Supercritical CO2 and N2O pasteurisation of peach and kiwi juice

Summary 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 °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 °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.