Cultivation of Chlorella protothecoides under different growth modes and its utilisation in oil/water emulsions.

Bio-based products Chlorella protothecoides Minimally processed biomass Oil in water (O/W) emulsions Pigments

Journal

Bioresource technology
ISSN: 1873-2976
Titre abrégé: Bioresour Technol
Pays: England
ID NLM: 9889523

Informations de publication

Date de publication:
Sep 2019
Historique:
received: 15 04 2019
revised: 10 05 2019
accepted: 11 05 2019
pubmed: 28 5 2019
medline: 19 9 2019
entrez: 26 5 2019
Statut: ppublish

Résumé

Microalgae can be incorporated in different bio-based products; however, the green colour is a barrier for a successful integration. This study aims to overcome this barrier by growing microalgae in different cultivation modes. Mixotrophic cultivation of Chlorella protothecoides resulted in the highest biomass production after 5 days (5.56 ± 0.09 g/L), followed by heterotrophic and photoautotrophic cultivation (4.33 ± 0.15 and 1.80 ± 0.05 g/L, respectively). Mixotrophically and heterotrophically produced biomass presented a reduced greenish colouration compared to photoautotrophically produced biomass. Chlorophyll content resulted in 1.46 ± 0.21 and 0.95 ± 0.28 mg/g dry weight (DW) in mixotrophic and heterotrophic cultures, respectively, and 25.98 ± 1.28 mg/g DW in photoautotrophic cultures. In contrast, the fraction of carotenoids in the total pigments was much higher. With the whole microalgae fractions after cell disruption as ingredients, stable emulsions containing 50% oil could be produced. No syneresis with serum separation was observed 24 h after preparation.

Identifiants

pubmed: 31128535
pii: S0960-8524(19)30706-0
doi: 10.1016/j.biortech.2019.121476
pii:
doi:

Substances chimiques

Emulsions 0
Lipids 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

121476

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Martín P Caporgno (MP)

ETH Zurich, Institute of Food, Nutrition and Health, Laboratory of Sustainable Food Processing, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.

Iris Haberkorn (I)

ETH Zurich, Institute of Food, Nutrition and Health, Laboratory of Sustainable Food Processing, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.

Lukas Böcker (L)

ETH Zurich, Institute of Food, Nutrition and Health, Laboratory of Sustainable Food Processing, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.

Alexander Mathys (A)

ETH Zurich, Institute of Food, Nutrition and Health, Laboratory of Sustainable Food Processing, Schmelzbergstrasse 9, 8092 Zurich, Switzerland. Electronic address: alexander.mathys@hest.ethz.ch.

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