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Paula Andrea García Concha

Assistant Professor

UNIVERSIDAD DE CHILE

Santiago, Chile

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

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

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

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.

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.


Extraction, Characterization, and Bioactivity of Phenolic Compounds—A Case on Hibiscus Genera Duque-Soto, Carmen; Expósito-Almellón, Xavier; García, Paula; Pando, M. Elsa; Borrás-Linares, Isabel; Lozano-Sanchez, Jesus Article WOS Foods (2023)
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry Pérez, Álvaro; Ruz, Manuel.; García, Paula; Jiménez, Paula; Valencia, Pedro; Ramírez, Cristian; Pinto, Marlene; Nunez, Suleivys M.; Park, JW; Almonacid, Sergio Article ISI Foods Reviews International (2023)
Encapsulation of Pomegranate Peel Extract (Punica granatumL.)by Double Emulsions: Effect of the Encapsulation Method andOil Phase Sanhueza, Leyla; Garcia, Paula; Jiménez, Begoña; Benito, Jose Manuel; Matos, Maria; Gutiérrez, Gemma Article Foods (2022)
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes Valencia, Pedro; Valdivia, Silvana; Nuñez, Suleivys; Ovissipour, Reza; Pinto, Marlene; Ramirez, Cristian; Perez, Alvaro; Ruz, Manuel; Garcia, Paula; Jimenez, Paula; Almonacid, Sergio Article Foods (2021)
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. Echeverria, Francisca; Jiménez, Paula; Castro-Sepúlveda, Mauricio; Bustamante, Andrés; García, Paula; Poblete-Aro, Carlos; Valenzuela, Rodrigo.; Garcia-Diaz, Diego Article BRITISH JOURNAL OF NUTRITION (2021)
Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction Garcia, Paula; "Fredes, Carolina"; Cea, Ines; Lozano-Sanchez, Jesus; Javier Leyva-Jimenez, Francisco; Robert, Paz; Vergara, Cristina; Jimenez, Paula Article ISI FOODS (2021)
Identification of Polyphenols from Chilean Brown Seaweeds Extracts by LC-DAD-ESI-MS/MS Olate-Gallegos C.; Barriga, A.; Vergara C.; Fredes, C.; GarcÃa P.; GimÃ©nez B.; Robert P. Article ISI SCOPUS JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2019)
Effect of Spray-Dried Flavonoid Microparticles on Oxidative Stability of Methyl Linoleate as Lipid Model System Palma, Manuel; Márquez-Ruiz, Gloria Article ISI SCOPUS JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2017)
Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying Jiménez, P.; García, P.; Bustamante, A.; Barriga, A.; Robert, P. Article ISI SCOPUS FOOD CHEMISTRY (2017)
Release Kinetic in Yogurt from Gallic Acid Microparticles with Chemically Modified Inulin Garcia P.; Vergara C.; Robert, P Article ISI SCOPUS Journal of Food Science (2015)
The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents Robert, P; Torres V.; Garcia P.; Vergara C.; Sáenz C. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage Vergara, Cristina; Saavedra, Jorge; Sáenz, Carmen; García, Paula; Robert, Paz Article ISI SCOPUS FOOD CHEMISTRY (2014)
Release kinetics of flavonoids in methyl linoleate from microparticles designed with inulin and channelizing agent Palma Manuel; García, Paula; Márquez-Ruiz, Gloria; Vergara, Cristina; Robert, Paz Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2014)
Alpha-tocopherol microspheres with cross-linked and acetylated inulin and their release profile in a hydrophilic model Garcia P.; Vega, J; Jimenez, P; Santos, J.; Robert, P Article ISI SCOPUS European Journal of Lipid Science and Technology (2013)
Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system Robert, P; Garcia P.; Reyes, N; Chavez, J.; Santos, J. Article ISI SCOPUS FOOD CHEMISTRY (2012)


Avances en lácteos Funcionales Bustamante, Andrés; Echeverria, Francisca; Jimenez, Paula; Garcia, Paula BookSection (2020)
Drying and Preservation of Polyphenols robert, paz; Garcia, Paula; Fredes, Carolina BookSection (2017)


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 Rojas, Pamela.; Carrasco, Gabriela; Bustamante, Andrés; García, Paula; Jiménez, Paula Proyecto (2019)
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 Robert, Paz; Giménez, Begoña; Vergara, Cristina; González, Estefanía; García, Paula Proyecto (2018)
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)”. Jiménez, Paula; García, Paula; Bustamante, Andrés; Echeverría, Francisca Proyecto (2018)
Effect of microencapsulated pomegranate (Punica granatum) peel extract with controlled release on microbiological stability of unpasteurized fruit juice García, Paula Proyecto (2016)
Healthy Food Matrix Design Pedro Bouchon; Paula García Proyecto (2013)


Pulp, Leaf, Peel and Seed of Avocado Fruit: A Review of Bioactive Compounds and Healthy Benefits Jimenez P.; Garcia P.; Quitral V.; Vasquez K.; Parra-Ruiz C.; Reyes-Farias M.; Garcia-Diaz, D. F.; Robert P.; Encina C.; Soto-Covasich J. Review ISI SCOPUS Food Reviews International (2020)