Supercritical CO2 Extracts for Food Preservation: Efficacy and Interaction with Black Soldier Fly Larvae Fat in Food Matrixes

This study investigated the antimicrobial efficacy of supercritical carbon dioxide (SC-CO₂) plant extracts as a natural preservative, prolonging food shelf-life. The research evaluated the performance of 10 different extracts, including cinnamon, thyme, clove, and dashi, in low-fat food matrices. The results showed that these extracts significantly prolonged the shelf life of a plant-based and animal-based matrixes, with cinnamon and dashi extracts proving highly effective in plant-based matrix against mould and yeast growth for up to 65 days. A key part of the study focused on the interaction between these lipophilic extracts and black soldier fly larvae (BSFL) fat as a potential carrier system. While fats were expected to improve the extracts' sensory properties and act as a delivery system, in vitro tests revealed an antagonistic effect. The lipophilic nature of the extracts' active compounds caused them to be trapped within the fat phase, rendering them unavailable to interact with pathogens. These findings highlight the challenges and potential of using lipophilic natural antimicrobials in food systems and underscore the need for new strategies to optimize their efficacy.