Contacto: aaguirre@agro.unc.edu.ar
Investigación y docencia – Universidad Nacional de Córdoba
Profesora Adjunta. Química Aplicada. Dedicación Exclusiva. Departamento de Química. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba.
Doctora en Ciencias Agropecuarias. Facultad de Ciencias Agropecuarias. Universidad Nacional de Córdoba. Master of Science in Chemistry. The University of Akron. Akron, OH. EEUU. Bioquímica. Facultad de Ciencias Químicas. Universidad Nacional de Córdoba.
Tema: Desarrollo de materiales para envasado de alimentos
Desarrollo de materiales para envasado de alimentos. Estudio de conservación y vida útil de alimentos en envases biodegradables activos.
La demanda de los consumidores de alimentos mínimamente procesados, seguros y convenientemente envasados, junto con la necesidad de minimizar el impacto ambiental ha llevado al estudio y desarrollo de materiales biodegradables aptos para empaquetado.
Bio-based food packaging material development. Properties of food packaging materials. Shelf life of packaged food products.
Nowadays, there is a growing demand for high quality, minimally processed and safety food products. It encourages the research of active packages designed not only to contain and protect food, but also to keep food safe and to maintain or extend the product quality and shelf life
Publicaciones de los últimos cinco años:
- 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
- Romero, V., Borneo, R.,b, Passalacqua, N., Aguirre, A. 2016. Biodegradable films obtained from triticale (x Triticosecale Wittmack) flour activated with natamycin for cheese packaging. Food Packaging and Shelf Life 10, 54–59.
- Borneo, R., Alba, N., Aguirre, A. 2016. New films based on triticale flour: properties and effects of storage time. Journal of Cereal Science 68, 82-87. http://dx.doi.org/10.1016/j.jcs.2016.01.001
- Bartolozzo, J.; Borneo, R.; Aguirre, A. 2016. Effect of triticale-based edible coating on muffin quality maintenance during storage. Journal of Food Measurement and Characterization. 10, 88-95. ISSN 2193-4126