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Supercritical Carbon Dioxide Applications in Food Processing

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Abstract

There are global trends for develo** green and sustainable technologies in food processing, due to the growing awareness of the importance of environmental preservation and the consumer demand for natural high-value food products. Meeting these particular requirements, supercritical carbon dioxide (SC-CO2) has emerged as an innovative and promising technology for the processing of food ingredients and products. Over the last two decades, applications of SC-CO2 have attracted much attention and made great advancements at both laboratory and industrial level. These advances include the extraction of target bioactive compounds from various food matrices, microencapsulation, or extrusion to produce fine particles, and the inactivation of pathogenic and spoilage microorganisms and endogenous enzymes for food preservation. An example of successfully applying SC-CO2 at the commercial level is the decaffeination of coffee. In this article, an overview of the SC-CO2 applications in food processing including extraction, transformation, preservation, and drying are presented. For each application category, principles, processing parameters, characteristics, and latest applications are critically reviewed.

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Acknowledgements

The authors would like to thank the organizer of the International Nonthermal Processing Workshops and Short Courses 2019 in Monterrey, Mexico, especially J. Antonio Torres for his kind invitation. This work was partly supported by the National Key Research & Development Program of China (Grant 2018YFD0400500 and 2018YFD0400503) and “Agricultural Scientific Research Outstanding Talent Training Project” of China.

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  1. National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Bei**g, China

    Wenxin Wang, Lei Rao, **aomeng Wu, Yongtao Wang, Liang Zhao & **aojun Liao

  2. Engineering Research Center for Fruits and Vegetables Processing, Ministry of Education, Bei**g, China

    Wenxin Wang, Lei Rao, **aomeng Wu, Yongtao Wang, Liang Zhao & **aojun Liao

  3. College of Food Science and Nutritional Engineering, China Agricultural University, Bei**g, China

    Wenxin Wang, Lei Rao, **aomeng Wu, Yongtao Wang, Liang Zhao & **aojun Liao

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  1. Wenxin Wang
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Wang, W., Rao, L., Wu, X. et al. Supercritical Carbon Dioxide Applications in Food Processing. Food Eng Rev 13, 570–591 (2021). https://doi.org/10.1007/s12393-020-09270-9

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