Dr. Castejón Natalia
University of Vienna, Vienna, Wien, Austria
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Academic Career Length
10Years (2017-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 April 2018 in Food Chemistry
Journal Article
Castejón NataliaPLPilar Luna
Pilar Luna
Francisco Javier Señoráns1 January 2019 in Algal Research
Journal Article
Castejón NataliaFrancisco Javier SeñoránsJournal Article
Castejón NataliaKTKristin Anna Thorarinsdottir
Kristin Anna ThorarinsdottirRERagnhildur Einarsdóttir
Ragnhildur EinarsdóttirKKKristberg Kristbergsson
Kristberg KristbergssonGMGudrún Marteinsdóttir
Gudrún MarteinsdóttirA growing concern for overall health is driving a global market of natural ingredients not only in the food industry but also in the cosmetic field. In this study, a screening on potential cosmetic applications of aqueous extracts from three Icelandic seaweeds produced by pulsed electric fields (PEF) was performed. Produced extracts by PEF from Ulva lactuca, Alaria esculenta and Palmaria palmata were compared with the traditional hot water extraction in terms of polyphenol, flavonoid and carbohydrate content. Moreover, antioxidant properties and enzymatic inhibitory activities were evaluated by using in vitro assays. PEF exhibited similar results to the traditional method, showing several advantages such as its non-thermal nature and shorter extraction time. Amongst the three Icelandic species, Alaria esculenta showed the highest content of phenolic (mean value 8869.7 µg GAE/g dw) and flavonoid (mean value 12,098.7 µg QE/g dw) compounds, also exhibiting the highest antioxidant capacities. Moreover, Alaria esculenta extracts exhibited excellent anti-enzymatic activities (76.9, 72.8, 93.0 and 100% for collagenase, elastase, tyrosinase and hyaluronidase, respectively) for their use in skin whitening and anti-aging products. Thus, our preliminary study suggests that Icelandic Alaria esculenta-based extracts produced by PEF could be used as potential ingredients for natural cosmetic and cosmeceutical formulations.
1 August 2021 in LWT
Journal Article
Castejón NataliaPLPilar Luna
Pilar Luna
Francisco Javier Señoráns1 July 2020 in New Biotechnology
Journal Article
Castejón NataliaFrancisco Javier Señoráns21 March 2017 in Journal of Agricultural and Food Chemistry
Journal Article
Castejón NataliaPLPilar Luna
Pilar Luna
Francisco Javier SeñoránsAbout Me
Natalia Castejon holds a Ph.D. in Food Chemistry from the Autonomous University of Madrid (2018). Her Ph.D. thesis primarily focused on the extraction and enzymatic modification of omega-3 oils from novel plants and microalgae using green techniques and environmentally friendly solvents. Afterward, she worked for one year as a post-doctoral researcher at the University of Iceland (2019), where her research dealt with the development of eco-friendly methods to produce natural extracts from seaweeds to be used in cosmetics products. In 2020, she did a postdoctoral stay at the University of Pau and the Adour Region (Anglet, France). Her research aimed to develop alternative greener and more efficient extraction approaches for obtaining bioactive molecules and biomacromolecules from red seaweeds.
In 2020, she was awarded the H.P. Kaufmann Award granted by the German Society for Fat Science (DGF). Moreover, in 2020, the AOCS acknowledged her carrier giving her the recognition "Young Scientists to Watch". Recently, she received a 3-year postdoctoral fellowship (2021-2024) from the REinforcing Women In Research (REWIRE) Programme, a Marie Sklodowska Curie Actions co-funded by the University of Vienna and the European Commission. Her project, BioactALGAE, explores for the first time the valorization of microalgal biomass by exhibiting biological activities of produced extracts using a multi-step extraction method implying eco-friendly techniques.