Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects.

Autor: Veiga GCD; Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil., Mafaldo ÍM; Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil., Barão CE; Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil., Baú TR; Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, Santa Catarina, Brazil., Magnani M; Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil., Pimentel TC; Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil.; Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil.
Jazyk: angličtina
Zdroj: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 May; Vol. 23 (3), pp. e13345.
DOI: 10.1111/1541-4337.13345
Abstrakt: Supercritical carbon dioxide (SC-CO 2 ) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO 2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO 2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO 2 -treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO 2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO 2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO 2 -treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO 2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.
(© 2024 Institute of Food Technologists®.)
Databáze: MEDLINE
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