Supercritical CO2 pasteurisation for shelf-life extension: A case study on Fresh-Cut Pineapple

Conventional methods such as modified atmosphere packaging slow spoilage but often fail to ensure microbial safety in fresh-cut fruit. With growing consumer demand for minimally processed 'fresh-like' products, novel non-thermal preservation techniques are needed. This study evaluated supercritical carbon dioxide (Sc-CO₂) processing to extend the shelf life of fresh-cut pineapple cubes. Pineapple cubes were packaged in CO₂-enriched pouches and subjected to four treatments: an untreated (air) control, a CO₂-only MAP control, and Sc-CO₂ applied in one or multiple cycles. Samples were stored at 4 °C after processing under supercritical conditions. Microbial growth was monitored at 0, 3, 6, and 8 days of storage. Sc-CO₂–treated samples maintained significantly lower microbial counts than controls throughout storage, effectively preventing spoilage by day 8, whereas untreated and CO₂-only samples showed high microbial loads. Sc-CO₂ processing approximately doubled the shelf life of pineapple cubes relative to conventional MAP. This outcome demonstrates the non-thermal Sc-CO₂ method can inactivate spoilage microorganisms without compromising fresh quality. It directly addresses the challenge of preserving minimally processed fruits while reducing reliance on chemical preservatives.