Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices

Publication date: Available online 23 January 2020Source: Trends in Food Science &TechnologyAuthor(s): Eric Keven Silva, M. Angela A. Meireles, Marleny D.A. SaldañaAbstractBackgroundThe new global trends for consuming natural products rich in bioactive compounds and health-promoters phytochemicals have increased the modern consumer's interest in fruit and vegetable juices. But, the current technologies based on thermal treatments reduce the nutritional value and degrade sensory attributes of these products in relation to the fresh-like juices.Scope and approachSupercritical carbon dioxide (SC–CO2) technology has emerged as a potential non-thermal technology for the inactivation of spoilage and pathogenic microorganisms and endogenous enzymes responsible for the deterioration of fruit and vegetable juices. Likewise, non-thermal SC-CO2 processing can preserve the compounds associated with beneficial health effects besides maintaining sensory attributes. Thus, the effects of the SC-CO2 technology on the microbial and enzymatic inactivation, nutritional compounds, physicochemical properties, sensory attributes and shelf-life of the fruit and vegetable juices are discussed.Key findings and conclusionsSC-CO2 technology is a promising technique for the processing of fresh fruit and vegetable juices in a non-thermal way. SC-CO2 processing is able to inactivate microbial and enzymatic load of plant-based juices in the temperature range of 35–55 °C and pres...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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