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Loreto Andrea Muñoz Hernandez

Full Professor

Universidad Central de Chile

Santiago, Chile, Chile

Extraction and microstructural, physicochemical and functional characterization of food materials of plant origin (seeds, grains and legumes) and study of digestibility, bioaccessibility and effect on human health.

Food Process Engineer, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1994
Master of Food Science, UNIVERSIDAD DE CHILE. Chile, 2008
PhD Science and Food Engineer, Universidad de Santiago de Compostela. España, 2012
Advanced Studies Diploma, Universidad de Santiago de Compostela. España, 2009
PhD Engineering Science, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2012

Academica Part Time

Universidad Tecnologica Metropolitana

Facultad de Cs. Naturales, Matematicas y del Medio Ambiente

Santiago, Chile

1998 - 2000
Academica Part Time

Universidad Tecnologica Metropilitana

Facultad de Cs. Naturales, Matematicas y del Medio Ambiente

Santiago, Chile

2006 - 2008
Academica Part Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Facultad de Ingenieria

Santiago, Chile

2012 - 2016
Full Professor Full Time

UNIVERSIDAD CENTRAL DE CHILE

Faculty of Medicine and Heath Sciences

Santiago, Chile

2016 - A la fecha

Technical Manager Full Time

Rhone-Poulanc

Santiago, Chile

1997 - 2000

Premio Bimbo Panamericano en Nutrición, Ciencia y Tecnología de Alimentos

BIMBO Internacional

Chile, 2013

Iniciativa que incentiva y reconoce los mejores trabajos de investigación; así como contribuye a reafirmar la trayectoria de investigadores destacados en las áreas de Nutrición y Tecnología de Alimentos
Premio de Excelencia en Tesis Doctoral

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Chile, 2012

Este premio tiene por objetivo reconocer y estimular la investigación desarrollada por los alumnos de los distintos Programas de Doctorado de la Pontificia Universidad Católica de Chile, cuyas tesis doctorales representen un aporte a la proyección de las ciencias, humanidades, artes y tecnologías de nuestro país.


Evaluating Biocompounds in Discarded Beetroot (<i>Beta vulgaris</i>) Leaves and Stems for Sustainable Food Processing Solutions Rojas, Natalia; Calderon-Bravo, Hector Article ISI FOODS (2024)
High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice Caicedo, Angie; Mercado, Lorena; Calderon, Hector; Videla, L. A. Article ISI NPJ SCIENCE OF FOOD (2024)
Impact of dietary fiber fraction of chia seed supplementation on hepatic steatosis and other metabolic disturbances in a high-fat diet model Alejandra, Espinoza Article ISI JOURNAL OF FUNCTIONAL FOODS (2024)
Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries Vera-Cespedes, Natalia Article ISI FOODS (2023)
Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review Calderon Bravo, Hector; Vera Cespedes, Natalia Article ISI FOODS (2021)
Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds Article WoS JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)
Intake of soluble fibre from chia seed reduces bioaccessibility of lipids, cholesterol and glucose in the dynamic gastrointestinal model simgi®. Navarro del Hierro, Joaquin Article FOOD RESEARCH INTERNATIONAL (2020)
Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion Vera C. N.; Laguna L.; Puente L. Article ISI SCOPUS JOURNAL OF FUNCTIONAL FOODS (2019)
Assessment of rheological and microstructural changes of soluble fiber from chia seeds during an in vitro micro-digestion Lazaro, H.; Puente, L.; Zúñiga, M. C.; & Muñoz, L. A. Article LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion Ballester-Costa, Carmen Article ISI SCOPUS FOOD & FUNCTION (2018)
Understanding the impact of chia seed mucilage on human gut microbiota by using the dynamic gastrointestinal model simgi®. Tamargo, A.; Cueva, C.; Laguna, L.; Moreno-Arribas, M. V.; & Muñoz, L. A. Article JOURNAL OF FUNCTIONAL FOODS (2018)
Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion. Lucas-Gonzalez, R.; Navarro-Coves, S.; Pérez-Álvarez, J. A.; Fernández-López, J.; Muñoz, L. A.; & Viuda-Martos, M. Article INDUSTRIAL CROPS AND PRODUCTS (2016)
Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry Genskowsky, E.; Puente, L.; Pérez-Álvarez, J. A.; Fernández-López, J.; Muñoz, L. A. Article JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry Genskowsky, E.; Puente, L.; Pérez-Álvarez, J. A.; Fernández-López, J.; Muñoz, L. A.; Viuda-Martos, M. Article JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Total Liver Fat Quantification Using Three-Dimensional Respiratory Self-Navigated MRI Sequence Arboleda, Carolina; Aguirre-Reyes, Daniel; Garc?a, Mar?a Paz; Mu?oz, Loreto Article ISI SCOPUS MAGNETIC RESONANCE IN MEDICINE (2016)
Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis). Genskowsky, E.; Puente, L.A.; Pérez-Álvarez, J.A.; Fernandez-Lopez, J.; Muñoz, L.A.; Viuda-Martos, M. Article LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack Oginni O.C.; Sobukola O.P.; Henshaw F.O.; Afolabi W.A.O.; Muñoz L. Article SCOPUS Food Structure (2015)
Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties Muñoz L.A.; Pedreschi, F; Leiva A.; Aguilera. J.M. Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2015)
Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips Esan, TA; Sanni, LO; Bakare, HA; Muñoz L. Article ISI SCOPUS Food and Bioproducts Processing (2015)
Water relationships in Haematoccoccus pluvialis and their effect in high-pressure agglomeration for supercritical CO2 extraction Hansen A. Article ISI SCOPUS Journal of Food Engineering (2015)
Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM) Akinpelu, OR; Idowu, MA; Henshaw, F; Sanni, SA; Bodunde, G; Agbonlahor, M; Muñoz L. Article ISI SCOPUS Food Science and Biotechnology (2014)
Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks Dueik V.; Muñoz L.; Bouchon, P. Article ISI SCOPUS Food Science and Biotechnology (2013)
Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate Muñoz L.A.; Aguilera. J.M.; Rodriguez-Turienzo L.; Cobos, A; Díaz O. Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2012)
Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus) Sobukola, O; Popoola I.; Muñoz L. Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2012)
Modulation of Helicobacter pylori colonization with cranberry juice and Lactobacillus johnsonii La1 in children Gotteland M.; Andrews M; Toledo M.; Muñoz L.; Cáceres, P.; Anziani, A; Wittig, E; Speisky, H; Salazar G. Article ISI SCOPUS NUTRITION (2008)


Food Uses of Selected Ancient Grains Maria Reguera BookSection (2023)
New Approaches about Nutraceutical Aspects of Dietary Fiber From Chia Seeds as a Functional Ingredient Repo-Carrasco Ritva BookSection (2022)


Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties Gremasqui, I.; Giménez, M.A; Lobo, M.O ConferencePaper (2023)
A Comparative Study of the Physical Changes of Two Soluble Fibers during In Vitro Digestion Natalia Vera ConferencePaper (2020)
Frying conditions affects structure development and some quality attributes of fabricated matrices from wheat starch and vital gluten Sobukola, O ConferencePaper (2018)
In vitro glycaemic index and microstructure analysis of bakery products with chia ConferencePaper (2018)
In situ starch microstructure during gelatinization ConferencePaper (2013)
Development and characterization of composite edible films from mucilage of Salvia hispanica and whey protein concentrate Cobos, A; International Congress of Engineering and Food ConferencePaper (2011)


Development of new Pickering stabilizers through enzymatic treatment of agri-food byproducts for the stabilization of O/W emulsions with controlled lipid digestibility Proyecto (2023)
Transferencia Programa de desarrollo en la cadena de valor de leguminosas, desde la Región del Maule a Chile Kianyon Tay Proyecto (2023)
Alimentación saludable y sostenible en América Latina y el Caribe. Oportunidades y desafíos Proyecto (2022)
Effect of dietary fiber-rich fractions on in-vitro/in-vivo prebiotic activity, reduced atherosclerosis damage and increased survival in a murine model of lethal ischemic heart disease Proyecto (2022)
New sources of dietary fibre and its contribution on the reduction of risks associated to metabolic syndrome Valenzuela, Rodrigo Wladimir Proyecto (2020)
Desarrollo de ingredientes alimentarios a partir de cultivos ancestrales Latinoamericanos CYTED (119RT0567) Proyecto 2019-2022 Inv. Principal
Determination of the health benefits of bioactive compounds of discarded chia plants (Salvia hispanica L.) using UPLC-TOF-MS, and a global evaluation of antioxidant in vitro capacity and its effect in vivo. FONDECYT (1190525) Proyecto 2019-2022 Coinvestigador(a)
Desarrollo de ingredientes funcionales y aditivos especializados para la valorización de la pequeña y mediana agricultura de secano FIA - FIE (PYT-2017-0490) Proyecto 2017-2020 Coinvestigador(a)
Estudio físico-químico nutricional y tecnológico de la contribución de subproductos de chia (Salvia hispanica L.) como nuevos ingredientes alimentarios en Europa. CSIC (I-LINK 0923) Proyecto 2015-2016 Inv. Principal
Evaluation of the effect of mucilage from chia seed on the digestion process such as soluble fiber. In vitro study. FONDECYT (11150307) Proyecto 2015-2018 Inv. Principal
Ingeniería Gastronómica para la Innovación en Alimentos CORFO (15PDTD-46542) Proyecto 2015-2016 Inv. Principal
Radiología Cuantitativa=> Reportes Cuantitativos de Grasa abdominal Total FONDEF (ID15I10284) Proyecto 2015-2017 Inv. Principal
Prototipo Jugo puro y natural de papaya chilena CORFO (12PIE-17792) Proyecto 2013-2014 Inv. Principal
Desarrollo de metodología para extraer proteínas a partir de harina de semilla de chia desgrasada y sin mucílago CORFO (PI-294) Proyecto 2012-2014 Director(a)
Desarrollo de metodología para extraer proteínas a partir de harina de semilla de chia desgrasada y sin mucílago. CORFO (12IDL2-16204) Proyecto 2012-2014 Director(a)
Determinación de parámetros y condiciones para la optimización de la extracción del mucílago de chía (Salvia hispanica L.) CORFO (CI-221) Proyecto 2012-2014 Director(a)
STARCH GRANULES AS DESICCANT IN FOOD PRODUCTS FONDECYT (3130448) Proyecto 2012-2014 Inv. Responsable
Incorporación de nuevos ingredientes funcionales a alimentos como contribución a la promoción de la salud y/o a la prevención de enfermedades de la población Iberoamericana CYTED (CYTED 110AC0386) Proyecto 2010-2013 Inv. Principal


Albahaca: Composición química y sus beneficios en salud Camila Cisternas; Gladys Morales; Rodrigo Valenzuela Review ISI SCIELO REVISTA CHILENA DE NUTRICION (2022)
Composición química, características nutricionales y beneficios asociados al consumo de chía (Salvia hispanica L.) Camila Cisternas; Gladys Morales; Rodrigo Valenzuela Review ISI SCIELO REVISTA CHILENA DE NUTRICION (2022)
Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food Cobos, A; Díaz O. Review ISI SCOPUS FOOD REVIEWS INTERNATIONAL (2013)