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Juice processors have traditionally used thermal pasteurization to prevent deterioration by spoilage bacteria such as Lactobacillus plantarum and Saccharomyces cerevisiae; however,thermal processing may cause adverse effects on product quality such as undesirable taste and destruction of heat sensitive nutrients.For this reason,nonthermal processing has been investigated as an alternative to thermal pasteurization.Of these nonthermal technologies,supercritical carbon dioxide (SCCO2) is one of the most promising because carbon dioxide (CO2) is a GRAS compound,inexpensive,and consumer friendly.