High pressure carbon dioxide process conditions: comparisons and some disparities in food processing
DOI:
https://doi.org/10.33448/rsd-v11i12.34068Keywords:
Dense phase CO2; Stabilization food; Non-conventional; Fresh-like.Abstract
Due to the growing and intense demand of the consumer for high quality food, in the last years, an amount of research has been focused on minimizing nutritional losses and remaining the fresh-like feature, often affected by conventional thermal treatment. Among the emerging technologies, high-pressure carbon dioxide (HP-CO2) has shown efficient results for food stabilization. Some disparities regarding the effect of process parameters in the treatment of foods with HP-CO2 were observed in the literature. Thus, in this work, the data found in a bibliographic survey were organized into the five most discussed in topics the consulted works: the thermodynamic state, temperature, pressure, CO2 ratio, and treatment time. In general, it was observed that enzymes and microorganisms have different resistance to process parameters, which can vary even longer with the change of environment components, the type of microorganism, or enzyme source. Therefore, results observed in a given food matrix may be different if the same treatment is applied to another different matrix.
References
Alvarenga, P. D. L., Cavatti, L. S., Valiati, B. S., Machado, B. G., Capucho, L. C, & Domingos, M. M. et al. (2021). Aplicação do ultrassom no processamento de frutas e hortaliças. Brazilian Journal Of Food Technology, 24. doi: 10.1590/1981-6723.27420.
Amaral, G., Silva, E., Cavalcanti, R., Cappato, L., Guimaraes, J., & Alvarenga, V. et al. (2017). Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects. Trends In Food Science &Amp; Technology, 64, 94-101. doi: 10.1016/j.tifs.2017.04.004.
Barbosa, J., Puton, B., Fischer, B., Junges, A., Paroul, N., & Steffens, C. et al. (2020) Effect of Supercritical CO2 on Physicochemical Characteristics and D-Value of S. aureus in Raw Salmon. Industrial Biotechnology, 16(6), 368-374. doi: 10.1089/ind.2020.0024.
Benito-Román, Ó., Teresa Sanz, M., Melgosa, R., de Paz, E., Escudero, I., & Beltrán, S. (2019). Studies of polyphenol oxidase inactivation by means of high pressure carbon dioxide (HPCD). The Journal of Supercritical Fluids, 147, 310-321. doi:10.1016/j.supflu.2018.07.026.
Berenhauser, A., Soares, D., Komora, N., De Dea Lindner, J., Schwinden Prudêncio, E., Oliveira, J., & Block, J. (2017). Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk. CyTA - Journal of Food, 16(1), 122-126. doi: 10.1080/19476337.2017.1345983.
Bourdoux, S., Zambon, A., Van der Linden, I., Spilimbergo, S., Devlieghere, F., & Rajkovic, A. (2022). Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide. The Journal of Supercritical Fluids, 180, 105433. doi:10.1016/j.supflu.2021.105433.
Buszewski, B., Wrona, O., Mayya, R., Zakharenko, A., Kalenik, T., & Golokhvast, K. et al. (2021). The potential application of supercritical CO2 in microbial inactivation of food raw materials and products. Critical Reviews in Food Science and Nutrition, 1-14. doi:10.1080/10408398.2021.1902939.
Casas, J., Valverde, M., Marín-Iniesta, F., & Calvo, L. (2012). Inactivation of Alicyclobacillus acidoterrestris spores by high pressure CO2 in apple cream. International Journal of Food Microbiology, 156(1), 18-24. doi: 10.1016/j.ijfoodmicro.2012.02.015.
Castillo-Zamudio, R., Paniagua-Martínez, I., Ortuño-Cases, C., García-Alvarado, M., Larrea, V., & Benedito, J. (2021). Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham. Innovative Food Science & Emerging Technologies, 67, 102557. doi: 10.1016/j.ifset.2020.102557.
Ceni, G., Fernandes Silva, M., Valério Jr., C., Cansian, R., Oliveira, J., Dalla Rosa, C., & Mazutti, M. (2016). Continuous inactivation of alkaline phosphatase and Escherichia coli in milk using compressed carbon dioxide as inactivating agent. Journal of CO2 Utilization, 13, 24-28. doi: 10.1016/j.jcou.2015.11.003.
Chen, H., Guan, Y., Wang, A., & Zhong, Q. (2022). Inactivation of Escherichia coli K12 on raw almonds using supercritical carbon dioxide and thyme oil. Food Microbiology, 103, 103955. doi: 10.1016/j.fm.2021.103955.
Debs-Louka, E., Louka, N., Abraham, G., Chabot, V., & Allaf, K. (1999). Effect of Compressed Carbon Dioxide on Microbial Cell Viability. Applied and Environmental Microbiology, 65(2), 626-631. doi: 10.1128/aem.65.2.626-631.1999.
Donato, H., & Donato, M. (2019). Etapas na Condução de uma Revisão Sistemática. Acta Médica Portuguesa, 32(3), 227. doi: 10.20344/amp.11923.
Enomoto, A., Nakamura, K., Nagai, K., Hashimoto, T., & Hakoda, M. (1997). Inactivation of Food Microorganisms by High-pressure Carbon Dioxide Treatment with or without Explosive Decompression. Bioscience, Biotechnology, and Biochemistry, 61(7), 1133-1137. doi: 10.1271/bbb.61.1133.
Fraser D. (1951). Bursting Bacteria by Release of Gas Pressure. Nature, 167(4236), 33-34. doi: 10.1038/167033b0.
Feng, J., Zheng, Y., Zhang, X., Zhou, R., & Ma, M. (2022). Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese. Food Control, 109225.
Ferrentino, G., Barletta, D., Donsì, F., Ferrari, G., & Poletto, M. (2010). Experimental Measurements and Thermodynamic Modeling of CO2 Solubility at High Pressure in Model Apple Juices. Industrial & Engineering Chemistry Research, 49(6), 2992-3000. doi: 10.1021/ie9009974.
Fleury, C., Savoire, R., Harscoat-Schiavo, C., Hadj-Sassi, A., & Subra-Paternault, P. (2018). Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach. The Journal of Supercritical Fluids, 141, 240-251. doi: 10.1016/j.supflu.2018.01.009.
Gallo, M., Ferrara, L., & Naviglio, D. (2018). Application of ultrasound in food science and technology: a perspective. Foods 7: 164.
Garcia-Gonzalez, L., Geeraerd, A., Spilimbergo, S., Elst, K., Van Ginneken, L., & Debevere, J. et al. (2007). High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future. International Journal of Food Microbiology, 117(1), 1-28. doi: 10.1016/j.ijfoodmicro.2007.02.018.
Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., & Spilimbergo, S. (2009). Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice. Food Chemistry, 115(1), 129-136. doi: 10.1016/j.foodchem.2008.11.078.
Hossain, M., Nik Ab Rahman, N., Balakrishnan, V., F.M. Alkarkhi, A., Ahmad Rajion, Z., & Ab Kadir, M. (2015). Optimizing supercritical carbon dioxide in the inactivation of bacteria in clinical solid waste by using response surface methodology. Waste Management, 38, 462-473. doi: 10.1016/j.wasman.2015.01.003.
Hu, W., Zhou, L., Xu, Z., Zhang, Y., & Liao, X. (2013). Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology. Critical Reviews in Food Science and Nutrition, 53(2), 145-161. doi: 10.1080/10408398.2010.526258.
Illera, A., Sanz, M., Beltrán, S., & Melgosa, R. (2019). High pressure CO2 solubility in food model solutions and fruit juices. The Journal of Supercritical Fluids, 143, 120-125. doi: 10.1016/j.supflu.2018.07.009.
Illera, A., Sanz, M., Trigueros, E., Beltrán, S., & Melgosa, R. (2018). Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters. Journal of Food Engineering, 239, 64-71. doi: 10.1016/j.jfoodeng.2018.06.027.
Iqbal, A., Murtaza, A., Hu, W., Ahmad, I., Ahmed, A., & Xu, X. (2019). Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing. Food and Bioproducts Processing, 117, 170-182. doi: 10.1016/j.fbp.2019.07.006.
Kincal, D., Hill, W., Balaban, M., Portier, K., Wei, C., & Marshall, M. (2006). A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice. Journal of Food Science, 70(5), M249-M254. doi: 10.1111/j.1365-2621.2005.tb09979.x.
Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., & Kothakota, A. (2021). Impact of different microwave treatments on food texture. Journal Of Texture Studies. doi: 10.1111/jtxs.12635.
Liao, H., Zhong, K., Hu, X., & Liao, X. (2019). Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk. Innovative Food Science & Emerging Technologies, 52, 457-462. doi: 10.1016/j.ifset.2019.02.005.
Manzocco, L., Plazzotta, S., Spilimbergo, S., & Nicoli, M. (2017). Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice. LWT - Food Science and Technology, 85, 363-371. doi: 10.1016/j.lwt.2016.11.052.
Marszałek, K., Doesburg, P., Starzonek, S., Szczepańska, J., Woźniak, Ł., & Lorenzo, J. et al. (2019). Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes. Journal of CO2 Utilization, 29, 46-56. doi: 10.1016/j.jcou.2018.11.007.
Marszałek, K., Krzyżanowska, J., Woźniak, Ł., & Skąpska, S. (2017). Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure carbon dioxide treatment. LWT - Food Science and Technology, 85, 412-417. doi: 10.1016/j.lwt.2016.11.018.
Martín-Muñoz, D., Tirado, D., & Calvo, L. (2022). Inactivation of Legionella in aqueous media by high-pressure carbon dioxide. The Journal of Supercritical Fluids, 180, 105431. doi: 10.1016/j.supflu.2021.105431.
Melo Silva, J., Rigo, A., Dalmolin, I., Debien, I., Cansian, R., Oliveira, J., & Mazutti, M. (2013). Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide. Food Control, 29(1), 76-81. doi: 10.1016/j.foodcont.2012.05.068.
Michelino, F., Zambon, A., Vizzotto, M., Cozzi, S., & Spilimbergo, S. (2018). High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander. Journal of CO2 Utilization, 24, 516-521. doi: 10.1016/j.jcou.2018.02.010.
Murtaza, A., Iqbal, A., Linhu, Z., Liu, Y., Xu, X., Pan, S., & Hu, W. (2019). Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice. Innovative Food Science & Emerging Technologies, 54, 43-50. doi: 10.1016/j.ifset.2019.03.001.
Murtaza, A., Iqbal, A., Marszałek, K., Iqbal, M., Waseem Ali, S., & Xu, X. et al. (2020). Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing. Foods, 9(2), 243. doi: 10.3390/foods9020243.
Nakamura, K., Enomoto, A., Fukushima, H., Nagai, K., & Hakoda, M. (1994). Disruption of Microbial Cells by the Flash Discharge of High-pressure Carbon Dioxide. Bioscience, Biotechnology, and Biochemistry, 58(7), 1297-1301. doi: 10.1271/bbb.58.1297.
Paniagua-Martínez, I., Mulet, A., García-Alvarado, M., & Benedito, J. (2018). Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality. Innovative Food Science & Emerging Technologies, 47, 362-370. doi: 10.1016/j.ifset.2018.03.024.
Perrut, M. (2012). Sterilization and virus inactivation by supercritical fluids (a review). The Journal of Supercritical Fluids, 66, 359-371. doi: 10.1016/j.supflu.2011.07.007.
Porębska, I., Sokołowska, B., Skąpska, S., & Rzoska, S. (2017). Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice. Food Control, 73, 24-30. doi: 10.1016/j.foodcont.2016.06.005.
Rao, L., Bi, X., Zhao, F., Wu, J., Hu, X., & Liao, X. (2015). Effect of High-pressure CO2 Processing on Bacterial Spores. Critical Reviews in Food Science and Nutrition, 56(11), 1808-1825. doi: 10.1080/10408398.2013.787385.
Rao, L., Wang, Y., Chen, F., & Liao, X. (2016). The Synergistic Effect of High Pressure CO2 and Nisin on Inactivation of Bacillus subtilis Spores in Aqueous Solutions. Frontiers in Microbiology, 07. doi: 10.3389/fmicb.2016.01507.
Roobab, U., Shabbir, M., Khan, A., Arshad, R., Bekhit, A., & Zeng, X. et al. (2021). High-pressure treatments for better quality clean-label juices and beverages: Overview and advances. LWT, 149, 111828. doi: 10.1016/j.lwt.2021.111828.
Santos Júnior, L., Heberle, I., Aquino, A., Oliveira, J., Ribeiro, D., Medeiros, J., & Amante, E. (2021). High-pressure supercritical carbon dioxide uses to inactivate Escherichia coli in pumpkin puree. Research, Society and Development, 10(4), e6510413853. doi: 10.33448/rsd-v10i4.13853.
Sehrawat, R., Kaur, B., Nema, P., Tewari, S., & Kumar, L. (2020). Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Science and Biotechnology, 30(1), 19-35. doi: 10.1007/s10068-020-00831-6.
Sikin, A., Walkling-Ribeiro, M., & Rizvi, S. (2016). Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature. Food Control, 70, 174-182. doi: 10.1016/j.foodcont.2016.05.050.
Silva, E., Alvarenga, V., Bargas, M., Sant'Ana, A., & Meireles, M. (2018). Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters. The Journal of Supercritical Fluids, 139, 97-104. doi: 10.1016/j.supflu.2018.05.013.
Silva, E., Arruda, H., Pastore, G., Meireles, M., & Saldaña, M. (2020b). Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice. Ultrasonics Sonochemistry, 63, 104942. doi: 10.1016/j.ultsonch.2019.104942.
Silva, E., Meireles, M., & Saldaña, M. (2020a). Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices. Trends in Food Science & Technology, 97, 381-390. doi: 10.1016/j.tifs.2020.01.025.
Smigic, N., Djekic, I., Tomic, N., Udovicki, B., & Rajkovic, A. (2019). The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. British Food Journal, 121(3), 815-834. doi: 10.1108/bfj-03-2018-0168.
Soares, D., Lerin, L., Cansian, R., Oliveira, J., & Mazutti, M. (2013). Inactivation of Listeria monocytogenes using supercritical carbon dioxide in a high-pressure variable-volume reactor. Food Control, 31(2), 514-518. doi: 10.1016/j.foodcont.2012.11.045.
Soares, G., Learmonth, D., Vallejo, M., Davila, S., González, P., Sousa, R., & Oliveira, A. (2019). Supercritical CO2 technology: The next standard sterilization technique?. Materials Science and Engineering: C, 99, 520-540. doi: 10.1016/j.msec.2019.01.121.
Spilimbergo, S., & Bertucco, A. (2003). Non-thermal bacterial inactivation with dense CO2. Biotechnology and Bioengineering, 84(6), 627-638. doi: 10.1002/bit.10783.
Spilimbergo, S., Bertucco, A., Basso, G., & Bertoloni, G. (2005). Determination of extracellular and intracellular pH of Bacillus subtilis suspension under CO2 treatment. Biotechnology and Bioengineering, 92(4), 447-451. doi: 10.1002/bit.20606.
Torabian, G., Bahramian, B., Zambon, A., Spilimbergo, S., Adil, Q., & Schindeler, A. et al. (2018). A hybrid process for increasing the shelf life of elderberry juice. The Journal of Supercritical Fluids, 140, 406-414. doi: 10.1016/j.supflu.2018.07.023.
Valley, G., & Rettger, L. (1927). The influence of carbon dioxide on bacteria. Journal of Bacteriology, 14(2), 101-137. doi: 10.1128/jb.14.2.101-137.1927
Wang, W., Rao, L., Wu, X., Wang, Y., Zhao, L., & Liao, X. (2020). Supercritical Carbon Dioxide Applications in Food Processing. Food Engineering Reviews, 13(3), 570-591. doi: 10.1007/s12393-020-09270-9.
Yang, D., Wang, Y., Zhao, L., Rao, L., & Liao, X. (2022). Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state. Food Research International, 151, 110895. doi: 10.1016/j.foodres.2021.110895.
Yu, T., Niu, L., & Iwahashi, H. (2020). High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry. Food Engineering Reviews, 12(3), 364-380. doi: 10.1007/s12393-020-09240-1.
Zhang, J., Iqbal, A., Murtaza, A., Zhou, X., Xu, X., Pan, S., & Hu, W. (2021). Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel. Journal of CO2 Utilization, 46, 101467. doi: 10.1016/j.jcou.2021.101467.
Zhang, Z., Wang, L., Zeng, X., Han, Z., & Brennan, C. (2018). Non-thermal technologies and its current and future application in the food industry: a review. International Journal of Food Science & Technology, 54(1), 1-13. doi: 10.1111/ijfs.13903.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Alexia dos Santos Oliveira; Hélia Lucila Malta
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
