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TitleOptimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
Author(s)Campos, Débora A.
Coscueta, Ezequiel R.
Valetti, Nadia Woitovich
Pastrana-Castro, Lorenzo M.
Teixeira, J. A.
Picó, Guillermo A.
Pintado, Maria Manuela
KeywordsProtein complex
Natural crude juices
Issue date2019
JournalFood Hydrocolloids
CitationCampos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Picó, Guillermo A.; Pintado, Maria Manuela, Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation. Food Hydrocolloids, 87, 792-804, 2019
Abstract(s)A simple method for bromelain extraction from industrial pineapple residues (stems and peels) was developed and optimized through factorial experimental design. The developed methodology, based on precipitation with carrageenan, represents an alternative to the use of organic solvents and inorganic salts (common industrial precipitation) and allows achieving extracts with high bromelain purity. High recovery yield 8090% - of active bromelain was obtained for both crude juices (stems and peels) making possible to obtain ca. 0.3g of bromelain from 100g of pineapple byproducts using a low polysaccharide concentration (0.20.3% w/v).
DescriptionSupplementary data related to this article can be found at https://
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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