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Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
Abstract
The new global trends for consuming natural products rich in bioactive compounds and health-promoter 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.Supercritical 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.SC-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 pressure range of 10–60 MPa. SC-CO₂ treated juices are sensorially similar to the fresh-like products with their nutritional value and physicochemical characteristics very close to the unprocessed juices. Under cold storage conditions, the juices stabilized by SC-CO₂ treatment achieved a microbial shelf-life of at least 20 days with quality attributes of freshly juice, depending on their processing parameters and type of juice. However, additional studies are required to perform process optimization, exploring the synergism among its main variables in the same way that economic viability studies are needed.
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“supercritical CO2-based manufacturing processes have been highlighted due to the slight impact of their application on different macronutrients, such as proteins, sugars, starches, dietary fibers, and others [98,99,100,101,102].”
From Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications (2023) · cites this paper as [98]
In the citing paper
“severe thermal processing may promote undesirable changes on food compounds, such as negative effects on organoleptic, physical, chemical, and nutritional properties [98].”
From Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications (2023) · cites this paper as [98]
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Metadata
- Authors
- Silva, E. K., Meireles, M. A. A., & Saldaña, M. D. A.
- Affiliations
- University of Alberta (CA)
- Universidade Estadual de Campinas (UNICAMP) (BR)
- Corresponding author
- Saldaña, Marleny D.A.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2020-03
- Volume
- 97
- Pages
- 381-390
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W3001366936
- Cited by
- 104
- References
- 99
- Citations by year
- 2026: 10 · 2025: 9 · 2024: 23 · 2023: 21 · 2022: 25 · 2021: 11 · 2020: 5
- FWCI
- 8.02
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (302423/2015\u20130)
- Fundação de Amparo à Pesquisa do Estado de São Paulo (2018/14550\u20136)
- University of Alberta
- Natural Sciences and Engineering Research Council of Canada (04371\u20132019)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Phase Equilibria and Thermodynamics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- supercritical carbon dioxide, fruit and vegetable juices, non-thermal processing, microbial inactivation, enzyme inactivation, shelf life extension, sensory properties, nutritional value, bioactive compounds, cold storage, juice stabilization
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