Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 50, Issue 6, Pages 479-488Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408390802248759
Keywords
Supercritical fluid; cold pasteurization; extraction; biochemical reaction; biomaterial recovery
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This article serves as an overview, introducing the currently popular area of supercritical fluids and their uses in food biotechnology. Within each application, and wherever possible, the basic principles of the technique, as well as a description of the history, instrumentation, methodology, uses, problems encountered, and advantages over the traditional, non-supercritical methods are given. Most current commercial application of the supercritical extraction involve biologically-produced materials; the technique may be particularly relevant to the extraction of biological compounds in cases where there is a requirement for low-temperature processing, high mass-transfer rates, and negligible carrying over of the solvent into the final product. Special applications to food processing include the decaffeination of green coffee beans, the production of hops extracts, the recovery of aromas and flavors from herbs and spices, the extraction and fractionation of edible oils, and the removal of contaminants, among others. New advances, in which the extraction is combined with reaction or crystallization steps, may further increase the attractiveness of supercritical fluids in the bioprocess industries. To develop and establish a novel and effective alternative to heating treatment, the lethal action of high hydrostatic pressure CO2 on microorganisms, with none or only a minimal heating process, has recently received a great deal of attention.
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