O maracujá amarelo (Passiflora edulis Sims f. Flavicarpa) é a espécie de maracujá mais comercializada no mundo. A maior importância econômica do fruto está no produto industrializado sob a forma de suco concentrado, embora também seja comumente empregado na formulação de sobremesas e outras bebidas (DE OLIVEIRA et al., 2016a; MONTEIRO et al., 2020).
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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.