Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects.

Supercritical carbon dioxide (SC-CO) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted.