Supercritical CO2 and N2O pasteurisation of peach and kiwi juice
Abstract
The microbial inactivation and qualitative parameters (pH, sugar content, titratable acidity, absorbance at 420 nm and turbidity) of peach and kiwi juices treated at 35 °C with supercritical carbon dioxide (SC-CO₂) and nitrous oxide (SC-N₂O) were determined as a function of pressure and treatment time. Total inactivation of both naturally occurring microorganisms and Saccharomyces cerevisiae strain (10⁵ cfu mL⁻¹) was obtained after 15 min of SC-CO₂/N₂O treatment, 10 MPa and 35 °C, for both juices. No significant changes in chemical-physical or in sensorial characteristics between untreated and treated juice were detected. The results obtained demonstrate the feasibility and the potential of SC-CO₂/N₂O treatment as an alternative low temperature pasteurisation process for peach and kiwi juices.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Cites
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice
Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., & Spilimbergo, S. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.11.078 · Cited by 112 · see citing works
Self-citationGui, F., Wu, J., Chen, F., Liao, X., Hu, X., Zhang, Z., & Wang, Z. (2006) · European Food Research and Technology · doi:10.1007/s00217-005-0219-3 · Cited by 62 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Silva, E. K., Meireles, M. A. A., & Saldaña, M. D. A. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.01.025 · Cited by 104 · see citing works
Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M. L., Charles, M., Gasperi, F., & Spilimbergo, S. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2014.08.012 · Cited by 91 · see citing works
Self-citation
- Authors
- Spilimbergo, S., & Ciola, L.
- Affiliations
- University of Trento (IT)
- Corresponding author
- Spilimbergo, Sara
- ORCID
- Spilimbergo, Sara
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2010-07-20
- Volume
- 45
- Issue
- 8
- Pages
- 1619-1625
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1874528695
- Cited by
- 46
- References
- 2
- Citations by year
- 2025: 1 · 2024: 1 · 2023: 2 · 2022: 4 · 2021: 1 · 2020: 2 · 2019: 4 · 2018: 3 · 2017: 4 · 2016: 2 · 2015: 4 · 2014: 7 · 2013: 1 · 2012: 5
- FWCI
- 3.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Padua Research Archive (University of Padova) (submittedVersion)
- Funders
- Provincia Autonoma di Trento
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Engineering › Biomedical Engineering › Phase Equilibria and Thermodynamics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- supercritical carbon dioxide, peach juice, kiwi juice, microbial inactivation, Saccharomyces cerevisiae, juice quality, sensory properties
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
