Direct extraction of astaxanthin from Haematococcus culture using vegetable oils

Abstract

A green, downstream process using common vegetable oils was used for the direct extraction of astaxanthin from Haematococcus. The process consists of a single integrated unit to extract astaxanthin with subsequent separation of the astaxanthin-containing oil extract. Without a cell harvest process step, the culture broth was directly mixed with the vegetable oils; the astaxanthin inside the cell was extracted into the vegetable oil phase by hydrophobic interactions, with recovery yields of 88% and above. The oil extracts were simply separated from the culture medium containing cell debris by gravity settling only.

Perstraction of intracellular pigments by submerged cultivation of Monascus in nonionic surfactant micelle aqueous solution

“…The production of red pigment derivatives with a hydrophilic amino acid residue, which can be secreted into its fermentation broth, is a possible strategy of submerged cultivation (Lin and Demain 1995;Hajjaj et al 2000). It is also reported that the intracellular astaxanthin is directly extracted from Haematococcus culture broth using hydrophobic organic solvent, such as vegetable oils (Kang and Sim 2008). Simultaneous cultivation of microalgae and secretion of intracellular β-carotene in a water-organic solvent two-phase system, known as "milking processing", is a novel strategy for submerged cultivation of intracellular product Kleinegris et al 2011).…”

Separation of Biosynthetic Products by Pertraction

“…The increase of apparent viscosity of feed phase from 1 to 30 cP led to the maximum decrease of antibiotic mass flows by the factors of 42.5 and 7.5 for free and facilitated pertraction, respectively ). Similar to the direct extraction of other biosynthetic compounds from the fermentation broths (Katikaneni & Cheryan, 2002;Monteiro et al, 2005;Vijayakumar et al, 2008;Kang & Sim, 2008), the presence of biomass could supplementary affect the Erythromycin pertraction, owing to the following phenomena: the appearance of supplementary resistance to the antibiotic transfer from the feed phase to the liquid membrane due to the physical barrier induced by the cell adsorption to the interface; the increase of the apparent viscosity of the feed phase, and, consequently, the amplification of antibiotic diffusional resistance; the mechanical lysis of cells, as the result of the shear stress promoted by the impellers, with the release of the cytoplasmatic compounds which can be co-extracted (amino acids) or can precipitate (proteins). The study on Erythromycin pertraction from aqueous solutions or simulated broths indicated that the free pertraction is not possible for the pH-value of feed phase, pH f , lower than 4, due to the pronounced antibiotic ionization Galaction et al, 2009).…”

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“…Astaxanthin was also extracted from H. pluvialis by treating with several enzymes [13]. 88% of astaxanthin was extracted from H. pluvialis with common vegetable oils [14]. With DMSO along with acetic acid drops and heating at 70 0 C for 10 minutes [15].…”

“…In vegetable oils extractability was found 88% [14]. However, aforementioned procedures lead to the transformation and loss of valuable molecules [9].…”