Dr. Carolina Calderón-Chiu
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Academic Career Length
8Years (2019-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 March 2021 in Food Hydrocolloids
Journal Article
Carolina Calderón-ChiuMCMontserrat Calderón-Santoyo
Montserrat Calderón-Santoyo
EHErasmo Herman-Lara
Erasmo Herman-Lara
JRJuan Arturo Ragazzo-Sánchez
Juan Arturo Ragazzo-Sánchez
17 August 2019 in Drying Technology
Journal Article
Carolina Calderón-Chiu
Cecilia E Martinez-Sanchez
Jesús Rodríguez-MirandaJJJosé Manuel Juárez-Barrientos
José Manuel Juárez-BarrientosRCRoselis Carmona-García
Roselis Carmona-GarcíaEHErasmo Herman-Lara
Erasmo Herman-LaraThe effect of osmotic dehydration (OD) with different sucrose concentrations and temperatures was studied in combination with drying by Refractance WindowTM (RW) in beet slices with thicknesses of 1 and 5 mm. The color, texture, total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) of the beet with OD, RW, and OD-RW combined drying were evaluated. The best results of water loss (WL) and solid gain (SG) with OD were obtained with 65% sucrose solution at 60 °C. OD partially reduced the water content of the slices, decreasing the drying time with RW at 85 °C. However, the retention of qualities such as color, texture, TPC, TFC, and AC in beet was obtained with combined drying by OD-RW at 60 °C under OD conditions of 65% sucrose at 45 °C. These conditions afforded a stable product retaining its physical and chemical properties.
25 November 2021 in Food Chemistry: X
Journal Article
IBIrving Antonio Brion-Espinoza
Irving Antonio Brion-Espinoza
MIMaricarmen Iñiguez-Moreno
Maricarmen Iñiguez-Moreno
JRJuan Arturo Ragazzo-Sanchez
Juan Arturo Ragazzo-SanchezJBJulio César Barros-Castillo
Julio César Barros-Castillo
Carolina Calderón-ChiuMCMontserrat Calderón‐Santoyo
Montserrat Calderón‐Santoyo• Fresh leaves of jackfruit are a suitable source of protein. • Six essential amino acids were identified in peptides obtained by pepsin (Pep-P). • Pep-P from jackfruit leaves inhibited Colletotrichum gloeosporioides. • Pep-P improved the physicochemical and microbiological properties of pectin films.
Journal Article
JSJulián Vera Salgado
Julián Vera SalgadoCarolina Calderón-ChiuMCMontserrat Calderón‐Santoyo
Montserrat Calderón‐SantoyoJBJulio Cesar Barros-Castillo
Julio Cesar Barros-CastilloULUlises Miguel López-García
Ulises Miguel López-GarcíaJRJuan Arturo Ragazzo-Sanchez
Juan Arturo Ragazzo-SanchezThe impact of ultrasound-assisted extraction (UAE) was evaluated on the functionality of jackfruit leaf protein hydrolysates. Leaf protein concentrate was obtained by ultrasound (LPCU) and conventional extractions by maceration (LPCM). LPCM and LPCU were hydrolyzed with pancreatin (180 min), and hydrolysates by maceration (HM) and ultrasound (HU) were obtained. The composition of amino acids, techno-functional (solubility, foaming, and emulsifying properties), and antioxidant properties of the hydrolysates were evaluated. A higher amount of essential amino acids was found in HU, while HM showed a higher content of hydrophobic amino acids. LPCs exhibited low solubility (0.97–2.89%). However, HM (67.8 ± 0.98) and HU (77.39 ± 0.43) reached maximum solubility at pH 6.0. The foaming and emulsifying properties of the hydrolysates were improved when LPC was obtained by UAE. The IC50 of LPCs could not be quantified. However, HU (0.29 ± 0.01 mg/mL) showed lower IC50 than HM (0.32 ± 0.01 mg/mL). The results reflect that the extraction method had a significant (p < 0.05) effect on the functionality of protein hydrolysates. The UAE is a suitable method for enhancing of quality, techno-functionality, and antioxidant properties of LPC.
Journal Article
Carolina Calderón-ChiuMCMontserrat Calderón‐Santoyo
Montserrat Calderón‐SantoyoJBJulio Cesar Barros-Castillo
Julio Cesar Barros-CastilloJDJosé Alfredo Díaz
José Alfredo DíazJRJuan Arturo Ragazzo-Sanchez
Juan Arturo Ragazzo-SanchezJackfruit leaf protein concentrate (LPC) was hydrolyzed by pepsin (H–Pep) and pancreatin (H–Pan) at different hydrolysis times (30–240 min). The effect of the enzyme type and hydrolysis time of the LPC on the amino acid composition, structure, and thermal properties and its relationship with the formation of O/W emulsions were investigated. The highest release of amino acids (AA) occurred at 240 min for both enzymes. H–Pan showed the greatest content of essential and hydrophobic amino acids. Low β-sheet fractions and high β-turn contents had a greater influence on the emulsifier properties. In H–Pep, the β-sheet fraction increased, while in H–Pan it decreased as a function of hydrolysis time. The temperatures of glass transition and decomposition were highest in H–Pep due to the high content of β-sheets. The stabilized emulsions with H–Pan (180 min of hydrolysis) showed homogeneous distributions and smaller particle sizes. The changes in the secondary structure and AA composition of the protein hydrolysates by the effect of enzyme type and hydrolysis time influenced the emulsifying properties. However, further research is needed to explore the use of H–Pan as an alternative to conventional emulsifiers or ingredients in functional foods.
7 October 2021 in Food Chemistry: X
Journal Article
Carolina Calderón-ChiuMCMontserrat Calderón-Santoyo
Montserrat Calderón-Santoyo
SDSimone Damasceno-Gomes
Simone Damasceno-GomesJRJuan Arturo Ragazzo-Sanchez
Juan Arturo Ragazzo-Sanchez• Jackfruit leaf protein hydrolysates have emulsifying properties. • Nanoemulsions stabilized with jackfruit leaf protein hydrolysates were developed. • Leaf protein hydrolysate is a promising encapsulant of triterpenic extract. • Nanoemulsion stabilized with leaf protein hydrolysates were relatively stable. • Jackfruit leaf hydrolysates could be an alternative to conventional emulsifier.
About Me
Carolina Calderón-Chiu is a researcher in food science at Academia de Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Teziutlán, Teziutlán, Puebla, México.
Her research focuses on the recovery, characterization, and functional evaluation of bioactive compounds from food matrices and agro-industrial resources, with particular emphasis on protein hydrolysates, bioactive peptides, and natural antioxidants.
Her work explores sustainable processing strategies—including enzymatic hydrolysis, green extraction technologies, and innovative food processing approaches—to obtain value-added ingredients with potential applications in functional foods, nutraceuticals, and health-related products. She is particularly interested in understanding the antioxidant and cytoprotective mechanisms of food-derived bioactive compounds and their potential role in reducing oxidative stress.
Dr. Calderón-Chiu collaborates in interdisciplinary research related to food bioprocessing, functional ingredients, and the valorization of plant and agro-industrial resources. Her research contributes to the development of sustainable strategies for the utilization of food biomolecules and the generation of innovative ingredients for the food and biotechnology sectors.