Junior Researcher at CBQF and Invited Assistant Professor at ESB-UCP. PhD in Biological Sciences (National University of Rosario, 2018) and BSc in Biotechnology (National University of the Littoral, 2013). Ezequiel is a young but experienced researcher and innovator with a wide range of hard and soft skills. His career consists of 8 years in Food Sciences, Biotechnological Engineering, and Nanotechnology, particularly in the isolation, purification, analysis, and delivery of bioactive compounds for food and biomedical industries. He’s specialized in development of novel green technology for the valorisation of agri-food by-products, in a sustainable and efficient way. Likewise, his current interests align with the development of alternative matrices and ingredients for the next generation of food and nutraceutical products, and the resilience of food systems. As an active actor in the scientific field, he is an author, reviewer and editor of scientific articles in many high-impact international journals. In addition to his academic career, he is an entrepreneur and scientific communicator, committed with the social impact of Biotechnology and Circular Economy.
Coscueta, E. R., Reis, C. A., & Pintado, M. (2020). Phenylethyl Isothiocyanate Extracted from Watercress By-Products with Aqueous Micellar Systems: Development and Optimisation. Antioxidants, 9(698), 1–11. https://doi.org/10.3390/antiox9080698
Coscueta, E. R., Campos, D. A., Osório, H., Nerli, B. B., & Pintado, M. (2019). Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production. Food Chemistry: X, 1(100006), 100006. https://doi.org/10.1016/j.fochx.2019.100006
Campos, D. A., Coscueta, E. R., Valetti, N. W., Pastrana-Castro, L. M., Teixeira, J. A., Picó, G. A., & Pintado, M. M. (2019). Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation. Food Hydrocolloids, 87, 792–804. https://doi.org/10.1016/j.foodhyd.2018.09.009
Coscueta, E. R., Pellegrini Malpiedi, L., & Nerli, B. B. (2018). Micellar systems of aliphatic alcohol ethoxylates as a sustainable alternative to extract soybean isoflavones. Food Chemistry, 264, 135–141. https://doi.org/10.1016/j.foodchem.2018.05.015
Coscueta, E. R., Amorim, M. M., Voss, G. B., Nerli, B. B., Picó, G. A., & Pintado, M. E. (2016). Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis. Food Chemistry, 198, 36–44. https://doi.org/10.1016/j.foodchem.2015.11.068
Centre for Biotechnology and Fine Chemistry (CBQF)