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Biopolymers, Active food packaging, Nutrition Science, Analytical Chemistry, Food Technology, Culinary Chemistry
Spain

Biography

Arantzazu Valdés García, (AVG), graduated in Human Nutrition and Dietetic at the University of Alicante (Spain, 2007) and licensed in Science and Food Technology at the Miguel Hernández University (Spain, 2009) got a MS in Introduction to Research in Chemistry, Physics and Engineering Physics at the University of Alicante in 2010. As a result, three academic awards granted have been obtained. AVG started her scientific career with a competitive predoctoral GVA Fellow with the thesis (2010-2014) based on the oxidative stability study of different packaged fat-food and their application for the development of active packaging with antioxidant capacity which was carried out at Analysis of Polymers and Nanomaterials research group (Department of Analytical Chemistry, Nutrition and Food Science, University of Alicante, Spain). From 2014 to 2016 she worked as a Junior collaborating researcher in different projects and academic tasks at the same Department. In 2016, she got a competitive postdoctoral GVA Fellow (2016-2018) and moved to University of Pais Vasco (UPV/EHU, Spain) under the supervision of Prof. Arantxa Eceiza. The experimental work was focused on the processing and characterization of multilayer films based on poly(lactic acid)/gelatin supplemented with cellulose nanocrystals and antioxidant extract from almond shell by-product and its application on food with high fat content preservation. In 2023 she obtained a position as a Senior Lecturer at the University of Alicante (UA), where she joins the Food Analysis, Culinary Chemistry and Nutrition research group (AAQCN) at the Analytical Chemistry, Nutrition and Food Science Department. In 2012 she visited the Laboratory of Food Chemistry and Technology (LFCT) at the University of Ioannina (3 months, Greece) working on monitoring the oxidative stability of different processed nuts by different techniques. In 2014 she carried out another research stay at Materials Science and Technology Center (University of Perugia, Italy, 3 months) where she worked on the development, characterization, and enzymatic degradation studies of poly(ecaprolactone)- based biocomposites from almond agricultural by-products. Finally, in 2016 she was invited to the KTH Royal Institute of Technology (Stockholm, Sweden) to work on the valorization of agricultural wastes through the characterization and analysis of the carbohydrate fraction.
Starting from 2010, AVG has published 38 papers, being 33 in JCR (of which 87% Q1 (5 of D1 and principal/corresponding author in 73%) with 2044 citations and h-index: 22 (ResearchGate), 14 book chapters and 1 book, 20 teaching articles. She has participated in 33 national and international projects, and several contracts or agreements with public entities and private companies. Since 2021, she has held the academic position of Academic Coordinator of the Gastronomy and Culinary Arts degree at the University of Alicante.
AVG professional field is focused in the follow research lines: Oxidative stability study of different packaged food; Chemical analysis of food; Revalorization of food industry wastes; Microwave- assisted extraction and ultrasound green extraction methods of bioactive compounds for industry applications; Development of novel food and functional nutrients; Development of novel methods to determine the quality and organoleptic properties of food; Eco-active packaging for food packaging applications; Natural antioxidants and aromas; Sensory Analysis; Human nutrition and dietetic advice. As a result of her career, AVG has won 1 scientific award: “The Young Investigator Award 2017" of the 5th EPNOE International Polysaccharyde Conference, for excellent research as reviewed by the scientific and programme committies and presented at the 5th EPNOE Conference 2017 (Jena, Germany).

Activities

Employment (1)

UNIVERSITY OF ALICANTE: ALICANTE, ALICANTE, ES

2023-10-30 to present | Senior Lecturer (Analytical Chemistry, Nutrition and Food Sciences Department)
Employment
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA

Works (49)

Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

Foods
2023-12-29 | Journal article
Contributors: Ana Beltrán Sanahuja; Rafaela Pesci de Almeida; Kilian-Anja Igler Marí; Marina Cano Lamadrid; Arantzazu Valdés García; Esther Sendra Nadal
Source: check_circle
Crossref
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Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production

Foods
2023-06-15 | Journal article
Contributors: Carmen Martínez; Alfonso Jiménez; Maria Carmen Garrigós; Arantzazu Valdés
Source: check_circle
Crossref
grade
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Effect of Almond Skin Waste and Glycidyl Methacrylate on Mechanical and Color Properties of Poly(ε-caprolactone)/Poly(lactic acid) Blends

Polymers
2023-02-20 | Journal article
Contributors: Arantzazu Valdés; Franco Dominici; Elena Fortunati; Jose María Kenny; Alfonso Jiménez; María Carmen Garrigós
Source: check_circle
Crossref
grade
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Impact of UV-light irradiation on sensory properties, volatile, fatty acid, and tocopherol composition of peanuts (Arachis hypogaea L.)

LWT
2023-01 | Journal article
Part of ISSN: 0023-6438
Contributors: Adriana Juan-Polo; Ana Beltrán Sanahuja; María Monedero Prieto; Carmen Sánchez Reig; Arantzazu Valdés García; Salvador E. Maestre Pérez
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA

Extraction and Characterization of Antioxidant Compounds in Almond (Prunus amygdalus) Shell Residues for Food Packaging Applications

Membranes
2022-08-20 | Journal article
Contributors: Arantzazu Valdés; María Carmen Garrigós; Alfonso Jiménez
Source: check_circle
Crossref
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TRAINING PILLS TO IMPROVE ANALYTICAL CHEMISTRY LABORATORY COMPETENCES IN NUTRITION AND FOOD MASTER’S DEGREE

2022-07 | Conference paper
Contributors: Raquel Sánchez; Adriana Polo; Andrea López; Santiago Martínez; Arantzazu Valdés; José Luis Todolí
Source: check_circle
Crossref

Potential of Industrial Pineapple (Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

Antioxidants
2021-11-04 | Journal article
Contributors: Arantzazu Valdés García; María Isabel Domingo Martínez; Mercedes Ponce Landete; María Soledad Prats Moya; Ana Beltrán Sanahuja
Source: check_circle
Crossref
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Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

Foods
2021-11-02 | Journal article
Contributors: Ana Beltrán Sanahuja; Mercedes Ponce Landete; María Isabel Domingo Martínez; María Soledad Prats Moya; Arantzazu Valdés García
Source: check_circle
Crossref
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Multilayer Films Based on Poly(lactic acid)/Gelatin Supplemented with Cellulose Nanocrystals and Antioxidant Extract from Almond Shell By-Product and Its Application on Hass Avocado Preservation

Polymers
2021-10-20 | Journal article
Contributors: Arantzazu Valdés; Carmen Martínez; Mari Carmen Garrigos; Alfonso Jimenez
Source: check_circle
Crossref
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Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

Foods
2021-07-12 | Journal article
Contributors: Arantzazu Valdés García; Raquel Sánchez Romero; Adriana Juan Polo; Soledad Prats Moya; Salvador E. Maestre Pérez; Ana Beltrán Sanahuja
Source: check_circle
Crossref
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Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions

Foods
2021-04-26 | Journal article
Contributors: Arantzazu Valdés García; Ana Beltrán Sanahuja; Ioannis K. Karabagias; Anastasia Badeka; Michael G. Kontominas; María Carmen Garrigós
Source: check_circle
Crossref
grade
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New Trends in the Use of Volatile Compounds in Food Packaging

Polymers
2021-03-27 | Journal article
Contributors: Ana Beltrán Sanahuja; Arantzazu Valdés García
Source: check_circle
Crossref
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Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins

Foods
2021-01-13 | Journal article
Contributors: Ana Beltrán Sanahuja; Salvador E. Maestre Pérez; Nuria Grané Teruel; Arantzazu Valdés García; María Soledad Prats Moya
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Crossref
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Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Foods
2020-09-22 | Journal article
Contributors: Arantzazu Valdés García; Olga B. Álvarez-Pérez; Romeo Rojas; Cristobal N. Aguilar; María Carmen Garrigós
Source: check_circle
Crossref

Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Foods
2020-09-07 | Journal article
Contributors: Jorge Trujillo Sánchez; Arantzazu Valdés García; Antonio Martínez-Abad; Francisco Vilaplana; Alfonso Jiménez; María Carmen Garrigós
Source: check_circle
Crossref
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Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds

Antioxidants
2020-07-17 | Journal article
Contributors: Arantzazu Valdés García; Nerea Juárez Serrano; Ana Beltrán Sanahuja; María Carmen Garrigós
Source: check_circle
Crossref

Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile

Antioxidants
2020-07-06 | Journal article
Contributors: Arantzazu Valdés García; Salvador E. Maestre Pérez; Mikita Butsko; María Soledad Prats Moya; Ana Beltrán Sanahuja
Source: check_circle
Crossref
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Influence of cooking and ingredients on the antioxidant activity, phenolic content and volatile profile of different variants of the mediterranean typical tomato Sofrito

Antioxidants
2019 | Journal article
EID:

2-s2.0-85075171868

Contributors: Sanahuja, A.B.; De Pablo Gallego, S.L.; Maestre Pérez, S.E.; García, A.V.; Moya, M.S.P.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Reducing off-flavour in commercially available polyhydroxyalkanoate materials by autooxidation through compounding with organoclays

Polymers
2019 | Journal article
EID:

2-s2.0-85067355891

Contributors: García-Quiles, L.; Valdés, A.; Cuello, Á.F.; Jiménez, A.; Garrigós, M.C.; Castell, P.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (<i>Punica granatum</i> L.) Seed Juice by-Product

Molecules
2019-12 | Journal article | Author
Contributors: ARANTZAZU VALDÉS GARCÍA; Esther Garcia-Serna; Antonio Martinez-Abad; Francisco Vilaplana; Alfonso Jiménez; María Carmen Garrigós
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
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Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Trends in Food Science and Technology
2018 | Journal article
EID:

2-s2.0-85047161862

Contributors: Valdés, A.; Beltrán, A.; Mellinas, C.; Jiménez, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Recent trends in microencapsulation for smart and active innovative textile products

Current Organic Chemistry
2018 | Journal article
EID:

2-s2.0-85056759267

Contributors: Valdés, A.; Ramos, M.; Beltrán, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Starch-based biomaterials and nanocomposites

Handbook of Composites from Renewable Materials
2017 | Book chapter
EID:

2-s2.0-85050941400

Contributors: Valdés, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Use of hydrogels based on natural polymers as edible coatings for food packaging applications

Natural Polymers: Derivatives, Blends and Composites
2017 | Book chapter
EID:

2-s2.0-85030236711

Contributors: Valdés, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Coatings
2017-04 | Journal article
Contributors: Arantzazu Valdés; Marina Ramos; Ana Beltrán; Alfonso Jiménez; María Garrigós
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Crossref Metadata Search
grade
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Active edible films: Current state and future trends

Journal of Applied Polymer Science
2016 | Journal article
EID:

2-s2.0-84944153554

Contributors: Mellinas, C.; Valdés, A.; Ramos, M.; Burgos, N.; Del Carmen Garrigós, M.; Jiménez, A.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Characterization and enzymatic degradation study of poly(ε-caprolactone)-based biocomposites from almond agricultural by-products

Polymer Degradation and Stability
2016 | Journal article
EID:

2-s2.0-84959508509

Contributors: Valdés, A.; Fenollar, O.; Beltrán, A.; Balart, R.; Fortunati, E.; Kenny, J.M.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Gelatin-based films and coatings for food packaging applications

Coatings
2016 | Journal article
EID:

2-s2.0-85063836911

Contributors: Ramos, M.; Valdés, A.; Beltrán, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Multifunctional Applications of Nanocellulose-Based Nanocomposites

Multifunctional Polymeric Nanocomposites Based on Cellulosic Reinforcements
2016 | Book chapter
EID:

2-s2.0-85015234378

Contributors: Ramos, M.; Valdés, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Packaging for Drinks

Reference Module in Food Science
2016 | Other
Contributors: Marina Ramos; Arantzazu Valdés; María Carmen Garrigós
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Crossref Metadata Search

Poly(e-caprolactone) (PCL): Application in biodegradable films and bags

Green Polymer Composites Technology: Properties and Applications
2016 | Book chapter
EID:

2-s2.0-85052943538

Contributors: Valdés, A.; Beltran, A.; Mellinas, A.C.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Polymers Extracted from Biomass

Reference Module in Food Science
2016 | Other
Contributors: Arantzazu Valdés; Marina Ramos; Esther García-Serna; María del Carmen Garrigós; Alfonso Jiménez
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Crossref Metadata Search

Valorization of agricultural wastes for the production of protein-based biopolymers

Journal of Renewable Materials
2016 | Journal article
EID:

2-s2.0-84974597052

Contributors: Burgos, N.; Valdés, A.; Jiménez, A.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Microencapsulation of Natural Antioxidant Compounds Obtained from Biomass Wastes: A Review

Materials Science Forum
2016-10 | Journal article
Contributors: Arantzazu Valdés García; María del Carmen Garrigós Selva
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Crossref Metadata Search
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Carbohydrate-Based Advanced Biomaterials for Food Sustainability: A Review

Materials Science Forum
2016-02 | Journal article
Contributors: Arantzazu Valdés; María Carmen Garrigós
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Crossref Metadata Search
grade
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Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR

European Journal of Lipid Science and Technology
2015 | Journal article
DOI:

10.1002/ejlt.201400384

Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA
grade
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Potential use of nut agricultural by-products in polymer materials: A review

Agricultural Wastes: Characteristics, Types and Management
2015 | Book chapter
EID:

2-s2.0-84956809444

Contributors: Valdés, A.; Beltrán, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Use of herbs, spices and their bioactive compounds in active food packaging

RSC Advances
2015 | Journal article
DOI:

10.1039/c4ra17286h

EID:

2-s2.0-84929012713

Contributors: Valdés, A.; Mellinas, A.C.; Ramos, M.; Burgos, N.; Jiménez, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Natural Pectin Polysaccharides as Edible Coatings

Coatings
2015-11 | Journal article
Contributors: Arantzazu Valdés; Nuria Burgos; Alfonso Jiménez; María Garrigós
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Crossref Metadata Search
grade
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New Trends in Beverage Packaging Systems: A Review

Beverages
2015-10-08 | Journal article
Contributors: Marina Ramos; Arantzazu Valdés; Ana Mellinas; María Garrigós
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Crossref Metadata Search

Characterization and degradation characteristics of poly(ε-caprolactone)-based composites reinforced with almond skin residues

Polymer Degradation and Stability
2014 | Journal article
DOI:

10.1016/j.polymdegradstab.2014.03.011

EID:

2-s2.0-84897360365

Contributors: Valdés García, A.; Ramos Santonja, M.; Sanahuja, A.B.; Selva, M.d.C.G.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier
grade
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Natural additives and agricultural wastes in biopolymer formulations for food packaging

Frontiers in Chemistry
2014 | Journal article
EID:

2-s2.0-84987624632

Contributors: Valdés, A.; Mellinas, A.C.; Ramos, M.; Garrigós, M.C.; Jiménez, A.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Active packaging based on the release of carvacrol and thymol for fresh food

Chemistry and Physics of Complex Materials: Concepts and Applications
2013 | Book chapter
Part of DOI: 10.1201/b16302
EID:

2-s2.0-85054649986

Contributors: Ramos, M.; Beltrán, A.; Valdés, A.; Peltzer, M.A.; Jiménez, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Active packaging for fresh food based on the release of carvacrol and thymol

Chemistry and Chemical Technology
2013 | Journal article
EID:

2-s2.0-84884731245

Contributors: Ramos, M.; Beltran, A.; Valdes, A.; Peltzer, M.; Jimenez, A.; Garrigos, M.; Zaikov, G.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Carvacrol and thymol for fresh food packaging

Journal of Bioequivalence and Bioavailability
2013 | Journal article
DOI:

10.4172/jbb.1000151

EID:

2-s2.0-84880785879

Contributors: Ramos, M.; Beltran, A.; Valdes, A.; Peltzer, M.A.; Jimenez, A.; Garrigos, M.C.; Zaikov, G.E.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques

Journal of Food Science
2013 | Journal article
DOI:

10.1111/1750-3841.12031

EID:

2-s2.0-84873439355

Contributors: García, A.V.; Beltrán Sanahuja, A.; Garrigós Selva, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier
grade
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Linoleic acid content and antioxidant properties of different tree nuts: A review

Linoleic Acids: Sources, Biochemical Properties and Health Effects
2012 | Book
EID:

2-s2.0-84892831532

Contributors: Beltrán, A.; Ramos, M.; Valdés, A.; Garrigós, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Characterization and thermal stability of almonds by the use of thermal analysis techniques

Biodegradable Polymers and Sustainable Polymers (BIOPOL-2009)
2011 | Book
EID:

2-s2.0-84892003039

Contributors: Valdés-García, A.; Beltrán-Sanahuja, A.; Garrigós-Selva, M.C.
Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA via Scopus - Elsevier

Microwave Assisted Extraction of Phenolic Compounds from Almond Skin By-products (Prunus amygdalus): A Multivariate Analysis Approach

Journal of Agricultural and Food Chemistry
Journal article
DOI:

10.1021/acs.jafc.5b01011

ARXIV:

http://dx.doi.org/10.1021/acs.jafc.5b01011

Source: Self-asserted source
ARANTZAZU VALDÉS GARCÍA
grade
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Peer review (13 reviews for 8 publications/grants)

Review activity for Antioxidants. (1)
Review activity for Coatings. (3)
Review activity for Food chemistry. (1)
Review activity for International journal of gastronomy and food science. (2)
Review activity for Journal of agricultural and food chemistry. (3)
Review activity for Molecules. (1)
Review activity for Polymer testing (1)
Review activity for Polymers. (1)