This scientific article explores the use of pulsed electric fields (PEF) to extract biomolecules from the microalga *Chlorella*. The authors examined how PEF treatment conditions, solvent type (water or DMSO), and extraction time influence the recovery of proteins, polyphenols, chlorophyll, and carotenoids. They also assessed the mineral content and relative nutritional value (NRV) of the extracts. Using fluorescence microscopy and scanning electron microscopy (SEM), the authors analyzed the impact of PEF treatment on *Chlorella*’s cellular morphology. The results showed that PEF enhances biomolecule extraction, likely due to electroporation, which increases cell permeability. The study concludes that PEF-treated *Chlorella* extracts could be a promising source of antioxidants and minerals for various populations. DOI: https://doi.org/10.1016/j.foodchem.2022.134615

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