Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects
Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory changes in processed products. The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and...
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| Veröffentlicht in: | Trends in food science & technology 2017-06, Vol.64, p.94-101 |
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| creator | Amaral, Gabriela V. Silva, Eric Keven Cavalcanti, Rodrigo N. Cappato, Leandro P. Guimaraes, Jonas T. Alvarenga, Verônica O. Esmerino, Erick A. Portela, Jéssica B. Sant’ Ana, Anderson S. Freitas, Mônica Q. Silva, Márcia C. Raices, Renata S.L. Meireles, M. Angela A. Cruz, Adriano G. |
| description | Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory changes in processed products.
The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products.
The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters.
•Supercritical Carbon Dioxide Technology is presented as nonthermal food processing.•Fundamentals and advantages and microbial inactivation mechanism are reported.•Previous studies covering the effects at the intrinsic quality parameters of dairy foods are also revised. |
| doi_str_mv | 10.1016/j.tifs.2017.04.004 |
| format | Article |
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The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products.
The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters.
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The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products.
The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters.
•Supercritical Carbon Dioxide Technology is presented as nonthermal food processing.•Fundamentals and advantages and microbial inactivation mechanism are reported.•Previous studies covering the effects at the intrinsic quality parameters of dairy foods are also revised.</description><subject>Carbon dioxide</subject><subject>Dairy industry</subject><subject>Dairy products</subject><subject>Deactivation</subject><subject>Food industry</subject><subject>Food processing</subject><subject>Food processing industry</subject><subject>Inactivation</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Non-thermal processing,supercritical carbon dioxide technology</subject><subject>Nutrient retention</subject><subject>Organoleptic properties</subject><subject>Pasteurization</subject><subject>Shelf life</subject><subject>Studies</subject><subject>Technology</subject><issn>0924-2244</issn><issn>1879-3053</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNp9UMtOwzAQtBBIlMIPcLLElYS1kzQYcUG8pUpcytlynE3rqI1T20Hk73EoZy47q9XM7s4QcskgZcAWN20aTONTDqxMIU8B8iMyY7elSDIosmMyA8HzhPM8PyVn3rcAcVwUMxKelHEj7Z3V6L3p1nT4rX7o0WlngtFqS7Vyle1obey3qZEG1JvObu16vKOrDVqHB1ozdLXaYRfU1l_T_aC2JoxUdTX1qsGp9T3q4M_JSRMpePGHc_L58rx6fEuWH6_vjw_LRGciD0kFEQqVVayErETUZcYWCJqpArnAsqoZA8EwV5pXAFiISogFV9hUXJScZ3Nyddgb7e0H9EG2dnBdPCmZKDIQhWATix9Y2lnvHTayd2an3CgZyCld2copXTmlKyGXMd0ouj-IMP7_ZdBJrw12GmvjokVZW_Of_AfSy4Wp</recordid><startdate>201706</startdate><enddate>201706</enddate><creator>Amaral, Gabriela V.</creator><creator>Silva, Eric Keven</creator><creator>Cavalcanti, Rodrigo N.</creator><creator>Cappato, Leandro P.</creator><creator>Guimaraes, Jonas T.</creator><creator>Alvarenga, Verônica O.</creator><creator>Esmerino, Erick A.</creator><creator>Portela, Jéssica B.</creator><creator>Sant’ Ana, Anderson S.</creator><creator>Freitas, Mônica Q.</creator><creator>Silva, Márcia C.</creator><creator>Raices, Renata S.L.</creator><creator>Meireles, M. 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The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products.
The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters.
•Supercritical Carbon Dioxide Technology is presented as nonthermal food processing.•Fundamentals and advantages and microbial inactivation mechanism are reported.•Previous studies covering the effects at the intrinsic quality parameters of dairy foods are also revised.</abstract><cop>Cambridge</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.tifs.2017.04.004</doi><tpages>8</tpages></addata></record> |
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| subjects | Carbon dioxide Dairy industry Dairy products Deactivation Food industry Food processing Food processing industry Inactivation Microorganisms Milk Non-thermal processing,supercritical carbon dioxide technology Nutrient retention Organoleptic properties Pasteurization Shelf life Studies Technology |
| title | Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects |
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