Supercritical fluid technology for agrifood materials processing

Supercritical fluid technology has been applied in the food area for processing and preserving food products and/or monitoring the food quality, with known advantages. The main solvent used at supercritical conditions for food applications is carbon dioxide. Some examples are presented, from the traditional decaffeination of coffee up to the micronization of vanilla, passing through innovative processes such as the extrusion of protein-based snacks and drying of beetroot. The gap between research and industries is addressed, mainly due to a lack of data about food chemical changes that may occur during some processes, as well as technical data. However, this is an area in clear expansion and probably, in the future, we will have a menu composed of meals prepared by supercritical methods.

Automated summary

Supercritical fluid technology is widely used in the food industry for processing and preserving food products and monitoring food quality. Carbon dioxide is the main solvent used under supercritical conditions. Various applications have been researched, from decaffeinating coffee to micronizing vanilla, and even innovative processes like protein-based snack extrusion and beetroot drying. The gap between research and industrial applications is mainly due to a lack of understanding about food chemical changes during these processes and limited technical data. However, this field is expanding rapidly, and in the future, we may see a menu composed of meals prepared using supercritical methods.