This review aims to compile this data, and summarize the main findings on bromelain in the literature to date. The objective of the current study was to investigate the effect of temperature on the stability of fruit bromelain from smooth cayenne pineapple grown in thailand. Incubation at 80°c for 8 min caused almost complete activity loss.
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Molecular dynamics simulation of fruit bromelain structures at several selected temperatures demonstrated how fruit bromelain responds to elevation of temperature. The physicochemical properties and stability of bromelain under different. We evaluated the optimized nanoformulation for in vitro antioxidant, cell antiproliferative activities and cell migration/proliferation in the scratch assay, comparing it with free bromelain.
Incubation at 40°c showed no loss of fruit bromelain activity up to 60 min, whereas at 50°c almost 83% of activity remained.
Hence, the present study aims to evaluate different precipitation methods for extracting bromelain from pineapple peel, analyze the resulting bromelain profile, such as enzyme activity and total protein, and.
