a College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Centre for Fruit and Vegetable Processing; Key Lab of Fruit & Vegetable Processing, Ministry of Agriculture , Beijing , China.
Crit Rev Food Sci Nutr. 2015;55(6):750-68. doi: 10.1080/10408398.2012.677871.
High-pressure CO2 (HPCD) is a pasteurization method that inactivates microorganism and enzymes through molecular effects of CO2 under pressures below 50 MPa without exposing foods to adverse effects of heat. Thermal pasteurization can impart undesirable changes on organoleptic and nutritional quality of the foods, which can reduce sensory perception and consumer acceptance of the foods. As a novel nonthermal processing technique, HPCD does avoid drawbacks such as loss of flavor, denaturation of nutrients, production of side toxic reactions, as well as changes in physical, mechanical, and optical properties of the food materials involved in the processing. This review gives a survey and analysis of recent publications regarding the effects of HPCD on the flavor, texture and color of processed foods, and possible mechanisms explaining HPCD technique on the flavor, texture, and color of the foods were discussed.
高压 CO2（HPCD）是一种巴氏杀菌方法，它通过在压力低于 50MPa 下 CO2 的分子作用使微生物和酶失活，而不会使食品受到热的不利影响。热巴氏杀菌会对食品的感官和营养质量产生不良影响，从而降低食品的感官感知和消费者接受度。作为一种新型的非热加工技术，HPCD 确实避免了诸如风味损失、营养物质变性、产生副反应毒性以及加工过程中涉及的食品材料的物理、机械和光学性质变化等缺点。本文综述了最近关于 HPCD 对加工食品风味、质地和颜色影响的研究，并讨论了 HPCD 技术对食品风味、质地和颜色影响的可能机制。
