MICROWAVE METHODS FOR THE EXTRACTION OF BIOACTIVE COMPONENTS AND ENZYMES FROM PINEAPPLE WASTE AND ITS APPLICATION IN MEAT TENDERIZATION

KAAVYA RATHNAKUMAR¹*, KALPANA LAKSHMI², ANIL KUMAR ANAL^3
1Department of Food engineering and Bioprocess Technology, Asian Institute of Technology, Khlong Luang, 12120, Thailand
²Department of Food engineering and Bioprocess Technology, Asian Institute of Technology, Khlong Luang, 12120, Thailand
³Department of Food engineering and Bioprocess Technology, AIT, Khlong Luang, 12120, Thailand
* Corresponding Author : kaavya.rk@gmail.com

Received : 17-08-2017     Accepted : 23-08-2017     Published : 30-08-2017
Volume : 9     Issue : 40       Pages : 4612 - 4620
Int J Agr Sci 9.40 (2017):4612-4620

Keywords : Microwave-Assisted Extraction, Pineapple waste, Response surface methodology Bromelain, Meat Tenderization
Academic Editor : Dr R. Pandiselvam
Conflict of Interest : None declared
Acknowledgements/Funding : We would like thank Asian Institute of Technology, Khlong Luang, 12120, Thailand for funding
Author Contribution : All authors contributed equally

The main purpose of this study is to extract the bioactive compounds from the pineapple waste using Microwave assisted extraction(MAE), as there is large amount of left over after processing which has potential uses. Bromelain a proteolytic enzyme found in the pineapple peel, stem, crown and core possess a lot of bioactive compounds like phenolics, antioxidants and enzymes which is useful in the food industry as well in pharmaceuticals. In this study MAE technique using water as solvent was employed to extract the bio actives and the proteolytic enzyme bromelain from the pineapple waste (peel and core) . Response surface methodology with Box Behnken design using the three independent variables time (min), power (watt) and solid to solvent ratio(g/ml) to determine the effect on the amount of Total protein, phenolic content and antioxidants (FRAP). Further using the optimized condition, the protein sample was purified using acetone to obtain Bromelain enzyme. This enzyme was freeze-dried, and applied to meat chunks as a tenderizer, and physiochemical parameters were determined and comparing it with the commercial bromelain from pineapple stem and results were analyzed.

1. Arshad Z. I. M., Amid A., Yusof F., Jaswir I., Ahmad K. & Loke S. P. (2014) Applied Microbiology and Biotechnology, 98(17), 7283–7297. https://doi.org/10.1007/s00253-014-5889-y
2. Bradford, M. M. (1976) Analytical Biochemistry, 72(1–2), 248–254. https://doi.org/10.1016/0003-2697(76)90527-3
3. B. M. Naveena and S. K. Mendiratta (2001) British Poultry Science, 42(3), 2001, pp. 344-350. doi:10.1080/00071660120055313
4. Chaurasiya R. S., Sakhare P. Z., Bhaskar N., & Hebbar H. U. (2015) Journal of Food Science and Technology, 52(6), 3870–3880. https://doi.org/10.1007/s13197-014-1454-z
5. Chaurasiya R. S., & Umesh Hebbar H. (2013) Separation and Purification Technology, 111, 90–97. https://doi.org/10.1016/j.seppur.2013.03.029
6. Chaiwut P, Nitsawang S, Shank L and Kanasawud P (2007) Chiang Mai Journal of Science, 34, 109–118.
7. Chemat F. and Cravotto G. (2013) Food Engineering Series 4.@SpringerScience+BusinessMedia,NewYork, http://dx.doi.org/10.1007/978-1-4614-4830-3 2
8. Doko B., Bassani V., Casadebaig J., Cavailles L., & Jacob M. (2005) Int. Immunopharm., 4(5), 783 79.
9. D’Eeckenbrugge G. & Leal F. (2003) Morphology, anatomy and taxanomy. The Pineapple: Botany, Production …. https://doi.org/10.1038/136533b0
10. Eshamah H., Han I., Naas H., Rieck J. & Dawson P. (2013) Bactericidal Effects of Natural Tenderizing Enzymes on Escherichia Coli and Listeria monocytogenes, 2(1), 8–18. https://doi.org/10.5539/jfr.v2n1p8
11. Elavarasan K., Naveen Kumar V. & Shamasundar B. A. (2014) Journal of food processing and preservation, 38(3), 1207-1214.
12. Farhat A., Fabiano-Tixier A. S., El Maataoui M., Maingonnat J. F., Romdhane M. & Chemat F. (2011) Food Chemistry, 125(1), 255-261.
13. Guo C., Yang J., Wei J., Li Y., Xu J. & Jiang Y. (2003) Nutrition Research, 23(12), 1719–1726. https://doi.org/10.1016/j.nutres.2003.08.005
14. Jain S. & Anal A. K. (2016) LWT - Food Science and Technology, 69 (January), 295–302. https://doi.org/10.1016/j.lwt.2016.01.057
15. Ketnawa S. (2011) Food and Nutrition Sciences, 2(July), 393–401. https://doi.org/10.4236/fns.2011.25055
16. Ketnawa S., Chaiwut P., & Rawdkuen S. (2011) Food Science and Biotechnology, 20(5), 1219–1226. https://doi.org/10.1007/s10068-011-0168-5
17. Ketnawa S., Chaiwut P. & Rawdkuen S. (2011) Food Science and Technology International, 17(4),395–402, https://doi.org/10.1177/1082013210387817
18. Kukrić Z. Z., Topalić-Trivunović L. N., Kukavica B. M., Matoš S. B., Pavičić S. S., Boroja, M. M., & Savić, A. V. (2012) Acta Periodica Technologica, 43, 257–272. https://doi.org/10.2298/APT1243257K
19. Kong X, Zhou H and Qian H (2007) Food Chem, 102(3), 759–763. doi:10.1016/j.foodchem.2006.06.062
20. Lonergan E. H., Zhang W., & Lonergan S. M. (2010) Meat science, 86(1), 184-195.
21. LOZANO‐DE‐GONZALEZ P. G., Barrett D. M., Wrolstad R. E. & Durst R. W. (1993) Journal of Food Science, 58(2), 399-404.
22. Li T., Shen P., Liu W., Liu C., Liang R., Yan N. & Chen J. (2014) International Journal of Food Properties, 17(8), 1805–1817. https://doi.org/10.1080/10942912.2012.732168
23. Manohar J., Gayathri R. & Vishnupriya V. (2016) International Journal of Pharmaceutical Sciences Review and Research, 39(1), 81–85.
24. Méchin V., Damerval C. & Zivy M. (2007) Methods in Molecular Biology (Clifton, N.J.), 355(2), 1–8. https://doi.org/10.1385/1-59745-227-0:1
25. Murachi T. (1976) Methods in Enzymology, 45(1892), 475–485. https://doi.org/10.1016/S0076-6879(76)45042-5
26. Nadzirah K. Z., Zainal S., Noriham A., Normah I., Siti Roha A. M. & Nadya H. (2013) International Food Research Journal, 20(1), 225–231.
27. Nadzirah K. Z., Zainal S., Noriham A. & Normah I. (2016) International Food Research Journal, 23(4).
28. Nadzirah K. Z., Zainal S., Noriham A., Normah I. & Roha A. S. (2012) APCBEE Procedia, 4, 130-134.
29. Nor M. Z. M., Ramchandran L., Duke M. & Vasiljevic T. (2015) Journal of Food Science and Technology, 52(11), 7103–7112. https://doi.org/10.1007/s13197-015-1812-5
30. N. F. S. Gault (1985) Meat Science, 15(1), pp. 15-30
31. Phongthai S., Lim S. T. & Rawdkuen S. (2016) Journal of Cereal Science, 70, 146–154. https://doi.org/10.1016/j.jcs.2016.06.001
32. Roda A., De Faveri D. M., Giacosa S., Dordoni R. & Lambri M. (2016) Journal of Cleaner Production, 112,4477–4484. https://doi.org/10.1016/j.jclepro.2015.07.019
33. Reicks A. L., Brooks J. C., Garmyn A. J., Thompson L. D., Lyford C. L. & Miller M. F. (2011) Meat science, 87(4), 403-411
34. Schiebera, Stintzing F. & Carle R. (2001) Trends in Food Science & Technology, 12(2001), 401–413. https://doi.org/10.1016/S0924-2244(02)00012-2
35. Sigma (2004) Technical bulletin ammonium sulfate solution, 4.1M, 1–4.
36. Singh A., Sabally K., Kubow S., Donnelly D. J., Gariepy Y., Orsat V. & Raghavan G. S. V. (2011) Molecules, 16(3), 2218–2232. https://doi.org/10.3390/molecules16032218
37. Sudan R., Bhagat M., Gupta S., Singh J. & Koul A. (2014) BioMed research international, 2014.
38. Sultana A., Huque K. S. and Amanullah S. M. (2009) The Bangladesh Veterinaria, 26(1), 23-30.
39. T. Goli, P. A. Nakhoul, N. Zakhia-Rozis, G. Trystram and P. Bohuon (2007) Meat Science, 75(2), pp. 308-314.
40. Tchabo W., Ma Y., Engmann F. N. & Zhang H. (2015) Industrial Crops and Products, 63, 214–225. https://doi.org/10.1016/j.indcrop.2014.09.053
41. Upadhyay A., Lama J. P. & Tawata S. (2013) Journal of Food Science and Technology Nepal, 6(2004), 10–18. https://doi.org/10.3126/jfstn.v6i0.8255
42. Zhang G., Hu M., He L., Fu P., Wang L. and Zhou J. (2013) Food Bioprod. Process 91, 158–168.