Fernando Viacava

Dr. Fernando Viacava

orcid

Research Focus & Metrics

Academic Career Length

8Years (2019-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 March 2020 in Food Chemistry
Verified
Journal Article
Closed access
FVFernando Viacava
Fernando Viacava
JSJesús Santana-Gálvez
Jesús Santana-Gálvez
EHErick Heredia-Olea
Erick Heredia-Olea
ECEsther Perez Carrillo
Esther Perez Carrillo
VNVimal Nair
Vimal Nair
Daniel Jacobo-VelázquezDaniel Jacobo-Velázquez
Daniel Jacobo-Velázquez

19 August 2020 in Food and Bioprocess Technology
Verified
Journal Article
Closed access
PDF file
FVFernando Viacava
Fernando Viacava
EOErika Ortega
Erika Ortega
Jorge Welti-ChanesJorge Welti-Chanes
Jorge Welti-Chanes
LCLuis Cisneros-Zevallos
Luis Cisneros-Zevallos
Daniel Jacobo-VelázquezDaniel Jacobo-Velázquez
Daniel Jacobo-Velázquez

21 January 2021 in Foods
Verified
Journal Article
Open access
PDF file
FVFernando Viacava
Fernando Viacava
PRPerla Ramos
Perla Ramos
Jorge Welti-ChanesJorge Welti-Chanes
Jorge Welti-Chanes
Daniel Jacobo-VelázquezDaniel Jacobo-Velázquez
Daniel Jacobo-Velázquez
In this study, the effects of static and multi-pulsed mild-intensity high hydrostatic pressure (HHP) treatments (60 or 100 MPa, ~23 °C) on the extractability and accumulation of phenolics and carotenoids in whole carrots were evaluated. HHP treatments were applied for the time needed to reach the desired pressure (come-up-time, CUT) either as a single pulse or multi-pulse (2P, 3P, and 4P). Likewise, a single sustained treatment (5 min) applied at 60 or 100 MPa was evaluated. Individual carotenoids, free and bound phenolics were quantified after HHP treatment and subsequent storage (48 h, 15 °C). As an immediate HHP response, phenolic extractability increased by 66.65% and 80.77% in carrots treated with 3P 100 MPa and 4P 60 MPa, respectively. After storage, CUT 60 MPa treatment accumulated free (163.05%) and bound (36.95%) phenolics. Regarding carotenoids, total xanthophylls increased by 27.16% after CUT 60 MPa treatment, whereas no changes were observed after storage. Results indicate that HHP processing of whole carrots at mild conditions is a feasible innovative tool to enhance the nutraceutical properties of whole carrots by increasing their free and bound phenolic content while maintaining carotenoid levels. HHP treated carrots can be used as a new functional food or as raw material for the production of food and beverages with enhanced levels of nutraceuticals.

1 January 2019 in CyTA - Journal of Food
Verified
Journal Article
Open access
FVFernando Viacava
Fernando Viacava
JSJesús Santana-Gálvez
Jesús Santana-Gálvez
EHErick Heredia-Olea
Erick Heredia-Olea
ECEsther Perez Carrillo
Esther Perez Carrillo
Daniel Jacobo-VelázquezDaniel Jacobo-Velázquez
Daniel Jacobo-Velázquez
Wounding stress induces the accumulation of phenolics in carrots. However, its effect on cell-wall constituents has not been studied. Extrusion generates modifications in high-fiber food matrices. In this study, the combined effect of wounding stress and extrusion on cell-wall constituents and functional properties of carrots was evaluated. Wounding stress was applied by shredding carrots and storing the tissue (48 h/15°C). The stressed tissue (wounding stress carrot, WSC) was dehydrated and then extruded at temperature, 60 or 100°C, and screw configuration, continuous or expansion. Extrudates were milled and analyzed for cell-wall constituents and other physicochemical parameters. Cellulose content increased (112%) as a response to wounding. Furthermore, extrudates obtained from WSC showed higher content of cell-wall components. For instance, insoluble and total lignin content increased (54–84%) with extrusion conditions. Furthermore, WSC showed higher oil absorption index and lower water solubility index (WSI); whereas extrudates showed the highest WSI.

16 April 2020
Verified
Book Chapter
Closed access
PDF file
Luis Eduardo Garcia-AmezquitaLuis Eduardo Garcia-Amezquita
Luis Eduardo Garcia-Amezquita
FVFernando Viacava
Fernando Viacava
DJDaniel A. Jacobo-Velázquez
Daniel A. Jacobo-Velázquez

13 May 2026 in Food and Bioprocess Technology
Verified
Journal Article
Closed access
PDF file
IGIsanka Gimhani
Isanka Gimhani
FVFernando Viacava
Fernando Viacava
JPJitendra Paliwal
Jitendra Paliwal
CRCristina M Rosell
Cristina M Rosell