The influence of pulsed electric fields with different waveforms on the extraction of valuable compounds from microalgae

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-08-12 DOI:10.1016/j.ifset.2025.104162

Liuxia Li , Yifan Gao , Zihuang Peng , Xun Pei , Ruorong Hua , Fuchang Lin , Rui Zhang , Yi Liu

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Abstract

The influence of pulsed electric fields with different waveforms on extracting valuable compounds from microalgae was investigated. Four different waveforms (rectangle, bipolar rectangle, oscillating superimposed rectangle, and two-step rectangle) with the same amplitude (25 kV/cm) and energy (4 J/pulse) were generated using a pulsed power generator to induce electroporation and component release of three species of microalgae. For Nannochloropsis and Spirulina platensis, the oscillating superimposed rectangular pulse increased the conductivity of microalgal suspensions twice as much as the other waveforms. For Chlorella vulgaris, the protein extraction effect of the oscillating superimposed rectangular pulse was 70 % higher than that of the conventional unipolar rectangular pulse. The pulse waveforms did not show significant differences in the extraction of small molecules, with the carbohydrate extraction index exceeding 0.3 for four waveforms. The results showed that the pulse waveforms were important for extracting large molecules (e.g., proteins). Reasonably designed pulse waveforms for different species of microalgae can significantly improve protein extraction or selectively extract carbohydrates.

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不同波形脉冲电场对微藻中有价化合物提取的影响

研究了不同波形脉冲电场对微藻中有价化合物提取的影响。利用脉冲电源发生器，以相同的振幅（25 kV/cm）和能量（4 J/脉冲）产生4种不同的波形（矩形、双极矩形、振荡叠加矩形和两步矩形），诱导3种微藻的电穿孔和成分释放。对于纳米藻和螺旋藻，振荡叠加矩形脉冲对微藻悬浮液电导率的提高是其他波形的两倍。对于普通小球藻，振荡叠加矩形脉冲的蛋白质提取效果比常规单极矩形脉冲高70%。脉冲波形对小分子的提取没有明显差异，4种波形的碳水化合物提取指数均超过0.3。结果表明，脉冲波形对提取大分子（如蛋白质）很重要。合理设计不同种类微藻的脉冲波形，可以显著提高蛋白质提取或选择性提取碳水化合物。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.