Scenarios, prospects, and challenges related to supercritical fluid impregnation in the food industry: a scoping review (2018–2023)

Abstract

Supercritical fluid impregnation (SFI) is an emerging technique for the incorporation of target compounds into solid matrices. It has attracted attention in the food industry, where it can be applied. As it does not use organic solvents and supercritical CO₂ is the most commonly used fluid, SFI is considered to be an ecofriendly and ‘green’ strategy. A review of the literature is essential in order to understand the complex interactions that occur in SFI. This is a scoping review of SFI applied to the food industry from 2018 to 2023. The search used the Web of Science, Scopus, and Science Direct databases. Guiding questions were identified, publications related to the topic were selected, and the information was extracted, organized, and grouped. An overview of the SFI, its operational characteristics, challenges, prospects, and strategies is presented. Initially, 329 records were found; 38 publications were eventually selected for inclusion in this scoping review. The results indicate that the packaging sector has been the focus of publications. However, trends include applications of SFI in micronization, developing of food waste biorefineries, and food protection from direct impregnation. This scoping analysis is therefore a powerful tool for creating new research into the application of SFI to food.