High-pressure CO2 (HPCD) is a pasteurization method that inactivates microorganism and enzymes through molecular effects of CO2 under pressures below 50 MPa without exposing foods to adverse effects of heat. Thermal pasteurization can impart undesirable changes on organoleptic and nutritional quality of the foods, which can reduce sensory perception and consumer acceptance of the foods. As a novel nonthermal processing technique, HPCD does avoid drawbacks such as loss of flavor, denaturation of nutrients, production of side toxic reactions, as well as changes in physical, mechanical, and optical properties of the food materials involved in the processing. This review gives a survey and analysis of recent publications regarding the effects of HPCD on the flavor, texture and color of processed foods, and possible mechanisms explaining HPCD technique on the flavor, texture, and color of the foods were discussed.
Keywords: High pressure CO2; color; flavor; mechanism; texture.