The potential application of supercritical CO 2 in microbial inactivation of food raw materials and products

The purpose of this study was to review the possibility of using supercritical CO as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO microbial inactivation has been widely d...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2022-08, Vol.62 (24), p.1-6548
Main Authors: Buszewski, Bogusław, Wrona, Olga, Mayya, Razgonova P, Zakharenko, Alexander Mikhailovich, Kalenik, Tatyana Kuzminichna, Golokhvast, Kirill Sergeevich, Piekoszewski, Wojciech, Rafińska, Katarzyna
Format: Article
Language:English
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Summary:The purpose of this study was to review the possibility of using supercritical CO as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO or inactivation of key enzymes were characterized in detail. In summary, this study provides an overview of the latest literature on the use of supercritical carbon dioxide in microbial inactivation of food raw materials and products.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2021.1902939