Comparative extraction of bromelain and bioactive peptides from pineapple byproducts by ultrasonic‐ and microwave‐assisted extractions

Abstract

Ultrasonic‐assisted extraction (UAE) and microwave‐assisted extraction (MAE) were used for the extraction of bioactive peptides from pineapple byproducts. Independent extraction parameters for UAE were ultrasonic amplitude (60–100%), extraction time (10–30 min), and solvent to material ratio (20–40 mL/g), whereas for MAE independent variables were microwave power (100–300 W), irradiation time (5–15 min), and feed to solvent ratio (1:8–1:12 g/mL). The optimized extraction conditions were 99.96%, 26.83 min, and 20.96 mL/g for UAE and 100 W, 8.99 min, and 1:8 g/mL for MAE. The optimized extraction resulted in total sugar, protein content, and proteolytic activity of 15.71 ± 0.03 mg/mL, 4.01 ± 0.04 mg/mL, and 196.46 ± 3.29 U/mL, respectively, whereas 33.87 ± 0.03 mg/mL, 2.50 ± 0.01 mg/mL, and 154.08 ± 1.49 U/mL for MAE, respectively. Scanning electron microscopy was used to observe the morphology of sample during extraction. Molecular weight determination showed that the major protein band in the extracts (UAE and MAE) was at ∼23 kDa which corresponded to bromelain. Furthermore, pineapple crown protein extract obtained by UAE showed high proteolytic activity (>80% relative). The present study indicated that bromelain and other bioactive peptides from pineapple byproducts have potential in food, feed, and pharmaceutical products development.Practical ApplicationsThe conventional extraction techniques for bioactive compounds are time‐consuming and less efficient. The use of advance extraction techniques like microwave‐ and ultrasonication‐assisted extraction techniques can increase the extraction yield with better recovery of bioactive compounds. Pineapple byproducts are rich source of bioactive compounds and bromelain. The effective utilization of pineapple byproducts for the extraction of bromelain and other bioactive peptides will offer an effective solution for minimizing the organic waste and provide an efficient source of bioactive peptides for application in various food products.

Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides

“…There is an increasing interest in producing bioactive peptides through the use of novel technologies such as HHP, ultrasounds, pulsed electric field, microwave and subcritical water hydrolysis. These technologies are in general used to increase the extraction yield and obtain a higher degree of hydrolysis (DH) in the production of bioactive peptides by enhancing the enzymatic hydrolysis, facilitating the release and recovery of peptides [18,19]. The use of such novel technologies has the additional advantages of being environmentally friendly, innovative and sustainable [20].…”

“…The efficiency of ultrasound and microwave-assisted extraction was assayed for the extraction of bioactive peptides from pineapple by-products and both types of extraction were compared. The results showed that ultrasound-assisted extraction gave higher yield of peptides and proteolytic activity as a consequence of the lower temperature, especially if thermolabile substances have to be extracted [19]. On the other hand, microwave-assisted extraction was reported to be effective when used as a pretreatment to ultrasound-assisted extraction [26].…”

Plant Protein-Derived Active Peptides: A Comprehensive Review

“…The results showed that ultrasound microwave-assisted enzymatic hydrolysis (ultrasonic frequency of 40 kHz, microwave power of 10–800 W, temperature of 50 °C for 30–240 min) significantly increased the degree of hydrolysis of sweet potato protein hydrolysates and exhibited higher antioxidant activity compared with untreated samples . At present, ultrasound and microwave-assisted methods have also been successfully used to prepare active peptides from plants such as duckweed ( Lemna minor L. ), pineapple byproducts, and black soybeans, which have great application potential. ,, It is worth pointing out that the microwave-assisted method also has widespread application in solid-phase peptide synthesis. , …”

Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin–Resistant Starch Based Hydrogel Beads

“…), protein hydrolysates, and bioactive proteolytic enzymes derived from pineapple (Salampessy et al, 2017;Montiel-Aguilar et al, 2020;Chakraborty et al, 2021). Bromelain, a protease enzyme, is abundant in the pineapple fruit pulp and its byproducts (Ketnawa et al, 2012;Mala et al, 2021a). In the food industry, it is used for meat tenderization, grain protein solubilization during the baking process, beer clarification, and as a supplement (Tochi et al, 2008).…”

“…However, bromelain is sensitive to extreme conditions such as high temperature, gastric proteases in stomach juice, high acidity, and organic solvents, and thus, reduces its functionalities and bioavailability (Xue et al, 2010;Mala et al, 2021a). Its instability under such stress conditions reduce its enzymatic activity, decrease its health benefits, and limit its pharmacological applications.…”