Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects

Abstract

Abstract Supercritical carbon dioxide (SC‐CO 2 ) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC‐CO 2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products’ quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC‐CO 2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC‐CO 2 ‐treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biolo