The use of soluble gas stabilization technology on food – A review

Website Link (Article by Esmaeilian et. al. 2021)


  • Consumer demand for minimally processed foods is rising.
  • Thermal and non-thermal methods tend to reduce food quality for extending shelf life.
  • Soluble gas stabilization technology improves conventional food treatments efficacy.
  • Soluble gas stabilization combined with conventional food treatments is reviewed.



Increasing the shelf life of perishable food products contributes to lower food waste and the possibility of widening distribution outreach in the food value chain.

Soluble gas stabilization (SGS) technology is a pre-step process of dissolving carbon dioxide (CO2) into the product before packaging. This technology shows promising results on the lab-scale to limit microbial growth and other deteriorating mechanisms in food products.

Scope and approach

This review aims to gather available research results on the effects of combining SGS technology or dissolved CO2 with thermal and non-thermal processing technologies. The effects are structured according to the microbiological shelf life and safety as well as food quality parameters such as texture, color, drip losslipid oxidation, and adenosine triphosphate (ATP) degradation.

This paper reviews the SGS effects alone and in combination with conventional food treatments on the parameters mentioned above.

Key findings and conclusions

Improving thermal and non-thermal technologies efficacy meets the demand for better food quality while being more economically feasible. Combining dissolved CO2 with these treatments, as hurdle technology, considerably enhances the bacteriostatic effect of the treatments, mostly without compromising the product quality.

However, it is highly dependent on the product kind, treatment method, experiment protocol, and composition and concentration of the product microbiota.

Moreover, the extent of positive synergistic effects could be promoted by addressing specific problems such as gas layer formation during sous vide treatment.

This paper provides a better understanding of the SGS effectiveness, performing beside conventional food processing technologies, for the full-scale implementation of the technology.

Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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