Romina Pedreschi


Información de Contacto

Correo: romina.pedreschi@pucv.cl
Teléfono: (+56 32) 237 2912

Formación Académica

Ingeniero en la Industria de los Alimentos, Universidad Nacional Agraria La Molina, Perú.
Magíster en Ciencias de los Alimento y Tecnología, Texas A&M University, EE.UU.
Doctora en Bioingeniería, Catholic University of Leuven, Belgium.

Asignaturas 2017

FUNDAMENTOS DE POSTCOSECHA E INDUSTRIALIZACIÓN

Líneas de Investigación

Post-genómica funcional aplicada a la fisiología post-cosecha.
Valorización de cultivos andinos y endémicos de la región en base a sus atributos funcionales, uso folklórico y con potencial en la mejora de la dieta.
Aplicación de antioxidantes provenientes de la agroindustria en diferentes matrices alimentarias – biorefinería, reducción de pérdidas post-cosecha e inocuidad alimentaria.
Mitigación de alérgenos en frutas y vegetales con tecnología post-cosecha

Publicaciones en Revistas Indexadas

2017

Fuentealba C, I Hernandez, S Saa, L Toledo, P Burdiles, R Chirinos, D Campos, P Brown & R Pedreschi. Colour and in vitro quality attributes of walnuts from different growing conditions correlate with key precursors of primary and secondary metabolism. Food Chemistry 232: 664-672; doi: 10.1016/j.foodchem.2017.04.029

Betalleluz-Pallardel I, M Inga, L Mera, R Pedreschi, D Campos & R Chirinos. Optimisation of extraction conditions and thermal properties of protein from the Andean pseudocereal canihua (Chenopodium pallidicaule Aellen). International Journal of Food Science and Technology 52: 1026-1034; doi: 10.1111/ijfs.13368

Chirinos R, M Aquino, R Pedreschi & D Campos (2017) Optimized Methodology for Alkaline and Enzyme-Assisted Extraction of Protein from Sacha Inchi (Plukenetia volubilis) Kernel Cake. Journal of Food Process Engineering 40; doi: 10.1111/jfpe.12412

2016

Riquelme J, JA Olaeta, L Galvez, P Undurraga, C Fuentealba, A Osses, J Orellana, J Gallardo & R Pedreschi. Nutritional and functional characterization of wild and cultivated Sarcocornia neei grown in Chile. Ciencia e Investigación Agraria 43: 283-293; doi: 10.4067/S0718-16202016000200011

Fuentealba C, R Pedreschi, I Hernandez & J Saavedra. A statistical approach for assessing the heterogeneity of Hass avocados subjected to different postharvest abiotic stresses. Ciencia e Investigación Agraria 43: 356-365; doi: 10.4067/S0718-16202016000300002

Hernández I, C Fuentealba, J.A Olaeta, S Lurie, B Defilippi, R Campos-Vargas & R Pedreschi. Factors associated with postharvest ripening heterogeneity of Hass avocados (Persea americana Mill). Fruits 71: 259-268; doi: 10.1051/fruits/2016016

Campos D, A Aguilar-Galvez & R Pedreschi. Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius) roots during blanching and drying. International Journal of Food Science and Technology 51: 1177-1185; doi: 10.1111/ijfs.13074

Chirinos R, O Necochea, RPedreschi &DCampos. Sacha inchi (Plukenetia volubilis L.) shell: an alternative source of phenolic compounds and antioxidants. International Journal of Food Science and Technology 51: 986-993; doi: 10.1111/ijfs.13049

Pedreschi R, S Hollak, H Harkema, E Otma, P Robledo, E Westra, D Somhorst, R Ferreyra & BG Defilippi. Impact of postharvest ripening strategies on 'Hass' avocado fatty acid profiles. South African Journal of Botany 103: 32-35; doi: 10.1016/j.sajb.2015.09.012

Chirinos R, D Zorrilla, A Aguilar-Galvez, RPedreschi & D Campos. Impact of roasting on fatty acids, tocopherols, phytosterols, and phenolic compounds present in Plukenetia huayllabambana seed. Journal of Chemistry 2016: 6570935;doi: 10.1155/2016/6570935

Fuentealba C, L Galvez, A Cobos, JA Olaeta, BG Defilippi, R Chirinos, D Campos & RPedreschi. Characterization of main primary and secondary metabolites and in vitro antioxidant and antihyperglycemic properties in the mesocarp of three biotypes of Pouteria lucuma. Food Chemistry190: 403-411; doi: 10.1016/j.foodchem.2015.05.111

Mendieta B, JA Olaeta, R Pedreschi & P Undurraga. Reduction of cold damage during cold storage of Hass avocado by a combined use of pre-conditioning and waxing. Scientia Horticulturae 200: 119-124; doi: 10.1016/j.scienta.2016.01.012

2015

Chirinos R, R Pedreschi, G Dominguez & D Campos. Comparison of the physicochemical and phytochemical characteristics of the oil of two Plukenetia species. Food Chemistry 173: 1203-1206; doi: 10.1016/j.foodchem.2014.10.120

Pedreschi R & S Lurie. Advances and current challenges in understanding post-harvest abiotic stresses in perishables. Postharvest Biology & Technology 107: 77-89; doi: 10.1016/j.postharvbio.2015.05.004

Guerrero-Ochoa M, R Pedreschi & R Chirinos. Optimized methodology for the extraction of protein from quinoa (Chenopodium quinoa Willd.). International Journal of Food Science & Technology 50: 1815-1822; doi: 10.1111/ijfs.12834

Chirinos R, R Pedreschi, I Cedano & D Campos. Antioxidants from mashua (Tropaeolum tuberosum) control lipid oxidation in sacha inchi (Plukenetia volubilis L.) oil and raw ground pork meat. Journal of Food Processing and Preservation 39: 2612-2619; doi: 10.1111/jfpp.12511

2014

Pedreschi R, P Muñoz, B Defilippi, H van Eekelen, R Mumm, E Westra & R de Vos. Metabolomics analysis of postharvest ripening heterogeneity of “Hass” avocadoes. Postharvest Biology Technology 92: 172-179; doi: 10.1016/j.postharvbio.2014.01.024

Lurie S & R Pedreschi. Fundamental aspects of postharvest heat treatments. Horticulture Research 1: 14030; doi: 10.1038/hortres.2014.30

2013

Harkema H, M Mensink, D Somhorst, R Pedreschi & E Westra. Reduction of Botrytis cinerea incidence in cut roses (Rosa hybrida L.) during long term transport in dry conditions. Postharvest Biology and Technology 76: 135-138; doi: 10.1016/j.postharvbio.2012.10.003

Pedreschi R, S Lurie, B Nicolaï, M Hertog, J Mes & E Woltering. Postharvest proteomics and food security. Proteomics 13: 1772-1783; doi: 10.1002/pmic.201200387

Agrawal GK, A Sarkar, PG Righetti, R Pedreschi, S Carpentier, T Wang, BJ Barkla, A Kohli, BK Ndimba, NV Bykova, C Rampitsch, L Zolla, MS Rafudeen, R Cramer, LV Bindschedler, N Tsakirpaloglou, RJ Ndimba, JM Farrant, J Renaut, D Job, S Kikuchi & R Rakwal. A decade of plant proteomics: translation of technical advancements to food security and safety issues. Mass Spectrometry Reviews 32: 335-365; doi: 10.1002/mas.21365

Chirinos R, R Pedreschi, H Rogez, Y Larondelle & C Campos. Screening for high phenolic compound contents and antioxidant activity in plants with nutritional and/or medicinal properties from the Peruvian Andean region. Industrial Crops & Products47: 145-152; doi: 10.1016/j.indcrop.2013.02.025

Chambi F, R Chirinos, R Pedreschi, I Betalleluz-Pallardel, F Debaste & D Campos. Antioxidant potential of hydrolyzed polyphenolic extracts from tara (Caesalpinia spinosa) pods. Industrial Crops & Products 47: 165-175; doi: 10.1016/j.indcrop.2013.03.009

Campos D, R Chirinos, O Barreto, G Noratto & R Pedreschi. Optimized methodology for the simultaneous extraction of glucosinolates, phenolic compounds and antioxidant activity from maca (Lepidium meyenii). Industrial Crops & Products 49: 747-754; doi: 10.1016/j.indcrop.2013.06.021

Chirinos R, G Zuloeta, R Pedreschi, E Mignolet, Y Larondelle & D Campos. Sacha Inchi (Plukenetia volubilis): a source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant activity. Food Chemistry 141: 1732-1739; doi: 10.1016/j.foodchem.2013.04.078

2012

Campos D, I Betalleluz-Pallardel, R Chirinos, A Aguilar-Gálvez, G Noratto & R Pedreschi. Prebiotic effects of yacon (Smallanthus sonchifolius Poepp & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity. Food Chemistry 13: 1592-1599; doi: 10.1016/j.foodchem.2012.05.088

Agrawal GK, R Pedreschi, B Bankla, LV Bindchedler, R Cramer, A Sankar, J Renaut, D Job & R Rakwal. Translational plant proteomics: a perspective. Journal of Proteomics 75: 4588-4601; doi: 10.1016/j.jprot.2012.03.055

Betalleluz-Pallardel I, R Chirinos, Y Larondelle, H Rogez, R Pedreschi & D Campos. Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybean oil oxidation. Food Science & TechnologyInternational 18: 271-280; doi: 10.1177/1082013211427794

Pedreschi R, J Nørgaard & A Maquet. Current challenges in detecting food allergens by shotgun and targeted proteomic approaches: a case study on traces of peanut allergens in incurred baked cookies. Nutrients 4: 132-150; doi: 10.3390/nu4020132

2011

Hertog M, D Rudell, R Pedreschi, R Schaffer, A Geeraerd, B Nicolai & I Ferguson. Where Systems Biology meets Postharvest. Postharvest Biology and Technology 62: 223-237; doi: 10.1016/j.postharvbio.2011.05.007

Chirinos R, M Huamán, I Betalleluz-Pallardel, R Pedreschi & D Campos. Characterization of phenolic compounds from inca muña (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying. Food Chemistry 128: 711 – 716; doi: 10.1016/j.foodchem.2011.03.093

Yabar E, R Pedreschi, R Chirinos & D Campos. Glucosinolate and myrosinase activity evolution in three maca (Lepidium meyenic Walp) ecotypes during pre-harvest, at harvest and post-harvest drying. Food Chemistry 127: 1576-1583; doi: 10.1016/j.foodchem.2011.02.021

Pedreschi R, C Curotto, I Betalleluz-Pallardel, R Chirinos & D Campos. Impact of cooking regimes and drying on the phenolic, carotenoid content and antioxidant capacity of Andean arracacha (Arracacia xaanthorrhiza) root. Food Science & TechnologyInternational 17: 319-330; doi: 10.1177/1082013210382449

2010

Pedreschi R, M Hertog, K Lilley & B Nicolaï. Proteomics for the food industry: opportunities and challenges. Critical Reviews in Food Science and Nutrition 50: 680-692; doi: 10.1080/10408390903044214

Chirinos R, J Galarza, I Betalleluz-Pallardel, R Pedreschi & D Campos. Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (HBK) McVaugh) fruit at different maturity stages. Food Chemistry 120: 1019-1024; doi:10.1016/j.foodchem.2009.11.041

Proyectos de Investigación

2016

PI PCI – CONICYT REDES150030. ´Postharvest Systems Biology: hands on integrating omics data into metabolic networks´. Chile-Belgium-Israel.

Co-I FONDECYT – CONICYT 1160584. Identification of biomarkers associated with mealiness in peach using mQTL and meQTL.

PI DI-PUCV 039.327 Asociativo. Correlación de las propiedades bioactivas in vitro con precursores del metabolismo primario y secundario y atributos de calidad en nueces (Jungla regia L.) provenientes de diferentes zonas productivas de Chile

2015

I. Concurso de Fortalecimiento de Centros Regionales para el desarrollo territorial mediante proyectos de I+D colaborativa con PYMES 2015. Creación de un piloto demostrativo para la obtención de productos deshidratados de alta calidad mediante investigación y desarrollo colaborativo con PyMEs y el Reino Unido´.

Co-I FONDECYT 124-2015– CONCYTEC (Perú). Evolución de los metabolitos primarios y secundarios (bioactivos y aromáticos–sensoriales), propiedades antioxidante e hipoglucemiante durante la maduración de lúcuma (Pouteria lucuma) en condiciones ambientales y controladas.

PI 189-PNICP-PIAP-2015 – CONCYTEC (Perú). Análisis proteómico y metabolómico focalizado de tubérculos de mashua (Tropaeolum tuberosum Ruiz & Pavón) sometidos a estreses abióticos post-cosecha: énfasis en las rutas metabólicas involucradas en la síntesis de glucosinolatos y antioxidantes.

Co-I FONDECYT - CONICYT 1150492. Discovery of biomarker candidates linked to table grape berry firmness based on transcriptomic and metabolomics analysis.

PI DI – PUCV 037.495. International Network PUCV Chile – IRO Israel on Postharvest. Internationalization.

2014

PI DI – PUCV 37.340. Estudio de las propiedades bioactivas in vitro y de calidad sensorial de tres biotipos de lúcuma (Pouteria lucuma).

PI FONDECYT - CONICYT 11140052. An integrative approach to study “Hass” avocado postharvest ripening heterogeneity.

IR FONDEQUIP - CONICYT EQM140074. Equipo cromatógrafo de gases con detector de masas.

2013

IR Wageningen UR Netherlands. Controlled Ripening in smart chains: ready to eat and ready to enjoy mangoes.

2012 - (2014)

I. Wageningen UR Chile. Avocado oil and biorefinery.

CO-I Wageningen UR Chile. FruitChange-Innova. Improvement of the supply chain of avocados and table grapes.