Application of Supercritical Carbon Dioxide to Fruit and Vegetables: Extraction, Processing, and Preservation

Supercritical carbon dioxide (SCCO2) has been found to be a valuable technology for processing and preservation of fruit and vegetables. It has been employed for the inactivation of microorganisms and enzymes in fruit and vegetable products such as juices, purees, and smoothies. SCCO2 is also an effective and green technology for the extraction of bioactive compounds (carotenoids, flavonoids, phenols, etc.) from fruit and vegetables, owing to the relatively low temperature used and the production of extracts without organic solvents. The extraction capability and range of molecules extracted by SCCO2 can be further improved by a reduction in particle size of the extraction substrate and by incorporating the use of solvents. Although high capital costs are associated with SCCO2 technology, operating costs are relatively low. This paper reviews recent developments in the application of SCCO2 specifically in the fruit and vegetable processing industries. Given the strong benefits of SCCO2-technology and the success of niche commercial applications to date, it is likely that this technology will be increasingly adopted in the fruit and vegetable industries.