Browsing by Author "Gavilan-Figari, Isabel Milagros"

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Production of bacterial cellulose by spontaneous fermentation of grape pomace and its thermal, mechanical, and spectroscopic characterization
(Department of Polymer Engineering, Scientific Society of Mechanical Engineering, 2026-01) Gavilan-Figari, Isabel Milagros
Bacterial cellulose (BC) is an eco-friendly biopolymer with outstanding structural and functional properties, offering promising applications in sustainable packaging and bio-based materials. In this study, we demonstrate the feasibility of producing BC via spontaneous fermentation, using grape pomace supplemented with sucrose as the sole carbon source, nutrient substrate, and microbial inoculum, without the addition of commercial strains or nitrogen supplements. Fermentation was conducted under static conditions, yielding biofilms with stable structural characteristics and BC production of up to 14.1 g/L, thereby confirming the efficiency of this low-cost, residue-based process. The films obtained exhibited well-organized polymeric networks, with thermal stability in the range of Tg ≈ 159–266 °C and mechanical resistance comparable to or higher than conventional biopolymers. Characterization confirmed reproducible chemical profiles, thermal stability, and measurable variation in mechanical performance, with a tensile strength ranging from 0.0001 to 105 MPa and an elongation at break of 15±5%. The process highlights a resource-efficient and sustainable pathway, adaptable to rural contexts and aligned with circular economic principles. While minor variations among replicates reflected the intrinsic variability of biological systems, mean values and standard deviations demonstrated reproducible physicochemical and mechanical properties. These findings demonstrate that BC derived from agro-industrial residues can be produced under simple, low-input conditions, opening opportunities for scalable valorization in functional and sustainable materials.
The role of spirulina in food security: Nutritional and ecological implications in the context of climate change
(CABI Publishing, 2024-12-17) Gavilan-Figari, Isabel Milagros; Peña-Urdániga, Graciela Vanessa; Naka, Angelica; Castro-Rosas, Miguel Angel
In the context of a changing climate and the goal of achieving carbon neutrality by 2050, microalgae, particularly spirulina, are emerging as a versatile and sustainable solution to ensure food security, serving as an alternative protein source for human consumption. Spirulina can absorb carbon dioxide during photosynthesis, grows rapidly, does not require arable land, is cultivated year-round, and is rich in protein as well as other macro- and micronutrients. Spirulina stands out not only for its resilience and adaptability to a range of environmental conditions – including variations in light, temperature, pH, and salinity – but also for its low water requirements, making it a promising option for regions with limited water resources. It can address food security challenges by providing nutritional benefits as a dietary supplement and enhancing animal feed quality. Additionally, it supports sustainable agriculture as a biostimulant, improving crop productivity and soil health while reducing reliance on chemical inputs. Its potential as a raw material across various industries and the exploration of new applications make spirulina an attractive candidate for future research, which should focus on enhanced profitability and large-scale accessibility.