High hydrostatic pressure protection of a pectinase cocktail against thermal inactivation

► High hydrostatic pressure increased 19-fold the stability of a pectinase cocktail. ► Overall enzyme activity was reported as rate of viscosity reduction. ► The rate of enzyme inactivation followed pseudo-first order kinetics. ► Activation energy and activation volume of inactivation are reported. ► At HHP pectinases can be used at temperature above the optimal at 0.1 MPa.