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María Salomé Mariotti Celis

Profesor Asociado

Universidad Finis Terrae

Santiago, Chile

Líneas de Investigación


Química de Alimentos Polifenoles Bioseparaciones Reacción de Maillard Nutrición del Adulto Mayor

Educación

  •  Ciencias de la Ingeniería, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2014
  •  Ciencias de la Ingeniería, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2014
  •  Ciencia y Tecnología de los Alimentos, UNIVERSIDAD DE CHILE. Chile, 2006
  •  Ingeniero en Alimentos, UNIVERSIDAD DE CHILE. Chile, 2006

Experiencia Académica

  •   Investigador de posdoctorado Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Santiago, Chile

    2014 - 2015

  •   Profesor Part Time

    Universidad Tecnológica Metropolitana

    FACULTAD DE CIENCIAS NATURALES, MATEMÁTICAS Y DEL MEDIO AMBIENTE

    Santiago, Chile

    2014 - 2014

  •   Profesor asistente Part Time

    Universidad Finis Terrae

    Medicina

    Santiago, Chile

    2015 - 2016

  •   Coordinador de ciclo básico Part Time

    Universidad Finis Terrae

    Medicina

    Santiago, Chile

    2015 - 2016

  •   Investigador Full Time

    Universidad Tecnológica Metropolitana

    Santiago, Chile

    2016 - 2020

  •   Jefe de proyecto Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Santiago, Chile

    2013 - 2014

  •   Profesor Asociado Full Time

    UNIVERSIDAD FINIS TERRAE

    Medicina

    Chile

    2020 - A la fecha

Formación de Capital Humano


Thesis supervision

Undergraduate:

1. Alejandra Ahumada. (2012). Clasificación de calidad sensorial de “Sopaipillas” mediante visión computacional. Memory for the degree of Food Engineer. Universidad de Chile. 2011.
2. Natalia Quezada. (2012) Clasificación de calidad sensorial de pan tipo “Hallulla” mediante visión computacional. Memory for the degree of Engineer in Food. Universidad de Chile. 2011.
3. Claudia Illanez (2014) Efecto de la lixiviación de azucares reductores sobre la formación de furano en papas fritas. Memory for the degree of Engineer in Food. Universidad de Chile.
4. Manuela Costa (2015) Efecto de los aceites esenciales de clavo de olor y orégano sobre el contenido de furano y propiedades sensoriales en “Sopaipillas”. Memory for the degree of Engineer in Food. Universidad de Chile.
5. Camila Muñoz (2015) Mitigación de la formación de acrilamida en hojuelas de papas mediante el uso de fritura al vacío. Memory for the degree of Engineer in Food. Universidad de Chile.
6. Carolina Plaza (2015) Reducción del contenido de acrilamida en pan tipo “Hallulla” mediante la incorporación de asparaginasa. Memory for the degree of Engineer in Food. Universidad de Chile.
7. Natalia Iglesias (2016) Desarrollo de un proceso integrado de extracción-purificación a escala laboratorio para la obtención de un extracto polifenólico libre de HMF. Memory for the degree of Chemical Engineer. Universidad Tecnológica Metropolitana.
8. Mario Vargas (2016) Optimización multiobjetivo en la recuperación de polifenoles de la purge de café. Memory for the degree of Chemical Engineer. Universidad Tecnológica Metropolitana.
11. Bruno González (2019). Estimación de parámetros para un sistema cromatográfico aplicado a la separación de polifenoles contenidos en hoja de Maqui (Aristotelia Chilensis Mol. Stunz). Memory for the degree of Chemical Engineer. Universidad Tecnológica Metropolitana.

Postgraduate:

1. Nicolás Carvajal. (2013-2015). Efecto de la asparaginasa sobre la disminución de los niveles de acrilamida presentes en “Sopaipillas”. Thesis for the degree of Master in Management, Quality and Food Safety. Universidad de Chile.
2. Nicole Figari. (2013-2016). Consumo de acrilamida dietaria en la Región Metropolitana. Thesis for the degree of Master in Nutrition. Pontificia Universidad Católica de Chile.
3. Macarena Fredes. (2017-2020). Undersatnding the furan formation in a Maillard type food model system thermally treated. Thesis for the degree of Master in Engineering Science. Pontificia Universidad Católica de Chile.
4. Josefina Barrera. (2018-2020). Mechanims insights hydroxymethilfurfural formation in dairy food matrixes thermally treated. Thesis for the degree of Master in Engineering Science. Pontificia Universidad Católica de Chile.
5. Yeison Barrios. (2018-2021). Mitigation of neo-contaminant formation during the elaboration of coffee ground. Thesis for the degree of Master in Engineering Science. Pontificia Universidad Católica de Chile.
6. Pamela Rivera (2015-2021). Modelamiento y optimización de un sistema cromatográfico aplicado a la separación de polifenoles contenidos en hoja de murta (aristotelis chilensis). Thesis for the degree of PhD. in Engineering Science.
7. Nils Huamán (2016-2020). Extracción, purificación y fraccionamiento de concentrados polifenólicos de orujo de uva: aplicaciones enológicas. Thesis for the degree of PhD. in Engineering Science.
8. Andrea Doblado (2020-2022). Estudio del efecto de la variación de parámetros de térmicos (temperatura y grado de tostado) y la aplicación de microorganismos (candida krusei) sobre el contenido de furano e hidroximetilfurfural, compuestos bioactivos y perfil sensorial del café tostado (variedad coffea arabica). Thesis for the degree of Master in Management, Quality and Food Safety. Universidad de Chile.
9. Yeison Barrios(2021-current). Development of phlorotannin rich extracts with multifunctional bioactivities. Thesis for the degree of PhD. in Engineering Science.
10. Lina Patiño (2020-current). Desarrollo de un ingrediente funcional a base de vainas de Tara: aplicación en productos amiláceos. Thesis for the degree of PhD. in Engineering Science.


Premios y Distinciones

  •   For Women in Science

    L'Oréal Unesco

    Chile, 2012

    The L'Oréal-UNESCO For Women in Science Awards aim to improve the position of women in science by recognizing young women scientists engaged in exemplary and promising research projects.

  •   Premio Excelencia Tesis Doctoral 2014

    Pontificia Universidad Católica de Chile

    Chile, 2014

    This award recognizes PhD thesis that standing out in the area of technological development and applied science.


 

Article (44)

Effect of In Vitro Micropropagation on the Chemical, Antioxidant, and Biological Characteristics of Senecio nutans Sch. Bip., an Endemic Plant of the Atacama Desert Andean Region
Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves
3G extruded snacks enriched with catechin for high antioxidant capacity
Amount, stability, and digestibility of carbohydrates after the extrusion process: Impact on the glycemic index of flours commonly consumed in Chile
Effect of Curcumin Consumption on Inflammation and Oxidative Stress in Patients on Hemodialysis: A Literature Review
Enhanced Polyphenols Recovery from Grape Pomace: A Comparison of Pressurized and Atmospheric Extractions with Deep Eutectic Solvent Aqueous Mixtures
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation
Targeted Primary and Secondary Metabolite Analysis of Colored Potato "Michune Negra" Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying
Adsorption of low molecular weight food relevant polyphenols on cross-linked agarose gel
Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers
Nutritional Status and Serum Levels of Micronutrients in an Elderly Group Who Participate in the Program for Complementary Food in Older People (PACAM) from the Metropolitan Region, Santiago de Chile
Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee
Chemical Properties of Vitis Vinifera Carmenere Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes
Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
Hot Pressurized Liquid Extraction of Polyphenols from the Skin and Seeds of Vitis vinifera L. cv. Negra Criolla Pomace a Peruvian Native Pisco Industry Waste
In house validation for the direct determination of 5-hydroxymethyl-2-furfural (HMF) in "dulce de leche"
Is the dietary acrylamide exposure in Chile a public health problem?
Multi-response optimal hot pressurized liquid recovery of extractable polyphenols from leaves of maqui (Aristotelia chilensis [Mol.] Stuntz)
Pressurized Hot Liquid Extraction as an effective environmentally friendly process to obtain Durvillaea incurvata and Lessonia spicata phlorotannin extracts with antihyperglycemic potential
Pressurized Hot Liquid Extraction with 15% v/v Glycerol-Water as An Effective Environment-Friendly Process to Obtain Durvillaea incurvata and Lessonia spicata Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential
Thyme essential oil loaded microspheres for fish fungal infection: microstructure, in vitro dynamic release and antifungal activity
Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5-hydroxymethylfurfural in potato chips
Bioactive Polyphenols from Southern Chile Seaweed as Inhibitors of Enzymes for Starch Digestion
Effect of the Altitude Geographic and Species Type on the Volatile Compounds of the Genus Origanum from Southern Peru
Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
Glycerol as Alternative Co-Solvent for Water Extraction of Polyphenols from Carmenere Pomace: Hot Pressurized Liquid Extraction and Computational Chemistry Calculations
Predicting furan content in a fried dough system using image analysis
The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carmenere Pomace Extracts
Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips
Impact of an integrated process of hot pressurised liquid extraction-macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera Carmenere pomace extracts
Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces
Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes
The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process
A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying
Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips
Heat toxicant contaminant mitigation in potato chips
Furan and Alkylated Furans in Heat Processed Food, Including Home Cooked Products
Are Chileans exposed to dietary furan?
Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
Patented techniques for acrylamide mitigation in high-temperature processed foods
Cochayuyo (Durvillaea incurvata) Extracts: Their Impact on Starch Breakdown and Antioxidant Activity in Pasta during In Vitro Digestion
EFFECT OF BLANCHING COMBINED WITH ULTRASOUND ON THE FORMATION OF ACRYLAMIDE AND 5- HYDROXYMETHYLFURFURA L OF POTATO CHIPS.
Selective Recovery of Polyphenols from Discarded Blueberries (Vaccinium corymbosum L.) Using Hot Pressurized Liquid Extraction Combined with Isopropanol as an Environmentally Friendly Solvent

BookSection (3)

Purification and fractionation of crude seaweed extracts by adsorption-desorption processes
Production of contaminants during thermal processing in both industrial and home preparation of foods
Potato Crisps and Snack Foods

BookWhole (1)

Fried and Dehydrated Potato Products

Proyecto (15)

Production of phlorotannin extracts from Durvillaea incurvata boosted with multiple health- promoting bioactivities by multi-target HPLE optimization
Rational design of phlorotannin oral delivery system as an alternative to control the metabolic status of older adults with sarcopenia or sarcopenia risk
Formation and mitigation of potentially toxic food compounds generated by heat processing in starchy and protein food matrixes
Desarrollo de alimentos saludables con buenos atributos sensoriales para mejorar el estado nutricional del adulto mayor
Desarrollo de alimentos saludables con buenos atributos sensoriales para mejorar el estado nutricional del adulto mayor (AM)
Modulación de la formación de 5-hidroximetilfurfural (HMF) en matrices alimentarias lácteas tratadas térmicamente (manjar)
Modulación de la formación de 5-hidroximetilfurfural (HMF) en matrices alimentarias lácteas tratadas térmicamente (manjar)
Obtención de ingredientes funcionales mediante tecnologías limpias a partir de desechos agroindustriales para la formulación de alimentos saludables
Obtención de ingredientes funcionales mediante tecnologías limpias a partir de desechos agroindustriales para la formulación de alimentos saludables
Optimal production of safe polyphenols from agroindustrial wastes
Mitigation of neo-formed contaminants in Chilean starchy foods and its effect on the consumer acceptance
MITIGATION OF NEO-FORMED CONTAMINANTS IN CHILEAN STARCHY FOODS AND ITS EFFECT ON THE CONSUMER ACCEPTANCE
OPTIMAL PRODUCTION OF SAFE POLYPHENOL EXTRACTS FROM AGROINDUSTRIAL WASTES
Minimización de la Formación d acrilamida en alimentos de consumo masivo en Chile
Minimización de la Formación de acrilamida en alimentos de consumo masivo en Chile

Review (5)

Bioactive compounds as potential alternative treatments to prevent cancer therapy-induced male infertility
Maqui (Aristotelia chilensis (Mol.) Stuntz) and Murta (Ugni molinae Turcz): Native Chilean Sources of Polyphenol Compounds
Polyphenols of Carmenere Grapes
Current issues in dietary acrylamide: formation, mitigation and risk assessment
Furan: a critical heat induced dietary contaminant
64
María Mariotti

Profesor Asociado

Facultad de Medicina

Universidad Finis Terrae

Santiago, Chile

14
Franco Pedreschi

Director

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Macul, Chile

6
Maximiliano Martínez

Profesor Asistente

Química Orgánica

Universidad de Concepción

Concepción, Chile

6
José Pérez

Profesor Titular

Ingeniería Química y Bioprocesos

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

3
Javier Parada

Profesor asociado

ICYTAL

UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

3
oscar castillo

Director Escuela

Facultad de Medicina

Universidad Finis Terrae

Santiago, Chile

2
Romina Pedreschi

Associate Professor

Faculty of Agronomic and Food Sciences

Pontificia Universidad Católica de Valparaiso

Quillota, Chile

2
PABLO CORTES

Investigador posdoctorando

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

2
Sergio Benavides

Director del Nucleo

Ciencias de la Ingeniería

Universidad Adventista de Chile

Chillán, Chile

2
Rommy Zúñiga

Académico Jornada completa

Biotecnología

Universidad Tecnológica Metropolitana

Santiago, Chile

1
Pedro Bouchon

Profesor Titular

Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Iván Palomo

Hematology Professor

Clinical Biochemistry and Immunohematology

UNIVERSIDAD DE TALCA

Talca, Chile

1
Francisco Pérez

DIRECTOR

UNIVERSIDAD DE CHILE

Santiago, Chile

1
Lyanne Rodríguez

Investigador Fondecyt Posdoctoral

Tecnología Médica

Universidad de Talca

Talca, Chile

1
Nestor Escalona

Professor Associated

Chemical Engineering and Bioprocesses

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Andrea Bunger

Académico

Departamento de Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

1
Wendy Franco

Assistant Professor

Ingenieria Quimica y Bioprocesos

Pontificia Universidad Catolica de Chile

Santiago, Chile

1
Gabriel Leiva

Gestor de Innovación

Comercial Natufeed Limitada

Santiago, Chile

1
Marcela Quilaqueo

Investigadora Postdoctoral

Ingeniería Química

Universidad de La Frontera

Temuco, Chile

1
Roberto Canales

Profesor Asistente

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Gabriela Contreras

Asistente de investigación - Lab Manager

Medicina

Universidad Finis Terrae

Santiago, Chile

1
MARIA ZUNIGA

DIRECTORA

CENTRO REGIONAL DE ESTUDIOS EN ALIMENTOS SALUDABLES

VALPARAISO, Chile

1
Eduardo Agosin

Full Professor

Chemical and Bioprocess Engineering

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile