Inactivation of pectinesterase in valencia orange juice by micro-bubble supercritical carbon dioxide method

Hiroya Ishikawa, Mitsuya Shimoda, Akiyoshi Yonekura, Yutaka Osajima

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

For the purpose of inactivation of pectinesterase (PE), Valencia orange juice was treated by micro-bubble supercritical carbon dioxide (SC CO2) method. Three cylindrical micro-pore filters (2, 7 and 10 μm pore size) were tested for efficiency of the treatment. Among them, the filter (10 μm pore size) could yield the highest CO2 concentration (0.92 mol/l at starting time) in a sample solution, so that the efficiency of inactivation was greatly improved. After the treatment at 25 MPa and 35°C for 30 min, residual activity of PE decreased from 43.1% (without the filter) to 6.1% (with the filter). The following results were obtained with the filter. At each treatment temperature of 35, 45 and 55°C, higher pressure and/or prolonged treatment time caused greater decrease of PE activity. Especially, the large inactivation was observed at 35°C. The residual activity-CO2 density profile showed the abrupt decrease of the activity when the CO2 density was above 0.79 g/cm3.

Original languageEnglish
Pages (from-to)999-1003
Number of pages5
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume43
Issue number9
DOIs
Publication statusPublished - Jan 1 1996

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pectinesterase
orange juice
Citrus sinensis
bubbles
Carbon Dioxide
inactivation
carbon dioxide
methodology
Pressure
Temperature
temperature
sampling

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Inactivation of pectinesterase in valencia orange juice by micro-bubble supercritical carbon dioxide method. / Ishikawa, Hiroya; Shimoda, Mitsuya; Yonekura, Akiyoshi; Osajima, Yutaka.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 43, No. 9, 01.01.1996, p. 999-1003.

Research output: Contribution to journalArticle

Ishikawa, Hiroya ; Shimoda, Mitsuya ; Yonekura, Akiyoshi ; Osajima, Yutaka. / Inactivation of pectinesterase in valencia orange juice by micro-bubble supercritical carbon dioxide method. In: Nippon Shokuhin Kagaku Kogaku Kaishi. 1996 ; Vol. 43, No. 9. pp. 999-1003.
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