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Sustainable Recovery of Carotenoids From Rhodotorula glutinis: A Comparison Between Ultrasound‐ and Microwave‐Assisted Extraction Mechanisms.

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Title: Sustainable Recovery of Carotenoids From Rhodotorula glutinis: A Comparison Between Ultrasound‐ and Microwave‐Assisted Extraction Mechanisms.
Authors: Maia, Felipe de Andrade1 (AUTHOR), Ramalho, Enylson Xavier1 (AUTHOR), Goldbeck, Rosana1 (AUTHOR), Fasolin, Luiz Henrique1 (AUTHOR) lfasolin@unicamp.br, Strieder, Monique1 (AUTHOR) monique_strieder@hotmail.com
Source: Journal of Food Processing & Preservation. 6/11/2026, Vol. 2026, p1-14. 14p.
Subjects: Carotenoids, Extraction techniques, Antioxidants, Solvent extraction, Green technology, Yeast, Rhodotorula
Abstract: This work is aimed at evaluating the sustainable extraction of carotenoids from the yeast Rhodotorula glutinis, comparing the effect of ultrasound‐assisted extraction (UAE) and microwave‐assisted extraction (MAE), respectively. The extraction process was optimized using a 22 central composite rotatable design (CCRD). In addition, a kinetic study was carried out in the region of the highest yield. The antioxidant activity of the extracts in the optimized condition. Additionally, a sustainability assessment was performed in comparison to conventional extractions. The region of highest carotenoid yield for UAE was > 450 W, 45–55 v/w solvent:biomass ratio, while for MAE, it was 200–350 W, > 65 v/w solvent:biomass ratio. A maximum yield of 76.60% (31.78 μg β‐carotene/g bm) was observed for UAE and 42.21% (17.51 μg β‐carotene/g bm) for MAE. The kinetic tests showed that after 6.4 min for UAE and 4.8 min for MAE, the extraction process reaches the diffusion period (extraction rate = 0). The results showed that UAE and MAE exerted different effects on the yeast cell disruption. Moreover, MAE promotes thermal degradation, while UAE induces an isomerization phenomenon that led to differences in the carotenoid profiles. Extraction by maceration with ethyl acetate/methanol showed the highest antioxidant activity. Thus, the UAE proved to be an efficient green method in recovering carotenoids produced by R. glutinis. Both techniques were considered sustainable for the metrics evaluated in the study, mainly due to the reduction in extraction time and the nonuse of toxic solvents. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: Sustainable Recovery of Carotenoids From Rhodotorula glutinis: A Comparison Between Ultrasound‐ and Microwave‐Assisted Extraction Mechanisms.
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  Data: <searchLink fieldCode="AR" term="%22Maia%2C+Felipe+de+Andrade%22">Maia, Felipe de Andrade</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ramalho%2C+Enylson+Xavier%22">Ramalho, Enylson Xavier</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Goldbeck%2C+Rosana%22">Goldbeck, Rosana</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fasolin%2C+Luiz+Henrique%22">Fasolin, Luiz Henrique</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> lfasolin@unicamp.br</i><br /><searchLink fieldCode="AR" term="%22Strieder%2C+Monique%22">Strieder, Monique</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> monique_strieder@hotmail.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 6/11/2026, Vol. 2026, p1-14. 14p.
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  Data: <searchLink fieldCode="DE" term="%22Carotenoids%22">Carotenoids</searchLink><br /><searchLink fieldCode="DE" term="%22Extraction+techniques%22">Extraction techniques</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Solvent+extraction%22">Solvent extraction</searchLink><br /><searchLink fieldCode="DE" term="%22Green+technology%22">Green technology</searchLink><br /><searchLink fieldCode="DE" term="%22Yeast%22">Yeast</searchLink><br /><searchLink fieldCode="DE" term="%22Rhodotorula%22">Rhodotorula</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: This work is aimed at evaluating the sustainable extraction of carotenoids from the yeast Rhodotorula glutinis, comparing the effect of ultrasound‐assisted extraction (UAE) and microwave‐assisted extraction (MAE), respectively. The extraction process was optimized using a 22 central composite rotatable design (CCRD). In addition, a kinetic study was carried out in the region of the highest yield. The antioxidant activity of the extracts in the optimized condition. Additionally, a sustainability assessment was performed in comparison to conventional extractions. The region of highest carotenoid yield for UAE was > 450 W, 45–55 v/w solvent:biomass ratio, while for MAE, it was 200–350 W, > 65 v/w solvent:biomass ratio. A maximum yield of 76.60% (31.78 μg β‐carotene/g bm) was observed for UAE and 42.21% (17.51 μg β‐carotene/g bm) for MAE. The kinetic tests showed that after 6.4 min for UAE and 4.8 min for MAE, the extraction process reaches the diffusion period (extraction rate = 0). The results showed that UAE and MAE exerted different effects on the yeast cell disruption. Moreover, MAE promotes thermal degradation, while UAE induces an isomerization phenomenon that led to differences in the carotenoid profiles. Extraction by maceration with ethyl acetate/methanol showed the highest antioxidant activity. Thus, the UAE proved to be an efficient green method in recovering carotenoids produced by R. glutinis. Both techniques were considered sustainable for the metrics evaluated in the study, mainly due to the reduction in extraction time and the nonuse of toxic solvents. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/jfpp/9033441
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 14
        StartPage: 1
    Subjects:
      – SubjectFull: Carotenoids
        Type: general
      – SubjectFull: Extraction techniques
        Type: general
      – SubjectFull: Antioxidants
        Type: general
      – SubjectFull: Solvent extraction
        Type: general
      – SubjectFull: Green technology
        Type: general
      – SubjectFull: Yeast
        Type: general
      – SubjectFull: Rhodotorula
        Type: general
    Titles:
      – TitleFull: Sustainable Recovery of Carotenoids From Rhodotorula glutinis: A Comparison Between Ultrasound‐ and Microwave‐Assisted Extraction Mechanisms.
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            NameFull: Maia, Felipe de Andrade
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            NameFull: Ramalho, Enylson Xavier
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            NameFull: Goldbeck, Rosana
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            NameFull: Fasolin, Luiz Henrique
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              M: 06
              Text: 6/11/2026
              Type: published
              Y: 2026
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              Value: 2026
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