Science
Proven Performance
For years, botanical extracts have been valued for their flavour, aroma and natural origin. Today, science is revealing something even more important: many botanical CO₂ extracts possess remarkable antimicrobial properties capable of protecting food products naturally.
Independent research conducted by Kaunas University of Technology demonstrated that selected SATILIVE extracts significantly prolonged the shelf life of both plant-based and animal-origin food products, while effectively inhibiting mould, yeast and bacterial growth. The result is a new generation of natural preservation solutions that can help manufacturers reduce dependence on synthetic chemical preservatives without compromising product safety.
Natural Preservation, Scientifically Validated
In controlled food matrix studies, selected supercritical CO₂ extracts including cinnamon, thyme, clove and other botanicals demonstrated exceptional preservation performance. While the research focused on a specific group of extracts, the antimicrobial mechanisms identified in the study are associated with naturally occurring bioactive compounds found across many botanical species. This suggests that the preservation potential extends well beyond the extracts examined, opening broad opportunities for natural shelf-life extension across a wide range of industrial applications.
Certain extracts prevented visible mould growth for up to 65 days in plant-based food systems, while others significantly extended the shelf life of dairy products even at very low concentrations. These findings confirm what many formulators have long suspected: properly produced botanical extracts are not merely ingredients. They are functional technologies capable of delivering measurable shelf-life extension while supporting cleaner labels and more natural product positioning.
Built for Industrial Applications
One of the unique advantages of supercritical CO₂ extracts is their lipophilic nature. Unlike many preservation systems that require additional carriers, solvents or complex formulation strategies, these extracts naturally integrate into fat-containing food systems and other industrial applications. Ongoing scientific research continues to investigate their antibacterial, antifungal and anti-mould potential, opening new possibilities for food preservation, functional ingredients and advanced natural protection systems.
At SATILIVE, we see science not as a marketing tool, but as a continuous process of proving, refining and expanding what botanical life can achieve in industrial environments.
Download the Research
Download the full peer-reviewed scientific publication and explore the methodology, results and practical implications behind the preservation performance of SATILIVE botanical CO₂ extracts.
