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Evaluation of pulsed electric fields technology for the improvement of subsequent carotenoid extraction from dried Rhodotorula glutinis yeast.

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985858%3A_____%2F20%3A00541354" target="_blank" >RIV/67985858:_____/20:00541354 - isvavai.cz</a>

  • Result on the web

    <a href="http://hdl.handle.net/11104/0318916" target="_blank" >http://hdl.handle.net/11104/0318916</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2020.126824" target="_blank" >10.1016/j.foodchem.2020.126824</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Evaluation of pulsed electric fields technology for the improvement of subsequent carotenoid extraction from dried Rhodotorula glutinis yeast.

  • Original language description

    This research aims to evaluate whether the electroporation of Rhodotorula glutinis fresh biomass improved the subsequent extraction of carotenoids from dry biomass using supercritical CO2 and traditional solvent extraction.nSupercritical CO2 extraction yields were low after all treatments assayed. Similarly, solvent extraction of carotenoids from untreated or PEF treated cells that were immediately freeze-dried after the pre-treatment was neither effective (extraction yield < 20% total content).nConversely, PEF-treatment and subsequent intermediate incubation in aqueous buffer for 24 h, followed by freeze-drying and extraction, led to a large improvement with the three solvents assayed (acetone, hexane, ethanol). Ethanol was the most efficient, reaching an extraction yield of 80% of total carotenoid, which represents a recovery of 267 mu g/g(dw). Torularhodin esters constituted the main carotenoid found in the extracts. This is of great interest, as ethanol is eco-friendly solvent and potential applications of torularhodin range from food to medical purposes.n n n

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    20402 - Chemical process engineering

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2020

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

    1873-7072

  • Volume of the periodical

    323

  • Issue of the periodical within the volume

    SEP 1

  • Country of publishing house

    NL - THE KINGDOM OF THE NETHERLANDS

  • Number of pages

    8

  • Pages from-to

    126824

  • UT code for WoS article

    000533609100031

  • EID of the result in the Scopus database

    2-s2.0-85083455688