Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae

► Inactivation of S. cerevisiae using a batch SC-CO2 system is a slow process. ► Ultrasound greatly accelerates the SC-CO2 inactivation process. ► Ultrasound reduces the effect of increasing the process variables. ► Using HPU, low temperatures may be used thus preserving food quality.