The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview

Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects

“…Several mechanisms of action for enzyme denaturation have been reported, such as disruption of hydrogen bonding and hydrophobic interactions, resulting in the unfolding of the enzyme polypeptide chain, conformational changes due to lower pH values, and interactions of CO 2 with amino acid residues in proteins or enzymes’ active sites (Chen et al., 2022; Wang et al., 2021).…”

“…On the contrary, conventional thermal processing compromised sensory attributes and reduced sensory acceptance (Amaral, Silva, Costa, et al., 2018; Oulé et al., 2013). These results are associated with the nonthermal effect of SC‐CO 2 technology, resulting in decreased formation of aromas and flavors related to the heating process and lower texture changes, sustaining the typical sensory properties of the products (Chen et al., 2022). Although few studies reported sensory evaluations, in a general view, the SC‐CO 2 technology kept the sensory characteristics of a diverse range of food products (fruit juices, dairy derivatives, and meat products) similar to the untreated products, which is extremely important for commercialization purposes as consumers demand products with a freshness characteristic.…”

“…This acidification precludes pH gradient in the cells, inhibiting several metabolic systems. It also increases cell membrane permeability and facilitates CO 2 penetration into the cells (Chen et al., 2022).…”

“…Some focused on microbial inactivation, but its application to food products was superficially presented (Buszewski et al., 2021; Garcia‐Gonzalez et al., 2007). Still, most of the reviews were limited to specific food products, such as solid products (Ferrentino & Spilimbergo, 2011), fruit and vegetable products (Chen et al., 2022; Rawson et al., 2012; Silva et al., 2020a), oil palm fresh fruit bunches (Omar et al., 2017), or dairy products (Amaral et al., 2017), without a clear overview of their impact on food safety, food quality, and concentration of bioactive compounds and their biological activity. Furthermore, the potential of this technology for postbiotic production has not been reported so far in review papers.…”

“…However, they can cause negative effects on the physical, chemical, nutritional, and sensory properties of food products (Liu et al., 2020). In addition, due to concerns about sustainability, food safety, and health, there has been an increase in consumer demand for foods with a longer shelf life, nutritious, fresh, or minimally processed, enabling advances in food processing technologies (Chen et al., 2022).…”