131043 20250131161522.0 doi 10.1016/j.ifset.2015.02.012 sideral 90420 ART-2015-90420 eng Luengo, E. Universidad de Zaragoza (orcid)0000-0002-5490-3542 Influence of the treatment medium temperature on lutein extraction assisted by pulsed electric fields from Chlorella vulgaris 2015 Access copy available to the general public Unrestricted Influence 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. info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 2.997 2015 FOOD SCIENCE & TECHNOLOGY 18 / 125 = 0.144 2015 Q1 T1 1.675 2015 Chemistry (miscellaneous) 2015 Q1 Industrial and Manufacturing Engineering 2015 Q1 Food Science 2015 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Martínez, J.M. Universidad de Zaragoza (orcid)0000-0002-9337-417X Bordetas, A. Álvarez, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 29 (2015), 15-22 Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 571714 http://zaguan.unizar.es/record/131043/files/texto_completo.pdf Postprint 586356 http://zaguan.unizar.es/record/131043/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:131043 articulos driver 2025-01-31-16:13:28 ARTICLE