Obtención de extractos ricos en bromelina a partir de subproductos de la piña y evaluación de su capacidad hidrolítica y su estabilidad en congelación

Abstract

[EN] According to the FAO, in 2022 approximately 30 million tons of pineapple were produced, of which about 50% were by-products rich in proteolytic enzymes such as bromelain, of great interest in the food industry. The aim of the study was to evaluate and compare the enzymatic activity of extracts from different parts of the pineapple (pulp, core, skin, and crown) obtained with water or sodium phosphate buffer, as well as to evaluate and compare their stability in freezing and their proteolytic capacity in black bean flour. The results showed that the enzymatic activity and protein concentration of the extract were higher when using sodium phosphate buffer (0.1 M, pH 7) compared to distilled water, except in the crown, where enzymatic activity was higher with water. The extracts of the parts that had the most activity were the pulp and the skin, with extraction with buffer, and the pulp and the crown with water extraction. During freezing storage, in general, enzymatic activity remained stable, with a slight reduction in pulp extracts. As for the proteolytic capacity of the extract on black bean flour, it was observed that as the incubation time increased, the degree of hydrolysis increased, with the proteolytic capacity of commercial bromelain being slightly higher than that of the extract.

[ES] El trabajo se enmarca dentro de un proyecto del programa ADSIDEO de cooperación que pretende revalorizar la producción de frijol negro a través de la obtención de harinas de frijol con características nutricionales mejoradas aprovechando los residuos agroindustriales de la industria de la piña. El objetivo del trabajo será obtener de forma sostenible extractos ricos en bromelina a partir de subproductos de la piña. Para ello, se evaluará la actividad enzimática de extractos obtenidos con agua o tampón fosfato de sodio procedentes de diferentes partes de la piña, la estabilidad de su actividad en congelación y su capacidad hidrolítica sobre harina de frijol negro.