Artículos (Ingeniería Química)

URI permanente para esta colecciónhttps://hdl.handle.net/11441/53665

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Step-wise current reactive flash sintering of Ba0.85Ca0.15Ti0.90Zr0.10O3 (BCZT) ceramics: Structure and electrical properties
(Elsevier, 2026-03) Taibi, Ahmed; Gil González, Eva; Yang, Bo; Wang, Haiyan; Zhang, Xinghang; García, José E.; Perejón Pazo, Antonio; Tsakalakos, Thomas; Pérez-Maqueda, Luis Allan; Sánchez Jiménez, Pedro Enrique; Química Inorgánica; Ingeniería Química; Ministerio de Ciencia e Innovación (MICIN). España
This study presents the first demonstration of the preparation of the lead-free piezoelectric ceramic Ba0.85Ca0.15Ti0.90Zr0.10O3 (BCZT) by reactive flash sintering (RFS). It is shown that by using step-wise current controlled ramps, it is possible to obtain homogeneous and phase-pure specimens at reduced furnace temperature (1100ºC) in 10 min. Thus, RFS allows synthesis and sintering to be performed in a single step, resulting in significant energy and time savings compared to conventional processes such as solid-state reaction, which typically require multiple stages such as calcination followed by sintering for long periods of time at temperatures typically higher than 1300ºC. The effect of the synthetic atmosphere on the final structural, microstructural, ferroelectric and piezoelectric properties of the obtained ceramics is evaluated by the simultaneous use of several characterization techniques. It is shown that structurally and microstructurally the tunable atmosphere has no noticeable effect, whereas significant differences were found in terms of ferroelectric and piezoelectric properties.
Prebiotic food foams stabilized by inulin and β-lactoglobulin
(Elsevier, 2021-10) López-Castejón, María Luisa; Bengoechea Ruiz, Carlos; Alguacil, José Manuel; Carrera Sánchez, Cecilio; Ingeniería Química; TEP229: Tecnología y Diseño de Productos Multicomponentes; AGR211: Ciencia y Tecnología de Sistemas Dispersos
Inulin is a prebiotic ingredient which is increasingly used by food industry, due to its health-promoting and techno functional properties. In the present work, the effect of the addition of different concentrations of inulin (0.25, 0.5, 1, 2.5, 5, 7.5 and 10 % wt.) on the properties of food foams stabilized by 0.25 % wt. β-lactoglobulin has been studied. In this sense, the influence of inulin concentration on nanoscopic properties of β-lactoglobulin-inulin aqueous solutions has been evaluated, looking for a correlation between those properties and the macroscopic properties of the foams formed (e.g. foaming capacity and stability). From these results, it may be concluded that interfacial rheological properties of the adsorbed film control the macroscopic properties of the aerated system at lower inulin concentrations (<2.5 % wt.). However, as the properties of the continuous phase, such as viscosity, gain control over the system behaviour at higher concentrations (>2.5 % wt.), the influence of interfacial properties is hindered. Results obtained highlight the role of inulin in promoting the stabilization of the air/water interface through a protein-polysaccharide thermodynamic incompatibility as well as its thickening effect.
Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin
(Elsevier, 2019-02) López-Castejón, María Luisa; Bengoechea Ruiz, Carlos; Espinosa, Sixto; Carrera Sánchez, Cecilio; Ingeniería Química; TEP229: Tecnología y Diseño de Productos Multicomponentes; AGR211: Ciencia y Tecnología de Sistemas Dispersos
Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. Even if no significant surface activity has been reported for this natural polysaccharide, it can be used as ingredient in Oil in Water (O/W) emulsions that would benefit from its potential thickening effect of the continuous phase. In this manuscript, a well-characterized milk protein (β-lactoglobulin) was used at 0.5 % wt. content as emulsifier, while inulin was included in different concentrations from 0 to 10 % wt., in pressure-homogenized O/W emulsions (5/95). Zeta-potential measurements suggest the absence of important interactions between the protein and the polysaccharide in the continuous phase, observing an increase in the viscoelastic properties and viscosity of these pseudoplastic systems as inulin content is higher. In spite of no detecting any interfacial activity for inulin, its presence seems to favor the kinetics of protein adsorption, which might be attributed mainly to a thermodynamical incompatibility phenomena between both biopolymers. At high enough inulin content, the potential existence of protein-polysaccharide complexes become more probable, which may hinder protein adsorption, leading to a diminution of the steady-state interfacial pressure and an important reduction in interfacial dilatational modulus. The study of the droplet size distribution of the emulsions along storage time reveal how the bimodal distributions obtained keep constant, pointing out the stability of the emulsions prepared, a fact that is further supported by backscattering measurements along time. Emulsions including a prebiotic like inulin have an enormous potential in the food industry (e.g. smoothies).
Rheological properties of quinoa-based gels. An alternative for vegan diets
(Elsevier, 2021-11) Félix Ángel, Manuel; Camacho-Ocaña, Zulema; López-Castejón, María Luisa; Ruiz Domínguez, Manuela; Ingeniería Química; Universidad de Sevilla; Junta de Andalucía; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); TEP229: Tecnología y Diseño de Productos Multicomponentes
The replacement of meat-based foods by new plant-based matrixes is in the focus of the scientific community. Quinoa is considered a pseudo-cereal which has brought the interest of the numerous researchers, mainly due to its amino acidic profile and bioactive properties. This work analyses the rheological behaviour of gels based on quinoa flour (QF) as a function of QF concentration (300, 250, 200 and 150 g/kg) and temperature (60, 70, 80 and 90 °C). The rheological characterisation comprises from QF dispersion to final gels, passing through the gelling stage by means of oscillatory shear tests. QF dispersions (before the thermal treatment) already exhibited a weak gel-like response, due to the high QF concentration. However, the heat treatment applied indicated that proper QF-based gels were obtained when the processing temperature was above the gelation temperature of the starch (~65 °C). Moreover, the highest viscoelastic moduli were obtained at the higher temperature (90 °C) and QF concentration (300 g/kg, G′₁ = 14,300 ± 37 Pa), whereas the smallest values were obtained for lower QF concentration and temperature (G′₁ at 60 °C = 1,150 ± 15 Pa).
Interfacial and emulsifying properties of quinoa protein concentrates
(Springer Nature, 2019-09-14) López-Castejón, María Luisa; Bengoechea Ruiz, Carlos; Díaz-Franco, Javier; Carrera Sánchez, Cecilio; Ingeniería Química; Universidad de Sevilla; TEP229: Tecnología y Diseño de Productos Multicomponentes
Most protein concentrates used by the food industry are derived from soybean or wheat, but a pseudocereal like quinoa is gaining interest worldwide. The aim of this study is the characterization of the emulsification properties of two quinoa protein concentrates obtained through alkaline extraction (pH 9 (Q9) and 11 (Q11)), followed by precipitation at an acidic pH value. Interfacial rheological measurements point out that Q11 form stronger protein films adsorbed on the interface, which finally results in emulsions with smaller droplet sizes. However, Q9 shows greater interfacial activity due to its more compact structure which results in a lower interfacial tension. An increase in the quinoa content in the emulsion formulation is paired with a reduction in the droplet size diameter as well as a greater stability during quiescent storage. These results prove the feasibility of using a quinoa concentrate as an ingredient in commercial food emulsions.
Influence of the presence of monoglyceride on the interfacial properties of soy protein isolate
(Wiley, 2012-04-04) López-Castejón, María Luisa; Fuente Feria, Julia de la; Ruiz Domínguez, Manuela; Guerrero Conejo, Antonio Francisco; Ingeniería Química; TEP229: Tecnología y Diseño de Productos Multicomponentes
BACKGROUND: This study focused on the contribution of soy protein isolate (SPI), in the absence or presence of monostearin (ME), to surface and interfacial properties as a function of protein concentration and pH, which is relevant to the physical stability of a variety of food systems. RESULTS: An increase in protein content always yielded a rapid decrease in surface tension followed by an evolution towards an asymptotic value. Addition of ME gave rise to mixed SPI/ME films, although the interface became dominated by SPI above the concentration for interfacial saturation. The relative interfacial shear viscosity of SPI films showed a marked dependence on: aging time, which may be attributed to a reorganisation of protein species at the interface with some penetration of hydrophobic parts into the oil phase; shear forces, which may partially reverse this reorganisation, leading to shear-thickening behaviour; and pH, which is the key factor controlling which SPI species is predominant at the interface. The effect of adding ME also depends on pH, favouring a reinforcement of SPI/ME films only at low pH, at which 3S and 7S fractions are dominant. CONCLUSION: The results obtained indicate that SPI shows excellent potential to favour stabilisation of air/water and oil/water interfaces in food systems. Copyright © 2012 Society of Chemical Industry.
Effect of plasticizer and storage conditions on thermomechanical properties of albumen/tragacanth based bioplastics
(Elsevier, 2015-07) López-Castejón, María Luisa; Bengoechea Ruiz, Carlos; García-Morales, Moisés; Martínez, Inmaculada; Ingeniería Química; Ministerio de Economía y Competitividad (MINECO). España; TEP229: Tecnología y Diseño de Productos Multicomponentes
The effects of composition of the plasticizer fraction and storage conditions on the physical and thermomechanical properties of egg albumen/tragacanth gum based bioplastics were studied. Thus, glycerol (G) and water (W) were used as plasticizers at different G/W ratios (1:0, 3:1, 1:1, 1:3, 0:1), keeping the biopolymer fraction always at 60% (w/w). Tragacanth gum was included in the formulation for its well-known hydrophilic character, as possible future applications of these bioplastics may be moisture dependent (e.g. modified atmosphere packaging). Moreover, properties of bioplastics stored at room temperature under no control of relative humidity were different of those obtained when bioplastics were equilibrated a 53% relative humidity (RH) atmosphere. This is reflected in the DMTA and tensile tests results, for which water loss in the samples with the highest water contents (1:3, 0:1) involves very significant increases in viscoelastic moduli and tensile strength when equilibrated at 53% RH. Glycerol presence when no RH control was taken promotes water uptake, probably due to an interaction between both plasticizers, which eventually lead to a greater plastic region in the tensile tests.
Extraction, Characterization and Applications of Biopolymers from Sustainable Sources
(Multidisciplinary Digital Publishing Institute (MDPI), 2026-02-27) Hurtado-Fernández, Elena; Trujillo-Cayado, Luis Alfonso; Álvarez-Mateos, María Paloma; Santos García, Jenifer; Ingeniería Química; Ministerio de Ciencia e Innovación (MICIN). España
Biopolymers from renewable sources are increasingly explored to reduce the carbon footprint of materials and mitigate plastic pollution. This review synthesizes the last five years of progress across the biopolymer value chain, comparing plant, microbial/fermentation, fungal, and marine/algal resources and critically assessing greener extraction and fractionation routes (ultrasound and microwave intensification, subcritical water, supercritical CO2 with co-solvents, ionic liquids, deep eutectic solvents including natural deep eutectic solvents, and enzymatic or bio-mediated processes). We emphasize yield-selectivity trade-offs, scalability, energy demand, and solvent recovery. Downstream, we summarize purification and performance tuning via crosslinking, derivatization, blending/plasticization, and nanocomposites, and we map advanced characterization to targeted functional properties to bridge processing choices with end-use performance. Applications are organized across food and agriculture, biomedical and pharmaceutical technologies, packaging, and cosmetics, with cross-cutting attention to safety and regulatory compliance, quality-by-design, techno-economics, and life-cycle assessment. Key bottlenecks are feedstock variability, viscosity and recyclability limitations of designer solvents, and persistent gaps in barrier and thermal properties versus petrochemical benchmarks, compounded by uneven composting and recycling infrastructure. Promising directions include low-viscosity or switchable solvents, data- and artificial intelligence (AI)-guided process optimization, engineered biopolymers, and circular end-of-life strategies that align material design with realistic recovery routes.
Influence of fuel formulation on exhaust emissions from gasoline direct injection vehicle
(Elsevier, 2025-07) Al Wasif-Ruiz, Tawfiq; Álvarez-Mateos, María Paloma; Sánchez-Martín, José Alberto; Guirado, María; Barrios-Sánchez, Carmen Cecilia; Ingeniería Química
Fuel formulations are adjusted seasonally to optimize engine performance and emissions control. This study examines the impact of these changes on emissions from a Euro 6 vehicle during a real driving emissions cycle in Madrid, Spain. Keeping temperature constant, we compared winter and summer gasoline. Results show that using winter gasoline in summer increases nitrogen oxides emissions by 12.6 %, while in winter, it raises particulate emissions by 17.2 % compared to summer gasoline. Additionally, in a typical scenario—using summer gasoline in summer and winter gasoline in winter—particle emissions were 17.7 % higher with winter gasoline. These findings highlight the need to refine fuel formulations, as internal combustion engines will continue to coexist with electric and hybrid vehicles, especially in freight transport, agriculture, and rural mobility. Understanding how seasonal gasoline variations affect emissions is crucial for developing strategies to reduce environmental impact and improve air quality year-round.
Correction to: Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials (Foods, (2021), 10, 5, (981), 10.3390/foods10050981)
(MDPI, 2025-04-03) Álvarez-Castillo, Estefanía; Félix Ángel, Manuel; Bengoechea Ruiz, Carlos; Guerrero Conejo, Antonio Francisco; Ingeniería Química; TEP229: Tecnología y Diseño de Productos Multicomponentes
In the original publication [1], ref [379] was cited in error. With this correction, the original reference [379] has been removed, and the citation has been updated to [378]. The related text in Section 5.3, the thirteenth sentence, should now read as follows: “Moreover, plant nutrients may also be entrapped within superabsorbent matrices for their controlled release, hindering the water losses due to evaporation, and reducing the irrigation [378]”. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.
Impact of inoculum activity on bioleaching: avoiding the lag phases
(Elsevier, 2026-01) Perdigones, Blanca; Mazuelos Rojas, Alfonso; Ramírez del Amo, Pablo; Ingeniería Química; European Union (UE). H2020; TEP186: Biohidrometalurgia
Reliable and standardised procedures are needed to inoculate bioleaching bioreactors effectively. These procedures help avoid unproductive initial stages and support the establishment of bioleaching as a robust and industrially viable metal extraction process. The lag phase typically occurs at the start of bioleaching and has traditionally been linked to bacterial adaptation to new conditions. In this work we propose that the reproducibility and kinetic of the bioleaching starting up of metallic sulphides depend mainly on the bacterial activity of the inoculum. It is postulated that the lag phase in bioleaching can be avoided or significantly reduced by using an inoculum with sufficient activity to prevent Fe(II) accumulation. This is critical for reaching the Oxidation-Reduction Potential (ORP) threshold required to leach target minerals in the ore. To test this hypothesis, we conducted bioleaching experiments with three sulphidic materials of varying composition and pretreatment. The main variable was the microbial activity of the inoculum, quantified using offline Oxygen Uptake Rate (OUR) measurements under non-limiting conditions regarding O2 or Fe(II). The results demonstrate that, when optimal aeration and fluid dynamic conditions are guaranteed, the microbial activity during the starting process represents a critical variable. As a result, the use of an inoculum with 7.5 times higher activity resulted in a 46.7 % reduction in the lag phase of pyrite bioleaching.
Sustainable ultrasound-assisted extraction of carotenoids from the seaweed Ulva lactuca: Performance of the green biosolvents 2-Methyltetrahydrofuran (2-methyl oxolane) and ethyl lactate and optimization using response surface methodology
(Elsevier, 2026-02-01) Menchaca-Martínez, Dania E.; Morón Ortiz, María de los Ángeles; Mapelli Brahm, Paula; Mussagy, Cassamo U.; Romero García, Alberto; Meléndez Martínez, Antonio Jesús; Nutrición y Bromatología, Toxicología y Medicina Legal; Ingeniería Química; Ministerio de Ciencia, Innovación y Universidades (MICIU). España; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); Universidad de Sevilla; Ministerio de Economia, Industria y Competitividad (MINECO). España; Junta de Andalucía; Ministerio de Ciencia e Innovación (MICIN). España; AGR225: Color y Calidad de Alimentos; TEP229: Tecnología y Diseño de Productos Multicomponentes
This study aimed to evaluate the efficiency of ultrasound-assisted extraction (UAE) combined with green solvents for recovering carotenoids from dehydrated Ulva lactuca. Two green solvents (ethyl lactate and 2-methyltetrahydrofuran (2-MeTHF) were compared with conventional food-grade solvents (acetone, ethyl acetate, ethanol, and hexane). UAE significantly outperformed conventional maceration in carotenoid yield, depending on the solvent and compound. Ethanol and 2-MeTHF showed the highest total carotenoid content (TCC), with 2-MeTHF demonstrating high extraction efficiency across multiple carotenoids, including (all-E)-lutein and (9Z)-fucoxanthin. Response surface methodology identified amplitude, extraction time, and solvent-to-sample ratio as key variables. Under optimal conditions (64.7 % amplitude, 10 min, 70 mL/g), the TCC reached 37.79 μg/g dw (dry weight)—3.4 times higher than the lowest tested condition. The comparative greenness assessment highlighted 2-MeTHF as a sustainable and effective alternative to petroleum-based solvents for carotenoid extraction using UAE.
Assessment of Rugulopteryx okamurae seaweed as source of sustainable alginate gels with polyphenols from orange peel
(Elsevier, 2026-02-15) Santana, Ismael; Félix Ángel, Manuel; Cabezudo Maeso, Sara; Guerrero, Pedro; Bengoechea Ruiz, Carlos; Ingeniería Química; Ministerio de Ciencia, Innovación y Universidades (MICIU). España; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); TEP229: Tecnología y Diseño de Productos Multicomponentes
This study explores the utilization of an invasive brown seaweed from the Strait of Gibraltar, Rugulopteryx okamurae (RO), as a source for alginate. Extracted alginate was used to create a hydrogel matrix for the encapsulation of polyphenols extracted from orange peel (OP). This approach addresses two environmental challenges: the ecological threat posed by RO and the significant waste generated by orange production. Around 2.5 Mtons of orange waste are annually produced in the European Union, being OP the main fraction (40–55% w/w). The alginate was gelled using calcium salts, and the resulting gels were then fortified with OP extracts. The addition of these polyphenols significantly improved the mechanical properties of the gels, leading to higher viscoelastic moduli. Although water absorption was not affected, the gels exhibited enhanced water-holding capacity and reduced material loss when immersed in water. This is likely due to the promotion of hydrogen bonding by the polyphenolic compounds, which strengthens the gel network. Spectrophotometric analysis confirmed the successful encapsulation of the OP polyphenols within the alginate matrix. A Life Cycle Analysis (LCA) of the alginate extraction process identified electricity consumption and wastewater treatment as key environmental impact factors. This research highlights a promising, sustainable method to convert an ecological issue into a valuable resource for developing encapsulation systems with improved functional properties.
AI-driven vibrational spectroscopic methods for evaluating antioxidant activity in food systems
(Elsevier, 2026-02-03) Zha, Rili; Ding, Fangchen; Nogales Bueno, Julio; Jara Palacios, María José; Baca Bocanegra, Berta; Hernanz Vila, María Dolores; Química Analítica; Ingeniería Química; Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo, CYTED
Background: Food systems contain a wide array of bioactive compounds that exert beneficial effects on human health, among which antioxidant activity (AA) plays a pivotal role in mitigating oxidative stress-related disorders. Conventional analytical methods for evaluating AA are often labor-intensive, destructive and unsuitable for high-throughput or large-scale assessment, whereas AI-enhanced vibrational spectroscopy enables rapid, nondestructive, and sustainable evaluation of AA across diverse food matrices. Scope and approach: This review systematically summarizes the principles, applications, and limitations of promising vibrational spectroscopic techniques, including near- and mid-infrared spectroscopy, Raman spectroscopy, and hyperspectral imaging, in recent applications for predicting AA in foods. Notably, advances in AIenabled strategies integrating vibrational spectroscopy, hyperparameter optimization, explainable artificial intelligence, multimodal data fusion, and automated machine learning are leveraged to enhance the accuracy and reliability of AA assessment. Finally, this review outlines future directions toward large-scale and real-world AA sensing, emphasizing end-edge-cloud collaborative modeling, blockchain-enabled e-labeling, and portable smartphone spectrometers for consumer-level implementation. Key findings and conclusion: The integration of vibrational spectroscopy with advanced AI techniques enables rapid, non-destructive, and scalable evaluation of AA in complex food systems, bridging the gap between laboratory analysis and real-world applications. Deep learning-based spectral optimization, data fusion, explainable artificial intelligence, and automated machine learning frameworks significantly enhance model robustness, interpretability, and automation. Looking ahead, end-edge-cloud collaboration, blockchain-enabled traceability, and portable smartphone-based spectrometers will underpin large-scale AA prediction in food systems, fostering AI-driven evaluation of food nutritional quality and functional value.
Editorial: Sustainable active packaging for food safety and preservation: technological, consumer, and environmental perspectives
(Frontiers, 2025-08-29) Tomadoni, Bárbara; Guerrero Conejo, Antonio Francisco; Marcovich, Norma E.; Cassani, Lucía; Ingeniería Química; Xunta de Galicia; Universidade de Vigo; Universidad Nacional de Mar del Plata; CONICET; TEP229: Tecnología y Diseño de Productos Multicomponentes
Designing Spoonable Milk Kefir Gels: From Fermentation Optimization to Clean-Label Gel Structuring with Psyllium
(Multidisciplinary Digital Publishing Institute (MDPI), 2025-09-01) Cardenete-Fernández, María; Castillo-Rivas, Alicia; Durán-Barrantes, M. Montaña; Trujillo-Cayado, Luis Alfonso; Santos García, Jenifer; Ingeniería Química
Kefir is a fermented dairy product whose structural properties can be modified to enhance its nutritional and sensory profile. The objective of this study was to develop spoonable milk kefir gels by optimizing fermentation conditions and incorporating psyllium and calcium chloride as structuring agents. In the initial phase of the study, a full factorial design was employed to conduct a comparative analysis of whole milk and skimmed milk during the fermentation process of kefir. The study encompassed the evaluation of the impact of various parameters, including inoculum level, temperature, and fermentation time, on the acidification kinetics of the fermentation process. This evaluation was facilitated through the measurement of pH and total acidity levels. Skimmed milk demonstrated accelerated acidification, consistently attaining a final pH of 4.08 and a total acidity of 9.99 g·L−1 lactic acid equivalents under optimized conditions (5.5% weight:weight grains, 26 °C, 24 h). In the subsequent phase, kefir obtained under these conditions was gelled with varying concentrations of psyllium and calcium chloride. Rheological characterization revealed that psyllium markedly strengthened the gel network: at 3.06% w:w psyllium, the elastic modulus increased up to 209.6 Pa, while the critical stress improved from 0.64 Pa at low psyllium/Ca2+ to 10.42 Pa at high psyllium content. Furthermore, zero-shear viscosity increased substantially, exceeding 1500 Pa·s in high-psyllium, low-calcium formulations. The findings demonstrate that combining fermentation optimization with clean-label structuring agents enables the development of low-fat kefir gels with enhanced textural and processing properties, supporting their potential as synbiotic, functional dairy products.
Dual-Particle Synergy in Bio-Based Linseed Oil Pickering Emulsions: Optimising ZnO–Silica Networks for Greener Mineral Sunscreens
(MDPI, 2025-06-24) Barquero, Marina; Trujillo-Cayado, Luis Alfonso; Santos García, Jenifer; Ingeniería Química; TEP943: Reología Aplicada. Tecnología de Coloides
The development of mineral, biodegradable sunscreens that can offer both high photoprotection and long-term colloidal stability, while limiting synthetic additives, presents a significant challenge. A linseed oil nanoemulsion co-stabilised by ZnO nanoparticles and the eco-friendly surfactant Appyclean 6552 was formulated, and the effect of incorporating fumed silica/alumina (Aerosil COK 84) was evaluated. A central composite response surface design was used to ascertain the oil/ZnO ratio that maximised the in vitro sun protection factor at sub-300 nm droplet size. The incorporation of Aerosil at concentrations ranging from 0 to 2 wt.% resulted in a transformation of the dispersion from a nearly Newtonian state to a weak-gel behaviour. This alteration was accompanied by a reduction in the Turbiscan Stability Index. Microscopic analysis has revealed a hierarchical particle architecture, in which ZnO forms Pickering shells around each droplet, while Aerosil aggregates bridge neighboring interfaces, creating a percolated silica scaffold that immobilises droplets and amplifies multiple UV scattering. The findings demonstrate that coupling interfacial Pickering armour with a continuous silica network yields a greener, physically robust mineral sunscreen and offers a transferable strategy for stabilising plant-oil emulsions containing inorganic actives.
Structuring native red seaweed extracts for 3D printing: Rheological synergies with xanthan and locust bean gums
(Elsevier, 2025-12) Oliveira, Sónia; Bengoechea Ruiz, Carlos; Cabezudo, Sara; Guerrero, Pedro; Sousa, Isabel; Raymundo, Anabela; Ingeniería Química; Ministerio de Ciencia e Innovación (MICIN). España; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); Ministerio de Ciencia, Innovación y Universidades (MICIU). España; TEP229: Tecnología y Diseño de Productos Multicomponentes
This study explored the gelation and 3D printing properties of native, eco-friendly extracts from three red seaweed species (Chondrus crispus, Gelidium corneum, and Gracilaria gracilis) reinforced with xanthan gum (XG) or locust bean gum (LBG). Given the limited information on non-purified seaweed polysaccharide-hydrocolloid interactions, rheological, textural, and compositional analyses were performed to understand how these factors influence gel properties. C. crispus, which is rich in carrageenan, formed the strongest native gel (G₂₅◦ C′ ≈ 30 kPa), with LBG reinforcement boosting its G₈₀◦ C′ tenfold (from 3.65 to 36.54 Pa). For G. gracilis, XG addition significantly enhanced gel strength (G₂₅◦ C′ from 447 to 3897 Pa) and improved gel-like behavior at high temperatures. Textural analysis confirmed that reinforced gels exhibited greater firmness (1.5–4.2 N) than native extracts (0.8–1.2 N). 3D printing was used to evaluate extrusion behavior, shape fidelity, and gel recovery. Hydrocolloid reinforcement improved shape retention by 45–60 %, with optimal printing temperatures between 30 and 40 °C. Differences were primarily attributed to the seaweed's polysaccharide profiles. A life cycle assessment identified G. corneum agar as the most environmentally sustainable option. These results demonstrate the potential of combining native red seaweed extracts with simple hydrocolloids to create customizable, sustainable gels.
Ultrasonication-driven optimization of cricket protein nanoemulsions: influence of pH and rheological stabilizers
(Elsevier, 2025-09) Sánchez García, Rosa M.; Rodríguez Luna, Azahara María; Santos García, Jenifer; Trujillo-Cayado, Luis Alfonso; Ingeniería Química; TEP943: Reología Aplicada. Tecnología de Coloides
This study investigates the formulation of sustainable nanoemulsions using cricket protein as a natural emulsifier and linseed oil as the dispersed phase, emphasizing the effects of pH, ultrasonication, and rheological modifiers on emulsion stability and structure. Surface and interfacial tension analyses revealed significant reductions with increasing protein concentration, stabilizing at ≥1 g/L. At alkaline pH (≥12), interfacial tension became unmeasurable due to complete phase merging, attributed to enhanced protein solubility and surface activity. Droplet size distribution exhibited bimodal patterns across all pH levels, with the smallest Sauter diameter (0.54 μm) and optimal span (1.91) achieved at pH 12.5. Ultrasonication parameters (amplitude and sonication time) were optimized using response surface methodology. The smallest droplet size (0.365 μm) was predicted at 63 % amplitude and 9.6 min of sonication. However, higher energy inputs also increased polydispersity, likely due to droplet recoalescence in the absence of sufficient emulsifier. To enhance stability, guar gum (GG) and advanced performance xanthan gum (APXG) were tested. APXG, particularly at ≥0.25 wt%, significantly improved viscoelasticity (G′ > G″) and increased consistency (K = 9.87 Pa·sⁿ at 0.5 wt%), forming gel-like structures and reducing the Turbiscan Stability Index (TSI) over a 21-day period. These results underscore the critical roles of pH, ultrasonic processing, and rheological modification in designing robust nanoemulsions. The integration of cricket protein and APXG under optimized conditions offers a promising platform for stable, eco-friendly emulsions in functional food and nutraceutical applications.
Tailoring the Properties of Soy Protein-Based Bioplastics via Plasticizer Composition and Extrusion Temperature for Controlled Iron Release
(MDPI, 2025-12-01) Castro Criado, Daniel; Capezza, Antonio J.; Romero García, Alberto; Jiménez Rosado, Mercedes; Ingeniería Química; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); Junta de Andalucía; TEP229: Tecnología y Diseño de Productos Multicomponentes
The development of sustainable bioplastic matrices for controlled micronutrient delivery represents a promising strategy in the agri-food and biomedical sectors. This study investigates the influence of plasticizer type (glycerol, water and their mixtures) and processing temperature (70–110 °C) on the fabrication and functional properties of extruded soy protein-based matrices for iron release. Results show that both the nature of the plasticizer and the extrusion temperature critically affect the microstructure and mechanical behavior of the matrices. Specifically, an intermediate glycerol/water ratio (50/50) during extrusion at 90 °C significantly improves matrix resistance, making it optimal for iron-controlled release. These findings underscore the crucial role of formulation and thermal parameters in engineering protein-based delivery systems, thereby paving the way for the design of next-generation biodegradable functional materials.

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