Non-thermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with a gas–liquid porous metal contactor

Yuk, Hyun‐Gyun; Geveke, David J.; Zhang, Howard Q.

doi:10.1016/j.foodcont.2008.10.004

Cited by 17 publications

(7 citation statements)

References 20 publications

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“…According to the literature, the sterilization of E. coli by scCO 2 treatment on various food and biomedical matrixes is quite effective and requires quite mild operating conditions [18,[42][43][44][45][46][47][48] . Also S. aureus bacteria embedded in poly(acrylicacid-co-acrylamide) hydrogels were sterilized at room temperature using dense CO 2 provided that time long enough is waited for to allow complete saturation of the hydrogel with CO 2 [22].…”

Section: Bacteria Inactivationmentioning

confidence: 99%

Sterilization of macroscopic poly(l-lactic acid) porous scaffolds with dense carbon dioxide: Investigation of the spatial penetration of the treatment and of its effect on the properties of the matrix

Lanzalaco

Campora

Brucato

et al. 2016

The Journal of Supercritical Fluids

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Section: Bacteria Inactivationmentioning

confidence: 99%

Sterilization of macroscopic poly(l-lactic acid) porous scaffolds with dense carbon dioxide: Investigation of the spatial penetration of the treatment and of its effect on the properties of the matrix

Lanzalaco

Campora

Brucato

et al. 2016

The Journal of Supercritical Fluids

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“…Recently, a new continuous pilot-plant system, capable of processing 1 L/min, was developed and most recently published articles had applied this system (Yuk et al, 2009(Yuk et al, , 2010(Yuk et al, , 2014Yuk and Geveke, 2011). It is equipped with a gas-liquid porous metal contactor with 0.2 μm pore size, which maximises the interface area for liquid and gas (Figure 4).…”

mentioning

confidence: 99%

The potential of foods treated with supercritical carbon dioxide (sc-CO₂) as novel foods

Šmigić

Đjekić

Tomić

et al. 2019

BFJ

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Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.

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“…A pilot-plant scale, SCCO2 system with a novel gas-liquid metal contactor was used in this study. The SCCO2 system was described in a previous study (Yuk et al 2009). This system is depicted in Fig.…”

Section: Pilot-plant Scale Scco2 Processingmentioning

confidence: 99%

“…As a result, the gas–liquid porous metal contactor system may use a lower CO 2 concentration and operating pressure than previously developed continuous SCCO 2 treatment systems (Yuk et al . ). An objective of this study was to evaluate the efficacy of a large scale pilot‐plant SCCO 2 system for OJ processing on microbial inactivation.…”

Section: Introductionmentioning

confidence: 97%

“…The pressure of the feed line is maintained lower than the pressure of the CO2 line to provide differential pressure, thus enhancing the interaction contact. As a result, the gas-liquid porous metal contactor system may use a lower CO2 concentration and operating pressure than previously developed continuous SCCO2 treatment systems (Yuk et al 2009). An objective of this study was to evaluate the efficacy of a large scale pilotplant SCCO2 system for OJ processing on microbial inactivation.…”

Section: Introductionmentioning

confidence: 99%

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Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor

Yuk

Sampedro

Fan

et al. 2012

Journal of Food Processing and Preservation

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This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gasliquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0-3.0 ¥ 10 3 to 18-28 cfu/mL after both SCCO2 and thermal processing. No noticeable changes in pH,°Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. PRACTICAL APPLICATIONSThis study evaluated the effect of supercritical carbon dioxide (SCCO2) processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas-liquid metal contactor nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat processing. SCCO2 and heat processing did not affect pH,°B rix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 processing reduced about 46.5% of pectin methylesterase activity, whereas heat processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that nonthermal SCCO2 processing is commercially feasible and is attractive from a quality standpoint.

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Non-thermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with a gas–liquid porous metal contactor

Cited by 17 publications

References 20 publications

Sterilization of macroscopic poly(l-lactic acid) porous scaffolds with dense carbon dioxide: Investigation of the spatial penetration of the treatment and of its effect on the properties of the matrix

Sterilization of macroscopic poly(l-lactic acid) porous scaffolds with dense carbon dioxide: Investigation of the spatial penetration of the treatment and of its effect on the properties of the matrix

The potential of foods treated with supercritical carbon dioxide (sc-CO₂) as novel foods

Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor

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Non-thermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with a gas–liquid porous metal contactor

Cited by 17 publications

References 20 publications

Sterilization of macroscopic poly(l-lactic acid) porous scaffolds with dense carbon dioxide: Investigation of the spatial penetration of the treatment and of its effect on the properties of the matrix

Sterilization of macroscopic poly(l-lactic acid) porous scaffolds with dense carbon dioxide: Investigation of the spatial penetration of the treatment and of its effect on the properties of the matrix

The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods

Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor

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Product

Resources

About

The potential of foods treated with supercritical carbon dioxide (sc-CO₂) as novel foods