Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review

Abstract

A surge of interest in using non-thermal, non-toxic, and chemical-free food preservation methods is seen in recent years. At the same time, there is a requirement for fresh, minimally processed, and nutritious food in the market. Dense phase carbon dioxide (DPCD) is a non-thermal method of inactivating enzymes and microorganisms at temperatures below standard pasteurization to avoid thermal effects. Diverse research has been conducted to understate the mechanism and its effect on microorganisms such as bacteria, yeast, molds, and enzymes throughout the last few decades. The effects of this technology have been promising in the case of many liquid foods. Furthermore, researchers are working on the effect of DPCD in combination with other non-thermal processes such as irradiation, PEF, ultrasound, and HPP. This review compiles a substantial quantity of research on DPCD and provides an overview of DPCD processing equipment, mechanism, applications in liquid and solid foods, the emerging interest of DPCD in hurdle technology, and highlights its efficiency against microorganisms and enzymes, as well as its application in the food processing industry. DPCD offers new opportunities for better microbe control, enzyme inactivation at softer process settings, and improved quality and nutrient retention.