title: A Comparative Study on the Effects of Millisecond- and Microsecond-Pulsed Electric Field Treatments on the Permeabilization and Extraction of Pigments from Chlorella vulgaris.
abstract: The interdependencies of the two main processing parameters affecting "electroporation" (electric field strength and pulse duration) while using pulse duration in the range of milliseconds and microseconds on the permeabilization, inactivation, and extraction of pigments from Chlorella vulgaris was compared. While irreversible "electroporation" was observed above 4 kV/cm in the millisecond range, electric field strengths of ≥10 kV/cm were required in the microseconds range. However, to cause the electroporation of most of the 90 % of the population of C. vulgaris in the millisecond (5 kV/cm, 20 pulses) or microsecond (15 kV/cm, 25 pulses) range, the specific energy that was delivered was lower for microsecond treatments (16.87 kJ/L) than in millisecond treatments (150 kJ/L). In terms of the specific energy required to cause microalgae inactivation, treatments in the microsecond range also resulted in greater energy efficiency. The comparison of extraction yields in the range of milliseconds (5 kV, 20 ms) and microseconds (20, 25 pulses) under the conditions in which the maximum extraction was observed revealed that the improvement in the carotenoid extraction was similar and chlorophyll a and b extraction was slightly higher for treatments in the microsecond range. The specific energy that was required for the treatment in the millisecond range (150 kJ/L) was much higher than those required in the microsecond range (30 kJ/L). The comparison of the efficacy of both types of pulses on the extraction enhancement just after the treatment and after a post-pulse incubation period seemed to indicate that PEF in the millisecond range created irreversible alterations while, in the microsecond range, the defects were a dynamic structure along the post-pulse time that caused a subsequent increment in the extraction yield.
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Saragossa, Spain.
authors.forename: Elisa
authors.initials: E
authors.lastname: Luengo
authors.forename: Juan Manuel
authors.initials: JM
authors.lastname: Martínez
authors.forename: Mathilde
authors.initials: M
authors.lastname: Coustets
authors.forename: Ignacio
authors.initials: I
authors.lastname: Álvarez
authors.forename: Justin
authors.initials: J
authors.lastname: Teissié
authors.forename: Marie-Pierre
authors.initials: MP
authors.lastname: Rols
authors.forename: Javier
authors.initials: J
authors.lastname: Raso
mesh_terms: D002338:Carotenoids / Q000302:isolation & purification* / Q000378:metabolism* / Q000528:radiation effects; D002463:Cell Membrane Permeability / Q000528:radiation effects*; D048408:Chlorella vulgaris / Q000502:physiology*; D002734:Chlorophyll / Q000302:isolation & purification / Q000378:metabolism / Q000528:radiation effects; D004560:Electricity; D018274:Electroporation / Q000379:methods*
chemical_list: D002734:Chlorophyll; D002338:Carotenoids
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