Investigación y Transferencia

Investigación

Publicaciones

2026

ACOSTA, C. A., ACOSTA-MÜLLER, C., CAPPA, E. R., SPOTTI, M. L., CASTEL, M. V., & FIORAMONTI, S. A. (2026). Haematococcus pluvialis and Chia Oil Blends as a Source of Astaxanthin and Omega-3: Evaluation of Stability During Storage. JAOCS, Journal of the American Oil Chemists’ Society.
AQUINO, M. E., MARTÍNEZ-AUGUSTIN, O.; SÁNCHEZ DE MEDINA, F., VAN DE VELDE, F.; DRAGO, S.; & CIAN, R. E. (2026). Hypoglycemic effects under in vitro digestion of brewer’s spent yeast β-glucan concentrate added to a rice extrudates. Food & Function, 17, 461.
CASTRO-ALATORRE NC, JIMÉNEZ MARTINEZ C, GIRÓN CALLE J, ALAIZ M, GARZÓN AG, DRAGO SR, VIOQUE J (2026) Chemical Composition and Antioxidant Activity of Mexican Opuntia Peel Fruit Polyphenols and Their Maltodextrin Microencapsulates. Journal of Food Biochemistry, 2026, 7972590.
GARZÓN AG, PAVÓN Y, AQUINO ME, DRAGO SR (2026) Valorization of brewing by-products: obtaining flavor-enhancing and antioxidant compounds from spent yeast. Sustainable Food Technology, 4, 1728-1737.
LOYEAU, PA; SPOTTI, ML; CASTEL, MV; ACOSTA-MÜLLER, C; ACOSTA, CA; FIORAMONTI, SA; VINDEROLA, G; SPOTTI, MJ. (2026). Enhanced viability of encapsulated probiotics using whey protein isolate-dextran conjugates: Effect of dextran molar mass. International Journal of Biological Macromolecules, 343, 150357.
PONTONI SM, GARZÓN AG, DRAGO SR (2026) Mineral Bioaccessibility of Hummus Prepared using Different Lentil Flours. Plant foods for Human Nutrition, 81: 10.
SPOTTI, M. L., ACOSTA, C. A., LOYEAU, P. A., ACOSTA-MÜLLER, C., SPOTTI, M. J., CASTEL, M. V., & FIORAMONTI, S. A. (2026). Nanoparticle Morphology Outweighs Antioxidant Properties in Whey Protein–Dextran Maillard Conjugates for Oxidative Stabilization of Chia Oil Powders. Food and Bioprocess Technology, 19(3).
VAN DE VELDE F, CIAN RE, GARZÓN M, ALBARRACIN M, DRAGO SR (2026) Fermented Pulses for the Future: Microbial Strategies Enhancing Nutritional Quality, Functionality, and Health Potential, Fermentation, 12:18.
VAN DE VELDE F, GARZÓN AG, AQUINO ME, DRAGO SR, CIAN RE (2026) Brewer’s spent yeast extracts: Impact of beer style on phenolic compound adsorption, peptide profile, bioactivity, and performance in a food matrix under simulated digestion. Food Bioscience, 76: 108289.

2025

ACOSTA-MÜLLER, C; HEIN, GJ; ANGELI, E; CARRARA, CR; ACOSTA, CA; SPOTTI, ML; FIORAMONTI, SA. (2025). Streamlined and rapid spectrophotometric method for determination of peroxide value in highly pigmented marine oils containing astaxanthin. Journal of Food Composition and Analysis. Estados Unidos: ELSEVIER. 2025.
ALAIZ M.; GIRÓN-CALLE J.; GARZÓN A.; CASTRO C.; DRAGO S; JIMENEZ-MARTÍNEZ C; GALLEGOS S, AND VIOQUE J (2025) Total and free amino acids composition of the peel and pulp from the fruits of seven mexican opuntia species.. International Journal of Food Properties, 28, 1 (jun).
ALBARRACÍN M., VAN DE VELDE F., CIAN R.E., DRAGO S.R. 2025.Neuroprotective Properties of Fermented Malted Rice Obtained Under Different Processing Conditions. Fermentation, 11 (8), art. no. 459,
AQUINO ME, DRAGO SR, SCHIERLOH LP, CIAN RE. (2025) Identification of bioaccessible glycosylated neuroprotective peptides from brewer’s spent yeast mannoproteins by in vitro and in silico studies. Food Res. Int., 116188
AQUINO ME., DRAGO SR., GOMEZ MI., CIAN RE. (2025) Hydrolyzed proteins from brewer’s spent yeast as ingredient with bioaccessible antihypertensive and neuroprotective properties. Sustainable Food Proteins. 2025; 3:e70034
AQUINO, M. E., DRAGO, S. R., & CIAN, R. E. (2025). Development of Supplements of Calcium Microencapsulated with Brewer’s Spent Yeast Mannoproteins—Study of Gastrointestinal and Colonic Bioaccessibility. Foods, 14(15), 2632.
BUTTARELLI, MS, CÉCCOLI, G, TROD, BS, STOFFEL, MM, SIMONUTTI, M, BOUZO, CA, TUROWSKI, VR, PEREZ, AA, LLUGANY, M, SÁNCHEZ-MARTÍN, MJ, DAURELIO, LD, GUEVARA, MG (2025). Enhancing nutritional and functional properties of broccoli leaves through selenium biofortification: Potential for sustainable agriculture and bioactive compound valorization. Agronomy, 15(2): 389.
CALDERÓN, L.; PAULAZZO, M.; MOREYRA E.; GIACOSA M.; ROZYCKI, S. “Desarrollo de helados con lactosuero. Circularidad en empresas lácteas”. Tecnología Láctea Latinoamericana. Publitec SA. 2025 130: 46-52. ISSN: 0328-4158.
CAPPA, ER, DELMONTE, A, SPONTON, OE, SANTIAGO, LG, PEREZ, AA (2025). Texture, Meltability, and Rheology of Faba Bean Protein/Kappa-Carrageenan Emulsion Gels: Impact of Protein Concentration, pH, Ionic Strength, and Storage. Journal of Texture Studies, 56(6): e70052.
CAPPA, ER, SPONTON, OE, PEREZ, AA, SANTIAGO, LG (2025). Interactions between hydrolysed high methoxyl pectin and heat-treated egg white protein: Impact on emulsifying properties. International Journal of Food Science and Technology, 60(1): vvae050.
CASTEL, V, LUGGREN, P, BARCAROLO, D, FIORAMONTI, S, BUERA, P. (2025). Complex coacervation systems based on a novel natural polymer (Brea gum) for encapsulation of hydrophobic materials. Polymer, 334, 128742.
CASTRO-ALATORRE N.C., JIMÉNEZ-MARTÍNEZ C., GIRÓN-CALLE J., GARZÓN A.G., DRAGO S.R., VIOQUE J. 2025. Polyphenol profile and associated antioxidant, antiproliferative and anti-inflammatory activities of Mexican Opuntia fruits. Food Bioscience, 73, 107577.
CIAN RE, GARZÓN AG, ALBARRACÍN M, DRAGO SR. (2025) Production of neuroprotective compounds from barley (Hordeum vulgare L.) germinated under different conditions during malting process. Int. J Food Sci Tech
CIAN, R.E., TENA-GARITAONAINDIA, M., SÁNCHEZ DE MEDINA, F., & MARTÍNEZ-AUGUSTIN, O. (2025). Casein Glycomacropeptide Regulates Gene Expression in Intestinal Epithelial Cells: Effect of Simulated Gastrointestinal Digestion and Peptide Microencapsulation. Journal of Agricultural and Food Chemistry, 73, 4105-4115.
DI RENZO T, GARZÓN A, NAZZARO S, MARENA P, CARBONI A, PUPPO MC, DRAGO SR, REALE A (2025) Review. An overview of the microbiological, nutritional, sensory and potential health aspects of tree nut-based beverages. Beverages 2025, 11, 144.
DI RENZO T., GARZÓN A.G., SCIAMMARO L.P., PUPPO M.C., DRAGO S.R., REALE A. 2025. Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages.Fermentation, 11 (8), art. no. 429,
DONDA ZBINDEN, M., VIGNATTI, C.I., FAICÁN BENENAULA, M.A. BÖHM, V., PIROVANI, M. E. (2025). Exploring Design Strategies for Healthier Fruit Smoothies. Curr Food Sci Tech Rep 3, 9.
Ferreyra, O., Latorre, J. D. C., Ingrassia, R., Calderón, L. M, Llopart, E., Rozycki, S., Risso, P., Hidalgo, M. E. (2025). Yogurts supplemented with stabilized blackberry extract: physicochemical, textural, and antioxidant properties. International Dairy Journal, 106527.
GARZÓN A.G., CIAN R.E., JIMÉNEZ-MARTÍNEZ C., GIRÓN CALLE J., VIOQUE J., DRAGO S.R. 2025. Effects of gastrointestinal pH on the bioactivity of fruit peel extracts rich in betalains and polyphenols from six Opuntia species. International Journal of Food Science and Technology, 60 (2), art. no. vvaf180.
GARZÓN AG, PUPPO MC, DI RENZO T, DRAGO SR, REALE A (2025). Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation. Plant Foods Hum Nutr, 80: 4.
GARZÓN AG, VAN DE VELDE F, DRAGO SR (2025) Bioaccessible bioactive compounds with antioxidant, antihypertensive, and neuroprotective properties from barley-malt beverages germinated under different conditions. Food Composition and Analysis. Volume 148, Part 2, December 2025, 108302.
GIMÉNEZ, P, GEORGE, GA, SPOTTI, ML, PEROTTI, MC, HYNES, ER, BERGAMINI, CV. (2025). Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese. International Dairy Journal, 163, 106163.
GRANADOS ORTIZ, SA, VISENTINI, FF, PANIGO, ES, MUÑOZ, FF, MALANO, JP, DERITA, MG, DAURELIO, LD, BOUZO, CA, PEREZ, AA, CÉCCOLI, G (2025). Green Synthesis and Foliar Application of Copper Nanoparticles in Sunflower (Helianthus annuus L.) to Improve Physiological Parameters and Yield. Revista de la Facultad de Ciencias Agrarias UNCuyo, 57(2): 187-198.
HEINEN G.D., CIAN R.E., DRAGO S.R. 2025. Development of iron-ascorbic acid microcapsules using Brewer’s spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products. Sustainable Food Technology, 3 (5), pp. 1470 – 1479,
HEINEN GD, GARZÓN AG, CIAN RE, DRAGO SR. (2025) Gastrointestinal and colonic bioaccessibility of calcium and ferulic acid from microcapsules made with brewer spent grain arabinoxylans. International Journal of Biological Macromolecules 292 (2025) 139237.
MÉNDEZ-GALARRAGA M.P., HURTADO-ROMERO A., ANTUNES-RICARDO M., GARCIA-AMEZQUITA L.E., PIROVANI M.É., VINDEROLA G., VAN DE VELDE F., GARCÍA-CAYUELA T. 2025. Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics. Food Bioscience, 69, 106991.
MENDEZ-GALARRAGA, M., PIROVANI, GARCIA-CALLEJAS, T., M.VAN DE VELDE, F, (2025). Fruit and Vegetable Beverages Fermented with Probiotic Strains: Impact on the Content, Bioaccessibility, and Bioavailability of Phenolic Compounds and the Antioxidant Capacity. Current Food Science and Technology Reports 3:4.
MENDEZ-GALARRAGA, M., PIROVANI, VINDEROLA, G., M.VAN DE VELDE, F, (2025). Bioaccessibility of phenolic compounds in fermented strawberry-orange-apple-banana smoothies with lactobacilli,Food Bioscience, 65:106074.
PONTONI S, GARZÓN A, HEINEN G, DRAGO SR (2025) Lentil flours as sustainable source of proteins for the food industry. Sustainable Food Proteins. Sustainable Food Proteins, 2025; 3:e70027.
RAMOS, EM, BOF, MJ, FINOS, MB, CAPPA, ER, BORDAGARAY, VC, MALDONONADO, LM, SALOMÓN, VM, LAGADARI, M, PEREZ, AA (2025). Propolis complexation by using egg white protein nanocarriers: Molecular, antioxidant, and interfacial properties. Food and Bioprocess Technology, 18(4): 3798–3818.
ROZYCKI, SERGIO D.; CALDERÓN, LEONARDO; CUFFIA, FACUNDO; PAULAZZO, MICAELA G.; CORTEZ, JUAN DIEGO. “Desarrollo de queso untable funcional a partir de lactosuero”. Tecnología Láctea Latinoamericana. Publitec SA. 2025 128: 42-49. ISSN: 0328-4158.
VAN DE VELDE F, MÉNDEZ-GALARRAGA MP, ALBARRACÍN M, GARZÓN AG, AQUINO M, CIAN RE, VINDEROLA G, DRAGO SR. (2025) Exploring the effects of barley (Hordeum vulgare L.) germination on chemical composition, phytic acid, and potential malt prebiotic properties. Journal of Food Composition and Analysis,138, 107016
VILLAMIL-GALINDO E., JACOBO-VELÁZQUEZ D.A., PIAGENTINI AM. 2025. Combining abiotic stresses as a low-cost strategy for increasing the phenolic content in apple agro-industrial by-products. Antioxidants, 14(3), 287.
VILLAMIL-GALINDO E., REZA-ZALDIVAR E, ANTUNES-RICARDO M, PIAGENTINI AM JACOBO-VELÁZQUEZ DA 2025 E. From waste to functionality: Gastrointestinal stability and bioactivity of phenolic compounds in apple peel biofortified by wounding and UVA radiation. Applied Food Research, 5 (2), 101187, ISSN 2772-5022.
ZACARÍAS, MF; CUATRIN, A.; LAVARI, L.;TAVERNA, M.; PAEZ, R.; VINDEROLA, G. (2025). Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1. International Dairy Journal, 163, 106181.

2024

AQUINO ME, DRAGO SR, SÁNCHEZ DE MEDINA F, MARTÍNEZ-AUGUSTIN O, CIAN RE (2024) Anti-diabetic properties of brewer’s spent yeast peptides. In vitro, in silico and ex vivo study after simulated gastrointestinal digestion. Food & Function.
AQUINO ME, SÁNCHEZ DE MEDINA F, DRAGO SR, CIAN RE. (2024) Simulated gastrointestinal digestion and in vitro colonic fermentation of brewer’s spent yeast peptides modulate their antioxidant capacity and the regulation of intestinal barrier function in intestinal organoids. Food Bioscience, 60 104294.
BERET, MV, WOLF, IV, REBECHI, S, SPOTTI, ML, VÉNICA, CI, PEROTTI, M.C. (2024). Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts. International Dairy Journal, 157, 106008.
CAPPA, E.R., SPONTON, O.E., OLIVARES, M.L., SANTIAGO, L.G. (2024). Effects of pH, kappa-carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion-gels. International Journal of Food Science and Technology, 59(11), 8408–8418.
DELMONTE, A., VISENTINI, F.F., FERNÁNDEZ, J.L., SANTIAGO, L.G., PEREZ, A.A. (2024). Development, characterization, and evaluation of the antioxidant activity of nanocarriers based on surfactant swollen micelles that encapsulate essential oils. Colloids and Surfaces B: Biointerfaces, 235: 113783.
DONDA ZBINDEN, M , SCHMIDT, M , VIGNATTI CH, PIROVANI, ME, BOHM, V. (2024) High-pressure processing of fruit smoothies enriched with dietary fiber from carrot discards: effects on the contents and bioaccessibilities of carotenoids and vitamin E. Molecules 29: 1259.
FAICÁN, M.; PIAGENTINI, A.; PIROVANI, M. (2024) Optimization of vacuum impregnation technique for the improvement of bioactive compounds and quality of fresh-cut strawberries. Journal of Food Science and Technology. Diciembre.
FINOS M, VISENTINI, F, CIAN, RM FERNÑANDEZ, J, SANTIGO, L, PEREZ, A. (2024). Nanosupplements based on protein-polysaccharide coacervates loaded with essential oils: Evaluation of antioxidant and antidiabetic properties. Food Hydrocolloids, 155, 110248.
FINOS, M.B., VISENTINI, F.F., CIAN, R., SANTIAGO, L.G., PEREZ, A.A. (2024). Nanosupplements based on protein-polysaccharide coacervates loaded with essential oils: Evaluation of antioxidant and antidiabetic properties. Food Hydrocolloids, 155: 110248.
GARZÓN AG, FONSECA VERAS F, BRANDELLI A, DRAGO SR (2024) Bio-functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria. Journal of the Science of Food and Agriculture. 104(5): 2971-2979.
GOMEZ, GA; CUFFIA, F; NAGEL, OG; ALTHAUS, RL; CERUTI, RJ (2024). Fermentation of whey-derived matrices by Kluyveromyces marxianus: alcoholic beverage development from whey and fruit juice mixes. Journal of Dairy Research (ISSN: 0022-0299), 91(1): 108-115.
REALE A, PUPPO MC, BOSCAINO F, GARZON AG, DRAGO SR, MARULO S, DI RENZO T. (2024) Development and evaluation of a fermented pistachio-based beverage obtained by colloidal mill. Foods, 13, 2342. Special Issue Process Optimization and Quality Improvement of Fermented Foods and Beverages.
SENOVIESKI, ML, LOYEAU, PA, PUNTILLO, M, BINETTI, A, VINDEROLA, G. (2024). Cheese whey for production of breast milk-derived bifidobacteria: Influence of fermentation conditions on the survival to spray drying and storage. International Journal of Dairy Technology, vol 77 (3).
SPOTTI, M.L., ACOSTA, C.A., PEREZ, A.A., CARRARA, C.R., FIORAMONTI, S.A. (2024). Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties. Food Hydrocolloids, 153: 109912.
SPOTTI, ML, ACOSTA, CA, CARRARA, CR, FIORAMONTI, SA. (2024). Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life. European Journal of Lipid Science and Technology, e2300179.
SPOTTI, ML, ACOSTA, CA, PEREZ, AA, QUINTERO-CERÓN, JP, SPOTTI, MJ, CARRARA, CR, FIORAMONTI, SA. (2024). Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties. Food Hydrocolloids, 153, 109912.
VÉLEZ, MA, WOLF, V, ZEITER, A, CABALLERO, MS, SPOTTI, MJ, CUFFIA, F, PEROTTI, MC. (2024) Conjugated linoleic acid-enriched yoghurts development through homogenization: study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties. International Journal of Dairy Technology, 77 (3).
VÉNICA, CI, SOLÍS, MA, SENOVIESKY, ML, VÉLEZ, MA, SPOTTI, MJ, GIMPENEZ, P, REBECHI, SR, VINDEROLA, CG, PEROTTI, MC. (2024) Combining Strategies for the development of a potentially functional yogurt: structural, physicochemical, and microbiological characterization. Food Bioprocess Technol.
VIGNATTI, CH., CERUTI, R., MANUALE, D., PIROVANI. M.E. (2024) Batidos frutales con fibra dietaria incorporada: cinética de degradación térmica de compuestos bioactivos. Información Tecnológica 35: 4, 49-58.
VILLAMIL-GALINDO E, PIAGENTINI A M. (2024). Green Solvents for the Recovery of Phenolic Compounds from Strawberry and Apple Agro-industrial Biowastes. Revista de la Facultad de Ciencias Agrarias UNCuyo. Vol. 56 Núm. 1, 149-160.
VILLAMIL-GALINDO E, PIAGENTINI A M. (2024). Kinetic modeling of valuable phenolic compounds extraction from strawberry and apple agro-industrial by-products. Journal of Food Process Engineering, 47(3):e14573.

2023

ACOSTA, CA, SPOTTI, ML, VASSALLO, M, SPOTTI, MJ, CARRARA, CR, FIORAMONTI, SA. (2023). The pro-oxidant effect of natural antioxidants combination when co-encapsulated to chia oil-based nutraceutical edible powders: more is not always better. European Journal of Lipid Science and Technology, 202300156.
ASPROMONTE SG, TAVELLA MA, ALBARRACÍN M, BOIX AV (2023) Mesoporous bio-materials synthesized with corn and potato starches applied in CO2 capture. Journal of Environmental Chemical Engineering, https://doi.org/10.1016/j.jece.2023.109542.
CASTEL, V, RUBIOLO, AC, CARRARA, RC (2023). Powdered ᴅ-limonene microcapsules obtained by spray drying using native and thermal-treated Brea gum as wall materials. Powder Technology, 417, 118263.
CASTRO, DAMIAN C.A; PIAGENTINI, ANDREA, PIROVANI, MARÍA ÉLIDA (2023) Quality attributes of Pitanga (Eugenia uniflora L.) during postharvest storage as affected by ripening stage and storage temperature. Journal of Berry Research, 13: 3, 245-259.
CIAN RE, GARZÓN AG, ALBARRACÍN M, DRAGO SR. (2023) Barley and malt as base ingredients for the production of new bio-functional foods. Recent Progress in Nutrition, 3(3), Lidsen- Open Access.
DESETA M., SPONTON O., FINOS M., CUFFIA F., TORRES‐NICOLINI A., ÁLVAREZ V., SANTIAGO L., PEREZ A. (2023). Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds. Food Biophysics. 18(5): 1-16. ISSN: 1557-1858.
DESETA, M.L., SPONTON, O.E., FINOS, M.B., SANTIAGO, L.G., PEREZ, A.A. (2023). Development of antifungal films from nanocomplexes based on egg white protein nanogels and phenolic compounds. Food Biophysics, 18(2), pp. 273–288.
FERRADO, J.B., PEREZ, A.A., MENEGÓN, M., VAILLARD, S.E., SANTIAGO, L.G. (2023). PEGylation of genistein-loaded bovine serum albumin nanoparticles and its effect on in vitro cell viability and genotoxicity properties. Colloids and Surfaces B: Biointerfaces, 222: 113082.
FERREYRA, O,; CORTEZ LATORRE, JD,; CALDERON, L,; RISSO, P.; ROZYCKI, S; HIDALGO, M. (2023). Evaluación de yogures batidos enriquecidos con antocianinas. Ciencia del Interior, 1 (1), 1-10. ISSN 3008-7937.
GARZÓN AG, ALBARRACIN M, DRAGO SR. (2023) Bioactive properties of sorghum based beverages based on whole or refined grains. Recent Progress in Nutrition, 3(3); Lidsen- Open Access.
GARZÓN AG, CIAN RE, DRAGO SR. (2023) Effects of agar-carrageenan wall materials and core-to-wall material ratio on physicochemical properties and in vitro bioaccessibility of microencapsulated bioactive peptides. Food Hydrocolloids, 108570
GARZÓN AG, PONTONI SM, MAMONE G, DRAGO SR, CIAN RE (2023) Xanthan gum and pectin as beverage stabilizers reduce the digestive enzyme hydrolysis of antioxidant and antihypertensive peptides obtained from a brewery byproduct. Food Research International, 113836.
LEURINO KLING, LI,; CORTEZ LATORRE, JD,; ROZYCKI, SD. (2023). Optimización del comportamiento reológico de una bebida láctea a base de lactosuero formulada con distintos hidrocoloides. Innotec, 26: 1-22.
MENDEZ-GALARRAGA, M., HURTADO-ROMERO, A; PIROVANI, M.E.; VINDEROLA, G.; VAN DE VELDE, F; GARCÍA-CAYUELA, T. (2023) Exploring autochthonous strains with probiotic potential: A comprehensive characterization of functional properties and their application in fermented blueberry-watermelon smoothies. Food Bioscience 56: 103173.
OLIVA ME, CIAN RE, FERREIRA MR, GARZÓN AG, DRAGO SR, D´ALESSANDRO ME. (2023) In vivo and in silico study of antioxidant and anti-inflammatory effects on liver-spleen axis of microencapsulated brewers’ spent grain peptides. Food & Function.
PROAÑO JANINA L., PÉREZ A, DRAGO SR. (2023) Foaming properties are improved by interactions between brewer’s spent grain proteins and carrageenans in aqueous solution. Journal Sci. Food and Agriculture, 103(5) 30, 2585-2592.
PROAÑO, J.L., PEREZ, A.A., DRAGO, S.R. (2023). Foaming properties are improved by interactions between brewer’s spent grain proteins and carrageenans in aqueous solution. Journal of the Science of Food and Agriculture, 103(5), 2585–2592.
REYES, M.S.; VIGNATTI, CH.; PIROVANI, M.E. (2023) Food competences: an inside look at smoothie-type blended vegetable preparations. Septiembre, 34(número especial).
RIBAS LE, GASSER FB, BARAVALLE ME, RENNA MS, PERELLO A, SAVINO GH, ORTEGA HH, VAN DE VELDE F, HEIN G. (2023) Cytotoxic, antioxidant, and cytoprotective properties of polyphenol-enriched extracts from pecan nutshells in MDA-MB-231 breast cancer cells. Cell Biochemistry & Function. 41, 1442-1450.
SPONTÓN O., PERÉZ A. OSELLA C., CUFFIA, F., FENOGLIO C., PIAGENTINI A., SANTIAGO L. (2023). Squalene encapsulation by emulsification and freeze‐drying process. Effects on bread fortification. Journal of Food Science. 1-13. ISSN: 1750-3841.
SPONTON, O.E., PEREZ, A.A., OSELLA, C., PIAGENTINI, A., SANTIAGO, L.G. (2023). Squalene encapsulation by emulsification and freeze-drying process: Effects on bread fortification. Journal of Food Science, 88(6), 2523–2535.
TIZIANA DI RENZO, ANDREA OSIMANI, S. MARULO, FEDERICA CARDINALI, G. MAMONE, C. PUPPO, A. GARZON, S. DRAGO, C. LAURINO, ANNA REALE (2023) Insigh t into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage. Food Bioscience 102802.
VÉNICA, CI, WOLF, IV, SPOTTI, MJ, CAPRA, MJ, MERCANTI, DJ, PEROTTI, MC. (2023) Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts. Food Bioscience, 53(8), 102588.
VILLAMIL-GALINDO E, GASTÉLUM-ESTRADA A, CHUCK-HERNANDEZ C, ANTUNES-RICARDO M, REZA-ZALDIVAR EE, PIAGENTINI A, JACOBO-VELÁZQUEZ DA. (2023). Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products. Foods. 2023; 12(16):2989.
VISENTINI, F.F., PEREZ, A.A., SANTIAGO, L.G. (2023). Bioactive compounds: Application of albumin nanocarriers as delivery systems. Critical Reviews in Food Science and Nutrition, 63(25), 7238–7268.

2022

FAICÁN, M. A., PIAGENTINI, A., PIROVANI, M.E.. 2022. Vacuum impregnation of fresh-cut apples with osmotic solutions containing honey. Rev. Fac. Nac. Agron. Medellín 75(3): 10089-10100. ISSN 0304-2847 / e-ISSN 2248-7026. .
MENDEZ-GALARRAGA, M., VAN DE VELDE, F, PIAGENTINI, A.; PIROVANI, M. (2022) Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide Postharvest Biology and Technology 190, 111947.
VILLAMIL-GALINDO, E., ANTUNES, R., PPIAGENTINI, A.M., JACOBO VELAZQUEZ D.A. (2022). Adding value to strawberry agro-industrial by-products through UVA-induced biofortification of antioxidant and anti-inflammatory phenolic compounds. Frontiers in Nutrition. ISSN=2296-861X.
VAN DE VELDE, F.; VIGNATTI, C.; MENDEZ GALARRAGA, P.; GOMILA, M.; FENOGLIO, C.; DONDA ZDINDEN, M.; PIROVANI, M. (2022) Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by thermal processing and storage conditions. Food Research International 155, 111086.
VILLAMIL-GALINDO E., PIAGENTINI A.M. 2022. Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of `Granny Smith´ apple peel. Food Bioscience, 49, 101958. Parte del número especial SI: Fruit waste to health: Extraction, analysis, and bio-active properties with their application in food and nutrition, editado por Carlos Cespedes y Nile Shivraj Hariram.

2021

CORTEZ, JUAN D.; FAICÁN, MARÍA A.; PIROVANI, MARÍA E.; PIAGENTINI, ANDREA M.Improving fresh-cut apple quality and healthy potential-related attributes through mild vacuum impregnation process. J. of Food Processing and Preservation.
FRISÓN, L. N.; RIVAS, M. ZL; CHIERICATTI, C. A.; PIAGENTINI A. M. 2021. Efecto de la radiación UV-C sobre la calidad y la flora fúngica contaminante natural de arándanos (Vaccinium corymbosum L. variedad O´Neal). Revista Del Laboratorio Tecnológico del Uruguay, INNOTEC No. 22 (e575). ISSN 1688-6593.
GONZÁLEZ-GONZÁLEZ, G.; FAICÁN, M.; PIAGENTINI, A.; PIROVANI, M. (2021) Impregnación por vacío suave con miel en naranjas mínimamente procesadas. Revista Iberoamericana de Tecnología Postcosecha, vol. 22, núm. 2, 2021. Asociación Iberoamericana de Tecnología Postcosecha, S.C., México.
LOYEAU PA, SPOTTI MJ, VINDEROLA G, CARRARA, CR. (2021). Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers. LWT 150, 111980.
REYES, M.S.; VIGNATTI, CH.; PIROVANI, M.E. (2021) Relación entre la frecuencia de consumo de frutas y hortalizas y la elección de la carrera en universitarios argentinos. Revista RBBA – Revista Binacional Brasil Argentina: diálogo entre as ciencias, vol 10, N1, 440-454. DOI: ISSN 2316-1205. On-line. ISSN: 2316-1205
RODRÍGUEZ-ARZUAGA M., SALSI M.S., PIAGENTINI A.M. (2021). Storage quality of fresh cut apples treated with yerba mate (Ilex paraguariensis). Journal of Food Science and Technology. 58 (1), 186–196.
VILLAMIL-GALINDO, ESTEBAN; VAN DE VELDE, FRANCO; PIAGENTINI, ANDREA M. 2021. Strawberry agro-industrial by-products as a source of bioactive compounds: Effect of cultivar on the phenolic profile and antioxidant capacity. Bioresources and Bioprocessing, 8, 61 (2021). https://doi.org/10.1186/s40643-021-00416-z.

2020

CASTRO, D; ROZYCKI, V.; CORTEZ LATORRE, J.D.; ALESSO C.A.; EXNER, E.D.L; PIAGENTINI, A.M.; PIROVANI, M.E. (2020) Variation of Eugenia uniflora L. fruit quality attributes in the south of the Argentine Gran Chaco. Forests Trees and Livelihoods. Vol 29 (2) 130-142. ISSN 1471-8028
VAN DE VELDE, F; MENDEZ GALARRAGA, P. ; PIROVANI, M. (2020) Effect of enriched O2 and CO2 atmospheres on the overall quality and the bioactive potential of fresh blackberries. Postharvest Biology and Tecnology vol 164. ISSN 0925-5214
VILLAMIL-GALINDO, ESTEBAN; VAN DE VELDE, FRANCO; PIAGENTINI, ANDREA M. 2020. Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase. LWT – Food Science and Technology, 133, 110097, ISSN 0023-6438
ZACARÍAS MF, REINHEIMER JA, VINDEROLA G, KULOZIK U, AMBROS S. 2020. Effects of conventional and nonconventional drying on the stability of Bifidobacterium animalis subsp. lactis INL1. Int J Dairy Technol 73(3): 625-33.
ZAVADIAV, S.; BLAZIC, M.; VAN DE VELDE, F.; VIGNATTI, C.; FENOGLIO, C.; PIAGENTINI, A.M.; PIROVANI, M.E.; PEROTTI, M.C..; KOVACEVIC, D.B.; PUTNIK, P. (2020) Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods. 9 (11), 1537; ISSN 2304-8158

2019

FIORAMONTI SA, STEPANIC EM, TIBALDO AM, PAVÓN YL, SANTIAGO LG. (2019). Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions. Food Research International 119, 931-940.
RODRÍGUEZ-ARZUAGA, M.; RÍOS, G.; PIAGENTINI, A. M. 2019. Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low-chill apple cultivars. Journal of Food Processing and Preservation; 43:e14209.
RIVAS, M. Z.; PIAGENTINI, A. M.; FRISÓN, L. N. 2019. Flora fúngica contaminante natural de arándanos (Vaccinium corymbosum L. O´Neal) frescos y tratados térmicamente. FAVE – Ciencias Agrarias 18 (2), 7-18. ISSN 2346-9129.
SPOTTI MJ, LOYEAU PA, MARANGÓN A, NOIR H, RUBIOLO AC, CARRARA CR. (2019). Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans. Food Hydrocolloids, 91, 224-231.
VAN DE VELDE, F, MÉNDEZ-GALARRAGA, MP, GRACE, M.H.; FENOGLIO, C.; LILA, M.A.; PIROVANI, M.E., (2019) Changes of high oxygen and high carbon dioxide atmospheres on the general quality and the polyphenolic profile of strawberries. Postharvest Biology and Technology 148 (2019) 49–57.
VAN DE VELDE, F.; ESPOSITO, D, OVERALL, J; MENDEZ GALLARRAGA, P.; GRACE, M.H.; PIROVANI, M.E., LILA, M.A. (2019) Changes in the bioactive properties of strawberries caused by the storage in oxygen and carbon dioxide-enriched atmospheres. Food Science & Nutrition .
ZACARÍAS MF, BINETTI A, BOCKELMANN W, REINHEIMER JA, HELLER KJ, VINDEROLA G. 2019. Safety, functional properties and technological performance in whey-based media of probiotic candidates from human breast milk. Int Microbiol 22(2): 265-77.

2018

BECK S, BERNER AM, BIGNELL G, BOND M, CALLANAN MJ, CHERVOVA O, CONDE L, CORPAS M, ECKER S, ELLIOT HR, FIORAMONTI SA, FLANAGAN AM, GAENTZCH R, y col. (2018). PGP-UK: a research and citizen science hybrid project in support of personalized medicine. BMC Medical Genomics, 11:108.
CASTEL V., RUBIOLO A., CARRARA C. (2018). Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition. Food Research International, 103:76–83.
CASTEL V, RUBIOLO AC, CARRARA CR. (2018). Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition. Food Research International 103, 76-83.
CORTEZ, JUAN D.; FAICÁN, MARÍA A.; PIROVANI, MARÍA E.; PIAGENTINI, ANDREA M. (2018) Determinación de polifenoles en frutas con vitamina c incorporada: metodología para mejorar la especificidad del ensayo de Folin-Ciocalteu. Revista Iberoamericana De Tecnología Postcosecha, Vol. 19, Núm. 2.
FAICÁN, M.A; CORTEZ, J.D.; PIAGENTINI, A.M.; PIROVANI, M. E. (2018) Impregnación por vacío: Impacto de las variables tecnológicas para la obtención de manzanas mínimamente procesadas. Revista Iberoamericana de Tecnología Postcosecha, vol. 19, núm. 2. Asociación Iberoamericana de Tecnología Postcosecha, S.C., México
LOYEAU PA, SPOTTI MJ, VANDEN BRABER NL, ROSSI YE, MONTENEGRO MA, VINDEROLA G, CARRARA CR. (2018). Microencapsulation of Bifidobacterium animalis subsp. Lactis INL1 using whey proteins and dextrans conjugates as wall materials. Food Hydrocolloids, 85, 129-135.
MARTINELLI, M., HICK, E., WALZ, F., DRAGO, S. (2018). Effects of cereal bar containing polydextrose on subjective feelings of appetite and energy intake in overweight adults over 15 d. International Journal of Food Sciences and Nutrition. Published Online: 18 Jan 2018
MÉNDEZ-GALARRAGA, MP, SALSI, MS, PIAGENTINI, AM, PIROVANI, ME (2018) Spray washing disinfection with peracetic acid in the processing of fresh-cut strawberries: an alternative for dipping techniques. International Journal of Fruit Science
RODRÍGUEZ-ARZUAGA, M.; PIAGENTINI, A. M. (2018). “New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: modeling, optimization and acceptability”. Food Science and Technology International 24 (3) 223-231(ISSN: 1082-0132, Online ISSN: 1532-1738). DOI 10.1177/1082013217744424.
VAN DE VELDE, F.; ESPOSITO, D, GRACE, M.H.; PIROVANI, M.E., LILA, M.A. (2018) «Anti-inflammatory and wound healing properties of polyphenolic extracts from strawberry and blackberry fruits» Food Research International 121:453-462.ISSN 0963-9969
VAN DE VELDE, F.; FENOGLIO, C.; PIAGENTINI, A. ; MARÍA E. PIROVANI, ME (2018). Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries. Food Bioprocess Technology (on line)
VAN DE VELDE, F, PIROVANI, ME DRAGO, SR (2018) Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels. Journal of Food Composition and Analysis 72, 22–31

2017

CASTEL V., RUBIOLO A., CARRARA C.R., (2017). Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum Arabic. Food Hydrocolloids, 63:170-177.
CECCHINI J.P., SPOTTI M.J., PIAGENTINI A.M., MILT V., CARRARA C.R. (2017). Development of Edible Films Obtained from Sub-Micron Emulsions Based on Whey Protein Concentrate, Oil/Beeswax and Brea Gum. Food Science and Technology International. 1, 1-11.
CIAN RE, BACHETTA C, CAZENAVE J, DRAGO SR. (2017)- Optimization of extrusion process using a single screw extruder for producing fish feeds based in vegetable meals. Evaluation of feed obtained in optimal conditions using a Piaractus mesopotamicus juvenile model. Animal Feed Science and Technology, 234: 54-64. http://dx.doi.org/10.1016/j.anifeedsci.2017.09.004
RE CIAN, E LLOPART, ME LÓPEZ-OLIVA, AR WEISSTAUB, Á ZULETA, SR DRAGO (2017). Low level of red seaweed Pyropia columbina added to extruded maize products promote colonic and systemic antioxidant environment in growing Wistar rats.. Journal of Applied Phycology. DOI 10.1007/s10811-017-1259-3
ERBEN, M., OSELLA, C.A. (2017). Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate. Food Science and Technology International. 23(5): 457 – 468.
FIORAMONTI, S. A.; RUBIOLO, A. C.; SANTIAGO, L. G. (2017). Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions. Powder Technology, 319, 238-244.
GALÁN, MG, LLOPART EE, DRAGO SR (2017). Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimized conditions. International Journal of Food Science and Nutrition, 24:1-8. ISSN: 0963-7486. DOI: 10.1080/09637486.2017.1353956.
HELBLING IM, BUSATTO CA, FIORAMONTI SA, SANTIAGO LG, ESTENOZ DA, LUNA JA. (2017). Preparation of TPP-crosslinked chitosan microparticles by spray drying for the controlled release of progesterone. Pharmaceutical Research 35 (3), 66.
LLOPART EE, CIAN RE, LÓPEZ-OLIVA MUÑOZ ME, ZULETA Á, WEISSTAUB A, AND DRAGO SR (2017). Systemic and colonic effects of extruded whole grain sorghum consumption.. British J of Nutrition, 118(8): 589-597. https://doi.org/10.1017/S0007114517002513
MARTINELLI, M., WALZ, F., GOÑI, E., PASSUTTI, G., OSELLA, C.,DRAGO, S. (2017). Effects of puddings containing whey protein and polydextrose on subjective feelings of appetite and short-term energy intake in healthy adults. International Journal of Food Science and Nutrition, 6: 733-741. http://dx.doi.org/10.1080/09637486.2017.1283394
PIAGENTINI, A.M.; PIROVANI, M.E. (2017) Total Phenolics Content, Antioxidant Capacity, Physicochemical Attributes, and Browning Susceptibility of Different Apple Cultivars for Minimal Processing, International Journal of Fruit Science, 17:1, 102-116, ISBN 1553-8362 (Print), 1553-8621 (Online) DOI: 10.1080/15538362.2016.1262304
SBODIO, O.A.; MARTÍNEZ, E.D.A.; TERCERO, E.J.; DIDIER, M.J.J.; REVELLI, G.R. (2017) Desarrollo de un dispositivo para monitoreo en la línea del proceso de coagulación de la leche. Revista de Investigaciones Agropecuarias 43 : 313-327
SPOTTI, M.J., CAMPANELLA, O.H. (2017). Functional modifications by physical treatments of dietary fibers used in food formulations. Current Opinion in Food Science, 15, pp. 70-78.
SPOTTI, M.J., TARHAN, Ö., SCHAFFTER, S., CORVALAN, C., CAMPANELLA, O.H. (2017). Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior. Food Hydrocolloids, 63, pp. 696-704.
VAN DE VELDE, F.; FENOGLIO, C.; PIAGENTINI, A. ; PIROVANI, ME (2017). Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries. Food Bioprocess Technology (on line) DOI 10.1007/s11947-017-1996

Formación de recursos humanos

Mg. Dina Luz Hernandez Torres. DCTA. Tesis: “Valorización de frutas y hortalizas mediante el desarrollo de nuevos alimentos funcionales”. Directora: Andrea M. Piagentini, Co-directora: María F. Zacarías.

Mg. Agustina Delmonte. DCTA. Tesis: “Evaluación de propiedades biológicas de sistemas micelares que incorporan aceites esenciales vegetales para el desarrollo de alimentos funcionales”. Director: Adrian A. Perez. Codirectora: Flavia F. Visentini.

Ing. Vanesa Monci. MCTA. Tesis: “Tecnologías postcosecha para extender la vida útil de Eugenia uniflora y evaluar su potencial como fuente de compuestos bioactivos”. Directora: Andrea M. Piagentini Co-Directora: Cecilia Fenoglio.

Lic. Sofía Milagros Pontoni. MCTA. Tesis: “Desarrollo de quesos veganos a partir de harina de lentejas” Directora: Silvina R. Drago, Co-Directora: Antonela G.Garzón

Lic. Sofía Milagros Pontoni. DCTA. Tesis: “Estudio del uso de lentejas para el desarrollo de alimentos vegetales con propiedades bioactivas” Directora: Silvina R. Drago, Co-Directora: Antonela G.Garzón

Mg. Juan Pablo Quintero-Cerón. DCTA. Tesis: “Desarrollo de recubrimientos y películas biopoliméricas activas para prolongar la vida útil de arándanos”. Director: Carlos R. Carrara. Co-directora: Laura N. Frisón.

Ing. Carolina Acosta. DCTA. Tesis: “Diseño de un ingrediente funcional en polvo con probióticos y aceite de langostino como adyuvante para el tratamiento de enfermedades intestinales inflamatorias”. Directora: Silvana A. Fioramonti, Co-director: Gustavo J. Hein.

Lic. Melisa Vazquéz. MCTA. Tesis”Desarrollo de películas y recubrimientos comestibles a base de biopolímeros y su aplicación para extender la vida útil de frutos secos”. Directora: María Julia Spotti, Co-director: Carlos R. Carrara.