Preservation of Natural Stability of Fruit “Bromelain” from Ananas Comosus (PINEAPPLE)
IR@IICB: CSIR-Indian Institute of Chemical Biology, KolkataView Archive Info
Preservation of Natural Stability of Fruit
“Bromelain” from Ananas Comosus (PINEAPPLE)
Structural Biology & Bioinformatics
Pineapple extract, “bromelain,” is a rich source of proteases having
therapeutic benefits. The processed fruit does not show proteolytic activity
probably due to harsh conditions of sterilization. Storage of fresh fruit at -4C
without preservatives retained 75 � 5% proteolytic activity after 180 days
(with or without eight cycles of freeze–thawing in between) and was devoid of
microbial contamination. Peroxidase, acid phosphatase and amylase activities
were also retained by 75 � 5%. Immunomodulatory activity of the fresh
and the stored fruit was comparable. For industrial scale, g irradiation of
1–2 kGray is proposed to ensure sterility that does not affect enzyme activities.
Under these conditions, no signs of freeze burning are observed. The
ultraviolet-visible spectra of the fresh and stored fruit extracts are also indistinguishable.
The process is commercially viable and amply improves the
quality of processed pineapple in terms of active “bromelain.”
Bhattacharya, Rima and Bhattacharyya, Debasish (2009) Preservation of Natural Stability of Fruit “Bromelain” from Ananas Comosus (PINEAPPLE). Journal of Food Biochemistry, 33 (1). 01-19.