Effect of Supercritical CO₂on Physicochemical Characteristics and D-Value ofS. aureusin Raw Salmon

High pressure carbon dioxide process conditions: comparisons and some disparities in food processing

“…The authors observed that even working at considerably lower pressures, CO2 treatment was much more effective than HHP in inactivating peroxidase (Marszałek et al, 2019). Moreover, pressure and depressurization ratio were the most relevant parameters in the inactivation of Staphylococcus aureus in salmon (Barbosa et al, 2020) and in the microbiological inactivation of Mongolian cheese, which went from 2.03 log at 10 MPa to 6.89 log at 20 MPa (Feng et al, 2022). However, a lower limit for its effect was observed, below 3.5 MPa, Escherichia coli, Saccharomyces cerevisiae, and Enterococcus faecalis appeared insensitive to the HP-CO2 process (Debs-Louka et al, 1999).…”

“…It is dense like a liquid and viscous like a gas, lacking surface tension and its diffusion coefficient is intermediate between the two phases (Amaral et al, 2017). In this sense, the combination of these properties has been widely explored for it provides good penetration into biological structures such as membranes and cell walls (Wang et al, 2020;Chen et al, 2022;Barbosa et al, 2020;Soares et al, 2020;Soares et al, 2019).…”

“…Investigating the synergistic effects of this parameter, some authors classified pressure as the most relevant in their process (Barbosa et al, 2020;Feng et al, 2022;Berenhauser et al, 2017;Hossain et al, 2015). Several other authors have observed a strong synergistic effect between pressure and other process variables, although it has not always been considered the most influential parameter in the treatment with HP-CO2 (Melo Silva et al, 2013;Soares et al, 2013;Berenhauser et al, 2017;Michelino et al, 2018).…”

“…Several other authors have observed a strong synergistic effect between pressure and other process variables, although it has not always been considered the most influential parameter in the treatment with HP-CO2 (Melo Silva et al, 2013;Soares et al, 2013;Berenhauser et al, 2017;Michelino et al, 2018). As shown in Tables 2 and 3, this happened for treatments with pure HP-CO2 or with additives (Rao et al, 2016;Torabian et al, 2018), in the treatment either enzymes (e.g., polifenol oxidase, pectinmethylesterase and polygalacturonase) or microorganisms (e.g., Escherichia coli, Staphylococcus aureus and Bacillus subitilis spores), in solid (Bourdoux et al, 2022;Zhang et al, 2021;Barbosa et al, 2020;Feng et al, 2022) or non-solid matrices (Manzocco et al, 2017;Murtaza et al, 2019;Kincal et al, 2006;Benito-Román at al., 2019;Fleury et al, 2018;Illera et al, 2018;Marszałek et al, 2019;Yang et al, 2022).…”

“…Although pressure influences the increase in solubility, its effect may be limited due to the saturation capacity of CO2 in the medium (Barbosa et al, 2020). It has been observed that the CO2 solubility increases appreciably with increasing pressure up to 10 MPa.…”