Extraction of bromelain from pineapple peels.

Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand.
Food Science and Technology International (Impact Factor: 0.98). 08/2011; 17(4):395-402. DOI: 10.1177/1082013210387817
Source: PubMed

ABSTRACT Large amount of pineapple peels (by-products) is left over after processing and they are a potential source for bromelain extraction. Distilled water (DI), DI containing cysteine and ethylenediaminetetraacetic acid (EDTA) (DI-CE), sodium phosphate buffer pH 7.0 (PB) and PB containing cysteine and EDTA (PB-CE) were used as extractants for bromelain from the pineapple peels. The highest bromelain activity was obtained when it was extracted with PB-CE (867 and 1032 units for Nang Lae and Phu Lae cultv, respectively). The PB could maintain the pH of the extract (pH 5.1-5.7) when compared with others. Under sodium dodecyl sulfate polyacrylamide gel electrophoresis, the extract showed protein bands in the range 24-28 kDa. The protein band with a molecular weight of ∼28 kDa exposed the clear zone on blue background under the casein-substrate gel electrophoresis. The effects of the bromelain extract on the protein patterns of beef, chicken and squid muscles were also determined. Trichloroacetic acid soluble peptide content of all the treated muscles increased when the amount of bromelain extract increased. Decrease in myosin heavy chains and actin was observed in all the muscle types when bromelain extract was used. The best extractant for bromelain from pineapple peels was PB-CE. Moreover, bromelain extract could be used as a muscle food tenderizing agent in food industries.

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    ABSTRACT: Agroindustrial by-products derived from fruit processing are an important source of biocompounds that can be used as functional food ingredients. The objective of this work was to evaluate cactus pear and pineapple peel flours as an alternative carbon source during fermentation using bacteria with probiotic potential. The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria. Kinetic parameters indicate that peel flours are a suitable carbon source because the lactic acid bacteria grow (mean growth rate constant, k, values close to glucose, 1.52 h) and acidify the culture media (maximum acidification rate, Vmax, approximately 1.60 pH × 10−3 min−1). There was no difference in prebiotic potential or prebiotic activity score for both the peel flours. Pediococcus pentosaceus performs better during fermentation. In this respect, cactus pear and pineapple peel flours can be used as functional ingredients due to their fermentable properties.
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May 27, 2014