Dr. Lissage Pierre
Food science and technology, University of Santiago Chile, Santiago, Región Metropolitana, Chile
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Academic Career Length
4Years (2023-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
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Journal Article
Lissage PierreJBJulio Bruna
Julio BrunaPBPatricio Leyton Bongiorno
Patricio Leyton BongiornoATAlejandra Torres
Alejandra TorresFRFrancisco Javier Rodríguez-Mercado
Francisco Javier Rodríguez-MercadoIn this work, a colorimetric indicator based on gold nanoparticles (AuNP) and a biodegradable and eco-friendly polymer (sodium alginate, Alg.), was developed for the real-time detection of fish spoilage products. The AuNPs and the colorimetric indicator were characterized using UV-VIS, FTIR spectroscopies, TGA, DSC, XRD, TEM, and colorimetry. The UV-VIS spectrum and TEM showed the successful synthesis, the spherical shape, and the size of AuNPs. The results indicated color changes of the indicator in packaged fish on day 9 of storage at a refrigerated temperature (5 °C. These results showed the successful application of the colorimetric indicator in the detection of TVB-N in packaged fish.
Preprint
Lissage PierreJBJulio Bruna
Julio BrunaPBPatricio Leyton Bongiorno
Patricio Leyton BongiornoFRFrancisco Javier Rodríguez-Mercado
Francisco Javier Rodríguez-MercadoATAlejandra Torres
Alejandra TorresIn this work, a colorimetric indicator based on gold nanoparticles (AuNP) and a biodegradable and eco-friendly polymer (sodium alginate, Alg.), has been developed, for the real-time detection of fish spoilage products. AuNP and colorimetric indicator were characterized by: UV-Vis, FTIR spectroscopies, TGA, DSC, XRD, TEM, and colorimetry. The UV-Vis spectrum and TEM showed the successful synthesis, the spherical shape, and the size of AuNPs. Results indicated color changes of the indicator in packaged fish on day 9 of storage at refrigerated temperature (5ºC). These results showed the successful application of colorimetric indicator in the detection of TVB-N in packaged fish.
About Me
Lissage Pierre is a PhD candidate in Food Science and Technology at the University of Santiago de Chile. He is a Veterinarian and Zootechnician, and graduated from the Agrarian University of Havana, Cuba in 2007. He obtained a Master's degree in Food Science and Engineering at Bío-Bío University, Chile in 2017. Previously, he worked in his country for 7 years in the Inspection and Sanitary Control of Agricultural and Fishing Products. In addition, he worked in the quality control of food products and was a teacher of animal nutrition and physiological at the University of Fondwa, Léogâne, Haiti for the first semester of 2018–2019. From 2015, he began researching functional foods and published, together with other researchers, a scientific article in the journal of Food and Chemical Toxicology. Currently his research lies in nanotechnology applied to the food industry and the development of smart packaging at the University of Santiago de Chile. In 2016, he was awarded by the Chilean Agency for International Development Cooperation as the most outstanding student with the best academic performance among his fellow Haitians.