000135891 001__ 135891
000135891 005__ 20240627150548.0
000135891 0247_ $$2doi$$a10.1016/j.ifset.2018.04.012
000135891 0248_ $$2sideral$$a106425
000135891 037__ $$aART-2018-106425
000135891 041__ $$aeng
000135891 100__ $$0(orcid)0000-0002-8852-9229$$aMartínez, J.M.$$uUniversidad de Zaragoza
000135891 245__ $$aPulsed electric field-assisted extraction of carotenoids from fresh biomass of Rhodotorula glutinis
000135891 260__ $$c2018
000135891 5203_ $$aThe aim of this study was to demonstrate the potential of PEF for inducing autolysis of R. glutinis, with the purpose of designing a more efficient and ecofriendly carotenoid extraction process: an extraction from fresh biomass, using cheaper, non-toxic, environmental-friendly solvents. Propidium iodide uptake and release of intracellular components revealed the irreversible electroporation of R. glutinis by PEF. Flow cytometry measurements detected morphological changes in PEF-treated R. glutinis cells during incubation caused by the autolysis triggering effect of electroporation. After submitting the fresh biomass to a PEF treatment (15 kV/cm, 150 µs) that irreversibly electroporated more than the 90% of the cells, ethanol proved ineffective for extracting carotenoids from fresh biomass of R. glutinis. However, after incubating the PEF-treated fresh biomass for 24 h at 20 °C in a pH 7 buffer, ca. 240 µg/g d.w. of carotenoids were recovered after 1 h of extraction in ethanol. The highest amount of carotenoids extracted (375 µg/g d.w.) from the PEF-treated cells of R. glutinis was obtained after having incubated them at 25 °C for 24 h in a medium of pH 8.0. The improvement in carotenoid extraction by incubating the R. glutinis cells after PEF treatment seems to be caused by PEF-triggered autolysis, which tends to disrupt the association of carotenoids with other molecules present in the cytoplasm, and causes a degradation of the cell wall.
000135891 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000135891 590__ $$a4.085$$b2018
000135891 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 135 = 0.104$$c2018$$dQ1$$eT1
000135891 592__ $$a1.43$$b2018
000135891 593__ $$aChemistry (miscellaneous)$$c2018$$dQ1
000135891 593__ $$aIndustrial and Manufacturing Engineering$$c2018$$dQ1
000135891 593__ $$aFood Science$$c2018$$dQ1
000135891 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000135891 700__ $$0(orcid)0000-0003-4744-8649$$aDelso, C.$$uUniversidad de Zaragoza
000135891 700__ $$aAngulo, J.
000135891 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000135891 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000135891 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000135891 773__ $$g47 (2018), 421-427$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000135891 8564_ $$s850411$$uhttps://zaguan.unizar.es/record/135891/files/texto_completo.pdf$$yVersión publicada
000135891 8564_ $$s2648151$$uhttps://zaguan.unizar.es/record/135891/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000135891 909CO $$ooai:zaguan.unizar.es:135891$$particulos$$pdriver
000135891 951__ $$a2024-06-27-13:20:04
000135891 980__ $$aARTICLE