Inactivation of Legionella in aqueous media by high-pressure carbon dioxide

The regulation of carbon dioxide on food microorganisms: A review

This review presents a survey of two extremely important technologies about CO2 with the effectiveness of controlling microorganisms - atmospheric pressure CO2-based modified atmosphere packaging (MAP) and high pressure CO2 non-thermal pasteurization (HPCD). CO2-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 CO2 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 CO2, the fuzzy mechanisms of oxidative stress, the unproven specific metabolic pathways and biomarkers, etc., in CO2-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 CO2 on microorganisms, researches in recent years, problems and future perspectives are summarized. When dissolved in solution medium or cellular fluids, CO2 can form carbonic acid (H2CO3), and H2CO3 can further dissociate into bicarbonate ions (HCO3-), carbonate (CO32-) and hydrogen cations (H+) ionic species following series equilibria. The action mode of CO2 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 CO2 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 CO2 on microorganisms.

Modelling and Scaling-Up of a Supercritical Fluid Extraction of Emulsions Process

Supercritical CO2 (scCO2) is utilized in the supercritical fluid extraction of emulsions (SFEE) to swiftly extract the organic phase (O) from an O/W emulsion. The dissolved substances in the organic phase precipitate into small particles and remain suspended in the water (W) with the aid of a surfactant. The process can be continuously conducted using a packed column in a counter-current flow of the emulsion and scCO2, at moderate pressure (8–10 MPa) and temperature (37–40 °C). To ensure the commercial viability of this technique, the organic solvent must be separated from the CO2 to facilitate the recirculation of both streams within the process while minimizing environmental impact. Thus, the aim of this work was to design a plant to produce submicron materials using SFEE, integrating the recovery of both solvents. First, experimental equilibrium data of the ternary system involved (CO2/ethyl acetate/water) were fitted with a proper thermodynamic model. Then, simulations of the whole integrated process at different scales were carried out using Aspen Plus®, along with economical evaluations. This work proposes the organic solvent separation with a distillation column. Thus, the two solvents can be recovered and recycled to the process in almost their entirety. Furthermore, the particles in the aqueous raffinate are produced free of solvents and sterilized for further safe use. The costs showed an important economy scale-up. This work could ease the transfer of the SFEE technology to the industry.

Inactivation of Clostridium Spores in Honey with Supercritical CO2 and in Combination with Essential Oils

The presence of tens of Clostridium botulinum spores per gram of honey can cause infantile botulism. Thermal treatment is insufficient to inactivate these resistant forms. This study explored the effectiveness of supercritical CO2 (scCO2) on its own and combined with lemon (LEO), clove (CLEO), and cinnamon (CEO) essential oils on the inactivation of Clostridium sporogenes (CECT 553) as a surrogate of Clostridium botulinum. In water, the degree of inactivation at 10 MPa after 60 min increased with the increasing temperature, reducing the population by 90% at 40 °C and by 99.7% at 80 °C. In contrast, when applied to honey, scCO2 did not inactivate Clostridium spores satisfactorily at temperatures below 70 °C, which was related to the protective effect of honey. Meanwhile, scCO2 modified with CEO (<0.4% mass) improved the inactivation degree, with a 1.3-log reduction achieved at 60 °C. With this same mixture, a reduction of 3.7 logs was accomplished in a derivative with 70% moisture. Honey was very sensitive to the temperature of the applied CO2. The obtained product could be used as a novel food, food ingredient, cosmetic, or medicine.