Biophysical Approaches to Food, Food Processing and Preservation
(FoodCRYOPHYS)

Home » Research Teams » Biophysical Approaches to Food, Food Processing and Preservation (FoodCRYOPHYS)

Study of interesting questions in Food Sciences through Biophysics techniques and methods. Physical aspects such as food and biological systems behavior under low temperature and high pressure are specially considered. This is, by nature, a group with interdisciplinary vocation, both in the questions considered and in the methodology employed. Being a small and emergent group, a good part of its activity is based in collaborative relations.

Research Lines

  • Ice crystal dynamics and glassy state in low-water content systems.
  • Native and high hydrostatic pressure modified polysaccharides characterization (starch, cellulose, chitosan).
  • Proteins and enzymes at high pressure.
  • Identification, quantification and controlled delivery of natural antioxidants.

Skills

  • Identification, characterization and design of applications of cryoactive and ice crystal formation and growth modulator substances.
  • Study of the effect of physical and chemical treatments on food microstructure and related properties.
  • Vehiculization of nutritional and pharmaceutical interest substances (oligoelements, antioxidants) through matrices built of polysaccharides. Natural antioxidant characterization.
  • Proteins and enzymes at high pressure.
  • Development and characterization of food products based on polysaccharides.
  • Design of high hydrostatic pressure processes to induce food modifications or to eliminate parasitic or microbiological risks.

Patent

  • Title not available due to trade secret.
  • Author(s): Molina García, A.D., Rupérez Antón, P.
  • Date: 16/12/2019
  • Number: 4754/2019
Grupo de Investigación FoodCRYOPHYS

FoodCRYOPHYS Leader:

Contact:

Publications

  • Deladino L., Schneider-Teixeira A., Molina-García AD. 2023. High Hydrostatic Pressure Treatment of Starch. In Starch: Advances in Modifications, Technologies and Applications (pp. 225-255). Cham: Springer International Publishing.
  • https://doi.org/10.1007/978-3-031-35843-2_10
  • Schneider-Teixeira A, Deladino L, Molina-Garcia AD. 2023. Physical, thermodynamic and microstructural characterization of chitosan-alginate mixed beads for cryopreservation. Cryobiology 113:104747.
  • https://doi.org/10.1016/j.cryobiol.2023.104747
  • Schneider-Teixeira A, Molina-García AD, Alvarez I, Staffolo MD, Deladino L. 2022. Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant. LWT 159:113237.
  • https://doi.org/10.1016/j.lwt.2022.113237
  • De la Peña-Armada R, Villanueva-Suárez MJ, Molina-García AD, Rupérez P, Mateos-Aparicio I. 2021. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®. LWT 146:111421.
  • https://doi.org/10.1016/j.lwt.2021.111421
  • Molina-García AD, Gomez Ordoñez E, Ruperez P. 2019. Differential scanning calorimetry as a tool to monitor polysaccharide transformations. In Proceedings of the 25th IIR International Congress of Refrigeration.
  • https://dx.doi.org/10.18462/iir.icr.2019.1192
  • Llive L, Bruno E, Molina-García, AD, Schneider-Teixeira A, Deladino L. 2019. Biodegradation of yerba mate waste based fertilizer capsules. Effect of temperature. Journal of Polymers and the Environment 27:1302-1316.
  • https://doi.org/10.1007/s10924-019-01433-y

Projects, Contracts, Agreements

F.E.D.E.R

Other Projects