Application of supercritical carbon dioxide to fruit and vegetables: extraction, processing, and preservation

Abstract

Supercritical carbon dioxide (SCCO₂) has been found to be a valuable technology for processing and preservation of fruit and vegetables. It has been employed for the inactivation of microorganisms and enzymes in fruit and vegetable products such as juices, purees, and smoothies. SCCO₂ is also an effective and green technology for the extraction of bioactive compounds (carotenoids, flavonoids, phenols, etc.) from fruit and vegetables, owing to the relatively low temperature used and the production of extracts without organic solvents. The extraction capability and range of molecules extracted by SCCO₂ can be further improved by a reduction in particle size of the extraction substrate and by incorporating the use of solvents. Although high capital costs are associated with SCCO₂ technology, operating costs are relatively low. This paper reviews recent developments in the application of SCCO₂ specifically in the fruit and vegetable processing industries. Given the strong benefits of SCCO₂ technology and the success of niche commercial applications to date, it is likely that this technology will be increasingly adopted in the fruit and vegetable industries.