Projects

Current Research

I am in the Sustainable Food Processing and Packaging Lab at Oregon State University, Department of Food Science & Technology working with Dr. Jooyeoun Jung.

I am researching functional pre-harvest sprays to protect grapes in vineyards from wildfire smoke damage.

Conference Presentations

American Society of Enology and Viticulture (ASEV); Smoke Taint Symposium; June 17, 2025

Wine grapes exposed to wildfire smoke pre-harvest may exhibit ‘smoke taint,’ initiated when volatile phenols (VPs) are absorbed through the waxy cuticle and are metabolized into phenol glycosides (PGs).
Emerging evidence highlights the critical role of the grape cuticle structure in determining susceptibility to smoke taint throughout berry development. This highlights the need to develop targeted preharvest coating strategies that enhance the natural defense function of the cuticle.
Grapes treated with higher CNF (cellulose nanofibers) coatings exhibited increased levels of both VPs and PGs compared to those treated with higher CH (chitosan) coatings.
SEM (scanning electron microscopy) analysis revealed that CNF coatings formed a dense, continuous film on the grape surface, whereas CH coatings integrated better with the cuticle
Building on these findings, our ongoing research focuses on enhancing the grape cuticle’s intrinsic structure to reduce VP absorption
Ultimately, this research aims to advance preharvest strategies that strengthen the grape cuticle as a dynamic barrier to wildfire smoke.

Institute of Food Technologists (IFT); July 14, 2024

1st place Fruit and Vegetable Division

Publications

Caballero, S., Cuevas-Bernardino, J.C., Davidov-Pardo, Gabriel. (2023) Chapter 5: Characterization Methods. Bioactive Delivery Systems for Lipophilic Nutraceuticals: Formulation, Fabrication, and Application. Royal Society of Chemistry.

Caballero, S., Li, Y.O., McClements, D.J., Davidov-Pardo, G. (2022). Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein-high methoxyl pectin electrostatic complexes: complex optimization and biological activity. J Sci Food Agric. DOI: 10.1002/jsfa.11874

Caballero, S., Li, Y.O., McClements, D.J., & Davidov-Pardo, G. (2021). Encapsulation and Delivery of Bioactive Citrus Pomace Polyphenols: A Review. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2021.1922873

Caballero, S., & Davidov-Pardo, G. (2021). Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention. Food Chemistry, 338, 128083. DOI: 10.1016/j.foodchem.2020.128083.

Jones, D., Caballero, S., & Davidov-Pardo, G. (2019). Bioavailability of nanotechnology-based bioactives and nutraceuticals. Advances in Food and Nutrition Research, 88, 235-273. DOI: 10.1016/bs.afnr.2019.02.014.

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