Mario Osvaldo Pérez Won

Ingeniero Civil en gestión Industrial
Master of Fishery Sciences
Doctor Of Agriculture

mperez@ubiobio.cl +56 42246 3136

Intereses y/o líneas de investigación

Tecnologías emergentes: Altas Presiones Hidrostáticas, Homogenización por Altas Presiones, Microondas al Vacío, Ultrasonidos, Impresión 3D.
Cambios fisicoquímicos, estructurales y conformacionales de los alimentos.

Publicaciones y patentes

Artículos de Revista:

Gallón-Bedoya, M., Restrepo-Moya, D., Perez-Won, M., Tabilo-Munizaga, G., Lemus-Moncada, R. Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry. Trends In Food Science and Technology, 2022; 128:38-52. ISSN: 0924-2244. https://doi.org/10.1016/j.tifs.2022.05.013
Jara-Quijada,Erick; Perez-Won, Mario; Tabilo-Munizaga, Gipsy; Gonzalez-Cavieres, Luis;Lemus-Mondaca, Roberto An Overview Focusing on Food Liposomes and Their Stability to Electric Fields. Food Engineering Reviews, 2022; 14:292–306. ISSN: 1866-7910. http://dx.doi.org/10.1007/s12393-022-09306-2
Palma-Acevedo, Anais; Pérez-Won, Mario; Tabilo-Munizaga, Gipsy; Ortiz-Viedma, Jaime; Lemus-Mondaca, Roberto Título: Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Concholepas concholepas) Mollusk. Frontiers in Nutrition, 2022; 9. Article 810827 ISSN: 2296-861X. http://dx.doi.org/10.3389/fnut.2022.810827
Carvajal-Mena, Nailin; Tabilo-Munizaga, Gipsy; Perez-Won, Mario; Lemus-Mondaca, Robert Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing. LWT-Food Science and Technology, 2022; 155:1. Article 112931 ISSN: 0023-6438. http://dx.doi.org/10.1016/j.lwt.2021.112931
Gonzalez-Cavieres, Luis; Perez-Won, Mario; Tabilo-Munizaga, Gipsy;Jara-Quijada, Erick;Diaz-Alvarez, Rodrigo;Lemus-Mondaca, Roberto. Advances in vacuum microwave drying (VMD) systems for food products. Trends In Food Science Technology, 2021;116:626-638. ISSN: 0924-2244. http://dx.doi.org/10.1016/j.tifs.2021.08.005
Pérez-Won, M., Cepero-Betancourt, Y., Reyes-Parra, J., Palma-Acevedo, A., Tabilo-Munizaga,G., Roco, T., Aubourg, S.P. & Lemus-Mondaca, R. Combined PEF, CO₂ and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions. Innovative Food Science Emerging Technologies, 2021; 75. Article 102832. https://doi.org/10.1016/j.ifset.2021.102832
Orel, R., Tabilo-Munizaga, G., Cepero-Betancourt, Y., Reyes-Parra, J., Badillo-Ortiz, A. & Pérez-Won, M. 2020. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts, LWT. Food Science and Technology, 2020; 127. Article 109352. https://doi.org/10.1016/j.lwt.2020.109352
Pérez-Won, M., Lemus-Mondaca, R., Herrera-Lavados, C., Reyes, J.E., Roco, T., Palma-Acevedo,A., Tabilo-Munizaga, G., Aubourg, S.P. Combined treatments of high hydrostatic pressure and CO 2 in Coho Salmon (Oncorhynchus kisutch): Effects on enzyme inactivation,physicochemical properties, and microbial shelf life. Foods, 2020; 9. Article 8108279 http://dx.doi.org/10.3389/fnut.2022.810827
Cepero-Betancourt, Yamira;Opazo-Navarrete, Mauricio; Janssen, Anja E.M.; Tabilo-Munizaga, Gipsy; PérezWon, Mario. Effects of high hydrostatic pressure (HHP) on protein structure and digestibility red abalone (Haliotis rufescens) muscle. Innovative Food Science & Emerging Technologies, 2020; 60. Article 102282 ISSN: 14668564: http://dx.doi.org/10.1016/j.ifset.2019.102282
Pizarro-Oteiza, Sebastian;Briones-Labarca, Vilbett; Perez-Won, Mario; Uribe, Elsa;Lemus-Mondaca, Roberto;Canas-Sarazua, Raul;Tabilo-Munizaga, Gipsy. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas). Innovative Food Science and Emerging Technologies, 2020; 65. Article 102451 ISSN: 1466-8564. http://dx.doi.org/10.1016/j.ifset.2020.102451
Cortes, Lionel; Perez-Won, Mario; Lemus-Mondaca, Roberto;Giovagnoli-Vicuna, Claudia;Uribe, Elsa T Quality properties and mathematical modeling of vinasse films obtained under different conditions. Journal of Food Processing and Preservation, 2020; 44:6, ISSN: 0145-8892. http://dx.doi.org/10.1111/jfpp.14477
Tabilo-Munizaga, Gipsy; Villalobos-Carvajal, Ricardo; Herrera-Lavados, Carolina;Moreno-Osorio, Luis; JarpaParra, Marcela; Perez-Won, Mario. Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions. LWT-Food Sci.ence and Technology, 2019; 101: 590-598. ISSN: 0023-6438. http://dx.doi.org/10.1016/j.lwt.2018.11.070
Lemus-Mondaca, R;Pizarro-Oteiza, S; Perez-Won, M; Tabilo-Munizaga, G Título: Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features. Journal of Food Quality, 2018. ISSN: 0146-9428. http://dx.doi.org/10.1155/2018/6317943
Roco, T., Torres, M.J., Briones-Labarca, V., Reyes, J.E., Tabilo-Munizaga, G., Stucken, K., Lemus-Mondaca, R. & Pérez-Won, M. Effect of high hydrostatic pressure treament on physical, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violácea) underchilled storage. Food Research International, 2018; 108:192-202. https://doi.org/10.1016/j.foodres.2018.03.009
Lemus-Mondaca, R;Leiva-Portilla, D; Perez-Won, M; Tabilo-Munizaga, G;Aubourg S. Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets. Journal of Aquatic Food Product Technology,2018; 27(3). ISSN: 1049-8850. http://dx.doi.org/10.1080/10498850.2018.1437582
Lemus-Mondaca, R; Zambra C.; Marin, F; Perez-Won, M; Tabilo-Munizaga, G. Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices. Food and Bioprocess Technology, 2018; 11:1516–1526. ISSN: 1935-5130. http://dx.doi.org/10.1007/s11947-018-2122-5
Guzmán-Meza M.; Segura-Ponce L.; Tabilo-Munizaga G.; Perez-Won M. Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins. Journal of Food Engineering, 2017; 215:134-146. ISSN: 0260-8774. http://dx.doi.org/10.1016/j.jfoodeng.2017.07.023
Cepero-Betancourt Y.; Oliva-Moresco P.; Pasten-Contreras A.; Tabilo-Munizaga G.; Pérez-Won M.; MorenoOsorio L.; Lemus-Mondaca R. Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens) Journal of Food Science and Technology-Mysore, 2017; 54:3744–3751. ISSN: 0022-1155. http://dx.doi.org/10.1007/s13197-017-2837-8
Briones-Labarca,Vilbett; Perez-Won, Mario; Habib, George; Giovagnoli-Vicuña, Claudia;Cañas-Sarazua, Raúl;Tabilo-Munizaga, Gipsy;N. Salazar, Fernando Título: Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing. Journal of Food Quality, 2017; 12. Article ID 8524073, ISSN: 1469428. http://dx.doi.org/10.1155/2017/8524073
Vega-Galvez, A;Díaz R; Lopez, J.; Galotto, MJ;Reyes JE; Perez-Won, M; Puente-Diaz, L;Di Scala K. Título: Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment. Food and Bioproducts Processing, 2016; 97: 30-40. ISSN: 0960-3085. http://dx.doi.org/10.1016/j.fbp.2015.09.008
Pérez-Won M.; Lemus-Mondaca R.;Tabilo-Munizaga G.;Pizarro S.;Noma S.;Igura N.;Shimoda M. Título: Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment. Innovative Food Science and Emerging Technologies, 2016; 34:127-134. ISSN: 14668564. http://dx.doi.org/10.1016/j.ifset.2016.01.014
Reyes, JE; Tabilo-Munizaga, G; Perez-Won, M; Maluenda, D;Roco T. Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi). Innovative Food Science & Emerging Technologies, 2015; 29:107-112. ISSN: 14668564 http://dx.doi.org/10.1016/j.ifset.2015.01.010
Torres-Ossandon, MJ;Lopez, J.;Vega-Galvez, A;Galotto, MJ; Perez-Won, M; Di Scala K. Impact of High Hydrostatic Pressure On Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis Peruviana L.). Journal of Food Processing and Preservation, 2015; 39(6):2844-2855. ISSN: 1458892. http://dx.doi.org/10.1111/jfpp.12535
Lemus-Mondaca, R; Noma S.;Igura N.; Shimoda M.; Perez-Won, M, Kinetic Modeling and Mass Diffusivities During Osmotic Treatment of Red Abalone (Haliotis Rufescens) Slices. Journal of Food Processing and Preservation, 2015; 39(6): 1889-1897. ISSN: 1458892. http://dx.doi.org/10.1111/jfpp.12426
Larrea-Wachtendorff, D; Tabilo-Munizaga, G; Moreno-Osorio, L; Villalobos-Carvajal, R; Perez-Won, M. Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy. Food Engineering Reviews, 2015; 7: 222–230 .(2015).ISSN: 18667910. http://dx.doi.org/10.1007/s12393-015-9107-1
Nunez-Mancilla, Y;Vega-Galvez, A; Perez-Won, M; Zura, L;Garcia-Segovia, P; Di Scala K. Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca). Food and Bioprocess Technology, 2014; 7:516–524. ISSN: 19355130. http://dx.doi.org/10.1007/s11947-013-1052-5
Vega-Galvez, A; Miranda M.; Nunez-Mancilla, Y; Garcia-Segovia, P; Ah-Hen, K; Tabilo-Munizaga, G; Perez Won, M. Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller). Journal of Food Science and Technology, 2014; 51:2481–2489. ISSN: 221155 http://dx.doi.org/10.1007/s13197-012-0769-x
Tabilo-Munizaga, G; Gordon, TA; Villalobos-Carvajal, R; Moreno-Osorio, L;Salazar, FN; Perez-Won, M; Acuña S. Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine Food Chemistry, 2014; 155:214-220 ISSN: 3088146 http://dx.doi.org/10.1016/j.foodchem.2014.01.051
Vega-Galvez, A;Miranda M.;Nunez-Mancilla, Y;Garcia-Segovia, P;Ah-Hen, K;Tabilo-Munizaga, G; Perez Won, M. Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller).Journal of Food Science and Technology, 2014; 51:2481–2489. ISSN: 0022-1155 http://dx.doi.org/10.1007/s13197-012-0769-x
Di Scala K.;Vega-Galvez, A;Ah-Hen, K;Nunez-Mancilla, Y;Tabilo-Munizaga, G; Perez-Won, M; Giovagnoli, Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing. Food Science and Technology Campinas, 2013; 33(1): 52-59. ISSN: 1678457X. http://dx.doi.org/10.1590/S0101-20612013005000002
Maluenda, D;Roco T.;Tabilo-Munizaga, G;Perez-Won, M;Aubourg, SP Título: Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi) Grasas y Aceites, 2013; 64 (5):472-481. ISSN: 173495 http://dx.doi.org/10.3989/gya.010913
Nunez-Mancilla, Y;Perez-Won, M;Uribe E.;Vega-Galvez, A;Di Scala K. Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca) LWT - Food Science and Technology, 2013; 52(2):151-156. ISSN: 236438 http://dx.doi.org/10.1016/j.lwt.2012.02.027
Aubourg, SP;Rodríguez A.;Sierra Y.; Tabilo-Munizaga, G; Perez-Won, M. Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions. Food and Bioprocess Technology,2013; 6:1539–1549. ISSN: 19355130. http://dx.doi.org/10.1007/s11947-012-0799-4
Vega-Galvez, A;Giovagnoli, C; Perez-Won, M; Reyes J.E.; Vergara J.;Miranda M.; Uribe E.; Di Scala K. Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters. Innovative Food Science and Emerging Technologies, 2012; 13:57-63. ISSN: 14668564. http://dx.doi.org/10.1016/j.ifset.2011.07.013
Varela-Santos E.; Ochoa-Martinez A.;Tabilo-Munizaga, G; Reyes J.E.; Perez-Won, M; Briones-Labarca V.;Morales-Castro J. Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovative Food Science and Emerging Technologies, 2012; 13:13-22. ISSN: 14668564. http://dx.doi.org/10.1016/j.ifset.2011.10.009
Rios-Romero E.; Tabilo-Munizaga, G; Morales-Castro J.; Reyes J.E.; Perez-Won, M; Ochoa-Martinez L.A. Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils. CyTA Journal of Food, 2012; 10(2):152-159. ISSN: 19476337. http://dx.doi.org/10.1080/19476337.2011.604876
Barrios-Peralta P.; Perez-Won, M; Tabilo-Munizaga, G; Briones-Labarca V. Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives. LWT - Food Science and Technology, 2012; 49(1):28-33. 236438 http://dx.doi.org/10.1016/j.lwt.2012.04.025
Opazo-Navarrete M.; Tabilo-Munizaga, G; Vega-Galvez, A; Miranda M.; Perez-Won, M. Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller).Innovative Food Science and Emerging Technologies, 2012; 16:243-250. SSN: 14668564 http://dx.doi.org/10.1016/j.ifset.2012.06.006
Briones-Labarca V.; Perez-Won, M; Zamarca M.; Aguilera-Radic J.M.; Tabilo-Munizaga, G. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science and Emerging Technologies, 2012; 13:42-50. ISSN: 14668564. http://dx.doi.org/10.1016/j.ifset.2011.09.002

Libros y Capítulos de Libros:

Tabilo-Munizaga, G., Pérez-Won, M. and Aurburg, S. Chapter 27: 625-669. V.M. Balasubramaniam et al. (eds.), High Pressure Processing of Food, Food Engineering Series, DOI 10.1007/978-1-4939-3234-4_27. New York Springer Science+Business Media 2016.

Patentes:

Patente N° 64909 (2022) Método de procesamiento para elaborar productos cárnicos marinados reducidos en sodio “listos para consumir”. Inventores: Reyes, JE., Tabilo-Munizaga, G., Pérez-Won, M.
Patente N° 59264 (2020). Un proceso de vinificación que utiliza homogenización por alta presión, que reduce y/o elimina el uso de SO 2 y bentonita en vinos sauvignon blanc, que comprende someter al mosto a una presión entre 300- 350 MPa; fermentar el mosto tratado con levadura Saccharomyces cerevisiae; y volver a presurizar el vino a una presión entre 300 -350 MPa. Inventores: Tabilo-Munizaga, G., Reyes, J.E, Pérez-Won, M, Salazar, F.
Registro Nº 43.956 (2009).Patente concedida Marcelo Chacana O., Mario Perez Won, Marcial Robledano P. Procedimiento para la elaboración de snack natural deshidratado crocante a partir de frutas y vegetales que comprende una etapa de secado, con las siguientes condiciones: Velocidad de Aire contante, temperaturas de secado de 80-90 grados Celsius por 4-5 horas.

Proyectos

Design and develop nano-microparticles by emulsion electrospraying obtained from protein isolates as carriers for bioactive compounds. FONDECYT REGULAR 1220845. Investigador alterno. (2022-2025)
Desarrollo y validación de un prototipo electroporador como tecnología asistida para optimizar el proceso de deshidratación de alimento. FONDEF ID22I10277 Concurso IDeA I+D 2022 - INVESTIGACIÓN APLICADA Investigador Alterno. (2022-2024)
Optimization of physical properties of fish by-products as a food matrix for 3D printing. FONDECYT 1201578. Co Investigador. (2020-2023).
Pulsed electric fields previous for freeze-drying and boilied-drying processes in abalone (Haliotis) and loco (Concholepas) species: Effect on physicochemical and structural properties, protein conformational changes vs digestibility and molecular Mod. FONDECYT 1201075. Investigador Principal. (2020-2023).
Desarrollo de bebidas proteicas en base a quinoa, frutas y hortalizas, enriquecidas en compuestos bioactivos, con mejorada digestibilidad y atributos sensoriales, utilizando tecnologías no térmicas. FONDEF D19i10313 Investigador Responsable. (2019-2021).
Effects of high hydrostatic pressure+CO₂ and pulse electric field+CO₂ on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and postrigor mortis conditions. FONDECYT 1171305. Investigador Principal. (2017-2019).
Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility. FONDECYT 1161531. Co Investigador. (2016-2018).
Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas. Proyecto FIA PYT-2016-0649, Co Investigador. (2016-2018).
Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha. Proyecto FIA: PYT-2015-0218. Co Investigador. (2015-2017).
On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics. FONDECYT 1140067.Investigador Principal. (2014-2016).
Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. Project Innova Corfo: ICEFoods Project (International Center of excellence in research and development for the food industry), Research line 2: Food processing and structuring. Director Alterno. (2012-2014).
Application of high hydrostatic pressure as extraction technology to recovery secondary metabolites from food by-products: effects on extraction yields, functional properties and bioaccessibility in vitro of the bioactive compounds FONDECYT Nº 1120069, Investigador Alterno. (2012-2014).
Aplicación de altas presiones hidrostáticas para la estabilización microbiológica y proteica en vinos blancos como alternativa para reducir el uso de sulfuroso y bentonita en la industria del vino. FONDEF D10I1170. Investigador Alterno. (2011-2013).
The effects of high pressure treatment on biochemical and physicochemical properties of pre and post rigor fatty fish muscle. FONDECYT 1110782. Investigador Principal. (2011-2012).
Capacitación integral para pequeños agricultores de la Provincia del Choapa, producción primaria, tecnologías de manejo, procesamiento de alimentos y herramientas contables INNOVA CORFO 09PDTE-6521. Director Responsable. (2010-2011).