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)


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
Issue number9
Publication statusPublished - Jan 1 1996


All Science Journal Classification (ASJC) codes

  • Food Science

Cite this