Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef

Liu, Junmei; Yuan, Shuai; Han, Dong; Liu, Jiqian; Zhao, Laiyu; Wu, Jihong

doi:10.1016/j.ifset.2022.103261

Cited by 6 publications

(1 citation statement)

References 57 publications

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“…Thus, one of the greatest challenges facing the food industry today is the development of technologies that ensure the safety of food products while preserving their sensory, nutritional, and functional attributes, similar to those of unprocessed products [ 23 ]. In this context, SC–CO 2 technology has emerged as an alternative to conventional thermal processing methods applied to stabilize food and beverages, as this technology is capable of efficiently and non-thermally inactivating spoilage microorganisms and food-deteriorating enzymes [ 24 , 25 ]. Furthermore, recent studies have demonstrated the technical and economic feasibility of implementing SC–CO 2 technology on an industrial scale [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers

Arruda

Silva

Pastore

et al. 2023

Foods

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Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC–CO2) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC–CO2 treatments. Moreover, the SC–CO2 treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC–CO2 treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC–CO2 treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.

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