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

Nada Smigic (Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Ilija Djekic (Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Nikola Tomic (Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Bozidar Udovicki (Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Andreja Rajkovic (Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)

British Food Journal

ISSN: 0007-070X

Article publication date: 4 March 2019

Issue publication date: 17 May 2019

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

Citation

Smigic, N., Djekic, I., Tomic, N., Udovicki, B. and Rajkovic, A. (2019), "The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods", British Food Journal, Vol. 121 No. 3, pp. 815-834. https://doi.org/10.1108/BFJ-03-2018-0168

Publisher

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Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited