Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 1, pages R1–R11, January 2006
How to Cite
Damar, S. and Balaban, M. O. (2006), Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality. Journal of Food Science, 71: R1–R11. doi: 10.1111/j.1365-2621.2006.tb12397.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050602 Submitted 10/6/05, Revised 11/16/05, Accepted 12/9/05.
- dense phase CO2;
- non-thermal pasteurization;
- microbial inactivation;
- enzyme inactivation;
ABSTRACT Dense phase CO2 (DPCD) is a non-thermal technology that can inactivate certain microorganisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology has been investigated over the past 50 y, particularly in the past 2 decades, and its effects on vegetative cells and spores of various microorganisms including pathogens, spoilage bacteria, yeasts, and molds, and various enzymes of importance to foods have been demonstrated. Many liquid foods retained freshlike sensory, nutritional, and physical properties after DPCD treatment. This article is a review of mechanisms of microbial reduction, enzyme inactivation, DPCD treatment systems, both experimental and commercial, and examples of applications with effects on quality attributes.