples. Principal component analysis revealed correlations between FAs, esterified oxylipins, and off‐flavor volatiles, such as LA and 9‐hydroxyoctadecadienoic acid (9‐HODE, r = 0.91, p < 0.001), 9‐HODE and hexanal ( r = 0.89, p < 0.001), and 9,12,13‐Trihydroxy‐10‐octadecenoic acid (9,12,13‐TriHOME) and 1‐nonanol ( r = 0.73, p < 0.001). These findings provide valuable insights into the role of residual lipids in off‐flavor formation in plant proteins, offering a foundation for improving their flavor quality and commercial viability.

  PublisherDOI

• Impact of a Novel Two-Phase Natural Deep Eutectic Solvent-Assisted Extraction on the Structural, Functional, and Flavor Properties of Hemp Protein Isolates

  Plants · 2025-01-18 · 8 citations

  articleOpen accessCorresponding

  Defatting dehulled hemp seeds is a crucial step prior to protein extraction. However, conventional methods rely on flammable solvents, posing significant health, safety, and environmental concerns. Additionally, hemp protein has poor extractability, challenging functionality, and flavor limitations, restricting its broader application in foods. Accordingly, a two-phase natural deep eutectic solvent (NADES)-assisted extraction was evaluated as a solvent-free alternative for co-extracting protein and oil from full-fat hemp flour. In comparison to the reference hemp protein isolate (R-HPI), produced from hexane-defatted flour following conventional alkaline extraction, NADES-extracted hemp protein isolate (N-HPI) had significantly higher protein extraction yield and purity. N-HPI exhibited enhanced surface charge, lower hydrophobicity, and thus higher solubility at an acidic pH compared to R-HPI. N-HPI had a higher abundance of edestin and lower levels of vicilin-like proteins, which contributed to superior gelation compared to R-HPI. N-HPI, compared to R-HPI, contained lower levels of lipid-derived off-flavor compounds, such as aldehydes, alcohols, and ketones. These findings highlighted, for the first time, the potential of a two-phase NADES-assisted extraction as a sustainable alternate and effective process for producing high-quality, functional hemp protein. The development of such a green process is an impetus for broadening the applications of hemp protein in food systems.

  PublisherOA PDFDOI

• Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective

  Journal of the American Oil Chemists Society · 2025-03-04 · 4 citations

  articleOpen access1st authorCorresponding

  Abstract Although aqueous and enzymatic extractions are solvent‐free alternatives for extracting oil and proteins from almond flour, most of the extracted oil becomes entrapped in an emulsion and needs demulsification for recovery. To assess how extraction and demulsification methods impact yields and quality, a lipidomic approach was used to investigate the effects of aqueous and enzymatic extractions processes and recovery strategies, including pH‐shift and protease addition, on almond oil quality. Liquid chromatography‐mass spectrometry, conventional oxidation markers (peroxide value, p‐anisidine), fatty acid profile, lipid class, total phenolic content and antioxidant activity were employed to determine the combined impact of extraction and recovery methods on lipid quality and composition. Peroxide value (1.8–2.0 mEq/kg oil), p‐anisidine (0.1–0.4), and fatty acid composition of the oils (18:1 72%–75%, 18:2 22%–25%, 16:0 4%–5%) showed no significant changes based on extraction and recovery methods. However, oxylipin analysis demonstrated that the solvent‐extracted oil had higher levels of 13‐hydroxyoctadecadienoic acid (13‐HODE) and 12(13)‐epoxyoctadecenoic acid (12(13)‐EpOME) compared to aqueous and enzymatically extracted oils, regardless of the demulsification method. Additionally, the solvent‐extracted oil exhibited lower phenolic content and antioxidant capacity. This work provides valuable insights into how environmentally friendly extraction and recovery methods impact almond oil quality, contributing to processing optimization.

  PublisherDOI

• Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry

  Food Chemistry · 2025-10-31 · 1 citations

  article
  PublisherDOI

• From solid dispersion to the simultaneous extraction of lipids and proteins: a bio-guided strategy to improve the nutritional and biological properties of almond milk

  Future Foods · 2025-06-11 · 1 citations

  articleOpen access

  • AEP and EAEP produced nutrient-dense and functional almond milks • Particle size reduction from flour to butter/paste enhanced protein and oil extractability • Higher roasting levels led to protein denaturation and reduced extractability • EAEP increased protein extractability by increasing zeta potential and reducing surface hydrophobicity • Almond butter produced AEP and EAEP milks with high protein, lipid content, and digestibility, requiring less energy than paste Almond milk is a popular dairy alternative, but it is low in nutrients. To enhance its nutrient density, unroasted, light, and dark roasted almonds were ground to different particle sizes (flour, butter, paste) and subjected to aqueous (AEP) and enzyme-assisted extraction processes (EAEP). Dark roasting increased oil extractability from flour to 79%, while reducing particle size to butter and paste further increased oil extractability up to 96%. Roasting enhanced protein extractability from flour (62% dark) but reduced it from butter and paste (81 to 71% for AEP). EAEP increased protein extractability up to 92% for butter and paste. Microscopy revealed that roasting increased oil body bursting, cellular disruption, and protein aggregation. Butter produced milks with higher nutrient density (1.51-1.91% protein and 4.61-5.42% oil), reduced energy requirements, and high i n vitro protein digestibility (84-88.1%). Proteolysis and roasting reduced the α-helix content and increased unordered structures of dark roasted milk proteins. Surface hydrophobicity was reduced for unroasted and light roasted EAEP milks but increased for dark roasted milk. EAEP milk proteins exhibited higher absolute zeta potential values than AEP milk proteins. These findings underscore the potential of AEP and EAEP as alternative methods for producing almond milks with enhanced nutritional content.

  PublisherDOI

• Integrating functional and techno-economic analyses to optimize black bean protein extraction: a holistic framework for process development

  Current Research in Food Science · 2025-01-01 · 6 citations

  articleOpen access

  This study aimed to develop aqueous (AEP) and enzyme-assisted extraction processes (EAEP) for black bean proteins using an optimization framework that integrates functionality and industrial-scale profitability. A preliminary screening was performed to identify the best pH (AEP) and food-grade enzyme (EAEP) regarding total protein extractability (TPE), solubility, and in vitro protein digestibility. Techno-economic analyses revealed that the AEP at pH 7 and the EAEP with Alkaline Protease (AP) at pH 9 yielded the lowest overall cost of goods sold/kg of soluble and digestible protein. Experimental designs were performed to further guide the selection of solids-to-liquid ratio (SLR), extraction time, and enzyme concentration (EAEP only) to maximize discounted cash flow rate of return (DCFRR). The optimal conditions for the AEP (pH 7, 1:12 SLR, 15 min, 50 °C) and EAEP (pH 9, 1:12 SLR, 30 min, 0.5% AP, 50 °C) achieved TPEs of 66.2% and 80.8%, respectively, with DCFRRs (30-year project lifetime, $16.50/kg protein selling price) of 12.5% (AEP) and 18.2% (EAEP), demonstrating that despite the additional enzyme cost, the EAEP was more profitable. EAEP proteins exhibited significantly higher solubility (54%) in acidic conditions compared to AEP proteins (33%). However, higher enzyme loadings (0.5% AP) led to decreased emulsifying and foaming properties, especially in neutral conditions. This work offers valuable insights into the interconnected impacts of extraction conditions on protein yields, nutritional properties, and functionality, all while considering economic feasibility. Additionally, it underscores the effectiveness of holistic optimization strategies to develop protein extraction methods that are both efficient and commercially viable. • Aqueous (AEP) and enzymatic processes (EAEP) were used to extract black bean proteins • Extraction pH and protease altered protein extractability and solubility • Functionality-scaled economic metrics guided holistic condition selection • Solids and enzyme loadings impacted profitability for the AEP and EAEP, respectively • EAEP proteins were highly soluble, but AEP proteins had better interfacial properties

  PublisherDOI

• <i>Castanea crenata</i> Ginkbilobin2-like as a resistance gene to <i>Phytophthora cinnamomi</i> infection

  Acta Horticulturae · 2024-07-01 · 1 citations

  article
  PublisherDOI

• Optimizing alkaline and enzymatic extraction of black bean proteins: a comparative study of kinetics, functionality, and nutritional properties

  Sustainable Food Technology · 2024-10-31 · 16 citations

  articleOpen access

  This work explores the aqueous and enzyme-assisted extraction of black bean proteins with a focus on extraction yields, kinetics, protein functionality, and in vitro protein digestibility.

  PublisherOA PDFDOI

• Unveiling the contribution of <scp>Osborne</scp> protein fractions to the physicochemical and functional properties of alkaline and enzymatically extracted green lentil proteins

  Sustainable Food Proteins · 2024-02-15 · 18 citations

  articleOpen access1st author

  Abstract Lentil proteins are gaining popularity as food ingredients, serving both functional and nutritional purposes. To better understand the properties of lentil proteins extracted using commercially relevant methods (alkaline and enzymatic), sequential fractionation by solubility (Osborne fractionation) was performed and the physicochemical, thermal, and functional properties of the extracts were characterized. Fractionation revealed that 43% of lentil proteins were water‐soluble (ALB, albumin‐rich), 37% salt‐soluble (GLO, globulin‐rich), 14% alkaline‐soluble (GLU, glutelin‐rich), and 3% ethanol‐soluble (PRO, prolamin‐rich). Protein extraction yields of 81% and 87% were achieved by alkaline (pH 9.0, 50 °C, 1:10 solids‐to‐liquid ratio, 60 min) and enzymatic extraction (same conditions with 0.5% (w/w) Alkaline Protease), respectively. Proteomic analysis allowed for the identification of 129 proteins among all extracts, and the ALB and GLO fractions exhibited similar protein profiles as the alkaline‐extracted proteins. The secondary structure of the protein fractions was dominated by β‐sheets (20%–35%) and unordered structures (45%–48%). Surface hydrophobicity and absolute zeta potential were negatively correlated ( R 2 = 0.82, p &lt; 0.05). ALB and GLO fractions had higher denaturation temperatures than the alkaline/enzymatically‐extracted proteins, potentially due to partial denaturation. ALB and GLO fractions also had the highest solubility and emulsification capacities. Under acidic conditions, enzymatically‐extracted proteins exhibited better solubility (58 vs. 33%), emulsification (499 vs. 403 g oil/g dry sample), and similar foaming capacity (57%–69%) compared to alkaline‐extracted proteins. This study showed that alkaline and enzymatically extracted lentil proteins share physicochemical and functional characteristics with water‐ and salt‐extracted proteins, demonstrating the efficacy of these single‐stage extraction strategies in achieving high yields and desirable functionality.

  PublisherOA PDFDOI

• Enhancing bioactive phenolic extraction from unfermented Cabernet Sauvignon pomace through tailored synergies of pH, proteolysis, and microwave processing

  Food and Bioproducts Processing · 2024-07-18 · 2 citations

  articleOpen access

  The impact of enzyme-assisted (EAE), microwave-assisted (MAE), and microwave enzyme-assisted (MEAE) extractions using water were evaluated and compared to aqueous (AEP), conventional ethanolic (CSE), and microwave ethanolic (MSE) controls for the release of phenolics from Cabernet Sauvignon grape pomace. Optimization of extract total phenolic content (TPC) involved stepwise screening of time, temperature, slurry pH, solids-to-liquid ratio, and enzyme conditions. The use of 0.1 % alkaline protease in MEAE (1:10 g pomace/mL water, pH 11.5, 70 °C, 30 min) reduced extraction time by 50 % compared to AEP, EAE, and CSE methods, doubling the TPC of the extracts to 100.9 mg GAE/g dry weight pomace compared to ethanolic extractions. MAE and MEAE extracts exhibited in vitro antioxidant activities (ABTS and ORAC) similar to ethanolic extracts and had greater antioxidant activities than AEP/EAE extracts while boosting relative contents of catechins, procyanidins, trans -piceid, and malvidin-3,5-diglucoside as detected by untargeted metabolomics. Quantitation by HPLC showed increased levels of gallic acid, protocatechuic acid, syringic acid, p -coumaric acid, polymeric phenols, and polymeric pigments in MEAE compared to hydroethanolic methods. Scanning electron microscopy further supported the synergistic role of microwave processing and proteolysis in disrupting the grape cell structure to aid in releasing valuable bioactive phenolic compounds. • Integrated microwave-protease extraction improved grape pomace phenolic extraction. • Similar ABTS and ORAC antioxidant activity in microwave and hydroethanolic extracts. • SEM images illustrated that alkaline conditions degrade grape pomace structure. • Phenolic compositions were influenced by alkaline protease and microwave radiation.

  PublisherDOI

Frequent coauthors

• Juliana María Leite Nobrega de Moura Bell

  University of California, Davis

  29 shared

• Hélia Harumi Sato

  Universidade Estadual de Campinas (UNICAMP)

  13 shared

• Stanislau Bogusz

  Universidade Federal de São Carlos

  12 shared

• Ameer Y. Taha

  7 shared

• Daniela Barile

  University of California, Davis

  7 shared

• Bianca Ferraz Teixeira

  Universidade de São Paulo

  6 shared

• Marcela Pavan Bagagli

  Federal Institute of São Paulo

  6 shared

• André Ohara

  Imperial College London

  6 shared

Education

• PhD in Food Science, Food Science

  University of Campinas

  2017

• Food Engeneering

  University of Campinas

  2012

Awards & honors

• 2022 Postdoctoral Research Excellence Award, University of C…
• 2022 Fellowship: Professors for the Future, University of Ca…
• 2022 PST Travel Award, University of California - Davis
• 2021 PST Travel Award, University of California - Davis
• 2017 Postdoctoral Research Fellowship CAPES Foundation (Coor…