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Use of pulsed electric field permeabilization to extract astaxanthin from the Nordic microalga Haematococcus pluvialis
Umeå University, Faculty of Science and Technology, Department of Chemistry. Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain.
Umeå University, Faculty of Science and Technology, Department of Chemistry.
Umeå University, Faculty of Science and Technology, Department of Chemistry.ORCID iD: 0000-0002-9481-8537
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2019 (English)In: Bioresource Technology, ISSN 0960-8524, E-ISSN 1873-2976, Vol. 289, article id 121694Article in journal (Refereed) Published
Abstract [en]

The Nordic microalgal strain Haematococcus pluvialis was exposed to various stress conditions to induce astaxanthin accumulation. Highest carotenoid content (19.1 mg·g−1dw) was achieved in nitrogen-free culture medium at a high light intensity. The efficiency of Pulsed Electric Field (PEF) pre-treatment of stressed fresh biomass of H. pluvialis followed by incubation in the growth medium was compared to classical disruption methods (bead-beating, freezing-thawing, thermal treatment or ultrasound) for the subsequent extraction of astaxanthin in ethanol. N-starved cells treated with PEF followed by aqueous incubation for 6 h resulted in extraction of 96% (18.3 mgcar·gdw−1) of the total carotenoid content compared to 80% (15.3 mgcar·gdw−1) using other physical methods. The proportion of free forms of astaxanthin was higher in PEF-treated samples compared to mechanical disruption, suggesting PEF triggering an esterase activity. PEF pre-treatment of the cells followed by incubation in growth medium improved astaxanthin extraction in the eco-friendly solvent ethanol.

Place, publisher, year, edition, pages
Elsevier, 2019. Vol. 289, article id 121694
Keywords [en]
Astaxanthin, Pulsed electric field (PEF), Microalgae, Incubation, Extraction
National Category
Food Science
Identifiers
URN: urn:nbn:se:umu:diva-161873DOI: 10.1016/j.biortech.2019.121694ISI: 000475746800135PubMedID: 31254897Scopus ID: 2-s2.0-85067837146OAI: oai:DiVA.org:umu-161873DiVA, id: diva2:1341465
Available from: 2019-08-08 Created: 2019-08-08 Last updated: 2019-08-08Bibliographically approved

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Gojkovic, ZivanFerro, LorenzaFunk, Christiane

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