000131043 001__ 131043
000131043 005__ 20240208144957.0
000131043 0247_ $$2doi$$a10.1016/j.ifset.2015.02.012
000131043 0248_ $$2sideral$$a90420
000131043 037__ $$aART-2015-90420
000131043 041__ $$aeng
000131043 100__ $$0(orcid)0000-0002-5490-3542$$aLuengo, E.$$uUniversidad de Zaragoza
000131043 245__ $$aInfluence of the treatment medium temperature on lutein extraction assisted by pulsed electric fields from Chlorella vulgaris
000131043 260__ $$c2015
000131043 5060_ $$aAccess copy available to the general public$$fUnrestricted
000131043 5203_ $$aInfluence of the of temperature of biomass (10–40 °C) treated by pulsed electric fields (PEFs) at different intensities (10–25 kV/cm) on electroporation of the microalgae Chlorella vulgaris and on the extraction of lutein was investigated. The occurrence of reversible and irreversible electroporation increased with electric field strength and medium treatment temperature. On the other hand, increasing temperature increased the sensitivity of C. vulgaris cells to irreversible electroporation. Response surface methodology was used to identify optimal PEF treatment conditions for enhancing lutein extraction yield (LEY) from fresh C. vulgaris biomass. Considering the cultivation temperature of C. vulgaris (25–30 °C) and the low increase in the LEY when the PEF treatments were applied at temperatures above 30 °C, a treatment of 25 kV/cm–100 μs at 25–30 °C increased the LEY around 3.5–4.2-fold in comparison with the control, resulting in the most suitable treatment conditions for maximizing the lutein extraction at the lowest energy cost.
000131043 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000131043 590__ $$a2.997$$b2015
000131043 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b18 / 125 = 0.144$$c2015$$dQ1$$eT1
000131043 592__ $$a1.675$$b2015
000131043 593__ $$aChemistry (miscellaneous)$$c2015$$dQ1
000131043 593__ $$aIndustrial and Manufacturing Engineering$$c2015$$dQ1
000131043 593__ $$aFood Science$$c2015$$dQ1
000131043 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000131043 700__ $$0(orcid)0000-0002-8852-9229$$aMartínez, J.M.$$uUniversidad de Zaragoza
000131043 700__ $$aBordetas, A.
000131043 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000131043 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000131043 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000131043 773__ $$g29 (2015), 15-22$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000131043 8564_ $$s571714$$uhttps://zaguan.unizar.es/record/131043/files/texto_completo.pdf$$yPostprint
000131043 8564_ $$s586356$$uhttps://zaguan.unizar.es/record/131043/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000131043 909CO $$ooai:zaguan.unizar.es:131043$$particulos$$pdriver
000131043 951__ $$a2024-02-08-14:48:09
000131043 980__ $$aARTICLE