College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
Food Res Int. 2023 Oct;172:113170. doi: 10.1016/j.foodres.2023.113170. Epub 2023 Jun 20.
This review presents a survey of two extremely important technologies about CO with the effectiveness of controlling microorganisms - atmospheric pressure CO-based modified atmosphere packaging (MAP) and high pressure CO non-thermal pasteurization (HPCD). CO-based MAP is effectively in delaying the lag and logarithmic phases of microorganisms by replacing the surrounding air, while HPCD achieved sterilization by subjecting food to either subcritical or supercritical CO for some time in a continuous, batch or semi-batch way. In addition to the advantages of healthy, eco-friendly, quality-preserving, effective characteristic, some challenges such as the high drip loss and packaging collapse associated with higher concentration of CO, the fuzzy mechanisms of oxidative stress, the unproven specific metabolic pathways and biomarkers, etc., in CO-based MAP, and the unavoidable extraction of bioactive compounds, the challenging application in solid foods with higher efficiency, the difficult balance between optimal sterilization and optimal food quality, etc., in HPCD still need more efforts to overcome. The action mechanism of CO on microorganisms, researches in recent years, problems and future perspectives are summarized. When dissolved in solution medium or cellular fluids, CO can form carbonic acid (HCO), and HCO can further dissociate into bicarbonate ions (HCO), carbonate (CO) and hydrogen cations (H) ionic species following series equilibria. The action mode of CO on microorganisms may be relevant to changes in intracellular pH, alteration of proteins, enzyme structure and function, alteration of cell membrane function and fluidity, and so on. Nevertheless, the effects of CO on microbial biofilms, energy metabolism, protein and gene expression also need to be explored more extensively and deeply to further understand the action mechanism of CO on microorganisms.
本文综述了两种关于 CO 的重要技术，即控制微生物效果显著的大气压 CO 改良气氛包装 (MAP) 和高压 CO 非热巴氏杀菌 (HPCD)。CO-MAP 通过替换周围空气，有效地延缓了微生物的迟滞期和对数期；而 HPCD 通过将食品置于亚临界或超临界 CO 中一段时间，以连续、批量或半批量的方式实现杀菌。除了健康、环保、保质、有效的特点外，CO-MAP 中还存在一些挑战，如与较高 CO 浓度相关的较高液滴损失和包装塌陷、氧化应激机制不明确、未经证实的特定代谢途径和生物标志物等，而 HPCD 中则存在不可避免的生物活性化合物提取、在固态食品中更高效的挑战性应用、最佳杀菌和最佳食品质量之间的艰难平衡等问题，仍需要更多的努力来克服。本文总结了 CO 对微生物的作用机制、近年来的研究进展、存在的问题和未来展望。当 CO 溶解在溶液介质或细胞液中时，它可以形成碳酸（HCO），HCO 可以进一步分解为碳酸氢根离子（HCO）、碳酸根（CO）和氢离子（H）离子物种，遵循一系列平衡。CO 对微生物的作用模式可能与细胞内 pH 值的变化、蛋白质、酶结构和功能的改变、细胞膜功能和流动性的改变等有关。然而，CO 对微生物生物膜、能量代谢、蛋白质和基因表达的影响还需要更广泛和深入地探索，以进一步了解 CO 对微生物的作用机制。
