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The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods

(2019) BRITISH FOOD JOURNAL. 121(3). p.815-834
Author
Organization
Abstract
Purpose: Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach: The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings: Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value: This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.
Keywords
Novel foods, sc-CO2 drying, sc-CO2 pasteurization, ESCHERICHIA-COLI, NONTHERMAL INACTIVATION, ORANGE JUICE, CO2, PASTEURIZATION, APPLE, MICROORGANISMS, QUALITY, SYSTEM, ATTRIBUTES

Citation

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MLA
Smigic, Nada, et al. “The Potential of Foods Treated with Supercritical Carbon Dioxide (Sc-CO2) as Novel Foods.” BRITISH FOOD JOURNAL, vol. 121, no. 3, 2019, pp. 815–34.
APA
Smigic, N., Djekic, I., Tomic, N., Udovicki, B., & Rajkovic, A. (2019). The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. BRITISH FOOD JOURNAL, 121(3), 815–834.
Chicago author-date
Smigic, Nada, Ilija Djekic, Nikola Tomic, Bozidar Udovicki, and Andreja Rajkovic. 2019. “The Potential of Foods Treated with Supercritical Carbon Dioxide (Sc-CO2) as Novel Foods.” BRITISH FOOD JOURNAL 121 (3): 815–34.
Chicago author-date (all authors)
Smigic, Nada, Ilija Djekic, Nikola Tomic, Bozidar Udovicki, and Andreja Rajkovic. 2019. “The Potential of Foods Treated with Supercritical Carbon Dioxide (Sc-CO2) as Novel Foods.” BRITISH FOOD JOURNAL 121 (3): 815–834.
Vancouver
1.
Smigic N, Djekic I, Tomic N, Udovicki B, Rajkovic A. The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. BRITISH FOOD JOURNAL. 2019;121(3):815–34.
IEEE
[1]
N. Smigic, I. Djekic, N. Tomic, B. Udovicki, and A. Rajkovic, “The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods,” BRITISH FOOD JOURNAL, vol. 121, no. 3, pp. 815–834, 2019.
@article{8645015,
  abstract     = {Purpose: Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. 
Design/methodology/approach: The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. 
Findings: Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. 
Originality/value: This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.},
  author       = {Smigic, Nada and Djekic, Ilija and Tomic, Nikola and Udovicki, Bozidar and Rajkovic, Andreja},
  issn         = {0007-070X},
  journal      = {BRITISH FOOD JOURNAL},
  keywords     = {Novel foods,sc-CO2 drying,sc-CO2 pasteurization,ESCHERICHIA-COLI,NONTHERMAL INACTIVATION,ORANGE JUICE,CO2,PASTEURIZATION,APPLE,MICROORGANISMS,QUALITY,SYSTEM,ATTRIBUTES},
  language     = {eng},
  number       = {3},
  pages        = {815--834},
  title        = {The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods},
  url          = {http://dx.doi.org/10.1108/BFJ-03-2018-0168},
  volume       = {121},
  year         = {2019},
}

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