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Dra. Luz Alicia Pascual Pineda

Dra. Luz Alicia Pascual Pineda





  1. Pascual-Pineda L.A., Azuara, E., Díaz, R. and Silva, E.R. (2010). Uso De La Deshidratación Osmótica Por Etapas (DOE) Para Prolongar La Vida Pos-Cosecha De Guayaba. CyTA – Journal of Food, Vol. 8, No.3, pp 217-228. https://doi.org/10.1080/19476330903424667
  2. Flores-Andrade, E.; Pascual-Pineda, L.A., Jiménez M. y C.I. Beristain (2013) Effect of whey protein-sucrose in the osmotic dehydration of Apple. Revista Mexicana de Ingeniería Química. Vol. 12, No. 3, pp 415-424. ISSN: 16652738. http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1501
  3. Pascual-Pineda L.A., Flores-Andrade, E. Alamilla-Beltrán, L. Chanona-Pérez, J.J., Beristain C.I. Gutiérrez F., and Azuara E. (2014) Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods. Food Bioprocess Technol, Vol. 7 (4) pp 1160-1170. DOI: 10.1007/s11947-013-1162-0
  4. Jiménez, M., Flores-Andrade E., Pascual-Pineda L.A. & Beristain C.I. (2015) Effect of water activity on the stability of Lactobacillus paracasei capsules. LWT Food Science and Technology, 60, No.1, pp 346-351. https://doi.org/10.1016/j.lwt.2014.09.050
  5. M. Rodríguez-Bernal, E. Flores-Andrade, C. Lizarazo-Morales, E. Bonilla, L.A. Pascual-Pineda, G. Gutierréz-López,
M.X. Quintanilla-Carvajal (2015). Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders, Food and Bioproducts Processing, 94, pp: 187–198 . http://dx.doi.org/10.1016/j.fbp.2015.03.004
  6. Pascual-Pineda, L.A. Flores-Andrade E., Jiménez-Fernández M. & Beristain, C.I. (2015). Kinetic and thermodynamic stability of carotenoids nanoemulsion. International Journal of Food Science and Technology 7 pp: 1160–1170, DOI: 10.1111/ijfs.12750.
  7. Peredo, A. G., Beristain, C. I., Pascual, L. A., Azuara, E., & Jimenez, M. (2016). The effect of prebiotics on the viability of encapsulated probiotic bacteria. LWT-Food Science and Technology, 73, 191-196. ISSN: 0023-6438. https://doi.org/10.1016/j.lwt.2016.06.021
  8. Jimenez, M., Beristain, C. I., Azuara, E., Mendoza, M. R., & Pascual, L. A. (2016). Physicochemical and antioxidant properties of honey from Scaptotrigona mexicana bee. Journal of Apicultural Research, 55(2), 151-160. https://doi.org/10.1080/00218839.2016.1205294
  9. Huerta-Vera, K., Flores-Andrade, E., Pérez-Sato, J. A., Morales-Ramos, V.Pascual-Pineda, L. A., & Contreras-Oliva, A. (2017). Enrichment of banana with Lactobacillus rhamnosus using double emulsion and osmotic dehydration. Food and Bioprocess Technology, 10(6), 1053-1062.https://doi.org/10.1007/s11947-017-1879-2
  10. Pascual-Pineda L.A., Alamilla-Beltrán L., Gutiérrez-López G.F. Azuara, E. and Flores-Andrade E. (2017) Prediction of Storage Conditions of Dehydrated Foods from a Water Vapor Adsorption Isotherm, Revista Mexicana de Ingeniería Química, Vol. 16, No. 1 (2017) 207-220. https://doi.org/10.24275/rmiq/Alim817
  11. Flores-Andrade, E., Pascual-Pineda, L. A., Alarcón-Elvira, F. G., Rascón-Díaz, M. P., Pimentel-González, D. J., & Beristain, C. I. (2017). Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion. Journal of Food Engineering, 202, 18-24.ISSN: 0260-8774, https://doi.org/10.1016/j.jfoodeng.2017.02.005
  12. Díaz, D. I., Lugo, E., Pascual-Pineda, L. A., & Jiménez-Fernández, M. (2019). Encapsulation Of Carotenoid-Rich Paprika Oleoresin Through Traditional And Nano Spray Drying. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1253
  13. Flores-Andrade, E., Pascual-Pineda, L. A., Quintanilla-Carvajal, M. X., Gutiérrez-López, G. F., Beristain, C. I., & Azuara, E. (2018). Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders. Drying technology, 36(9), 1128-1141. https://doi.org/10.1080/07373937.2017.1387793
  14. Rascón, M. P., Huerta-Vera, K., Pascual-Pineda, L. A., Contreras-Oliva, A., Flores-Andrade, E., Castillo-Morales, M., … & González-Morales, I. (2018). Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product. LWT, 92, 490-496. https://doi.org/10.1016/j.lwt.2018.02.074
  15. Pascual-Pineda, L. A., Bautista-Hernández, S., Pascual-Mathey, L. I., Flores-Andrade, E., Jiménez, M., & Beristain, C. I. (2018). Development of paprika oleoresin dispersions for improving the bioaccessibility of carotenoids. Revista Mexicana de Ingeniería Química, 17(2), 767-776.https://doi.org/10.24275/10.24275/uam/izt/dcbi/revmexingquim/2018v17n2/P
  16. Jiménez, M., Domínguez, J. A., Pascual-Pineda, L. A., Azuara, E., & Beristain, C. I. (2018). Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions. Food hydrocolloids77, 902-910.https://doi.org/10.1016/j.foodhyd.2017.11.037
  17. López-Alarcón, C. A., Cerdán-Leal, M. A., Beristain, C. I., Pascual-Pineda, L. A., Azuara, E., & Jiménez-Fernández, M. (2019). The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes. Food & function, 10(7), 4432-4439. https://doi.org/10.1039/C9FO00852G
  18. Pascual-Pineda, L. A., Rascón, M. P., Quintanilla-Carvajal, M. X., Castillo-Morales, M., Marín, U. R., & Flores-Andrade, E. (2019). Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying. Journal of Food Engineering, 245, 65-72. https://doi.org/10.1016/j.jfoodeng.2018.10.018
  19. Jimenez-Escobar, M. P., Pascual-Mathey, L. I., Beristain, C. I., Flores-Andrade, E., Jiménez, M., & Pascual-Pineda, L. A. (2020). In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions. LWT, 118, 108694. https://doi.org/10.1016/j.lwt.2019.108694 ISSN: 00236438
  20. Cancino-Castillo, L. A., Beristain, C. I., Pascual-Pineda, L. A., Ortiz-Basurto, R. I., Juárez-Trujillo, N., & Jiménez-Fernández, M. (2020). Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying. Applied Microbiology and Biotechnology, 104(22), 9595-9605. https://doi.org/10.1007/s00253-020-10943-y
  21. Jiménez-Escobar, M. P., Pascual-Pineda, L. A., Vernon-Carter, E. J., & Beristain, C. I. (2021). Enhanced β-carotene encapsulation and protection in self-assembled lyotropic liquid crystal structures. LWT, 135, 110056. https://doi.org/10.1016/j.lwt.2020.110056 ISSN: 00236438
  22. Flores-Andrade, E., Allende-Baltazar, Z., Sandoval-González, P. E., Jiménez-Fernández, M., Beristain, C. I., & Pascual-Pineda, L. A. (2021). Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin. Journal of Food Engineering, 290, 110208. https://doi.org/10.1016/j.jfoodeng.2020.110208
  23. Pascual-Pineda, L. A., Hernández-Marañon, A., Castillo-Morales, M., Uzárraga-Salazar, R., Rascón-Díaz, M. P., & Flores-Andrade, E. (2020). Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder. Drying Technology, 1-14. ISSN: 07373937, vol 38 (8) pp 989-1002 https://doi.org/10.1080/07373937.2020.1739064
  24. Pascual Pineda, L. A., Contreras, Y. M., Galarza, M. D. L. A., Morales, M. C., Marañón, A. H., Díaz, M. P. R., & Andrade, E. F. (2021). Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying. Food Bioscience,42, 101215. ISSN: 2212-4292, https://doi.org/10.1016/j.fbio.2021.101215 pp 1-11.
  25. Barradas‐Pretelín, R., García‐Barradas, O., Beristain‐Guevara, C. I., Mendoza‐López, M. R., Pascual‐Pineda, L. A., Flores‐Andrade, E., & Jiménez‐Fernández, M. (2022). Effect of ginger extract on stability, physicochemical, and antioxidant properties of avocado powder using maltodextrin as carrier. Journal of Food Processing and Preservation, e16541. ISSN: 1745-4549. e16541, pp 1-11 https://doi.org/10.1111/jfpp.16541
  26. Pascual-Mathey, L. I., Briones-Concha, J. A., Jiménez, M., Beristain, C. I., & Pascual-Pineda, L. A. (2022). Elaboration of essential oil nanoemulsions of Rosemary (Rosmarinus officinalis L.) and its effect on liver injury prevention. Food and Bioproducts Processing. 10.1016/j.fbp.2022.04.006 (1) 134, 46-55. ISSN: 0960-3085
  27. González-Ramírez, P. J., Pascual-Mathey, L. I., García-Rodríguez, R. V., Jiménez, M., Beristain, C. I., Sanchez-Medina, A., & Pascual Pineda, L. A (2022). Effect of Relative Humidity on the Metabolite Profiles, Antioxidant Activity and Sensory of Black Garlic Processing. Food Bioscience ISSN: 22124292, vol 48 (1) https://doi.org/10.1016/j.fbio.2022.101827
  28. Pascual-Pineda, L. A., Guerrero-Hernández, A., Castillo-Morales, M., Salazar, R., Jiménez-Fernández, M., & Flores-Andrade, E. (2022). Determination of the spreading pressure and shelf-life of spray-dried coffee powder: quality assurance of a water-soluble food.Revista Mexicana de Ingeniería Química,21(3), Alim2921-Alim2921, ISSN: 1665-2738https://doi.org/10.24275/rmiq/Alim2921
  29. Díaz-Ramos, D. I., Ortiz-Basurto, R. I., García-Barradas, O., Chacón-López, M. A., Montalvo-González, E., Pascual-Pineda, L. A., … & Jiménez-Fernández, M. (2023). Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal Conditions.Polymers,15(14), 3115,  https://doi.org/10.3390/polym15143115  ISSN: 2073-4360
  30. Juárez‐Trujillo, N., González‐Avila, C., Beristain‐Guevara, C. I., Mendoza‐López, M. R., Pascual‐Pineda, L. A., & Jiménez‐Fernández, M. Nutritional, physicochemical and antioxidant properties of sprouted and fermented beverages made from Phalaris canariensis seed.International Journal of Food Science & Technology, https://doi.org/10.1111/ijfs.16637, ISSN:1365-2621
  31. Morales-Huerta, A., Flores-Andrade, E., Jiménez-Fernández, M., Beristain, C. I., & Pascual-Pineda, L. A. (2023). Microencapsulation of betalains by foam fluidized drying.Journal of Food Engineering, 111701, https://doi.org/10.1016/j.jfoodeng.2023.111701. Print ISSN: 0260-8774 Online ISSN: 1873-5770
  32. Flores, E., Jiménez, M., Beristain, C. I., Azuara, E., Gutiérrez-López, G. F., Alamilla-Beltrán, L., & Pascual Pineda, L. A. Food Nanostructuring of Paprika Capsules Obtained by Coacervation for Improving Carotenoid Storage Stability.Food Structure, 38 100354. https://doi.org/10.1016/j.foostr.2023.100354
  33. López-Alarcón, C. A., Rascón-Díaz, M. P., Pascual-Pineda, L. A., Andrade, E. F., Bonilla-Zavaleta, E., & Jiménez-Fernández, M. (2023). Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice.Powder Technology, 119123, https://doi.org/10.1016/j.powtec.2023.119123.

4B Poster

  1. Jiménez-Escobar P.M., Pascual-Mathey L.I., Beristain C.I., Jiménez , Flores-Andrade E., and Pascual-Pineda L.A. (2018) “In vivo antioxidant activity of carotenoids nanoemulsions”. 8th Food Science, Biotechnology and Safety Congress (Latin Food), 14-16 noviembre. Puerto Vallarta Jalisco.
  2. González Ramírez. , Vázquez-Hernández M., García-Rodríguez R.V., Pascual-Pineda L.A., Pascual-Mathey L.I., Sánchez-Medina A. (2018). Efecto de la humedad relativa en la variación del perfil metabólico y efecto hepatoprotector del ajo negro”. 14ª reunión Internacional de Investigación de Productos Naturales, celebrada del 23 al 26 de mayo de 2018 en Cuernavaca Morelos, México.
  3. Hernández Huesca Karina, Pascual-Pineda L.A., Jiménez M, Azuara E y Beristain C.I. Caracterización y digestión gástrica de nanocápsulas líquidas de curcumina (Curcuma longa). 2° Congreso Internacional de Alimentos funcionales y nutraceúticos. 22 al 24 de junio 2016. Querétaro, Qro. México.
  4. Hernández K., Jiménez M., Azuara E., Pascual L.A., Beristain C.I., “Caracterización de nanocápsulas líquidas de curcumina (Curcuma longa), I Congreso Nacional de Avances en la Alimentación y Biotecnología. 29 enero 2016.



  1. Allende Baltazar , Pascual-Mathey L.I., Jiménez Fernández M., Beristain C.I. y Pascua-Pineda L.A. (2019). DISEÑO Y CARACTERIZACIÓN DE NANOEMULSIONES ESTABILIZADAS CON EMULSIFICANTES DE ORIGEN NATURAL. Memorias del XL Encuentro Nacional del AMIDIQ, 7-10 mayo 2019, Huatulco Oaxaca.



  1. Luis A. Cancino-Castillo, Rosa I. Ortíz-Basurto, Luz A. Pascual- Pineda, César Beristain-Guevara, Maribel Jiménez-Fernández. Microencapsulación de Bacillus subtilis y Enterococcus faecium usando secado por aspersión. XL Encuentro Nacional de la Academia Mexicana de Investigación y Docencia en Ingeniería Química A.C. (AMIDIQ). 1-4 de mayo del 2019.en la ciudad de Huatulco, Oaxaca, México.
  2. Pancardo A., Pascual Pineda L.A., Jiménez M y Beristain C.I. “Efecto del procesamiento del cacao (Theobroma cacao) en la capacidad antioxidante”. I Congreso Nacional de Avances en la Alimentación y Biotecnología. 29 enero 2016.



  1. Briones-Concha, , Pascual-Mathey, L. I., Beristain, C. I., Pascual- Pineda L. A., Desing and characterization of liquid nanocapsules of rosemary oil (Rosmarinus officinalis L.) IEEE International Conference on Engineering Veracruz, ICEV. 2019



  1. Diaz D.I., Lugo E., Pascual-Pineda, L.A., Jiménez-Fernández, M 2018. Encapsulation of carotenoid-rich oleoresin through traditional and nano- spray drying. ISSN online: 1120-1770. Italian Journal of Food Science. 1http://dx.doi.org/ 10.14674/IJFS-1253. País Italia. Publicado el 31 de enero


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Fecha: 29 abril, 2024 Responsable: Maestría en Ciencias Alimentarias Contacto: pcalimentarias@uv.mx