Valorization of pineapple rind for bromelain extraction using microwave assisted technique: optimization,...

Area of Science:

• Biotechnology
• Green Chemistry
• Food Science

Background:

• Pineapple processing generates substantial waste, posing environmental disposal challenges.
• Valorization of pineapple by-products into high-value compounds offers a sustainable waste management solution.
• Bromelain, a proteolytic enzyme, can be extracted from pineapple rind using eco-friendly methods.

Purpose of the Study:

• To investigate the efficacy of microwave-assisted extraction (MAE) for bromelain recovery from pineapple rind.
• To optimize MAE conditions for maximizing proteolytic activity and protein yield.
• To characterize the extracted bromelain and assess its suitability for industrial applications.

Main Methods:

• Microwave-assisted extraction (MAE) was employed for bromelain extraction from pineapple rind.
• Optimization of extraction parameters including microwave power, solid/liquid ratio, and treatment time.
• Purification of bromelain using gel filtration chromatography.
• Characterization of bromelain using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis.

Main Results:

• Optimized MAE conditions (200 W, 1:5 solid/liquid ratio, 10 min) yielded significant proteolytic activity (127.8 U/mL) and protein content (2.55 mg/mL).
• Gel filtration chromatography achieved a high specific activity of 512 U/mg for the purified bromelain.
• FTIR confirmed the presence of characteristic functional groups, and XRD indicated a semi-crystalline structure of the extracted bromelain.

Conclusions:

• MAE is an effective and green technique for extracting bromelain from pineapple rind.
• The extracted bromelain exhibits high proteolytic activity and suitable characteristics for industrial use.
• This valorization strategy addresses pineapple waste management and provides a valuable enzyme for food processing industries (bakery, dairy, seafood).