Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices

摘要

Background: The new global trends for consuming natural products rich in bioactive compounds and health-promoter phytochemicals have increased the modern consumer's interest in fruit and vegetable juices. But, the current technologies based on thermal treatments reduce the nutritional value and degrade sensory attributes of these products in relation to the fresh-like juices.