My research examines how food-processing technologies can preserve, recover and translate bioactive compounds into safer, functional and more sustainable food systems. It connects food structure, functional ingredients, processing innovation and circular bioeconomy.
Research Lines
Innovative and sustainable processing
I develop and assess non-thermal and green technologies—including pulsed electric fields (PEF), supercritical-fluid extraction, pressurised liquid extraction, ultrasound and cold plasma—to improve extraction efficiency, food quality and safety. A central objective is to make these approaches scalable while reducing energy use and environmental impact.
Functional ingredients and food-product design
My work investigates how bioactive compounds, plant materials and food side streams can be transformed into stable, health-oriented food ingredients and products. This includes vacuum impregnation, drying, emulsions, microencapsulation and the preservation of compounds such as anthocyanins, carotenoids and phenolics.
Food quality, safety and circular bioeconomy
I study the characterisation, stability, bioaccessibility and safety of compounds recovered from microalgae, plant materials and agro-industrial side streams. This research supports safer food systems, waste valorisation and the development of high-value functional ingredients.
Research Trajectory
The five contributions below formed the portfolio selected for my first six-year research evaluation period (2015–2020) in Spain. They are presented as formative milestones in my research trajectory; the complete record remains available in the publications catalogue.
1. Functional foods through vacuum impregnation
Vacuum Impregnation and Air Drying Temperature Effect on Individual Anthocyanins and Antiradical Capacity of Blueberry Juice Included into an Apple Matrix · LWT – Food Science and Technology · 2015
This study explored vacuum impregnation as a mild-processing route to incorporate blueberry juice into apple tissue and assessed how air drying and freeze-drying affect anthocyanins and antioxidant capacity. I led the experimental design and execution, data analysis, manuscript writing and revision process. The work established a practical framework for developing fruit-based functional snacks while preserving bioactive compounds.
Read the publication · Listen to Episode 1: Enhancing Antioxidant Power
2. Food structure and drying mechanisms
Analysis by Non-Linear Irreversible Thermodynamics of Compositional and Structural Changes Occurred During Air Drying of Vacuum Impregnated Apple · Journal of Food Engineering · 2015
This contribution examined mass transport, tissue deformation and structural stability during the drying of vacuum-impregnated apple. Using non-linear irreversible thermodynamics, it connected water transport with the energetic cost of structural change. I contributed to the thermodynamic analysis, model calculations, complementary experiments and scientific revision.
Read the publication · Listen to Episode 2: Trehalose for Improved Quality
3. Bioactive foods and metabolic health
Lyophilized Maqui Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates Insulin Resistance in High-Fat-Diet-Induced Obese Mice · Antioxidants · 2019
Developed during an international research stay with the Polyphenol Research group at the University of Barcelona, this study examined lyophilised maqui berry in a mouse model of diet-induced obesity. I carried out the chromatographic analysis of anthocyanins and contributed to interpretation of the phytochemical results. The contribution extended my work on anthocyanin-rich foods toward metabolic-health questions in a preclinical model.
Read the publication · Listen to Episode 3: The Maqui Berry Miracle
4. Pulsed electric fields and food structure
Pulsed Electric Fields Effect on Mechanical and Sorption Properties of Dried Apple Tissue · Innovative Food Science & Emerging Technologies · 2020
This work investigated PEF as a pre-treatment for dried apple tissue, combining sorption isotherms and mechanical testing to understand changes in hydration behaviour, texture and stability. As first author, I developed the experimental design, conducted the work, analysed the results and wrote the manuscript. It marked a transition toward emerging non-thermal technologies for sustainable processing.
Read the publication · Listen to Episode 4: Electric Fields and Dried Apples
5. Food engineering for health-oriented formulations
Development of Oil-in-Water Emulsions Based on Rice Bran Oil and Soybean Meal as the Basis of Food Products Able to Be Included in Ketogenic Diets · LWT – Food Science and Technology · 2020
This contribution developed stable oil-in-water emulsions based on rice bran oil and soybean meal as a technological basis for foods compatible with ketogenic dietary applications. It integrated formulation, high-pressure homogenisation, rheology and storage stability. I supervised the experimental design and formulation work, coordinated a multidisciplinary collaboration and contributed to manuscript development and revision.
Read the publication · Listen to Episode 5: Rice Bran Oil and Soy for Keto-Friendly Foods
Together, these contributions trace a progression from food structure and bioactive preservation to non-thermal processing and health-oriented formulations. They inform my current work on sustainable extraction, functional ingredients and the circular bioeconomy. For current outputs, visit the publications catalogue and Food Science and Technology Podcast.