Besides the sensory effect in beverages, what functional benefit is sometimes derived from introducing $ ext{CO}_2$ related to food preservation?
The controlled introduction of $ ext{CO}_2$ slightly increases acidity to inhibit the growth of spoilage microorganisms.
The formation of carbonic acid through dissolved carbon dioxide is utilized in certain food processing techniques specifically for preservation purposes. By carefully managing the injection of $ ext{CO}_2$ into a food item, manufacturers can achieve a controlled, slight increase in the local acidity profile of that item. This increase in acidity, derived from the weak carbonic acid, creates an environment less hospitable for various types of spoilage microorganisms. This mechanism differs from preservation methods relying on pre-existing strong organic acids; instead, it capitalizes on the temporary acidity generated by the dissolved gas equilibrium to slow down biological degradation.
