Extraction and Characterization of Bromelain from Pineapple Core: A Strategy for Pineapple Waste Valorization

Abstract

Bromelain is a mixture of cysteine endopeptidase usually extracted from pineapple juice and is used for the treatment of various human diseases and in industrial applications. Bromelain demand is quickly increasing, and its recovery from pineapple residues appears to be a sustainable waste management strategy. Pineapple core is among the most significant waste materials in the production of canned pineapple and is richer in bromelain than other pineapple residues. In this project, we compared the enzymatic properties and composition of bromelain extracts from either pineapple core or pulp to address the recovery of bioactive bromelain from pineapple core, thus contributing to the valorization of this waste material. Although significant differences were detected in the protein content of the two preparations, no differences could be detected for their proteolytic activity and for the effect of pH on their enzymatic activity. Mass spectrometry (MS) approaches identified the same peptidases in the fruit and in the core. This confirmed the possibility of using pineapple core to obtain relevant amounts of bioactive bromelain by applying a relatively simple procedure, thus paving the way to implementing a circular economy in this specific industrial sector.

An Evaluation of the Effects of Pineapple-Extract and Bromelain-Based Treatment after Mandibular Third Molar Surgery: A Randomized Three-Arm Clinical Study

“…In this work, we scaled up a previously reported lab-scale process [ 15 ]. Thoroughly washed, size-selected pineapples ( Ananas comosus L.) at a uniform ripening stage were cut into fruit slices (rings) using the GINACA–TFGK-5, a processing machine obtained from Tropical Food Machinery srl (Busseto, Italy).…”

Enhancing Bromelain Recovery from Pineapple By-Products: A Sustainable Approach for Value Addition and Waste Reduction

“…Other researchers have suggested that stem bromelain's enzymatic activity is higher than fruit bromelain's. Stem bromelain has a molecular weight of 27 kDa, while fruit bromelain has molecular weights between 19 and 23 kDa [27,28]. According to Chakraborty et al [27], multiple proteinase fractions have different molecular weights in each plant portion with slight changes in the amino acid terminals.…”