Studies of stability and characterization this enzyme bromelain in pineapple (Ananas comosus)

Martins, Bianca Chaves; Rescolino, Robson; Coelho, D.; Espíndola, Foued Salmen; Zanchetta, Beatriz; Tambourgi, Elias Basile

doi:10.1186/1753-6561-8-s4-p137

Cited by 10 publications

(14 citation statements)

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“…The pH of an endodontic irrigant plays a critical role in its properties and potential applications. Although bromalin enzyme has been observed to have a wide range of stability, enzymatic activity may be more pronounced at certain temperature and pH (50°C and Ph 7) [18]. The BCE irrigant used in this present study measured 8.7 pH at baseline and remained stable after 6 months of storage (8.6 pH).…”

Section: Discussionmentioning

confidence: 92%

Bromelain‐based endodontic irrigant: preparation, properties, and biocompatibility: An in‐vitro study

2022

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The aim of the study was to determine the properties, efficacy and biocompatibility of combining bromelain enzyme, chlorohexidine and EDTA (BCE) to create a novel endodontic irrigant. Fourier transform infrared spectrometry was performed to confirm the stability of the BCE and direct contact inhibition test was performed to determine antibacterial action. Baseline pH and surface tension of irrigants was compared with determine stability. Subcutaneous injection to dorsal skin of rabbits was graded for presence of inflammation, oedema, granulation and fibrosis. BCE caused less overall irritation, less oedematous and was earlier to heal than 2.5% NaOCl. The pH stability of BCE was also superior to 2.5% NaOCl. A one‐way ANOVA test was performed for the direct contact inhibition and microleakage test. A significant difference was determined (p ≤ 0.05) between BCE and 2.5% NaOCl for antibacterial action. BCE irrigant is effective in preparing dentinal surfaces for root canal without adverse effects and promising longevity.

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Section: Discussionmentioning

confidence: 92%

Bromelain‐based endodontic irrigant: preparation, properties, and biocompatibility: An in‐vitro study

2022

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“…1 Bromelain was previously reported to be active even up to 60 °C at pH 7−8. 26 The pH of pineapple juice in the present study was 3.65, and the acidic condition was likely to be the factor making bromelain vulnerable to thermal deactivation. Approximately, one-third of bromelain activity could be preserved in the pineapple concentrate even after 60 min of vacuum evaporation at 60 °C.…”

Section: Resultsmentioning

confidence: 99%

Optimization, Kinetic Studies, and Upscaling of Vacuum Evaporation for Pineapple Concentrates

Chua

Leong

2022

ACS Food Sci. Technol.

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This study was focused on the optimization of concentrating Morris pineapple juice using a rotary vacuum evaporator from 60 to 70 °C for 30–60 min. The vacuum evaporation could reduce 38.3% water, increase sugar to 14.6 °Brix, form negligible 5-(hydroxymethyl)furfural (HMF), 2.91 mg/mL, and retain about one-third of the original proteolytic activity (2822.20 GDU/g) of bromelain in the pineapple concentrate at 60 °C for 60 min. Water removal was found to follow zero-order kinetics, whereas sugar and HMF increment, as well as degradation of bromelain activity, could be described by first-order kinetics. The process was upscaled to a 12-fold increase of the evaporator size and showed about 20% poorer performance in water reduction due to the low ratio of heat transfer surface area to volume. Rotary vacuum evaporation could be a good choice to concentrate Morris pineapple juice because of less HMF formation and >30% bromelain activity retention.

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“…Also, in the food industry, it is used as a meat tenderizer, in the processing of fish and marine products such as the production of oyster sauce, in the manufacture of cookies (to eliminate gluten), as a substitute for sulphones used to prevent browning of fruit juices, in white wine and beer clarification [125]. In the same way, it is used in the pharmaceutical industry to treat dyspepsia, infections, cellulitis, edema, and cancer [126,127]. f.w.…”

Section: Pomace and Core Fruitmentioning

confidence: 99%

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

2021

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The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.

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Studies of stability and characterization this enzyme bromelain in pineapple (Ananas comosus)

Cited by 10 publications

References 1 publication

Bromelain‐based endodontic irrigant: preparation, properties, and biocompatibility: An in‐vitro study

Bromelain‐based endodontic irrigant: preparation, properties, and biocompatibility: An in‐vitro study

Optimization, Kinetic Studies, and Upscaling of Vacuum Evaporation for Pineapple Concentrates

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

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