This work aims to develop a high-pressure pasteurization process for pomegranate juice by supercritical CO₂ (SC-CO₂). The process was optimized in a mutibatch-system through Design of Experiment (DoE) and Response Surface Methodology. The optimized SC- CO₂ process (12.7 MPa, 45 °C, 40 min) was compared with conventional thermal pasteurization (90 °C, 1 min) and High Hydrostatic Pressure process (600 MPa, 3 min) for the microbiological inactivation and the change in quality parameters of total phenols content (TPC), antioxidant activity (AAt) and colour, up to 28 days of storage at 4 °C. SC-CO₂ treated juice was microbiological stable during the entire shelf life as well as colour and TPC. The antioxidant activity showed a significant (p < 0.05) decrease during the storage period, however this evidence was observed also for the thermal and high hydrostatic processed samples. Overall, SC-CO₂ process is a promising technology for the development of innovative pasteurization technologies for high nutritional juice.

这项工作旨在开发通过超临界CO ₂（SC-CO ₂）对石榴汁进行高压巴氏灭菌的方法。通过实验设计（DoE）和响应面方法论，该工艺在mutibatch系统中得到了优化。将优化的SC-CO ₂工艺（12.7 MPa，45°C，40分钟）与常规热巴氏灭菌（90°C，1分钟）和高静水压工艺（600 MPa，3分钟）进行了微生物灭活和总酚含量（TPC），抗氧化剂活性（AAt）和颜色的质量参数发生变化，在4°C下最多可保存28天。SC-CO ₂经处理的果汁在整个保质期内以及颜色和TPC方面均具有微生物稳定性。在储存期间，抗氧化剂活性显示出显着（p <0.05）下降，但是对于热和高静水处理的样品也观察到了这一证据。总体而言，SC-CO ₂工艺是开发高营养果汁创新巴氏灭菌技术的有前途的技术。