Man

Paula Andrea García Concha

Assistant Professor

UNIVERSIDAD DE CHILE

Santiago, Chile

Líneas de Investigación


Extraction of bioactive compounds from vegetable sources; Microencapsulation of bioactive compounds; Kinetic and mechanism release of bioactive compounds from microparticles for development of functional food

Educación

  •  Food Science Engineer, PONTIFICIA UNIVERSIDAD CATOLICA DE VALPARAISO. Chile, 2003
  •  Nutrition and Food Science, UNIVERSIDAD DE CHILE. Chile, 2013

Experiencia Profesional

  •   Professor Department of Nutrition Part Time

    Universidad Bernardo O`Higgins

    Santiago, Chile

    2014 - 2014

  •   Professor Department of Nutrition Part Time

    Universidad Iberoamericana de Ciencias y Tecnología

    Santiago, Chile

    2011 - 2012

  •   student assistant Other

    Pontificia Universidad Católica de Valparaíso

    Chile

    2000 - 2001

  •   Visiting Professor Faculty of Chemical and Pharmaceutical Sciences Other

    Universidad de Chile

    Santiago, Chile

    2013 - 2014

Formación de Capital Humano


Thesis Supervisions (Director)
Masters

Martínez O. Encapsulation of thyme essential oil by spray drying and fluidized bed coating. 2018. Master in Nutrition and Food Science, Universidad de Chile. Anillo Grant 1105/2012

Sanhueza L. Pomegranate peel extract encapsulation by double emulsions and its application as antimicrobial in unpasteurized juices. 2018-In progress. Master in Food Science, Universidad de Chile. Fondecyt Grant Nº 11160541

Coca E. Pomegranate peel extract microencapsulation by spray drying and its effect on the microbiological stability of unpasteurized fruit juice. 2018-In progress. Master in Food Science, Universidad de Chile. Fondecyt Grant Nº 11160541.

Undergraduate (Co-Director)

Meza Camila. Effect of flavonoid microparticles on the oxidative stability of sunflower oil. 2016. Food Science Engineering, Universidad de Chile. Fondecyt Grant Nº 1120308.

Caucoto Valentina. Release of epicatechin in hydrophobic systems from microparticles with inulin. 2014. Food Science Engineering, Universidad de Chile. Fondecyt Grant Nº 1120308.

Barrera Fernanda. Study of the release of quercetin and naringenin in hexane from microparticles with inulin as an encapsulating agent and soy protein isolate as a pore inducer. 2014. Food Science Engineering, Universidad de Chile. Fondecyt Grant Nº 1120308.

Rodríguez Aury. Study of the release of quercetin in hexane from microparticles with inulin as an encapsulating agent and capsul® as a pore inducer. 2013. Food Science Engineering, Universidad de Chile. Fondecyt Grant Nº 1120308.


Premios y Distinciones

  •   Palma M, Garcia P, Robert P

    UNIVERSIDAD DE CHILE

    Chile, 2013

    Effect of flavonoids structure on encapsulation efficiency and release in a hydrophobic matrix. First place award XII Jornadas de Investigación, Facultad de Ciencias Químicas y Farmacéuticas. Universidad de Chile, 24 Abril 2013.


 

Article (16)

A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index
Extraction, Characterization, and Bioactivity of Phenolic Compounds—A Case on Hibiscus Genera
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry
Encapsulation of Pomegranate Peel Extract (Punica granatumL.)by Double Emulsions: Effect of the Encapsulation Method andOil Phase
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes
Microencapsulated pomegranate peel extract induces mitochondrial complex IV activity and prevents mitochondrial cristae alteration in brown adipose tissue in mice fed on a high-fat diet.
Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction
Identification of Polyphenols from Chilean Brown Seaweeds Extracts by LC-DAD-ESI-MS/MS
Effect of Spray-Dried Flavonoid Microparticles on Oxidative Stability of Methyl Linoleate as Lipid Model System
Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying
Release Kinetic in Yogurt from Gallic Acid Microparticles with Chemically Modified Inulin
The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents
Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage
Release kinetics of flavonoids in methyl linoleate from microparticles designed with inulin and channelizing agent
Alpha-tocopherol microspheres with cross-linked and acetylated inulin and their release profile in a hydrophilic model
Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system

BookSection (2)

Avances en lácteos Funcionales
Drying and Preservation of Polyphenols

Proyecto (5)

Desarrollo de un aislado proteico de alto valor biológico en base a materias primas vegetales (quinua, spirulina) y evaluación de sus efectos sobre masa libre de grasa y funcionalidad muscular en adultos vegetarianos
Design of microparticles as delivery systems for vegetable oils rich in omega-3: impact of the location of antioxidants and oxygen scavengers on the lipid oxidation
Obtención de un prototipo de pan alto en fibra soluble y antioxidantes mediante el reemplazo parcial de harina de panificación con un ingrediente alimentario funcional en base a cáscara de granada (Punica granatum)”.
Effect of microencapsulated pomegranate (Punica granatum) peel extract with controlled release on microbiological stability of unpasteurized fruit juice
Healthy Food Matrix Design

Review (1)

Pulp, Leaf, Peel and Seed of Avocado Fruit: A Review of Bioactive Compounds and Healthy Benefits
24
Paula García

Assistant Professor

Nutrition

UNIVERSIDAD DE CHILE

Santiago, Chile

10
Paz Robert

Prof. Titular

Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

7
Cristina Vergara

Investigadora

Centro regional de Investigacion la Platina

Instituto de Investigaciones Agropecuarias (INIA)

Santiago, Chile

4
Paula Jiménez

Assistant professor

Nutrition

Universidad de Chile

Santiago, Chile

2
Begoña Gimenez

INVESTIGADOR ASOCIADO

CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

2
José Santos

Professor

Chemistry

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

2
Carmen Saenz

Profesora Titular

Agroindustria y Enología

Universidad de Chile, Fac. Ciencias Agronomicas

Santiago, Chile

1
Diego Garcia

Associate Professor

Nutricion

Universidad de Chile

Santiago, Chile