Katherina Fernández

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The startup and performance of the completely autotrophic nitrogen removal over nitrite (CANON) process was tested in a continuously fed granular bubble column reactor (BCR) with two different aeration strategies: controlling the oxygen volumetric flow and oxygen concentration. During the startup with the control of oxygen volumetric flow, the air volume(More)
An extraction protocol was developed to maximize the amount of extracts obtained from three brown seaweeds, Lessonia nigrescens (in two stages of development), Macrocystis pyrifera, and Durvillaea antarctica, and to evaluate them as natural inhibitors of the angiotensin I-converting enzyme (ACE). Two extraction methods were used, an enzymatic method(More)
In recent years, adsorption has been accepted as one of the most appropriate processes for decolorization of wastewaters. This paper presents experimental results on application of peat for removal of structurally diverse dyes (azo, oxazine, triphenylmethane, thiazine and others) with emphasis on relevant factors such as the adsorbate-adsorbent chemical(More)
A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carménère was conducted in this work. We first characterized the polymeric proanthocyanidins of Carménère skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carménère wines had a higher proanthocyanidin(More)
Proanthocyanidins (PAs) extracted from grapes have several bioactive properties, giving them potential medical uses. However, PAs are unstable in the digestive tract and must be stabilized to allow oral administration, which can be accomplished by nanoencapsulation. In this study, PAs extracted from grape seed and skin were stabilized with poly-d,l-lactide(More)
This study investigated the effect of in vitro gastrointestinal digestion on the stability and composition of flavan-3-ols from red grape skin and seed extracts (raw and purified, which are high in proanthocyanidins (PAs)). In addition, the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitory activities of these extracts were(More)
The concentration profiles and the absorbed fraction (F) of the País grape seed extract in the human small intestine were obtained using a microscopic model simulation that accounts for the extracts' dissolution and absorption. To apply this model, the physical and chemical parameters of the grape seed extract solubility (C s), density (ρ), global mass(More)
Proanthocyanidins (PAs) from the skins and seeds of País grapes were obtained by enzymatic extraction by using three enzymes (pectinase, cellulase and tannase) and an enzymatic blend to increase the phenol concentrations and reduce the PA molecular size. The total phenol concentrations (as indicated by Folin-Ciocalteu reagent), mean degree of polymerisation(More)
Tannin content and composition are critical quality components of red wines. No spectroscopic method assessing these phenols in wine has been described so far. We report here a new method using Fourier transform mid-infrared (FT-MIR) spectroscopy and chemometric techniques for the quantitative analysis of red wine tannins. Calibration models were developed(More)
Proanthocyanidins (PAs) have several bioactivities, but they are unstable in the digestive tract and possess low bioavailability. Nanoencapsulation stabilizes these compounds for oral administration. The intestinal absorption of grape seed and skin extracts, and the poly-lactic acid (PLA) nanoparticles loaded with such extracts was modeled, taking into(More)