César Burgos Díaz
Ing. en Alimentos, Dr.
Encargado Unidad Tecnología y Ciencia de los Alimentos
Encargado Unidad Tecnología y Ciencia de los Alimentos
Contacto
Correo electrónico:
cesar.burgos@cgna.cl
Fono:
(56 45) 2740 405
Información Profesional
- Ingeniero en Alimentos de la Universidad de La Frontera, Chile.
- Máster en Biotecnología Molecular. Universidad de Barcelona, España.
- Doctor en Biotecnología. Universidad de Barcelona, España.
- Postdoctorado FONDECYT en Encapsulación de Aromas.
Líneas de Investigación
- Microencapsulación de compuestos bioactivos
- Obtención y caracterización de aislados proteicos Plant-based
- Desarrollo de ingredientes tecno-funcionales y nuevos prototipos de alimentos con propiedades mejoradas
- Desarrollo y caracterización de emulsiones
Publicaciones
- Burgos-Díaz, C., Opazo-Navarrete, M., Soto-Añual, M., Leal-Calderón, F., Bustamante, M. (2020). Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility. Food Research International 134. Link: https://www.
sciencedirect.com/science/ article/abs/pii/ S0963996920302696 DOI: https://doi.org/10.1016/ j.foodres.2020.109244 - Burgos-Díaz, C., Opazo-Navarrete, M., Soto-Añual, M., Leal-Calderón, F., Bustamante, M. (2020). Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility. Food Research International 134;
- Burgos-Díaz, C., Opazo-Navarrete, M., Wandersleben, T., Soto-Añual, M., Barahona, T., Bustamante, M. (2019). Chemical and Nutritional Evaluation of Protein-Rich Ingredients Obtained through a Technological Process from Yellow Lupin Seeds (Lupinus luteus). Plant Foods Hum Nutr 74(4); 508-517.
- Bustamante, M., Oomah, B.D., Oliveira, W.P., Burgos-Díaz, C., Rubilar, M., Shene C. (2019). Probiotics and prebiotics potential for the care of skin, female urogenital tract, and respiratory tract. Folia Microbiologica; 1-20.
- Burgos-Díaz C., Wandersleben T., Olivos M., Lichtin N., Bustamante M., Solans C.. (2019) Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties. Food Hydrocolloids. 87:847.
- Bustamante M., Oomah D., Mosi-Roa Y., Rubilar M., Burgos-Díaz C. (2019) Probiotics as an Adjunct Therapy for the Treatment of Halitosis, Dental Caries and Periodontitis. Probiotics & Antimicrobial Proteins
- César Burgos-Díaz, Traudy Wandersleben, Marcos Olivos, Nicole Lichtin, Mariela Bustamante, Conxita Solans. (2019) Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties. Food Hydrocolloids. Vol, 847-857. DOI:10.1016/j.foodhyd.2018.09.018
- Burgos-Díaz, C., Hernández, X., Wandersleben, T., Barahona, T., Medina, C., Quiroz, A., Rubilar, M. (2017). Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on D-limonene retention during spray-drying. Colloids and Surfaces A: Physicochemical and Engineering Aspects. https://doi.org/10.1016/j.colsurfa.2017.04.032
- Morales, E., Rubilar, M., Burgos-Díaz, C., Acevedo, F., Penning, M., Shene, C. (2017). Alginate/Shellac beads developed by external gelation as a highly efficient model system for oil encapsulation with intestinal delivery. Food Hydrocolloids 70; 321-328.
- Acevedo, F., Torres P., Oomah D. , Matias de Alencar S., Prado Massarioli A., Martín-Venegas R., Albarral-Ávila V. , Burgos-Díaz, C., Ferrer R., Rubilar M. (2017) Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo (Eucryphia cordifolia Cav.) honey Food Research International. Vol 94; 20-28.
- Piornos, J.A., Burgos-Díaz, C., Morales, E., Rubilar, M., Acevedo, F. (2016). Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation. Food Hydrocolloids 63; 139-148.
- Burgos-Díaz, C., Wandersleben, T., Marqués, A.M., Rubilar, M. (2016) Multilayer emulsions stabilized by vegetable proteins and polysaccharides. Current Opinion in Colloid & Interface Science, 25; 51-57.
- Burgos-Díaz C., Piornos, J.A., Wandersleben, T., Ogura, T., Hernández, X., Rubilar, M. (2016). Emulsifying and foaming properties of different protein fractions obtained from a novel lupin variety AluProt-CGNA®(Lupinus luteus). Journal of Food Science. 81; 1699-1706.
- Rubilar, M., Burgos-Díaz, C., Lorenzo J.M. (2016). Chapter 9: Grape Seeds (Vitis Vinifera) and Their Nutritional Value. Grape Seeds: Nutrient Content, Antioxidant Properties and Health Benefits. Nova Science Publishers, Inc. New York, USA. p.p 197-209.
- Burgos-Díaz, C., Gallardo, M., Morales, E., Piornos, J., Marqués, A.M., Rubilar, M. (2016). Utilization of proteins from AluProt-CGNA (a novel protein-rich lupin variety) in the development of oil-in-water (O/W) multilayer emulsion systems. European Journal of Lipid Science. European Journal of Lipid Science. 118; 1104-1112.
- Piornos, J.A., Burgos-Díaz, C., Ogura, T., Morales, E., Rubilar, M., Maureira-Butler, I., Salvo-Garrido, H. (2015). Functional and physicochemical properties of a protein isolate from AluProt-CGNA: A novel protein-rich lupin variety (Lupinus luteus). Food Reserach International 76(3); 716-724.
- Burgos-Díaz, C., Rubilar, M., Morales, E., Medina, C., Acevedo, F., Marqués, A.M., Shene, C. (2015). Naturally occurring protein–polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers. European Journal of Lipid Science 118; 165-174.
- Burgos-Díaz, C., Martín-Venegas, R., Martinez, V., Storniolo C.E., Teruel, J.A., Aranda, F.J., Ortiz, A., Manresa, A., Ferrer, R., Marques, A.M. (2013). In vitro study of the cytotoxicity and antiproliferative effects of surfactants produced by Sphingobacterium detergens. International Journal of Pharmaceutics 453; 433-440.
- Burgos-Díaz, C., Pons, R., Aranda, M.J., Teruel, J.A., Manresa, A., Ortiz A., Marqués A.M. (2013). The Production and Physicochemical Properties of a Biosurfactant Mixture Obtained from Sphingobacterium detergens. Journal of Colloid and Interface Science 394; 368-379.
- Burgos-Díaz, C. (2012). Biotensioactivos producidos por Sphingobacterium detergenssp. nov.: Producción, Caracterización y Propiedades. Deposit Digital de la Universitat de Barcelona.
- Burgos-Díaz, C., Núria Piqué, Ángeles Manresa, Ana M. Marqués (2012). Advances in the Research of New Biosurfactants and their Potential use in the Biomedical and Pharmaceutical Industry. Recent Advances in Pharmaceutical Sciences II. Transworld Research Network 37/661 (2).
- Marqués, A.M., Burgos-Díaz, C., Aranda, F.J., Teruel, J.A., Manresa, A., Ortiz, A., Farfán, M. (2012). Sphingobacterium detergens sp. nov., a surfactant-producing bacterium isolated from soil. International Journal of Systematic and Evolutionary Microbiology 62; 3036-3041.
- Burgos-Díaz, C., Pons, R., Espuny, M.J., Aranda, F.J., Teruel, J.A., Manresa, A., Ortiz A., Marqués A.M. (2011). Isolation and partial characterization of a biosurfactant mixture produced by Sphingobacterium sp. isolated from soil. Journal of Colloid and Interface Science 361; 195-204.
