Table 7.

Effect of super critical carbon dioxide processing on colour profile of different food materials.

Product	Treatment conditions	Remarks	References
Coconut	Pressure: 12 MPa Temperature: 40 and 45 °C Time: 15 min and 30 min	No variation among treatments was observed. 8% decrease in lightness value and zero differences in a* & b* values of coconut was reported with difference acknowledged as ΔE, were 6.92 for sample treated at 12 MPa, 30 min, 40 °C, and 8.15 for that handled at 12 MPa, 15 min, 45 °C.	Ferrentino et al. (2013b)
Cubed cooked ham	Pressure: 8, 10 and 12 MPa Temperature: 40, 45 & 50 °C Time: 5, 10, and 15 min	Total colour difference was not significantly affected by treatment, with ΔE values around 1.3 which is very less in consideration. Storage study of these ham samples for a period of 30 days showed a notably increase in redness and decrease in lightness, making the samples more pinkish	Ferrentino et al. (2013a)
Inulin-enriched soursop whey beverage	Pressure: 10 and 20 MPa Temperature: 35 and 55 °C, CO2 volume ratio: 20 and 50%.	At 10 MPa, ΔE values at 35 °C is between 0.8 and 1.7 and at 55 °C is 0.3–1.7 at two different CO2 volume ratios. At 20 MPa, with increase in temperature the ΔE values seems to be increasing and higher temperature (55 °C) displaying the colour change value of around 3.4–4.	Silva et al. (2019)
Banana pulp	Pressure: 20 MPa Temperature: 45–60 °C Time: 30 min	With increase in temperature, change of colour in banana was lower. Following 6 h storage, juice color from treatment at 45 °C and 50 °C altered to light brown, and that at 55 °C and 60 °C turned dark yellow.	Yu et al. (2013)
Chicken meat	Pressure: 80 and 140 bar Temperature: around 40 °C Time: 45 min	Reported an increase in lightness and a decrease in redness, with higher pressure was showing less colour retention than lower values.	González-Alonso et al. (2020)
Apple juice	Pressure: 5, 7.38, 10 & 25 MPa Temperature: 25, 31.1, 40 and 50 °C Time: 20 min	Treatment at low pressure and temperature had colour change values similar to that of control. ΔE values were decreasing with increase in pressure with ΔE values at 5 MPa around 6.7 and that at 25 MPa was 2.02.	Murtaza et al. (2019)
Pork meat	Pressure: 2000 psi Temperature: 35 °C Time: 2 h	An increase in lightness was observed in treated samples. a* value of the samples decreased with storage time initially and was better than control after 3 days of storage	Huang et al. (2017)
Apple	Pressure: 10–60 MPa Temperature: 45 °C Time: 30 min	Total colour change values were way superior to control, with ΔE values of treated samples was less than 20 after 10 weeks of storage and that of control was 40 after 15 h	Marszałek et al. (2018)
Pomegranate juice	Pressure: 12.7 MPa, Temperature: 45 °C Time: 40 min	Colour profile was observed to be maintaining constant values with less change in L value after two weeks of storage time	Bertolini et al. (2020)
Amaranth flour	Pressure: 2900, 3630, and 4350 psi Temperature: 40, 50, and 60 °C Time: 30 min	An increase in lightness was observed in treated samples. a* and b* values of the samples decreased.	Delgado-García et al. (2022)
Hemp seed	Pressure: 10.3 MPa Temperature: 40 °C Time: 15 min	This additive increased the pork patties yellowness and decreased lightness.	Kerner et al. (2021)