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

2024-08Journal article Embargoed access
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dc.contributor.authorPereira, Ana M.
dc.contributor.authorDurão, Joana
dc.contributor.authorPereira, Joana Odila
dc.contributor.authorFerreira, Carlos
dc.contributor.authorFaustino, Margarida
dc.contributor.authorOliveira, Ana Sofia
dc.contributor.authorPereira, Carla F.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorCarvalho, Ana P.
dc.date.accessioned2024-07-02T16:47:37Z
dc.date.embargo2026-06-03
dc.date.issued2024-08
dc.description.abstractCanthaxanthin 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).pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.doi10.1016/j.fbp.2024.05.015pt_PT
dc.identifier.eid85194936428
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10400.14/45653
dc.identifier.wos001250594200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBiotechnological productionpt_PT
dc.subjectCanthaxanthinpt_PT
dc.subjectExtractionpt_PT
dc.subjectFood pigmentspt_PT
dc.subjectScalable methodologiespt_PT
dc.subjectStructural characterizationpt_PT
dc.titleAn eco-friendly and up-scalable approach to extract canthaxanthin from yeast cellspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage176pt_PT
oaire.citation.startPage170pt_PT
oaire.citation.titleFood and Bioproducts Processingpt_PT
oaire.citation.volume146pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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