Effects of extraction condition on quality and activity of bromelain enzyme in pineapple’s core (Ananas comosus Queen)

Hien, Đo Vo Bao; Phat, Dao Tan; Nhi, Tran Thi Yen; Cang, Mai Huynh

doi:10.21608/ejchem.2021.78252.3832

Effects of extraction condition on quality and activity of bromelain enzyme in pineapple’s core (Ananas comosus Queen)

Document Type : Original Article

Authors

¹ Faculty of Chemical Engineering and Food Technology, Nong Lam University, Thu Duc District, Ho Chi Minh City, Vietnam

² Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam

³ Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam

10.21608/ejchem.2021.78252.3832

Abstract

The pineapple processing industry provided a large number of beneficial ingredients such as the bromelain enzyme. The study focused on the parameters that influence the efficiency of theextraction process for this ingredient. Total protein content (TPrC) and bromelain enzyme activity (BE activity) were determined after removal with organic solvents in the 1-2-3-4 hours range. The results showed that acetone absolute was suitable for extraction at 1: 2 of material: solvent ratio (w/v) at 3℃ reached the highest values 301.82 µg/mL and 0.0886 UI/mL, for TPrC and BE activity, respectively. These findings provide an essential insight for future studies on and application of microencapsulation, storage conditions, and drying methods to futher improve the bromelain enzymes activity.

Keywords