Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorPólo II–Pinhal de Marrocos-
Autor(es): dc.contributorESIROI Agroalimentaire-
Autor(es): dc.contributorMcGill University-
Autor(es): dc.creatorMussagy, Cassamo U. [UNESP]-
Autor(es): dc.creatorPereira, Jorge F. B.-
Autor(es): dc.creatorDufossé, Laurent-
Autor(es): dc.creatorRaghavan, Vijaya-
Autor(es): dc.creatorSantos-Ebinuma, Valeria C. [UNESP]-
Autor(es): dc.creatorPessoa, Adalberto-
Data de aceite: dc.date.accessioned2022-08-04T22:12:00Z-
Data de disponibilização: dc.date.available2022-08-04T22:12:00Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1080/10408398.2021.1968788-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222282-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222282-
Descrição: dc.descriptionAstaxanthin (AXT) is a natural xanthophyll with strong antioxidant, anticancer and antimicrobial activities, widely used in the food, feed, pharmaceutical and nutraceutical industries. So far, 95% of the AXT global market is produced by chemical synthesis, but growing customer preferences for natural products are currently changing the market for natural AXT, highlighting the production from microbially-based sources such as the yeast Phaffia rhodozyma. The AXT production by P. rhodozyma has been studied for a long time at a laboratory scale, but its use in industrial-scale processes is still very scarce. The optimization of growing conditions as well as an effective integration of upstream-downstream operations into P. rhodozyma-based AXT processes has not yet been fully achieved. With this critical review, we scrutinized the main approaches for producing AXT using P. rhodozyma strains, highlighting the impact of using conventional and non-conventional procedures for the extraction of AXT from yeast cells. In addition, we also pinpointed research directions, for example, the use of low-cost residues to improve the economic and environmental sustainability of the bioprocess, the use of environmentally/friendly and low-energetic integrative operations for the extraction and purification of AXT, as well as the need of further human clinical trials using yeast-based AXT.-
Descrição: dc.descriptionDepartment of Pharmaceutical-Biochemical Technology School of Pharmaceutical Sciences University of São Paulo-
Descrição: dc.descriptionDepartment of Engineering of Bioprocesses and Biotechnology School of Pharmaceutical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionCIEPQPF Department of Chemical Engineering University of Coimbra Rua Sílvio Lima Pólo II–Pinhal de Marrocos-
Descrição: dc.descriptionLaboratoire de Chimie et de Biotechnologie des Produits Naturels Chemistry and Biotechnology of Natural Products (CHEMBIOPRO) Université de La Réunion ESIROI Agroalimentaire-
Descrição: dc.descriptionDepartment of Bioresource EnginCeering Faculty of Agricultural and Environmental Sciences McGill University-
Descrição: dc.descriptionDepartment of Engineering of Bioprocesses and Biotechnology School of Pharmaceutical Sciences São Paulo State University (UNESP)-
Idioma: dc.languageen-
Relação: dc.relationCritical Reviews in Food Science and Nutrition-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAstaxanthin-
Palavras-chave: dc.subjectbiotechnological production-
Palavras-chave: dc.subjectcarotenoid-
Palavras-chave: dc.subjectextraction techniques-
Palavras-chave: dc.subjectPhaffia rhodozyma-
Palavras-chave: dc.subjectyeast-
Título: dc.titleAdvances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.