PROSPECTS FOR USING SUPERCRITICAL CARBON DIOXIDE TECHNOLOGY IN FOOD INDUSTRY. SUBJECT FIELD OVERVIEW
OVLGSU
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2025.01.004Keywords:
canning, non-thermal technology, microorganisms, enzymes, inactivation, biologically active compounds, nutritional value, antioxidant activityAbstract
Supercritical carbon dioxide (SC-CO2) technology is used to extract and extract compounds from food raw materials and processed products. In the last decade, this technology has been considered as a non-thermal method of food preservation, since the combination of CO2 with moderate pressure and temperature causes inactivation of microbial vegetative cells and denaturation of enzymes, while maximally preserving the organoleptic characteristics of the fresh product, its biologically active compounds and nutritional value. The purpose of the article is a critical review of the results of scientific research on the possible use of SC-CO2 technology for food preservation, the mechanisms of microbial inactivation and the effect on physicochemical, technological and sensory properties, as well as the preservation of nutritional value. The review includes articles published in English and Russian for the period 2014–2024. The databases used for the search were PubMed, Scopus, Web of Science, Elibrary and Google Scholar. The material for the study was 64 scientific publications. In the course of evaluating the results of scientific research, it was found that the use of SC-CO2 technology helps to reduce microbiological contamination of more than 5 log КОЕ/ml, inactivate enzymes and improve the storage stability of fruit and vegetable juices, meat and dairy products. To achieve maximum results, optimization is necessary processing parameters such as temperature, pressure, CO2 volume and processing time. Further scientific research should be aimed at the possibility of expanding the use of supercritical carbon dioxide technology for various types of food raw materials and processed products, assessing the shelf life, bioavailability of biologically active compounds, as well as in vitro and in vivo studies, in order to determine the benefits of using SC-CO2 technology before other methods and methods of food processing and preservation
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