Enhancing extraction of food-grade pigments from the microalgae Chlorella Vulgaris through application of ohmic heating

• Autor(a) principal: Fraccola, G.
• Data de Publicação: 2016
• Outros Autores: Fernandes, Bruno Daniel Oliveira, Geada, Pedro, Pataro, G., Ferrari, G., Vicente, A. A., Pereira, Ricardo Nuno Correia
• Idioma: eng
• Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
• Texto Completo: http://hdl.handle.net/1822/45038
• topic: Ciências Agrárias::Biotecnologia Agrária e Alimentar; Engenharia e Tecnologia::Biotecnologia Industrial

[Excerpt] Introduction: The use of ohmic heating (OH) with the associated non-thermal effects due to the presence of an electrical field and frequency, has been suggested for extraction of compounds from biological matrices. Microalgae are considered as a very valuable source of compounds of interest for food sector (i.e. pigments, lipids, carbohydrates, and proteins) and the selection of extraction technique to recover these compounds is very challenging due to the intrinsic nature of the microalgae cell walls, which limits the mass transfer through it. The main objective of this study is to investigate the effects of OH on the extraction of pigmented solutes from Chlorella vulgaris. [...]