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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 24
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The potential application of supercritical CO2 in microbial inactivation of food raw materials and products

Bogusław Buszewskia Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland;b Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, PolandCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5482-7500View further author information
ORCID Icon,
Olga Wronac Łukasiewicz Research Network - New Chemical Synthesis Institute, Puławy, PolandView further author information
,
Razgonova P. Mayyad N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia;e Far-Eastern Federal University, Vladivostok, RussiaORCID Iconhttps://orcid.org/0000-0002-9732-1649View further author information
ORCID Icon,
Alexander Mikhailovich Zakharenkod N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia;e Far-Eastern Federal University, Vladivostok, RussiaView further author information
,
Tatyana Kuzminichna Kalenike Far-Eastern Federal University, Vladivostok, RussiaView further author information
,
Kirill Sergeevich Golokhvastd N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia;e Far-Eastern Federal University, Vladivostok, Russia;f Pacific Geographical Institute, Far-Eastern Branch of the Russian Academy of Sciences, Centralnaya, Presidium, Krasnoobsk, Russia;g Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, Krasnoobsk, RussiaView further author information
,
Wojciech Piekoszewskih Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonien University, Gronostajowa, Kraków, Poland;e Far-Eastern Federal University, Vladivostok, RussiaView further author information
&
Katarzyna Rafińskaa Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland;b Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, PolandCorrespondence[email protected]
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Pages 6535-6548 | Published online: 03 May 2021
 
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Abstract

The purpose of this study was to review the possibility of using supercritical CO2 as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO2 microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO2 or inactivation of key enzymes were characterized in detail. In summary, this study provides an overview of the latest literature on the use of supercritical carbon dioxide in microbial inactivation of food raw materials and products.

Disclosure statement

The authors have no conflict of interest to declare.

Additional information

Funding

This study was supported by Plantarum project No. BIOSTRATEG 2/298205/9/NCBR/2016 from National Center for Research and Development, Poland. B.B.and K.R. are a members of Toruń Center of Excellence “Towards Personalized Medicine” operating under Excellence Initiative-Research University.

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