Valorization of pineapple rind for bromelain extraction using microwave assisted technique: optimization, purification, and structural characterization.

Autor: Kaushal, Ritika, Kaur, Brahmeet, Panesar, Parmjit S., Anal, Anil K., Chu-Ky, Son
Zdroj: Journal of Food Science & Technology; Mar2024, Vol. 61 Issue 3, p551-562, 12p
Abstrakt: Huge amount of waste is generated by the pineapple processing industries which raises concerns regarding its safe disposal into the environment. This ever-increasing problem of waste management can be solved by the valorization of pineapple by-products to high-value compounds. The extraction of proteolytic enzyme, bromelain from pineapple rind using green techniques can help to overcome the drawbacks associated with conventional methods. In the present study, the extraction of bromelain from pineapple rind using microwave assisted technique resulted in considerable amount of proteolytic activity (127.8 U/mL) and protein content (2.55 mg/mL). The optimized extraction conditions were found as 200 W microwave power, 1:5 solid/ liquid ratio and after treatment time of 10 min. Highest specific activity (512 U/mg) of bromelain was obtained after using gel filtration chromatography. FTIR result confirmed the presence of functional groups in bromelain, whereas, XRD analysis indicated the semi-crystalline nature of bromelain. The results indicated MAE as an effective green technique for the extraction of bromelain from pineapple rind. The proteolytic action of the extracted bromelain makes it a suitable functional ingredient for its applications in bakery, dairy, and seafood processing industries. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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