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Microalgae are promising sources of lipids for applications in food, fuel, pharmaceutics and cosmetics. However, these lipids are also subject to lipolysis reactions during processing and storage. Especially during wet biomass storage, substantial amounts of free fatty acids (FFA) are formed, which has negative effects on flavor and nutritional value and can cause downstream processing problems in...
Previously, it has been observed that lipolysis occurring during (even short term) wet storage of microalgal biomass causes high free fatty acid (FFA) concentrations in the biomass. These FFA have a negative impact for different applications of microalgal lipids, e.g. downstream processing problems in biodiesel production, off-flavors and loss of nutritional value for food applications. However, it...
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