Ultrasonic assisted and microwave methods for extraction of bioactive from pineapple waste and encapsulation of bromelain | |
| Author | Rathnakumar, Kaavya |
| Call Number | AIT Thesis no.FB-17-08 |
| Subject(s) | Encapsulation Extraction (Chemistry) Ultrasonic waves |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-17-08 |
| Abstract | In the recent years the usage of natural bioactive sources are increasing as they add more value to the food industries as well in the pharmaceuticals to manufacture drugs. Waste accumulation is a common problem as they cause serious problems to the environment. Most of the waste such as the peel from fruit and vegetable have potential uses, Pineapplewaste is one among them. The waste include the peel, core, stem and crown which is obtained after processing and they have various bioactive compounds such as polyphenols, antioxidants and also the protein digesting enzyme bromelain is also present in pineapple waste. In the present study the extraction of bioactive compounds from the pineapple peel and core was done using UAE and MAE process.The extraction conditions was optimised using the Response surface methodology by using the variables time(min) , amplitude(%) and ethanol concentration(%) in case of UAE while Amplitude(%) was replaced by power (watt) in case of MAE. These parameters were varied to get the best condition for the extraction of protein, phenolic content and antioxidants. Further for the optimized condition, experiments were performed to check the predicted values and then after the protein samples obtained was purified using acetone precipitation and dialysis and to determine the bromelain activity using protease assay whereas protein pattern wasdetermined using SDS page analysis and activity staining was done to confirm the presence of bromelain enzyme.The UAE and MAEcore the activity was found to be 116.25±0.405and 109.01±0.05for the core respectively andthe purification fold was1.17 for UAE core and 1.07for MAE core.For UAE and MAE peel the activity was found to be 131 ± 0.025units/ml and 120.08±0.02units/ml with a fold purification of 1.25 and 1.16 respectively.As the bromelain can be easily degraded because of environmental stresses like high temperature, pH, it has to be well protected to make it significant. The commercial bromelain obtained from pineapple stem was further encapsulated using alginate, resistant starch and trehalose under different formulations to enhance the thermal stability inorder to retain the bioavailability of the enzyme and make it useful in food industry. |
| Year | 2017 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-17-08 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc Thai Nguyen;Sadiq, Muhammad Bilal; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2017 |