Contact: aaguirre@agro.unc.edu.ar
Researcher and professor – National University of Córdoba
Profesora Adjunta. Applied Chemistry. Full-time position. Department of Chemistry. School of Exact, Physical and Natural Sciences, National University of Córdoba Córdoba.
PhD degree in Agricultural Sciences. School of Agricultural Sciences. National University of Córdoba. Master of Science in Chemistry. The University of Akron. Akron, OH. EEUU. Biochemist. School of Chemical Sciences. National University of Córdoba.
Topic of research: Development of bio-based food packaging material
Areas: Engineering and Food Technology. Development of bio-based food packaging materials. Study of conservation span and shelf life of packaged food products.
Driven by the growing demand for minimally processed and safe packaged food, along with the need for sustainable solutions, research on developing active biodegradable packaging has gained momentum.
Recent publications (last five years):
- Aragüez, L., Colombo, A; Borneo, R., Aguirre, A. 2020. Active packaging from triticale flour films for prolonging storage life of cherry tomato. Food Packaging and Shelf Life 25, DO – 10.1016/j.fpsl.2020.100520
- Aranibar, C., Pedrotti, F., Archilla, M., Vazquez C., Borneo, R., Aguirre, A. 2020. Storage and preservation of dry pasta into biodegradable packaging made from triticale flour. Journal of Food Science and Technology https://doi.org/10.1007/s13197-019- 04102-z
- Pigni, N., Aranibar, C., Lucini Mas, A., Aguirre, A., Borneo, R., Wunderlin, D., Baroni, M.V. 2020. Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour. LWT – Food Science and Technology, 124. https://doi.org/10.1016/j.lwt.2020.109134
- C. G. Riveros, M. P. Martin, O. F. Camiletti, A. Aguirre, N. R. Grosso.2020. Harina de maní desengrasada como base en la elaboración de bioenvases destinados a la preservación de alimentos. Nexo agropecuario, 1, 1-5.
- Salvucci, E.; Rossi, M.; Colombo, A., Pérez, G., Borneo, R., Aguirre, A. 2019. Triticale flour films added with bacteriocin-like substance (BLIS) for active food packaging applications. Food Packaging and Shelf Life. 19, 193-199. https://doi.org/10.1016/j.fpsl.2018.05.007
- Aguirre, A., Borneo, M.T., El Khori, S., Borneo, R. 2019. Exploring the understanding of the term “ultra-processed foods” by young consumers. Food Research International. 115, 535-540. https://doi.org/10.1016/j.foodres.2018.09.059
- Aranibar, C., Aguirre, A., Borneo, R. 2019. Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins. Journal of Food Science and Technology , 56, 4189–4197. https://doi.org/10.1007/s13197-019-03889-1
- Aranibar, C., Pignia, N., Martinez, M., Aguirre, A., Ribotta, P., Wunderlin, D.,Borneo, R. 2018. Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta. LWT – Food Science and Technology 89, 381–387
- Aguirre, A., Karwe, M., Borneo, R. 2018. Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality. Journal of Food Processing and Preservation. 1, 1-12, DOI: 10.1111/jfpp.13407
- Riveros, C., Martín, M.P., Aguirre, A., Grosso, N.R. 2017. Film Preparation with High Protein Defatted Peanut Flour. Characterization and Potential Use as Food Packaging. International Journal of Food Science and Technology 53, 969-975. doi:10.1111/ijfs.13670