Dr. Ricardo Gómez García
CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal, Porto, Portugal
PhD Biotech researcher
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Academic Career Length
15Years (2012-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
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Journal Article
Débora CamposRicardo Gómez García
Ana Vilas-BoasAMAna Raquel Madureira
Ana Raquel Madureira
Manuela PintadoThe management of industrial fruit by-products is important not only to decrease the volume of food waste accumulated in the landfills but also to develop strategies through reuse with the purpose to valorise and add economic value. The disposal of food waste leads to different global issues in different sectors, such as social, environmental and economical. These by-products represent a rich source of valuable compounds (polyphenols) with high antioxidant activity, which can be extracted through biotechnological methodologies for future industrial applications. In this context, the management of fruit by-products is challenged to move from a linear economy to a circular economy. Therefore, the purpose of this review is to provide a critical view of an integrated valorisation of fruit by-products to overcome a global issue, via the production of antioxidant extracts with high economic value. A case study of pineapple processing industrialization in a circular economy is explored and discussed.
1 December 2021 in Journal of Environmental Management
Journal Article
Ricardo Gómez GarcíaDébora CamposCACristóbal N. Aguilar
Cristóbal N. Aguilar
AMAna R. Madureira
Ana R. Madureira
Manuela Pintado1 May 2020 in Trends in Food Science & Technology
Journal Article
Ricardo Gómez GarcíaDébora CamposCACristóbal N. Aguilar
Cristóbal N. Aguilar
AMAna Raquel Madureira
Ana Raquel MadureiraManuela Pintado1 January 2021 in Food Chemistry
Journal Article
Ricardo Gómez GarcíaDébora Campos
Ana OliveiraCACristóbal N. Aguilar
Cristóbal N. Aguilar
AMAna Raquel Madureira
Ana Raquel MadureiraManuela Pintado8 April 2012 in 3 Biotech
Journal Article
Ricardo Gómez García
Guillermo Cristian Guadalupe Martínez-ÁvilaCACristóbal N. Aguilar
Cristóbal N. Aguilar
Agro-industrial byproducts represent a serious environmental problem and the industries producing these residual materials have incurred expenses for their proper disposal and generally increase the pollution due to the high content of organic substances and might represent legal problems. However, the residues such as grape wastes are potential source of phenolic compounds which are widely known for their high antioxidant activity. Bioprocesses such as enzyme technology represent an alternative for production of those bioactive compounds from agro-industrial byproducts. In this study, different types of commercial enzymes such as Celluclast® 1.5 L, Pectinex® Ultra and Novoferm® were used to release phenolic compounds from grape wastes. The hydrolysates were analyzed in their total phenolic compounds and antioxidant activity with Folin–Ciocaletu test and DPPH· radical-scavenging assay, respectively. A good correlation was obtained between antioxidant activity and phenolics released. The highest antioxidant activities registered were 86.8 ± 0.81, 82.9 ± 0.31 and 90 ± 0.37 % at 12 h for Celluclast® 1.5 L, Pectinex® Ultra and Novoferm®, respectively. Novoferm® had the strongest effect on phenolic release from grape waste, followed by Pectinex® Ultra and Celluclast® 1.5 L. High performance liquid chromatography–electrospray–mass spectrometry clearly revealed that the increment of antioxidant activity is associated with the release of O-coumaric acid.
Journal Article
Mariana Mesta-CorralRicardo Gómez GarcíaNBNagamani Balagurusamy
Nagamani Balagurusamy
Cristian Torres LeónAHAyerim Hernández-Almanza
Ayerim Hernández-AlmanzaBakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance.
About Me
Ricardo holds a PhD in Biotechnology from the Catholic University of Portugal (2022). He graduated as a Chemical Engineer (2016) from the School of Chemistry, Autonomous University of Coahuila (UA de C), Mexico. He started his scientific career at the Food Research Department from the UA de C, and he has great expertise in food engineering and technology, food chemistry, and biotechnology. Currently, he is working on the development of innovative and sustainable biorefinery processes within the context of the zero-waste and circular economy approach for the extraction/identification of functional bioactive compounds, with industrial interest in fruit by-products for their valorization and reincorporation into the industrial value chain. Gómez-García is the author of 17 articles in index journals, 7 chapters in books of international circulation in prestigious publishers, and 1 book edition from Apple Academic Press (AAP), and he was involved in the submission of 2 patent provisional applications, 1 European and 1 national, related to bioactive compounds (polyphenols and proteins), bioactivity, and extraction. He has participated in more than 15 international congress communications in areas related to biotechnology, food science & technology, and bioengineering. Additionally, he has been participating in several national and international entrepreneurship programs in Portugal and from the European Institute of Innovation & Technology (EIT Food).