Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality

The demand for high quality processed foods which preserve their natural and fresh-like characteristics has awakened a growing interest in non-thermal technologies. The ultrasound-assisted SC-CO2 continuous system is an innovative non-thermal technology that could represent a development in the area of emerging technologies. This technology allows high quality products to be obtained by preserving their natural bioactive compound content while maintaining their fresh-like organoleptic characteristics. In fact, food experts working in academia, industry or governmental agencies worldwide foresee that non-thermal emerging technologies will be among the most impactful novel food processing technologies for the next decade in terms of product commercialization.