Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 62, Issue 24, Pages 6535-6548Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1902939
Keywords
Bacteria; microbial inactivation; microbiological contamination; supercritical С О (2); virus
Categories
Funding
- National Center for Research and Development, Poland [BIOSTRATEG 2/298205/9/NCBR/2016]
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This study reviews the potential use of supercritical CO2 for microbial inactivation of raw materials in the food industry. It discusses the history, bactericidal mechanism, and enzyme inactivation related to supercritical CO2. In conclusion, the study provides an overview of the latest research in this field.
The purpose of this study was to review the possibility of using supercritical CO2 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 CO2 microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO2 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.
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