ReviewFood engineering reviews2020
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry.
Review in Food engineering reviews, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed.
- Chitosan-based multifunctional hydrogel coatings with dual antibacterial and antioxidant properties are used for preservation and anti-corrosion.RSC advances · 2026Article
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight COFoods (Basel, Switzerland) · 2024Article
- Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment UsingFoods (Basel, Switzerland) · 2024Article
- Supercritical COFoods (Basel, Switzerland) · 2024Article
- Advances in antimicrobial techniques to reduce postharvest loss of fresh fruit by microbial reduction.NPJ sustainable agriculture · 2024Review
- Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion.Foods (Basel, Switzerland) · 2023Article
- Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Food control · 2023Article
- Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour.Foods (Basel, Switzerland) · 2022Article
- Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives.Microorganisms · 2022Article
- Transcriptome Analysis of the Influence of High-Pressure Carbon Dioxide onJournal of fungi (Basel, Switzerland) · 2022Article
- Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review.Journal of food science and technology · 2022Review
- Optimization of the Appearance Quality in COFoods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutritional value and the color of fresh food, an increasing number of nonthermal pasteurization technologies have attracted attention. The bactericidal effect of high-pressure carbon dioxide has been known for many years, and its effect on food-related enzymes has been studied. This novel technology has many merits, owing to its use of relatively low pressures and temperatures, which make it a potentially valuable future method for nonthermal pasteurization. For example, the inactivation of polyphenol oxidase can be achieved with relatively low temperature and pressure, and this can contribute to food quality and better preserve nutrients, such as vitamin C. However, this novel technology has yet to be developed on an industrial scale due to insufficient test data. In order to support the further development of this application, on an industrial scale, we have reviewed the existing information on high-pressure carbon dioxide pasteurization technology. We include its bactericidal effects and its influence on food quality. We also pave the way for future studies, by highlighting key areas.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.