| Abstrakt: |
A report from the Federal University of Paraiba in Joao Pessoa, Brazil discusses the potential of supercritical carbon dioxide (SC-CO) technology in food preservation. The research highlights the microbial inactivation mechanisms and the impact on food quality and safety. SC-CO technology has been found to effectively reduce spoilage and pathogenic microorganisms, inactivate enzymes, and improve storage stability in various food products. The study emphasizes the need for further research on different food matrices, shelf-life evaluation, bioactive compound bioaccessibility, and consumer perception of SC-CO-treated foods. Overall, SC-CO technology shows promise in ensuring food safety without compromising quality parameters. [Extracted from the article] |
