超临界 CO2 在食品原料和产品微生物失活动力学中的潜在应用。
The potential application of supercritical CO in microbial inactivation of food raw materials and products.
机构信息
Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland.
Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, Poland.
出版信息
Crit Rev Food Sci Nutr. 2022;62(24):6535-6548. doi: 10.1080/10408398.2021.1902939. Epub 2021 May 3.
The purpose of this study was to review the possibility of using supercritical CO as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO or inactivation of key enzymes were characterized in detail. In summary, this study provides an overview of the latest literature on the use of supercritical carbon dioxide in microbial inactivation of food raw materials and products.
本研究旨在综述超临界 CO 作为一种绿色可持续技术用于食品工业原材料微生物灭活的可能性。本文广泛描述了超临界 CO 微生物灭活技术的发展历史。该过程的基础科学部分，如 CO 的杀菌作用机制或关键酶的失活，都进行了详细的描述。总之，本研究提供了关于超临界二氧化碳在食品原料和产品微生物灭活方面的最新文献综述。
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