GHI Webinar - Refractive Window Drying and Randia spp.: Innovative Strategies for Preserving Bioactive Compounds

Date: 29th October 2025, Time: 1pm CEST

Duration: 1.5 hours

Abstract:
This webinar explores the bioactive potential of Randia spp., a plant from the Rubiaceae family known for its health benefits due to its rich content of phenolic compounds. Traditionally used in Mexico for medicinal purposes, Randia spp. offers promising applications in pharmaceuticals and food science. However, further research is necessary to characterize its bioactive compounds and assess its safety for consumers. Additionally, the session will introduce Refractive Window (RW™) drying, an innovative technology designed to preserve the nutritional and functional properties of food while extending shelf life. Unlike conventional drying methods, RW™ drying offers energy efficiency, reduced processing time, and superior retention of bioactive compounds.
The purpose of this webinar is to highlight the potential of Randia spp. as a natural health-promoting ingredient and demonstrate how RW™ drying can enhance the preservation of sensitive bioactive compounds. By integrating scientific research with advanced food processing techniques, this discussion aims to provide valuable insights for researchers, food industry professionals, and health enthusiasts interested in sustainable and effective food preservation solutions.

Randia spp: A Promising Natural Alternative with Bioactive Properties

Dr. Cecilia Eugenia Martínez-Sánchez. Profesor-Investigador. GHI Co Ambassador. Tecnológico Nacional de México Campus Tuxtepec

Abstract:
Mexico boasts a vast natural heritage and ranks fifth worldwide in plant diversity, with an estimated 180,000 to 216,000 vascular plant species, according to SEMARNAT (Secretariat of Environment and Natural Resources, by its acronym in Spanish). This biodiversity has led to the widespread traditional use of plants among the Mexican population, either for medicinal purposes or through commercial and cultural exchange, as adjuvants in disease prevention and symptom relief. Among these plants, growing interest has emerged in Randia spp., commonly known as "crucetillo," from the Rubiaceae family. The fruit of this plant has been attributed with various health benefits due to its high content of phenolic compounds, including hydroxybenzoic acid, vanillic acid, vanillin, gallic acid, quercetin, scopolamine, and chlorogenic acid, all known for their biological activity. Given its rich phytochemical profile, Randia spp.represents a promising natural alternative to pharmaceutical treatments. However, further studies are essential to characterize these bioactive compounds and assess the fruit’s cytotoxicity, ensuring its safety and efficacy for consumers. This research focuses on analyzing the secondary metabolites of a Randia spp. species native to the Tuxtepec region, Oaxaca, Mexico. The findings could establish potential applications in various fields, including pharmaceuticals and food science, offering valuable insights into the plant’s therapeutic potential and safe consumption.

Refractive window drying: alternative method for preserving physical and chemical parameters of foods

Dr. Erasmo Herman y Lara. Profesor-Investigador. GHI Co Ambassador. Tecnológico Nacional de México Campus Tuxtepec

Abstract:
With increasing global demand for non-perishable foods, extending shelf life is essential, particularly for products requiring long-distance transportation. Drying methods play a crucial role in reducing water content and preserving food. However, traditional drying processes often involve excessive heat, sugar and salt aggregation, electromagnetic radiation, and phase changes that can negatively impact the chemical, physical, and nutritional properties of food.
Refractive Window (RW™) drying emerges as an innovative solution. Originally developed for drying suspensions, sauces, and purées, RW™ technology has proven to be highly versatile. This process combines conductive thermal energy and infrared radiation, utilizing a Mylar film over a hot water surface (below 100°C). Studies have shown that RW™ drying produces powders with moisture content comparable to freeze-drying but with several key advantages: lower cost, higher energy efficiency, reduced processing complexity, shorter drying times, and increased production capacity. Moreover, RW™ technology helps retain nutrients, functional properties, sensory attributes, and bioactive compounds more effectively than conventional drying methods. This makes it particularly suitable for heat-sensitive foods, enzymes, and pharmaceutical products. Given its efficiency and ability to preserve food quality, RW™ drying presents a promising alternative for food processing industries seeking sustainable and cost-effective solutions.

Speaker 1:
Dr. Cecilia Eugenia Martínez Sánchez

Dr. Cecilia Eugenia Martínez Sánchez was born on April 27, 1963, in Coatepec, Veracruz, and spent her early years in Teocelo, a picturesque town in the Veracruz mountains. She completed her high school education in Xalapa, where she later earned a degree as a Biological Pharmaceutical Chemist. She pursued a Master’s degree in Food Sciences at the Technological Institute of Veracruz, graduating in 1990. Since 1991, she has been a faculty member at the Technological Institute of Tuxtepec. In 1996, she began her Ph.D. in Food Sciences at UNIDA-I.T. and obtained her degree from the University of Veracruz in 2001. Since 2003, Dr. Martínez Sánchez has been actively engaged in teaching and research within the Master’s Program in Food Sciences. She is a Level I National Researcher and leads the Consolidated Academic Team "Development, Innovation, and Food Conservation". She has directed over 30 funded research projects and supervised 32 undergraduate theses, 22 master’s theses, and co-directed 3 doctoral dissertations.
Her work has resulted in 53 publications in indexed journals and the Nacional Council of Science and Technology of Mexico (CONAHCYT) index. She is a registered evaluator in the CONAHCYT Registry of Accredited Evaluators (RCEA) and has been Co-ambassador of Mexico for the Global Harmonization Initiative (GHI) since 2019. Currently, she heads the Food Science Laboratory in the Postgraduate Program. Committed to research and innovation, she strives to contribute to scientific advancement and sustainable development while upholding core values such as family, cooperation, and lifelong learning.

Speaker 2:
Dr. Erasmo herman y Lara

Dr. Erasmo herman y Lara was born on October 15, 1960, in Tierra Blanca, Veracruz. Mexico. Dr. Erasmo Herman-Lara is a Professor-Researcher at the Department of Chemical and Biochemical Engineering of the National Technological of Mexico Campus Tuxtepec since 1983. He obtained a Bachelor's Degree in Biochemical Engineering from the Technological Institute of Tuxtepec in Mexico in 1983 and a Master's Degree in Food Sciences from the Technological Institute of Veracruz in Mexico in 1990. He obtained her Ph.D. in Food Sciences at the UNIDA (Food Research and Development Unit)-Technological Institute of Veracruz, Mexico in 2000. He belongs to the National System of Researchers of Mexico since 2002, currently with recognition level 2 in the period 2020–2025. Dr. Herman-Lara is also a member of the editorial board of 2 international journal. He has been a reviewer for various internationally indexed journals. He is a member of the Mexican College of Biochemical Engineers and the Mexican Association of Food Sciences of Mexico. He is expertise en Food engineering and Development and Simulation in Foods. His current research is focused on food drying, especially on new drying methods and the quality they represent after being dried. Especially on the retention of bioactive, techno-functional, physical and nutritional substances.

Chair & Event Moderator:
Dr. Diana Bogueva

Dr. Diana Bogueva, is President of the Global Harmonization Initiative. Her background is as a social scientist and journalist with interests in sustainable food consumption, alternative proteins, consumer perception of novel food processing technologies and generational consumer behaviour, food sustainability and harmonization. Diana’s work has won three awards: the Australian National Best Book winner in 2019 and the World’s Best Book award 2020 in the Vegetarian book category at the prestigious 24th and 25th Gourmand Awards, considered equivalent to the Oscars in the area of food books, for her co-edited book ‘Environmental, Health and Business Opportunities in the New Meat Alternatives Market’. She also won the 2020 Faculty of Humanities Journal Article of the Year Award at Curtin University for their co-authored paper “Planetary Health and reduction in meat consumption”, which was at the top 5% of all world research outputs scored by Altmetrics. Diana is also a finalist in the 10th International Book Award at America’s Book Fair 2019 for her co-edited book ‘Handbook of Research on Social marketing and its influence on animal origin food product consumption’. In 2022 Diana published her first co-authored book ‘Food in a Planetary Emergency’ with Professor Dora Marinova. This book is a timely overview of current food systems and the required transformations to respond to climate change, population pressures, biodiversity loss and use of natural resources. And, in May 2023, as a tribute to the authors' efforts, talented writing skills and passion, ‘Food in a Planetary Emergency’ was awarded the 'Best of the Best - The Future of Food Gourmand Award’ at the 28th Award Ceremony. In 2024, Diana's co-authored book 'Nutrition Science, Marketing Nutrition, Health Claims and Public Policy' published by Elsevier, was a finalist for the Association of America publisher's award for the professional and scholarly publishing PROSE award.