Aldo Todaro -  Effects of thermal treatments on pectinesterase activity determined in blood oranges juices.

Version 1

      Publication Details (including relevant citation   information):

      Enzyme and Microbial   Technology. 2005, 36, 258–263. ISSN: 0141-0229.


      The   citrus processing industry aims to maintain turbidity and   attractive colour of the juice obtained from Sicilian blood   oranges. Nevertheless,

      the   presence of pectinesterase (PE, E.C. causes the loss of   these peculiar characteristics, due to precipitation of colloids   and very fine

      pieces of pulp in   suspension, with negative effects on colour and clarification of   the juices. This study compares total PE activity of   Sicilian

      blood   oranges (Sanguinello,  Moro,  Tarocco)   with the blonde cultivar Navel,   checking enzyme stability with various pasteurisation times   and


      temperatures conditions. Decimal reduction time and   temperature (D  and  z)   as well as the kinetic constant (k)   were established to optimise 


      and increase the shelf-life of the pasteurised juice.   Finally, a heat treatment (85C×3   min) of both microbiological and enzymatic efficacy 


      has been developed that does not compromise anthocyanin   stability; this treatment could be used by the citrus fruit   processing industry as a

      valid alternative in the production of blood orange   juices.







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