This study evaluated the combined effect of supercritical carbon dioxide (SC-CO₂) and mild temperatures on reducing microorganisms and enzymes in sugarcane juice. A central composite rotational design tested various pressures (74–351 bar), temperatures (33–67 °C), and holding times (20–70 min). Results showed varying degrees of reduction in mesophiles, molds, yeasts, lactic acid bacteria, coliforms, polyphenol oxidase (PPO), and peroxidase (POD), with significant effects observed for some parameters depending on pressure, temperature, holding time, and their interactions. The findings suggest the potential of this non-thermal method for sugarcane juice preservation.

Fernanda Cristina Pimenta, Talita Cristiane Krice Moraes, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus