Dr. Patricio Orellana

• (i) Tecnologías emergentes térmicas y no térmicas en alimentos.
• (ii) Propiedades físicas y químicas de los alimentos.
• (iii) Extracción y preservación de componentes bioactivos y antioxidantes.

1. Proyecto ANID – FONDECYT Regular N°1252203. «Producing cryoconcentrated calafate (Berberis microphylla) and matico (Buddleja globosa) with multiple health-promoting bioactivities through centrifugal- and ultrasound-assisted block freeze concentration”. Investigador Responsable (2025-2028).
2. Proyecto ANID – FONDECYT de Iniciación en Investigación N°11220283. “Effect of cryoconcentration on quality properties in endemic Chilean herbal plant extracts and their incorporation as functional ingredients to elaborate different 3D printed gel matrices». Investigador Responsable (2022-2025).
3. Proyecto FONDECYT Postdoctorado Nacional N°3190420 “Ultrasound as novel assisted technique in cryoconcentration: impact on physicochemical properties, volatile compounds and process parameters applied to model solutions and fruit juices”. Investigador Responsable (2019-2022).
4. Beca CONICYT, Doctorado en Chile (2016-2018).
5. Proyecto FONDECYT Iniciacion N°11140747 “Effect of the ice morphology in freezing concentration assisted by vaccum applied to fruit juices”. Tesista de Doctorado (2014-2017).

1. Pérez-Bermúdez, I., Fiallos-Maravilla, N., Opazo-Navarrete, M., Petzold, G.* and Orellana-Palma, P.* Exploring centrifugal-percolation as an innovative external force in block freeze concentration technology applied to peppermint infusion. 2025. Food Research International, 221, 117550. https://doi.org/10.1016/j.foodres.2025.117550.
2. Pérez-Bermúdez, I., Castillo-Suero, A., Jara-Leiva, C., Cortés-Valdivia, A., Rojas-Rojas, K., García-Rojas, V., Opazo-Navarrete, M., Guerra-Valle, M., Petzold, G. and Orellana-Palma, P.* Effect of block freeze concentration on bioactive compound content and antioxidant capacity when applied to peppermint (Mentha Piperita) infusion. 2025. Antioxidants, 14, 129. https://doi.org/10.3390/antiox14020129.
3. Pérez-Bermúdez, I., Guerra-Valle, M., Beldarrain-Iznaga T., Opazo-Navarrete, M., Orellana-Palma, P.* and Petzold, G.* Ultrasound as novel separation technique in the block freeze concentration applied to peppermint (Mentha piperita) infusion. 2025. Journal of Food Science, 90, e70157. https://doi.org/10.1111/1750-3841.70157.
4. Macias-Bu, L., Guerra-Valle, M., Petzold, G. and Orellana-Palma, P.* Technical and environmental opportunities for freeze desalination. 2023. Separation & Purification Reviews, 52, 326– https://doi.org/10.1080/15422119.2022.2098504.
5. Pérez-Bermúdez, I., Castillo-Suero, A., Cortés-Inostroza, A., Jeldrez, C., Dantas, A., Hernández, E., Orellana-Palma, P.* and Petzold, G. Observation and measurement of ice morphology in foods: A review. 2023. Foods, 12, 3987. https://doi.org/10.3390/foods12213987.
6. Gil, N., Quinteros, G., Blanco, M., Samsuri, S., Amran, N.A., Orellana-Palma, P., Schwinden, E. and Hernández, E.* Vacuum-assisted block freeze concentration studies in cheese whey and its potential in lactose recovery. 2023. Foods, 12, 836. https://doi.org/10.3390/foods12040836.
7. Dantas, A.*, Kumar, H., Prudencio, E.S., Junior, L.B.A., Orellana-Palma, P., Dosoky, N.S., Nepovimova, E., Kuča, K., Cruz-Martins, N., Verma, R., Manickam, S., Valko, M. and Kumar, D. An approach on detection, quantification, technological properties, and trends market of A2 cow milk. 2023. Food Research International, 167, 112690. https://doi.org/10.1016/j.foodres.2023.112690.
8. Orellana-Palma, P.*, Macias-Bu, L., Carvajal-Mena, N., Petzold, G. and Guerra-Valle, M.* Encapsulation of concentrated solution obtained by block freeze concentration in calcium alginate and corn starch calcium alginate hydrogel beads. 2023. Gels, 9, 374. https://doi.org/10.3390/gels9050374.
9. Guerra-Valle, M., Orellana-Palma, P.* and Petzold, G. Plant-based polyphenols: anti-helicobacter pylori effect and improvement of gut microbiota. 2022. Antioxidants, 11, 109. https://doi.org/10.3390/antiox11010109.
10. Guerra-Valle, M., Petzold, G. and Orellana-Palma, P.* Optimization of encapsulation by ionic gelation technique of cryoconcentrated solution: a response surface methodology and evaluation of physicochemical characteristics study. 2022. Polymers, 14, 1031. https://doi.org/10.3390/polym14051031.
11. Casas-Forero, N., Trujillo-Mayol, I., Zuñiga, R., Petzold, G. and Orellana-Palma, P.* Effects of cryoconcentrated blueberry juice as functional ingredient for preparation of commercial confectionary hydrogels. 2022. Gels, 8, 217. https://doi.org/10.3390/gels8040217.
12. Dantas, A.*, Orellana-Palma, P., Kumar, D., Hernandez, E. and Prudencio, E.S. Block freeze concentration by centrifugation and vacuum increases the content of lactose-free milk macronutrients. 2022. Journal of Food Science, 87, 5317– https://doi.org/10.1111/1750-3841.16383.
13. Lillo-Perez, S., Guerra-Valle, M., Orellana-Palma, P.* and Petzold, G. Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers. 2021. LWT-Food Science and Technology, 151, 112106. https://doi.org/10.1016/j.lwt.2021.112106.
14. Tobar-Bolaños, G., Casas-Forero, N., Orellana-Palma, P. and Petzold, G.* Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review. 2021. Journal of Food Science, 86, 5062–5077. https://doi.org/10.1111/1750-3841.15944.
15. Orellana-Palma, P.*, Guerra-Valle, M., Gianelli, M.P. and Petzold, G. Evaluation of freeze crystallization on pomegranate juice quality in comparison with conventional thermal processing. 2021. Food Bioscience, 41, 101106. https://doi.org/10.1016/j.fbio.2021.101106.
16. Casas-Forero, N., Orellana-Palma, P.*, and Petzold, G. Recovery of solutes from ice and concentrated fractions in centrifugal block cryoconcentration applied to blueberry juice. 2021. Food and Bioprocess Technology, 14, 1155–1168. https://doi.org/10.1007/s11947-021-02626-x.
17. Orellana-Palma, P.*, Guerra-Valle, M., and Zuñiga, R. Centrifugal-filter assisted block freeze crystallization applied to blueberry juice. 2021. Processes, 9, 421. https://doi.org/10.3390/pr9030421.
18. Guerra-Valle, M., Lillo-Perez, S., Petzold, G., and Orellana-Palma, P.*. Effect of freeze crystallization on quality properties of two endemic Patagonian berries juices: murta (Ugni molinae) and arrayan (Luma apiculata). 2021. Foods, 10, 466. https://doi.org/10.3390/foods10020466.
19. Casas-Forero, N., Moreno-Osorio, L., Orellana-Palma, P.*, and Petzold, G. Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study. 2021. LWT-Food Science and Technology, 138, 110674. https://doi.org/10.1016/j.lwt.2020.110674.
20. Orellana-Palma, P.*, Tobar-Bolaños, G., Casas-Forero, N., Zuñiga, R., and Petzold, G. Quality attributes of cryoconcentrated calafate (Berberis microphylla) juice during refrigerated storage. 2020. Foods, 9, 1314. https://doi.org/10.3390/foods9091314.
21. Casas-Forero, N., Orellana-Palma, P.*, and Petzold, G. Comparative study of the structural properties, color, bioactive compounds content and antioxidant capacity of aerated gelatin gels enriched with cryoconcentrated blueberry juice during storage. 2020. Polymers, 12, 2769. https://doi.org/10.3390/polym12122769.
22. Casas-Forero, N., Orellana-Palma, P. and Petzold, G.* Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice. 2020. Food Science and Technology, 40, 387-394. https://doi.org/10.1590/fst.29819
23. Orellana-Palma, P.*, Zuñiga, R., Takhar, P., Gianelli, M.P. and Petzold, G. Effects of centrifugal block freeze crystallization on quality properties in pineapple juice. 2020. Chemical & Engineering Technology, 43, 355-364. https://doi.org/10.1002/ceat.201900387.
24. Orellana-Palma, P.*, Lazo-Mercado, V., Gianelli, M.P., Hernandez, E., Zuñiga, R. and Petzold, G. Influence of cryoconcentration on quality attributes of apple juice (Malus domestica cv. Fuji). 2020. Applied Sciences, 10, 959. https://doi.org/10.3390/app10030959.
25. Orellana-Palma, P.*, Takhar, P. and Petzold, G. Increasing the separation of block cryoconcentration through a novel centrifugal filter-based method. 2019. Separation Science and Technology, 54, 786-794. https://doi.org/10.1080/01496395.2018.1512615.
26. Orellana-Palma, P., González, Y. and Petzold, G.* Improvement of centrifugal cryoconcentration by ice recovery applied to orange juice. 2019. Chemical & Engineering Technology, 42, 925-931. https://doi.org/10.1002/ceat.201800639.
27. Orellana-Palma, P.*, Petzold, G., Torres, N., Moreno, J. and Aguilera, M. Elaboration of orange juice concentrate by vacuum-assisted block freeze concentration. 2018. Journal of Food Processing and Preservation, 42(2), 13438. https://doi.org/10.1111/jfpp.13438
28. Orellana-Palma, P.*, Petzold, G., Guerra-Valle, M. and Astudillo-Lagos, M. Impact of block cryoconcentration on polyphenol retention in blueberry juice. 2017. Food Bioscience, 20, 149-158. https://doi.org/10.1016/j.fbio.2017.10.006.
29. Orellana-Palma, P.*, Petzold, G., Pierre, L. and Pensaben, J.M. Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration. 2017. Food and Chemical Toxicology, 109, 1093-1102. https://doi.org/10.1016/j.fct.2017.03.038.
30. Orellana-Palma, P., Petzold, G.*, Andana, I. Torres, N. Mella, K. and Moreno, J. Retention of vitamin C and solid concentration via centrifugal freeze concentration of orange juice. 2017. Journal of Food Quality, 2017, 5214909. https://doi.org/10.1155/2017/5214909
31. Petzold, G.*, Orellana-Palma, P., Moreno, J., Cerda, E. and Parra, P. Vacuum-assisted block freeze concentration applied to wine. Innovative Food Science and Emerging Technologies, 36, 330-335. https://doi.org/10.1016/j.ifset.2016.07.019
32. Petzold, G.*, Moreno, J., Lastra, P., Rojas, K. and Orellana-Palma, P. Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices. 2015. Innovative Food Science and Emerging Technologies, 30, 192-197. https://doi.org/10.1016/j.ifset.2015.03.007.
33. Petzold, G.*, Gianelli, M.P., Bugueño, G., Celan, R., Pavez, C. and Orellana-Palma, P. Encapsulation of liquid smoke flavoring in Ca-alginate and Ca-alginate-chitosan beads. 2014. Journal of Food Science and Technology, 51, 183-190. https://doi.org/1007/s13197-013-1090-z.

Petzold, G.*, Moreno, J., Gianelli, M.P., Cerda, F., Mella, K., Zúñiga, P. and Orellana-Palma, P. Chapter 3: “Food technology approaches for improvement of organoleptic properties through preservation and enrichment of bioactive compounds”. In: Alexandru Grumezescu and Alina Holban (Eds.) “Handbook of Food Bioengineering. Vol. 18: Food processing for increased quality and consumption”. 2018. Academic Press, pp. 67-92.

Petzold, G.*, Moreno, J., Zúñiga, P., Mella, K. and Orellana-Palma, P. Chapter 3: “Blueberries: antioxidant properties, health and innovative technologies”. In: Malcolm Marsh (Ed.) “Blueberries: Harvesting Methods, Antioxidant Properties and Health Effects”. 2016. Nova Science Publishers Inc., pp. 55-70.

Petzold, G.*, Orellana-Palma, P., Moreno, J., Junod. J. and Bugueño, G. Chapter 8: «Freeze concentration as a technique to protect valuable heat labile components of foods». In J. Moreno (Ed.) “Innovative Processing Technologies for Foods with Bioactive Compounds”. 2016. CRC Press, pp. 183-194.