Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/40162
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dc.contributor.authorMIENIS, Esther-
dc.contributor.authorVANDAMME, Dries-
dc.contributor.authorFoubert, Imogen-
dc.date.accessioned2023-05-24T12:22:08Z-
dc.date.available2023-05-24T12:22:08Z-
dc.date.issued2023-
dc.date.submitted2023-05-16T08:49:17Z-
dc.identifier.citationCurrent Opinion in Food Science, 51 (Art N° 101034)-
dc.identifier.issn2214-7993-
dc.identifier.urihttp://hdl.handle.net/1942/40162-
dc.description.abstractPhotoautotrophic microalgae such as the marine microalga Nannochloropsis, are unicellular organisms able to synthesise valuable lipids for application in food, aquaculture, agriculture and bioenergy. Their rigid cell walls limit the extraction of lipids. Therefore enzyme-assisted disruption (EAD) methods are often used to increase the lipid extraction yield. While EAD of Nannochloropsis can increase lipid extraction yield, the enzyme and solvent selection, as well as treatment conditions vary considerably in the literature. This review gives an overview of recent literature on EAD of Nannochloropsis to increase lipid extraction yield. Our aim is to provide guidelines and good practises for enzyme selection, pre-treatment and post-treatments, which can be extrapolated to other oleaginous microalgae.-
dc.description.sponsorshipThis work was supported by the EffSep project. The EffSep project is financed by the Vlaams Agentschap Innoveren en Ondernemen (VLAIO) of Belgium (grand ID: c-SBO project HBC.2019.0012). The authors also wish to thank Flanders’ Food for their support. The authors sincerely thank Dr. Elaine Kozma for revising the language of the paper.-
dc.language.isoen-
dc.publisher-
dc.rights2023 Elsevier Ltd. All rights reserved.-
dc.subject.otherAbbreviations: CW, Cell walls-
dc.subject.otherEAD, Enzyme-assisted disruption-
dc.subject.otherCWC, Cell wall composition-
dc.subject.otherEF, Enzyme(s) formulation-
dc.subject.otherFFA, Free fatty acids-
dc.titleEnzyme-assisted disruption of oleaginous microalgae to increase the extraction of lipids: Nannochloropsis as a case study-
dc.typeJournal Contribution-
dc.identifier.volume51-
local.format.pages8-
local.bibliographicCitation.jcatA1-
local.publisher.placeTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND-
local.type.refereedRefereed-
local.type.specifiedReview-
local.bibliographicCitation.artnr101034-
dc.identifier.doi10.1016/j.cofs.2023.101034-
dc.identifier.isi000998601600001-
dc.identifier.eissn2214-8000-
local.provider.typeCrossRef-
local.uhasselt.internationalno-
item.fulltextWith Fulltext-
item.accessRightsOpen Access-
item.contributorMIENIS, Esther-
item.contributorVANDAMME, Dries-
item.contributorFoubert, Imogen-
item.fullcitationMIENIS, Esther; VANDAMME, Dries & Foubert, Imogen (2023) Enzyme-assisted disruption of oleaginous microalgae to increase the extraction of lipids: Nannochloropsis as a case study. In: Current Opinion in Food Science, 51 (Art N° 101034).-
crisitem.journal.issn2214-7993-
crisitem.journal.eissn2214-8000-
Appears in Collections:Research publications
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