This review provides an update on the use of supercritical fluid (SCF) technology as applied to food-based materials. It advocates the use of the solubility parameter theory (SPT) for rationalizing the results obtained when employing sub- and supercritical media to food and nutrient-bearing materials and for optimizing processing conditions. Total extraction and fractionation of foodstuffs employing SCFs are compared and are illustrated by using multiple fluids and unit processes to obtain the desired food product. Some of the additional prophylactic benefits of using carbon dioxide as the processing fluid are explained and illustrated with multiple examples of commercial products produced using SCF media. I emphasize the role of SCF technology in the context of environmentally benign and sustainable processing, as well as its integration into an overall biorefinery concept. Conclusions are drawn in terms of current trends in the field and future research that is needed to secure new applications of the SCF platform as applied in food science and technology.

中文翻译：

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用于食品应用的现代超临界流体技术。

这篇评论提供了用于食品基材料的超临界流体（SCF）技术的更新。它主张使用溶解度参数理论（SPT）来合理化在将亚临界和超临界介质应用于食品和营养成分的材料时获得的结果，并优化加工条件。比较了使用SCF的食品的总提取和分馏，并通过使用多种流体和单元过程来获得所需的食品进行了说明。使用SCF介质生产的商业产品的多个示例说明和说明了使用二氧化碳作为处理液的其他一些预防益处。我强调SCF技术在环境友好和可持续加工的背景下的作用，以及将其整合到整体生物精炼概念中。结论是根据该领域的当前趋势和未来的研究得出的，这些研究需要确保SCF平台在食品科学和技术中的新应用。