000162218 001__ 162218
000162218 005__ 20251204145008.0
000162218 0247_ $$2doi$$a10.3390/foods14132371
000162218 0248_ $$2sideral$$a144817
000162218 037__ $$aART-2025-144817
000162218 041__ $$aeng
000162218 100__ $$aMarañés, Javier
000162218 245__ $$aEutectic Mixtures Based on Oleic Acid and Pulsed Electric Fields: A Strategy for the Extraction of Astaxanthin from Dry Biomass of Xanthophyllomyces dendrorhous
000162218 260__ $$c2025
000162218 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162218 5203_ $$aThe use of astaxanthin (AST) is expanding from its origins as a food coloring to health-related applications. This paper evaluates the efficiency of its extraction from dried Xanthophyllomyces dendrorhous using two combined and consecutive techniques. First, cell membrane permeation is achieved with the application of pulsed electric fields (PEFs). Solid–liquid extraction is then performed with hydrophobic eutectic solvents (hESs) prepared by mixing components of essential oils (linalool, l-menthol, eugenol, geraniol, cinnamyl alcohol, or thymol) and oleic acid. The hESs were characterized by measuring of several thermophysical properties at 25 °C and 0.1 MPa. An initial screening was performed to choose the best solvent and the extraction conditions (composition, extraction time, and temperature) were evaluated using the response surface methodology. The results showed the importance of the electroporation as a preliminary step to the extraction. The more hydrophobic and less compact the hES, the more effective the solvent. Thus, the equimolar mixture of l-menthol and oleic acid achieved an efficiency of 77% for untreated biomass, 83% for that treated with PEF, and 92% for that treated with PEF and later incubated. Molecular dynamics simulations demonstrated the importance of the hydrophobic interactions between AST and the components of the best solvent.
000162218 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000162218 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162218 700__ $$aBerzosa, Alejandro$$uUniversidad de Zaragoza
000162218 700__ $$0(orcid)0000-0003-3641-1568$$aBergua, Fernando
000162218 700__ $$0(orcid)0009-0005-4339-0111$$aMarín-Sánchez, Javier$$uUniversidad de Zaragoza
000162218 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000162218 700__ $$0(orcid)0000-0003-1810-9488$$aArtal, Manuela$$uUniversidad de Zaragoza
000162218 7102_ $$12012$$2755$$aUniversidad de Zaragoza$$bDpto. Química Física$$cÁrea Química Física
000162218 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000162218 773__ $$g14, 13 (2025), 2371 [18 pp.]$$pFoods$$tFoods$$x2304-8158
000162218 8564_ $$s2503830$$uhttps://zaguan.unizar.es/record/162218/files/texto_completo.pdf$$yVersión publicada
000162218 8564_ $$s2571289$$uhttps://zaguan.unizar.es/record/162218/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162218 909CO $$ooai:zaguan.unizar.es:162218$$particulos$$pdriver
000162218 951__ $$a2025-12-04-14:45:27
000162218 980__ $$aARTICLE