An eco-friendly and up-scalable approach to extract canthaxanthin from yeast cells

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-05-31 DOI:10.1016/j.fbp.2024.05.015

Ana M. Pereira , Joana Durão , Joana Odila Pereira , Carlos Ferreira , Margarida Faustino , Ana Sofia Oliveira , Carla F. Pereira , Manuela E. Pintado , Ana P. Carvalho

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Abstract

Canthaxanthin is a naturally occurring ketocarotenoid pigment present in plants, algae, bacteria and some fungi. In addition to its coloring role, canthaxanthin has an excellent antioxidant activity, thus having additional market demands in the feed, food, cosmetic and pharmaceutical industries. Canthaxanthin can be directly isolated from its natural source or produced by chemical synthesis, but these strategies either result in low yields, or use hazardous solvents, respectively. Therefore, the biosynthesis of canthaxanthin using microbial cell factories is becoming an advantageous alternative. Furthermore, microbial synthesis represents an economic and sustainable approach as it enables the use of agriculture and industrial wastes as substrates. In this work, the extraction, recovery and purification of canthaxanthin from modified yeasts using food grade solvents and up-scalable methodologies was studied. The resulting canthaxanthin-enriched extract was characterized (UV-Vis, PXRD and SEM) and quantified (HPLC), resulting in a canthaxanthin purity of 43.7 % (w/w).

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从酵母细胞中提取角黄素的生态友好型可升级方法

角黄素是一种存在于植物、藻类、细菌和某些真菌中的天然酮类类胡萝卜素色素。除了着色作用外，角黄素还具有出色的抗氧化活性，因此在饲料、食品、化妆品和制药行业有着更多的市场需求。角黄素可以直接从其天然来源中分离出来，也可以通过化学合成法生产，但这些方法要么产量低，要么使用有害溶剂。因此，利用微生物细胞工厂生物合成角黄素正成为一种有利的替代方法。此外，微生物合成是一种经济和可持续的方法，因为它可以利用农业和工业废料作为底物。在这项工作中，研究人员使用食品级溶剂和可升级的方法从改良酵母中提取、回收和纯化角黄素。对富含角黄素的提取物进行了表征（UV-Vis、PXRD 和 SEM）和定量（HPLC），结果发现角黄素的纯度为 43.7%（w/w）。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.