Effect of Supercritical Carbon Dioxide Pasteurization on Natural Microbiota, Texture and Microstructure of Fresh-Cut Coconut

The objective of the present study was the evaluation of the effectiveness of supercritical carbon dioxide (SC-CO2) as a nonthermal technology for the pasteurization of fresh-cut coconut, as an example of ready-to-eat and minimally processed food. First, the inactivation kinetics of microbiota on coconut were determined using SC-CO2 treatments (pressures at 8 and 12 MPa, temperatures from 24 to 45 ◦C, treatment times from 5 to 60 min). Second, the effects of SC-CO2 on the hardness and microstructure of fresh-cut coconut processed at the optimal conditions for microbial reduction were investigated. SC-CO2 treatment of 15 min at 45 ◦C and 12 MPa induced 4 log CFU/g reductions of mesophilic microorganisms, lactic acid bacteria, total coliforms, and yeasts and molds. The hardness of coconut was not affected by the treatment but the samples developed an irregular and disorderly microstructure. Results suggested the potential of SC-CO2 in preserving fresh-cut fruits and ready-to-eat products.