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Carmen Gloria Soto Maldonado

Researcher

CENTRO REGIONAL DE ESTUDIOS EN ALIMENTOS SALUDABLES/ PUCV

Valparaiso, Chile

Líneas de Investigación


Valorization of agroindustrial solid wastes. Development of processes for the recovery / production of biomolecules Application of enzymes or fermentation process to improve/produce compounds of interest to the food and/or nutraceutical industry

Educación

  •  Licenciado en Ciencias de la Ingeniería, P. Universidad Católica de Valparaíso. Chile, 1999
  •  Biochemical Engineer, P.Universidad Católica de Valparaíso. Chile, 1999
  •  Master of Engineering Sciences, Pontificia Universidad Católica de Valparaíso. Chile, 2005
  •  PhD in Engineering Sciences, P. Universidad Católica de Valparaíso. Chile, 2008
  •  Diploma en Actualización en Alergias Alimentarias y Enfermedad Celiaca, INTA. Chile, 2015
  •  Diplomado en Negocios y Gestión de Empresas Innovadoras, UNIVERSIDAD DE LOS ANDES. Chile, 2020

Experiencia Académica

  •   Academic hourly Other

    Pontificia Universidad Católica de Valparaíso

    Valparaíso, Chile

    2001 - 2001

  •   Profesor Honorario Other

    Colegio Winterhill

    VIña del Mar, Chile

    2003 - 2003

  •   Academic hourly Other

    Pontificia Universidad Católica de Valparaíso

    Valparaíso, Chile

    2013 - 2013

  •   partial academic Other

    UNIVERSIDAD DE VALPARAISO

    Facultad de Farmacia

    Valparaíso, Chile

    2013 - A la fecha

Experiencia Profesional

  •   Researcher Full Time

    Regional Centre for the Study in Healthy Foods

    Chile

    2008 - A la fecha

Formación de Capital Humano


1. Daphne Bosquez, Biochemical Engineering (Degree in engineering sciences)- Pontifical Catholic University of Valparaíso; thesis: "Use of Lactobacillus sp. for the microbial synthesis of conjugated linoleic acid". 2010 (Co-tutor).

2.Camila Fernández-Daniela Vargas, Nutritionist (Graduate in nutrition and dietetics)-University of Valparaiso; thesis: Acceptability test of biscuits prepared from banana peel flour with and without enzyme treatment”. (Co-director de tesis).

3. Julissa Santis – Milena Gonzalez, Biochemical Engineering (Degree in engineering sciences)- Pontifical Catholic University of Valparaíso;; thesis: Technical-economic pre-feasibility of the revaluation of pelon and shells of common walnut (Juglans regia L) for the formulation of a biopesticide and an antioxidant concentrate". 2013 (Co-tutor)

4. Constanza Campaña – Asami Tan, Bioprocess engineering – Pontifical Catholic University of Valparaíso; thesis: Development of the pilot scale encapsulation / spray drying operation of probiotics 2013 (Co-tutor)

5. John Jara. Biochemical Engineering (Degree in engineering sciences)- Pontifical Catholic University of Valparaíso; Thesis: "Production of extracts of walnut residues, rich in juglone, with antiproliferative and antioxidant activity". 2015 (co-tutor)

6. Solange Marchant, Pharmaceutical chemist (Bachelor of Chemistry and Pharmacy) - University of Valparaiso; thesis: "Obtaining, Characterizing and Evaluating Hemagglutinating Activity of Lectins from Musa Cavendish with Potential Pharmaceutical Use", 2016. (Director ).

7.Carolina Fernández-Gloria Fernández, Nutritionist (Graduate in nutrition and dietetics)-University of Valparaiso; thesis “Antiproliferative effect of pectic extracts of Musa cavendish banana on tumor cell lines”. 2016. (Co-director ).

8. Gabriela Cáceres-Paulina Meneses, Nutritionist (Graduate in nutrition and dietetics)- University of Valparaiso; thesis: ”Evaluation of overripe banana flour as the basis of a healthy food”. 2017. (Director)

9. Arlette Troncoso, Paula Barraza, Valeria Celedón , Nutritionist (Graduate in nutrition and dietetics)- University of Valparaiso; thesis: “Study of the acceptability and satiety of a healthy snack made with dietary fibers from sweet plantain, for overweight schoolchildren”. 2017. (Cotutor)

10. Valentina Rodríguez Leiva, Nutritionist (Graduate in nutrition and dietetics)- University of Valparaiso; thesis: “Formulation, nutritional and sensorial evaluation of a high calcium powdered vegetable milk”. 2018. (co-tutor)

11. Natalia Bahamondes, Pharmaceutical chemist (Bachelor of Chemistry and Pharmacy) - University of Valparaiso; thesis: “Development of a chromatographic method for determining the content of neutral sugars in pectic polysaccharides obtained from banana peel (Musa cavendish)”.2018. (co-tutor).

12. María José Olivares, Pharmaceutical chemist (Bachelor of Chemistry and Pharmacy) - University of Valparaiso; thesis: “Study of the hydrolysis conditions on pectic polysaccharides and their application in the determination of neutral sugars by liquid chromatography”.2018. (co-tutor).

13. Catherine Urra, PhD in Biotechnology- Pontifical Catholic University of Valparaíso/ Santa María University; thesis: “Recovery and stabilization of bioactive compounds (Antioxidants and / or Antimicrobials), from residues of the avocado agroindustry (Persea americana. Mill)”. 2019. (Co-tutor)

14. Valentina Mondaca , Magister in Engineering Sciences -Pontifical Catholic University of Valparaíso; thesis: "Encapsulation of antioxidant extracts obtained from the agroindustrial waste of artichoke (Cynara scolymus L.)". 2020. (Cotutor).


Difusión y Transferencia


Citizen Seminar of the Asia Pacific Economic Cooperation (APEC) called :“Strengthening Food Safety for the APEC economies” (2019)


Premios y Distinciones

  •   Beca doctorado

    CONiCYT

    Chile, 2007

    BEca desarrollo doctorado año 2007

  •   Beca asistencia a Congresos Internacionales

    CONSEJO NACIONAL DE CIENCIA Y TECNOLOGIA

    Chile, 2007

    Beca para asistencia a congreso Internacional


 

Article (40)

Development of solid-state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic, quinic, and caffeic acids
Antioxidant and antimicrobial capacity of Maytenus boaria leaves, recovery by infusion and solvent extraction
Effect of Drought Stress on Bioactives and Starch in Chilean Potato Landraces
Interactive 360 degrees video to "Polyphenolic extracts of walnut (tuglans regia) green husk containing juglone inhibit the growth of HL-60 cells and induce apoptosis"
Potential of solid wastes from the walnut industry: Extraction conditions to evaluate the antioxidant and bioherbicidal activities
Antiproliferative Rapeseed Defatted Meal Protein and Their Hydrolysates on MCF-7 Breast Cancer Cells and Human Fibroblasts
Data of co-extraction of inulin and phenolic compounds from globe artichoke discards, using different conditioning conditions of the samples and extraction by maceration
Engineering a defined culture medium to grow Piscirickettsia salmonis for its use in vaccine formulations
Prediction of the Limiting Flux and Its Correlation with the Reynolds Number during the Microfiltration of Skim Milk Using an Improved Model
Recent advances and perspectives of ultrasound assisted membrane food processing
The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins
Valorization of Globe Artichoke (Cynara scolymus) Agro-Industrial Discards, Obtaining an Extract with a Selective Effect on Viability of Cancer Cell Lines
Polyphenolic extracts of walnut (Juglans regia) green husk containing juglone inhibit the growth of HL-60 cells and induce apoptosis
Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage
Colloidal Gas Aphrons separation to obtain polyphenol rich fractions from artichoke agro-industrial discards
Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards
Enzyme-Assisted Extraction of Phenolic Compounds
Methanisation of spent maqui berry pomace via enzymatic treatment
Effect of extraction conditions on total phenolic content and antioxidant capacity of pretreated wild Peumus boldus leaves from Chile
Potential Use of Avocado Oil on Structured Lipids MLM-Type Production Catalysed by Commercial Immobilised Lipases
Effect of isomalto-oligosaccharide and gentio-oligosaccharide on the growth and fatty acid profile of Lactobacillus plantarum
Lactobacillus plantarum as source of conjugated linoleic acid=> Effect of pH, incubation Temperature and inulin incorporation
The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent
Efecto de la incorporación de inulina sobre el crecimiento y perfil de ácidos grasos de Lactobacillus plantarum.
Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes
RAW MATERIAL PRE-TREATMEN EFFECT ON THE PHENOTIC ANTIOXIDANTS EXTRACTION OF BERRIES AND THEIR CONCENTRATED PROCESSING WASTES
• Raw material pre-treatment effect on the phenolic antioxidants extraction of berries and their concentrated processing wastes
Antioxidant content of oil and defatted meal obtained from borage seeds by an enzymatic-aided cold pressing process
Antioxidants Contents in Oil and Defatted Meal of Borage Seeds Produced by Enzymatic-Assisted Cold Pressing
Effect of conditions culture on growth and lipids accumulation by Schizochytrium limacinum in continuous culture
Factor affecting borage oil hydrolysis
Supercritical extraction of borage seed oil coupled to conventional solvent extraction of antioxidants
Enzymatic hydrolysis and pressing conditions effect on borage oil extraction by cold pressing
Effect of rosehip extraction process on oil and defatted meal physicochemical properties
Winery solid residue revalorization into oil and antioxidant with nutraceutical properties by an enzyme assisted process
Effect of enzymatic application on borage (Borago officinalis) oil extraction by cold pressing
Enzymatic pretreatment on rose-hip oil extraction: Hydrolysis and, pressing conditions
Enzymatic extraction of oil from Gevuina avellana, the Chilean hazelnut
Enzymic pre-treatment of Guevina avellana mol oil extraction by pressing
Characterisation of protein concentrates from pressed cakes of Guevina avellana (Chilean hazelnut)

Abstract (7)

Effect of solvent type on Rubus ulmifolius (Blackberry)'s phenolic antioxidant recovery
Growth of Bifidobacterium breve bacteria using different corn oil amounts in the broth media
Polyunsaturated fatty acid enrichment using a Candida cylindracea lipase
Effect of conditions culture on growth and lipids accumulation by Schizochytrium limacinum in continuous culture
Factor affecting borage oil hydrolysis
Raspberry phenolic antioxidants extraction
Effect of temperature and enzyme-substrate ratio on lipase-catalyzed esterification of borage oil fatty acids

BookSection (4)

Valorization of agro-industrial waste into bioactive compounds: techno-economic considerations
Enzyme-Assisted Extraction of Phenolics Compounds
Solid-liquid extraction of polyphenols at low pressure
Application of enzyme assisted oil extraction technology in the processing of Nutraceuticals and functional food

ConferencePaper (1)

Enzyme formulation effect on the rosehip oil cold-pressed extraction process

ConferencePoster (49)

Antimicrobial Activities of artichoke (Cynara scolymus) purified extracts
Antimicrobial activity of Maiten (Maytenus boaria) leaves extracts.
Determinación de fibra dietaria y compuestos fenólicos antioxidantes en Pseudocyphellaria berberina. (Determination of dietary fiber and antioxidant phenolic compounds in Pseudocyphellaria berberina.)
Effect of the type of drying process on the antioxidant activity of artichoke bracts discarded industrially.
Enzymatic activity of commercial enzymes in hydroalcoholic solvents and its effect on bioactive molecules recovery
Extraction of chlorogenic acid from spent ground coffee by solid-state fermentation
Microencapsulación de extractos antioxidantes obtenidos del descarte agroindustrial de alcachofa (Cynara. Scolymus L). (Microencapsulation of antioxidant extracts obtained from the agroindustrial waste of artichoke (Cynara. Scolymus L))
Obtaining Hydroxycinnamic acids from fermented spent coffee grounds
Viability of microencapsulated Lactobacillus casei (DSM20011) in pineapple and orange juice under refrigeration conditions
Antimicrobial activity of phenolic compounds obtained from seed and skin of avocado (Persea americana)
Antioxidant and Anti-cancer capacity of microencapsulated particles of gelatin and avocado seed (P. americana)
Effect of extraction conditions on the recovery of phenolic compounds and juglone from walnut green husk
Efecto de la temperatura de proceso en la recuperación de pectinas con actividad antioxidante desde cáscaras de banano (musa cavendish) aplicando tecnología enzimática. (Effect of process temperature on the recovery of pectins with antioxidant activity from banana peels (Musa cavendish) applying enzymatic technology)
Effect of the operational conditions of an enzymatic treatment on the production of bioactive compounds from overripe banana flour.
Evaluación de la capacidad antioxidante de péptidos obtenidos a partir de proteínas de bagazo cervecero mediante hidrólisis enzimática. (Evaluation of the antioxidant capacity of peptides obtained from beer bagasse proteins by enzymatic hydrolysis)
Hidrólisis enzimática de Descartes de plátano (Musa cavendish) sobremaduro para la producción de compuestos fenólicos.(Enzymatic hydrolysis of overripe banana (Musa cavendish) discards for the production of phenolic compounds.)
Obtención de sustancias pécticas con actividad antiproliferativa de a partir de cáscara de plátano (musa cavendish). (Obtaining pectic substances with antiproliferative activity from banana peel (musa cavendish).)
Obtención enzimática de peptidos bioactivos, a partir de harina desgrasada de raps. (Enzymatic obtaining of bioactive peptides, from defatted raps flour)
Phenolic Compounds Extracted from Canola Meal, using normal or Sonication-assisted alcoholic extraction, with potential cancer anti-proliferation bioactivity.
Potencial Antiproliferativo de Extractos de Pelón de Nuez sobre Células de leukemia Humana HL-60. (Antiproliferative Potential of Walnut Extracts on Human Leukemia Cells HL-60.)
Propiedades antioxidantes de residuos (semilla) de la agroindustria de palta (persea americana, avocado) en Chile. (Antioxidant properties of residues (seed) of the avocado (Persea americana, avocado) agribusiness in Chile)
Revalorización de Descartes de plátano sobremaduro, mediante la elaboración de harina y su uso en alimentos horneados. (Revaluation of discards of overripe bananas, through the production of flour and its use in baked foods)
Antioxidant activity of phenolic compounds present in artichoke - Cynara scolymus
Antiproliferative activity of pectin extracts recovered from banana peels
Determination of lectins presence with hemagglutination activity in Musa cavendish banana.
Nanoencapsulación de compuestos bioactivos (Antioxidantes), desde residuos de la agroindustria del aguacate en Chile (Persea americana. Mill, Avocado). (Nanoencapsulation of bioactive compounds (Antioxidants), from residues of the avocado agroindustry in Chile (Persea americana. Mill, Avocado))
Use of low-cost enzymes for production of modified starch
Determination of the antioxidant capacity of extracts obtained from walnut shells and husks.
Determination of the presence of antioxidant compounds in peels of overripe bananas.
Development of an extract with high content of antioxidant compounds produced from the wastes of minimally processed foods as ready to eat salads
Discards of overripe Banana (Musa cavendish) as source of Dietary Fiber and Other Healthy Compounds.
Efecto de la concentración de encapsulante en la viabilidad y actividad de Lactobacillus casei. (Effect of encapsulant concentration on the viability and activity of Lactobacillus casei)
Effect over viability in microencapsulated probiotics to use as functional ingredient
Recovery of antioxidant compounds from fermented raspberry pomace with Lactobacillus bacteria
Effect of oligosaccharide supplementation in Lactobacillus bacteria culture over its growth and fatty acid profile
Effect of pH culture on growth and fatty acid profile of Lactobacillus plantarum bacteria.
Effect of raw material on oligosaccharide production: comparation between a fresh and depleted berry pomace
Elaboración de galletas con harina de cáscara de plátano como fuente de fibra dietética. (Making cookies with banana peel flour as a source of dietary fiber)
Enzyme application during blueberry antioxidant extraction
Inulin incorporation in cultura media of Lactobacillus plantarum bacteria: effect on growth and fatty acid profile
Maqui berry pomace as a source of hemicellulosic and oligosaccharides material.
Temperature effect on extraction of antioxidant compounds from raspberry pomace.
Caracterización de las propiedades antioxidantes de pétalos de flores comestibles. (Characterization of the antioxidant properties of edible flower petals)
Efecto de la incorporación de inulina sobre el crecimiento y perfil de ácidos grasos de Lactobacillus plantarum. (Effect of inulin incorporation on the growth and fatty acid profile of Lactobacillus plantarum)
Efecto de la temperatura en el crecimiento y perfil de ac.grasos de L.plantarum en cultivos enriquecidos con aceites altos en LA. (Effect of temperature on growth and fatty acid profile of L. plantarum in crops enriched with high LA oils)
Effect of oil supplementation in Bifidobacterium breve broth medium, on its growth and fatty acid profile
Effect of solvent type on Rubus ulmifolius (Blackberry)’s phenolic antioxidant recovery.
Polyunsaturated fatty acid enrichment using a Candida cylindracea lipase.
Recuperación de compuestos fenolicos con actividad antioxidante a partir de hojas de canelo. (Recovery of phenolic compounds with antioxidant activity from cinnamon leaves)

Generic (1)

Thermal stability data of juglone from extracts of walnut (Juglans regia) green husk, and technologies used to concentrate juglone

Letter (1)

Enzyme-aided alternative processes for the extraction of oil from Rosa rubiginosa

Proyecto (32)

Valorización de descartes ricos en antioxidantes provenientes de la línea de procesos y packing de nueces, para desarrollar bioproductos que fortalezcan la sustentabilidad de la agroindustria de la región de Valparaíso
Diversos proyectos con Empresa por medio de FONDOS INNOVA CORFO
Uso de fitonutrientes en el mejoramiento funcional de células madre mesenquimáticas afectadas por el envejecimiento
Desarrollo de harina funcional de amaranto para la generación de alimentos procesados para niños
International Network Of Cooperation Between Regional Center For Studies In Food And Health (Creas) And Center For Development Of Biotic Products (Ceprobi-Ipn).
Uso de fitonutrientes en el mejoramiento funcional de células madres mesenquimáticas afectadas por envejecimiento.
Valorización de los desechos de alcachofas=> un aporte a la agroindustria de la Región de Valparaíso
Desarrollo de un proceso para la obtención de juglona desde residuos de industria procesadora de nuez común
DEVELOPMENT OF AN ENZYMATIC PROCESS FOR OBTAINING A FUNCTIONAL FOOD INGREDIENT, RICH IN RESISTANT STARCH, DIETARY FIBER AND OTHER BIOACTIVE COMPOUNDS, FROM BANANA WASTES.
Obtención de biopesticidas y su uso en el control de plagas de huertas escolares.
Productos Alimentarios Funcionales con semillas de Acacia saligna
Desarrollo de un Ingrediente alimentario funcional a partir de descartes de plátano
Desarrollo Tecnológico de un Ingrediente Alimentario funcional a partir de descartes de plátanos”
Uso de antimicrobianos naturales para el control de Listeriosis=> Prospección en la Industria Cecinera
Ciencia y Tecnología al servicio de la Alimentación
Obtención de sustancias pécticas con potencial uso farmacéutico mediante tecnología enzimática a partir de materiales lignocelulósicos
Efecto de un polímero comercial en la estabilidad de distintas cepas probioticas.
Obtención de un concentrado de ácido gama linolénico a partir del aceite de borraja
Obtención de un concentrado de ácido gama linolénico a partir del aceite de borraja
Desarrollo de un proceso biotecnológico para la revalorización de descartes de la industria de procesamiento de berries
EFFECT OF OPERATIONAL CULTURE CONDITIONS AND OLIGOSACCHARIDES INCORPORATION ON CONJUGATED LINOLEIC ACID PRODUCTION FROM HIGH LINOLEIC CONTENT OIL USING LACTIC BACTERIA.
Effect of operational culture conditions, and oligosaccharide incorporation on conjugated linoleic acid production using lactic bacteria
“Recuperación de antioxidantes desde los residuos de descartes de la empresa vitivinícola nacional pepa de uva”
Desarrollo de un proceso para la obtención de un concentrado de ácido gama linolénico por vía enzimática, a partir de semillas de Borago officinalis;
Desarrollo de un proceso de producción y recuperación de la proteína antigénica de Piscirickettsia salmonis en células recombinantes de Escherichia coli.
Aplicación de enzimas en la extracción por prensado de aceite de avellana (Guevina avellana mol) y rosa mosqueta (Rosa aff. rubiginosa).
“Development of new processes for the extraction of oils and active products from non conventional oilseeds and vegetables for the pharmaceutical and food industries"
Desarrollo de un proceso biotecnológico para la revalorización de descartes de la industria de procesamiento de berries
Diseño de un proceso tecnológico integral para la modificación del proceso de producción de pulpas de chirimoya y jugos de limón: impacto sobre el amargor del producto final
Incorporación de tecnologías de impregnación de colorantes y saborizantes naturales para el desarrollo de mejorados productos a base de salmón de escasa coloración
Obtención de biopesticidas y su uso en control de plagas sobre huertas escolares
Obtención de harina de pelón de nuez como Ingrediente para la Formulación de Alimentos Funcionales
125
Carmen Soto

Researcher

CENTRO REGIONAL DE ESTUDIOS EN ALIMENTOS SALUDABLES/ PUCV

Valparaiso, Chile

36
MARIA ZUNIGA

Profesor Titular

Escuela Ingenieria Bioquímica

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

Valparaíso, Chile

11
Rolando Chamy

Director

Núcleo Biotecnología Curauma

Pontificia Universidad Católica de Valparaíso

Valparaíso, Chile

9
Rolando Chamy

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

Valparaíso, Chile

4
Claudia Altamirano

Profesor Titular

Facultad de Ingeniería

PONTIFICIA UNIVERSIDAD CATOLICA DE VALPARAISO

Valparaíso, Chile

2
maria martinez

Investigador

Center for System Biotechnology

Universidad Andrés Bello

Santiago, Chile

2
Andrés Córdova

Researcher

PONTIFICIA UNIVERSIDAD CATOLICA DE VALPARAISO

Valparaíso, Chile

2
Carolina Astudillo

Profesora Adjunta

Escuela de Alimentos

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

Valparaíso, Chile

2
Pedro Valencia

Research Associate

Chemical Engineering

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaíso, Chile

2
Eduardo Caballero

Researcher

Regional Center for Studies in Healthy Food

Valparaíso, Chile

2
Araceli Olivares

Investigador

CENTRO REGIONAL DE ESTUDIOS EN ALIMENTOS SALUDABLES

Valparaíso, Chile

1
René Ruby

Researcher

UNIVERSIDAD TECNOLOGICA METROPOLITANA

San Joaquín, Chile

1
CLAUDIA ALTAMIRANO

PROFESOR TITULAR

FACULTAD DE INGENIERÍA

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

VALPARAISO, Chile

1
José Pérez

Profesor Titular

Ingeniería Química y Bioprocesos

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

1
John Jara

Jefe Planta Piloto

Desarrollo de Prototipos

Centro Regional de Estudios en Alimentos Saludables (I+D+i)

Valparaiso, Chile

1
Yesenia Latorre

Investigador

Laboratorio cultivo células animales

Pontificia Universidad Católica de Valparaíso

Valparaíso, Chile

1
Pablo Fuentealba

Investigador Post Doctoral

Ingeniería

University of South Florida

Tampa, Estados Unidos

1
Ernesto González

Profesor Asociado

PONTIFICIA UNIVERSIDAD CATOLICA DE VALPARAISO

Chile