Extracción de bromelina obtenida a partir de residuos del procesamiento de piña (Ananas comosus)

Abstract

This study determines the conditions of extracting bromelain from pineapple wastes. The first step was to determine the amount of protein and enzyme activity of bagasse, core and pineapple peel. The samples had (0.9%, 165.02 μmol/min mL); (0.8%, 129.36 μmol/min mL) and (0.3%, 125.16 μmol/min mL), respectively. Bagasse presented the highest value. When comparing different methodologies of enzyme extraction, the best extraction process and the use or non-use of enzymes was to use colloidal mill without enzymatic pretreatment with a value of 490.15 μmol/min mL. Later, in the precipitation of enzymes the best process was the mixture of ethanol: permeated at pH 8.5 had a enzyme activity value of 297,87 μmol/min mL. In the drying process, the spray drying at 130 ºC and Maltodextrin: Gum arabic ratio 70:30 was the process that allowed to obtain the highest amount of protein and enzyme activity (0.65% and 194.38 μ𝑚𝑜𝑙/ min 𝑚𝐿), respectively. The different pineapple wastes were compared, the amount of protein (approximately 0.65%) was simillar for all samples, enzyme activity was higher for bagasse (194.38 μmol/ min mL), followed by pell (183.90 μmol/ min mL) and core (169.91 μmol/ min mL).