Organic-solvent-free extraction of carotenoids from yeast Rhodotorula glutinis by application of ultrasound under pressure

Martínez, Juan M. ; Delso, Carlota (Universidad de Zaragoza) ; Aguilar, Diederich E. ; Álvarez, Ignacio (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza)

Resumen: The extraction of Rhodotorula glutinis carotenoids by ultrasound under pressure (manosonication) in an aqueous medium has been demonstrated. The influence of treatment time, pressure, and ultrasound amplitude on R. glutinis inactivation and on the extraction of carotenoids was evaluated, and the obtained data were described mathematically. The extraction yields were lineal functions of those three parameters, whereas inactivation responded to a more complex equation. Under optimum treatment conditions, 82% of carotenoid content was recovered. Extraction of carotenoids in an aqueous medium was attributed to the capacity of ultrasound for cell disruption and emulsification. Cavitation caused the rupture of cell envelopes and the subsequent formation of small droplets of carotenoids surrounded by the phospholipids of the cytoplasmic membrane that would stabilize the emulsion. Analysis of the dispersed particle size of the extracts demonstrated that a fine, homogeneous emulsion was formed after treatment (average size: 230 nm; polydispersity <0.22). This research describes an innovative green process for extracting carotenoids from fresh biomass of R. glutinis in which only two unit operations are required: ultrasonic treatment, followed by a centrifugation step to discard cell debris. The extract obtained thanks to this procedure is rich in carotenoids (25 mg/L) and could be directly incorporated as a pigment in foods, beverages, and diet supplements; it can also be utilized as an ingredient in drugs or cosmetics.

Idioma: Inglés

DOI: 10.1016/j.ultsonch.2019.104833

Año: 2020

Publicado en: Ultrasonics Sonochemistry 61 (2020), 104833 [9 pp.]
ISSN: 1350-4177

Originalmente disponible en: Texto completo de la revista

Factor impacto JCR: 7.491 (2020)

Categ. JCR: CHEMISTRY, MULTIDISCIPLINARY rank: 34 / 178 = 0.191 (2020) - Q1 - T1
Categ. JCR: ACOUSTICS rank: 1 / 31 = 0.032 (2020) - Q1 - T1

Factor impacto SCIMAGO: 1.633 - Acoustics and Ultrasonics (Q1) - Environmental Chemistry (Q1) - Radiology, Nuclear Medicine and Imaging (Q1) - Inorganic Chemistry (Q1) - Organic Chemistry (Q1) - Chemical Engineering (miscellaneous) (Q1)

Tipo y forma: Article (Published version)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)