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Patricio Antonio Orellana Palma

Investigador Postdoctoral

Universidad Tecnológica Metropolitana

Santiago, Chile

Procesos alimentarios, tecnologías emergentes no térmicas, crioconcentración, componentes bioactivos, capacidad antioxidante

Ingeniería de Alimentos, UNIVERSIDAD DEL BIO-BIO. Chile, 2018
Ingeniería en Alimentos, UNIVERSIDAD DEL BIO-BIO. Chile, 2012

Investigador Postdoctoral Other

UNIVERSIDAD TECNOLOGICA METROPOLITANA

Facultad de Ciencias Naturales, Matemática y del Medio Ambiente

Santiago, Chile

2019 - 2021
Docente honorarios como ingeniero y alumno doctoral Other

UNIVERSIDAD DEL BIO-BIO

Facultad de Ciencias de la Salud y de Los Alimentos

Chillán, Chile

2008 - 2018
Profesor Asociado Full Time

UNIVERSIDAD DE LA SERENA

Facultad de Ingeniería

La Serena, Chile

2022 - 2025
Academico/Investigador Full Time

UNIVERSIDAD BERNARDO O'HIGGINS

Facultad de Ciencias de la Salud

Santiago, Chile

2026 - A la fecha

Jefe Sección Full Time

Empresa AgroFood

Rancagua, Chile

2009 - 2010

PREGRADO:
- Nicole Castillo Estuardo. Tesis para optar el Título de Ingeniero en Alimentos, Universidad del Bío-Bío. Presentada en Marzo del 2019.

- Jorge Bonilla Sepúlveda. Tesis para optar el Título de Ingeniero en Alimentos, Universidad del Bío-Bío. Presentada en Mayo del 2020.

- Romina Ávila Sepúlveda. Tesis para optar el Título de Ingeniero en Alimentos, Universidad del Bío-Bío. Presentada en Mayo del 2020.

- Camila Roco Rivera. Tesis para optar el Título de Ingeniero en Industria Alimentaria. Universidad del Tecnológica Metropolitana. En desarrollo

- Daniela Paz Quintero Arriagada. Tesis para optar el Título de Ingeniero en Industria Alimentaria. Universidad del Tecnológica Metropolitana. En desarrollo

POSTGRADO:
- Guisella Tobar Bolaños. Tesis para optar el Grado de Magíster en Ciencias e Ingeniería en Alimentos. En desarollo.

- Siegried Lillo Pérez. Tesis para optar el Grado de Magíster en Ciencias e Ingeniería en Alimentos. En desarollo.

Global food science student competition

JIANGNAN UNIVERSITY

Chile, 2018

30 mejores tesis doctorales del 2018
Nano today student travel award

Nanotoday

Estados Unidos, 2017

Nano today student travel award
Becas de Doctorado Nacional, Año Académico 2016 - Conicyt

COMISION NACIONAL DE INVESTIGACION CIENTIFICA Y TECNOLOGICA

Chile, 2016

Beca completa para cursar doctorado


Effect of freeze concentration on the process parameters, physicochemical properties, nutritional profile and antioxidant capacity of almond milk Petzold, G.; Pérez-Bermúdez, I.; Vásquez-Senador, M.; Orellana-Palma, P. Article Foods (2026)
Gummies: From confectionery to functional hydrogel-based bioactive delivery systems Vásquez-Senador, M.; Pérez-Bermúdez, I.; Orellana-Palma, P.; Petzold, G. Article Gels (2026)
Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (Mentha Piperita L.) Infusion Péerez-Bermúdez, I; Castillo-Suero, A; Jara-Leiva, C; Cortés-Valdivia, A; Rojas-Rojas, K; García-Rojas, V; Opazo-Navarrete M.; Guerra-Valle, M.; Petzold, G.; Orellana-Palma, P. Article ISI Antioxidants (2025)
Exploring centrifugal-percolation as an innovative external force in block freeze concentration technology applied to peppermint infusion Pérez-Bermúdez, I.; Fiallos-Maravilla, N; Opazo-Navarrete M.; Petzold, G.; Orellana-Palma, P. Article ISI Food Research International (2025)
Mild Temperature Conditions Applied to Carrot (Daucus carota L.) Waste Using Different Drying Methods: Effect on the Kinetics and Some Chemical Parameters Vega-Galvez A.; Orellana-Palma, P.; Pasten, A; Uribe E; Cortés, D; Carvajal M. Article ISI Processes (2025)
Ultrasound as a novel separation technique in block freeze concentration applied to peppermint (Mentha piperita L.) infusion Pérez-Bermúdez, I.; Guerra-Valle, M.; Beldarrain-Iznaga T.; Opazo-Navarrete M.; Orellana-Palma, P.; Petzold, G. Article ISI Journal of Food Science (2025)
Encapsulation of concentrated solution obtained by block freeze concentration in calcium alginate and corn starch calcium alginate hydrogel beads Orellana-Palma, P.; Macias-Bu, L.; Carvajal-Mena, N.; Petzold, G.; Guerra-Valle, M. Article Gels (2023)
Observation and Measurement of Ice Morphology in Foods: A Review Pérez-Bermúdez, Indira; Castillo-Suero, Alison; Cortés-Inostroza, Anielka; Jeldrez, Cristóbal; Dantas, Adriana; Hernandez, Eduard; Orellana-Palma, Patricio; PETZOLD-MALDONADO, GUILLERMO RODRIGO Article ISI SCOPUS Foods (2023)
Technical and environmental opportunities for freeze desalination Macias-Bu, L.; Guerra-Valle, M.; Petzold, G.; Orellana-Palma, P. Article SEPARATION AND PURIFICATION REVIEWS (2023)
Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery Gil, N; Quinteros G.; Blanco, M; Samsuri, S; Amran, NA; Orellana-Palma, P.; Schwinden, E; Hernandez, E. Article ISI SCOPUS Foods (2023)
Block freeze concentration by centrifugation and vacuum increases the content of lactose-free milk macronutrients Dantas, A.; Orellana-Palma, P.; Kumar, D.; Hernandez, E.; Prudencio, E.S. Article ISI SCOPUS JOURNAL OF FOOD SCIENCE (2022)
Effects of cryoconcentrated blueberry juice as functional ingredient for preparation of commercial confectionary hydrogels Casas-Forero, N.; Trujillo-Mayol, I.; Zuñiga, R.; Petzold, G.; Orellana-Palma, P. Article Gels (2022)
Optimization of encapsulation by ionic gelation technique of cryoconcentrated solution: a response surface methodology and evaluation of physicochemical characteristics study Guerra-Valle, M.; Petzold, G.; Orellana-Palma, P. Article POLYMERS (2022)
Plant-based polyphenols: anti-helicobacter pylori effect and improvement of gut microbiota Guerra-Valle, M.; Orellana-Palma, P.; Petzold, G. Article Antioxidants (2022)
Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice Casas-Forero, N.; Orellana-Palma, P.; Petzold, G. Article SCOPUS Food and Bioprocess Technology (2021)
Comparative study of the structural properties, color, bioactive compounds content and antioxidant capacity of aerated gelatin gels enriched with cryoconcentrated blueberry juice during storage Casas-Forero, N.; Orellana-Palma, P.; Petzold, G. Article SCOPUS Polymers (2020)
Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice Article ISI SCOPUS Chemical Engineering and Technology (2020)
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice Casas-Forero, N.; Orellana-Palma, P.; Petzold, G. Article SCOPUS Food Science and Technology (Brazil) (2020)
Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji) Lazo-Mercado V. Article ISI SCOPUS Applied Sciences (Switzerland) (2020)
Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice Article ISI SCOPUS CHEMICAL ENGINEERING & TECHNOLOGY (2019)
Increasing the separation of block cryoconcentration through a novel centrifugal filter-based method Article ISI SEPARATION SCIENCE AND TECHNOLOGY (2019)
Elaboration of orange juice concentrate by vacuum-assisted block freeze concentration Aguilera, Merybeth; Torres, Nicol; Orellana-Palma, Patricio; Petzold, Guillermo Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Impact of block cryoconcentration on polyphenol retention in blueberry juice Guerra-Valle, M.; Astudillo-Lagos, M Article ISI SCOPUS Food Bioscience (2017)
Process parameters of vacuum-assisted freeze concentration Article SCOPUS Chemical Engineering Transactions (2017)
Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration Pierre L.; Pensaben J.M. Article ISI SCOPUS FOOD AND CHEMICAL TOXICOLOGY (2017)
Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice Orellana-Palma, P.; Andana, I. Article ISI SCOPUS JOURNAL OF FOOD QUALITY (2017)
Vacuum-assisted block freeze concentration applied to wine Article ISI SCOPUS INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices Petzold, G.; Moreno J.; Lastra P.; Rojas K.; Orellana P. Article ISI SCOPUS Innovative Food Science and Emerging Technologies (2015)
Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads Petzold, G.; Gianelli M.P.; Buguneo, G; Celan, R; Pavez C.; Orellana P. Article ISI JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)


Use of Ultrasound as a Separation Technique in Cryoconcentration of Mint Infusions to Increase Bioactive Compounds and Antioxidant Capacity Pérez-Bermúdez, I.; Orellana-Palma, P.; Estuardo-Guerra, M; Petzold-Maldonado G. Abstract ISI (2024)


An approach on detection, quantification, technological properties, and trends market of A2 cow milk Dantas, A.; Kumar H.; Prudencio, E.S.; de Avila, LB; Orellana-Palma, P.; Dosoky N.S.; Nepovimova, E; Kuca, K; Cruz-Martins, N; Verma R.; et al. Review ISI SCOPUS Food Research International (2023)
Blueberry juice: Bioactive compounds, health impact, and concentration technologiesâA review Tobar-BolaÃƒÂ±os G.; Casas-Forero, N.; Orellana-Palma, P.; Petzold, G. Review SCOPUS Journal of Food Science (2021)