Dra. Silvia Lorena Amaya Llano
Rectora de la Universidad Autónoma de Querétaro
Profesora Investigadora
Laboratorio de Innovación y Desarrollo de Nuevos Productos
SNII Nivel 2 (2022-2026)
PRODEP: SI
Cuerpo académico:
- Biotecnología
Formación Académica:
- Química en Alimentos (Fac. Química, UAQ)
- Maestría en Ciencia y Tecnología de Alimentos (Fac. Química, UAQ)
- Doctorado en Ciencias, especialidad en Materiales, (CINVESTAV-Querétaro)
Contacto:
Correo:
Tel.: (442) 1921200 Ext. 3103
Ubicación: Edificio de Rectoría, segunda planta
SCOPUS: https://www.scopus.com/authid/detail.uri?authorId=16237856700
ORCID: https://orcid.org/0000-0001-8236-0357
Facebook: https://www.facebook.com/silviamayallano
Instagram: https://www.instagram.com/silviaamayauaq/
Líneas de investigación de maestría:
1. Desarrollo de nuevos productos
2. Alimentos lácteos funcionales
3. Obtención de productos de alto valor agregado a partir de desechos de la
industria agroalimentaria
4. Empleo de tecnologías innovadoras en el procesamiento de productos alimenticios
5. Caracterización y estandarización de bebidas tradicionales mexicanas
Líneas de investigación de doctorado
1. Tecnología y sus mecanismos de aprovechamiento de suero lácteo para la recuperación de compontentes de alto valor
2. Agentes novedosos en la microencapsulación de componentes bioactivos y probióticos
3. Producción y evaluación de la actividad biológica de péptidos derivados de sustratos obtenidos de residuos agroindustriales utilizando proteasas vegetales y tecnologías emergentes
Profesora en:
- Doctorado en Ciencias de los Alimentos
- Maestría en Ciencia y Tecnología de Alimentos
- Licenciatura en Ingeniería Química en Alimentos
Asociaciones:
- Miembro del Consejo Consultivo del Agua (2024)
- Integrante del Comité de Ciencias Naturales y Exactas de los CIIES (Mayo 2017 – actualmente)
- Presidenta de la Asociación Nacional de Facultades y Escuelas de Química A.C. (2019-2021)
- Revisor de Industrial Crops and Products 2013
Publicaciones (desde el 2018):
2026
Martínez-Ramos, A. R., L.Abadía-García, S.Mendoza, M.Alonzo-Macías, A.Cardador-Martínez, and S. L.Amaya-Llano. 2026. “Instant Controlled Pressure Drop-Assisted Extraction of Betalains From Dragon Fruit (Hylocereus undatus) Peel.” Journal of Food Process Engineering49, no. 3: e70395. https://doi.org/10.1111/jfpe.70395.
Joskua, Malfavón-Salomé, Karina, Cruz-Aldaco, Beneranda, Murúa-Pagola, del Carmen, Cortez-Trejo María, Lucía, Abadía-García, Lorena, Amaya-Llano Silvia, Effect of High-Intensity Ultrasound on Structural and Functional Properties of Buttermilk and Its Application in Ice Cream, Journal of Food Processing and Preservation, 2026, 6126576, 13 pages, 2026.
Takebayashi-Caballero, N., Regalado-González, C., Amaro Reyes, A., Amaya-Llano, S. L., Granados-Arvizu, J.
Á., Padrón, G. H., ... & Escamilla-García, M. (2026). Smart Packaging System with Betalains and Rosemary
Essential Oil to Extend Food Shelf Life and Monitor Quality During Storage. Polysaccharides, 7(1), 5.
2025
P.I. Bautista-Espinoza, R. Reynoso-Camacho, E. Mares-Mares, S.D. Zavala-Aranda, S.L. Amaya-Llano, F.J. Espitia-Orozco, G. Hernández-Guzmán, J. Carrillo-Reyes, C. Regalado-González. "Effects of agave bagasse and Lactococcus lactis addition on microbial communities and metabolite profiles of Mexican wheat sourdough". Food Research International, Volume 221, Part 4, 2025, 117573, ISSN 0963-9969, https://doi.org/10.1016/j.foodres.2025.117573
Abadía-García, L.; Ayala-Padilla, E.; Vázquez-Landaverde, P.A.; Cortez-Trejo, M.d.C.; Amaya-Llano, S.L. Characterization of Volatile Compounds in Traditional Mexican Cocoa-Based Beverages and Their Application in Flavored Milks. Beverages 2025, 11, 130. https://doi.org/10.3390/beverages11050130
González-Mendoza, M.E.; Martínez-Bustos, F.; Castaño-Tostado, E.; Cortez-Trejo, M.d.C.; Amaya-Llano, S.L. Microwave–Assisted OSA–Faba Bean Starch Production for Probiotic Microencapsulation. Polysaccharides 2025, 6, 81. https://doi.org/10.3390/polysaccharides6030081
2025. Influence of the pili of Lacticaseibacillus rhamnosus GG on its encapsulation and survival in mixed protein-starch gels assembled by in situ fermentation. Appl Environ Microbiol 91:e00248-25. https://doi.org/10.1128/aem.00248-25
González-Mendoza, M. E., del Carmen Cortez-Trejo, M., Abadía-García, L., & Amaya-Llano, S. L. (2025). Development of a functional probiotic sausage using Lacticaseibacillus rhamnosus GG microencapsulated in OSA-Faba bean starch. Journal of Food Science and Technology, 1-12.
Bautista-Espinoza, P. I., Padilla-Mora, K. N., Mares-Mares, E., Velázquez, G., Amaya-Llano, S. L., & RegaladoGonzález, C. (2025). Extending the shelf life of strawberries using an edible packaging made of chitosan, octenyl succinylated starch and cinnamon essential oil microencapsulated in silica mesoporous nanoparticles. Journal of Food Science and Technology, 1-12.
Abadía-García, L., Mondragón-Ugalde, M., Amaya-Llano, S. L., & Murúa-Pagola, B. (2025). Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334. Journal of Food Processing and Preservation, 2025(1), 9366397.
2024
Pahua-Angel, T., Estarrón-Espinosa, M., Castaño-Tostado, E., Mercado-Silva, E. M., Amaya-Llano, S. L., & Padilla-de la Rosa, J. D. (2024). Innovative Technology of Continuous-Steam Distillation with Packed Column to Obtain Essential Oil-Differentiated Fractions from Mexican Lime (Citrus aurantifolia). ChemEngineering, 8(5), 88.
Murua‐Pagola, B., Abadía‐García, L., Vázquez‐Aguilar, M. I., Amaya‐Llano, S. L., & Morales‐Sánchez, E. (2024). The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt. International Journal of Dairy Technology, 77(2), 477-486.
Matadamas-Ortiz, A., Pérez-Robles, J. F., Reynoso-Camacho, R., Amaya-Llano, S. L., Amaro-Reyes, A., Di Pierro, P., & Regalado-González, C. (2024). Effect of Amine, Carboxyl, or Thiol Functionalization of Mesoporous Silica Particles on Their Efficiency as a Quercetin Delivery System in Simulated Gastrointestinal Conditions. Foods, 13(8), 1208.
2023
Rivas-Vela CI, Amaya-Llano SL, Castaño-Tostado E. Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products. J Food Sci Technol. 2023 Nov;60(11):2792-2801. doi: 10.1007/s13197-023-05797-x
P.I. Bautista-Espinoza, P. Di Pierro, S.L. Amaya-Llano, B.E. García-Almendarez, E. Mares-Mares, M. Escamilla-García, J.A. Granados-Arvizu, G. Velázquez de la Cruz, C. Regalado-González. Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread. Food Bioscience. Volume 55, 2023, ISSN 2212-4292. DOI: 10.1016/j.fbio.2023.102992
Carlos I. Rivas-Vela, Eduardo Castaño-Tostado, Anaberta Cardador-Martínez, Silvia L. Amaya-Llano, Gustavo A. Castillo-Herrera. Subcritical water hydrolysis for the obtention of bioactive peptides from a grasshopper Sphenarium purpurascens protein concentrate. The Journal of Supercritical Fluids, Volume 197, 2023. ISSN 0896-8446. DOI: 10.1016/j.supflu.2023.105893
2022
González-Mendoza ME, Martínez-Bustos F, Castaño-Tostado E, Amaya-Llano SL. Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules. Molecules. 2022 May 31;27(11):3528. doi: 10.3390/molecules27113528
2021
Abadía García, L., Castaño Tostado, E., Cardador-Martínez, A., Martín del Campo, S.T., Amaya Llano S.L. 2021. Production of ACE inhibitory peptides from whey proteins modified by High Intensity Ultrasound Using Bromelain, Foods, 10,2099- 2110. IF 4.350 (2020) ISSN: 2304-8158. doi.org/10.3390/foods10092099
Iza F. Pérez-Ramírez, Adriana Cariño-Sarabia, Pedro A. Vázquez-Landaverde, Minerva Ramos-Gómez, Rosalía Reynoso-Camacho, Eduardo Castaño-Tostado Silvia L. Amaya-Llano. 2021. Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cacao beverage, and improvement of its nutritional value by protein addition. Journal of Food Science and Technology. 58(9), 3548-3560. IF 1.946. Electronic ISSN 0975-8402, print 0022-1155. DOI: 10.1007/s13197-021-05073-w
Murúa-Pagola, Beneranda; Castro-Becerra, Ana Laura; Abadía-García, Lucia; Castaño-Tostado, Eduardo; Amaya-Llano, Silvia L. 2021. Protective effect of a cross-linked starch by extrusion on the survival of Bifidobacterium breve ATCC 15700 in yogurt. Journal of Food Processing and Preservation. 45,1: e15097- DOI: 10.1111/jfpp.15097. IF 1.405, ISSN 1745-4549.
2020
Martínez-Ramos, Alma Rosa, Ibarra-Sánchez, Luis, Amaya-Llano, Silvia, Miller, Michael.2020. Evaluation of combinations of nisin, lauric arginate and Ɛ-polylysine to control Listeria monocytogenes in Queso Fresco. Journal of Dairy Science.103 (12): 11152-11162. DOI: 10.3168/jds.2020-19001. IF 3.333, ISSN: 0022-0302
Godoy-García Liliana, Abadía-García Lucía, Cruz-Aldaco Karina, Castaño-Tostado Eduardo, Murua-Pagola Beneranda, Amaya-Llano S.L 2020. Addition of glycomacropeptide (GMP) as fat replacer in sugar reduced Greek-Style Yogurt. International Journal of Dairy Technology. 73,4, 718-725. DOI: 10.1111/1471-0307.12717. IF 1.636, ISSN:1471-0307
Hernández-Barrueta, T., Martínez-Bustos, F., Castaño-Tostado, E., Lee, Y., Miller, M. J., & Amaya-Llano, S. L. 2020. Encapsulation of probiotics in whey protein isolate and modified huauzontle's starch: An approach to avoid fermentation and stabilize polyphenol compounds in a ready-to-drink probiotic green tea. LWT-Food Science and Technology, 124, 109131- 109137. DOI: 10.1016/j.lwt.2020.109131. IF 4.006. ISSN: 0023-6438
2018
Santos Basurto, M. Cardador Martínez, A., Castaño Tostado, E. Bah, M., Reynoso Camacho, R. Amaya Llano S. 2018. Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions, Journal of Food Science, 83 (9), 2295-2304 DOI: 10.1111/1750-3841.14293.
Capítulos de libro/Editor de libros (desde el 2018):
Abadía García L., Amaya Llano S.L. 2020. Angiotensin-1- converting enzyme inhibition by bioactive peptides from milk proteins. Cap 6. En: Angiotensin-Converting Enzyme: Functions and Role in Disease. Nova Science Publishers, Inc. ISBN: 978-1-53617-249-2 https://novapublishers.com/shop/angiotensin-converting-enzyme-functions-and-role-in-disease/