Supercritical CO2 and N2O pasteurisation of peach and kiwi juice

P>The microbial inactivation and qualitative parameters (pH, sugar content, titratable acidity, absorbance at 420 nm and turbidity) of peach and kiwi juices treated at 35 degrees C with supercritical carbon dioxide (SC-CO2) and nitrous oxide (SC-N2O) were determined as a function of pressure and treatment time. Total inactivation of both naturally occurring microorganisms and Saccharomyces cerevisiae strain (105 cfu mL-1) was obtained after 15 min of SC-CO2/N2O treatment, 10 MPa and 35 degrees C, for both juices. No significant changes in chemical-physical or in sensorial characteristics between untreated and treated juice were detected. The results obtained demonstrate the feasibility and the potential of SC-CO2/N2O treatment as an alternative low temperature pasteurisation process for peach and kiwi juices.