Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation

Detalhes bibliográficos
Autor(a) principal: Campos, Débora A.
Data de Publicação: 2019
Outros Autores: Coscueta, Ezequiel R., Valetti, Nadia Woitovich, Pastrana-Castro, Lorenzo M., Teixeira, J. A., Picó, Guillermo A., Pintado, Maria Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/56412
Resumo: Supplementary data related to this article can be found at https:// doi.org/10.1016/j.foodhyd.2018.09.009.
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spelling Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formationProtein complexNatural crude juicesCarrageenanBromelainScience & TechnologySupplementary data related to this article can be found at https:// doi.org/10.1016/j.foodhyd.2018.09.009.A simple method for bromelain extraction from industrial pineapple residues (stems and peels) was developed and optimized through factorial experimental design. The developed methodology, based on precipitation with carrageenan, represents an alternative to the use of organic solvents and inorganic salts (common industrial precipitation) and allows achieving extracts with high bromelain purity. High recovery yield 8090% - of active bromelain was obtained for both crude juices (stems and peels) making possible to obtain ca. 0.3g of bromelain from 100g of pineapple byproducts using a low polysaccharide concentration (0.20.3% w/v).This work was financially supported by BiValBi - Biotechnologies to Valorise the regional Biodiversity in Latin America, in the funding project FP7-PEOPLE-2013-IRSES PEOPLE Marie Curie Programthrough project reference PIRSES-GA-2013-611493. We would like to thank the scientific collaboration of CBQF under the FCT – Fundação para a Ciência e a Tecnologia through project Multibiorefinery – Multi-purpose strategies for the valorization of a wide range of agroforestry byproducts and fisheries: A step forward in the creation of an integrated biorefinery, (POCI-01-0145-FEDER-0066), project UID/Multi/50016/ 2013 and by PhD grant SFRH/BD/104074/2014 to Débora Campos.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoCampos, Débora A.Coscueta, Ezequiel R.Valetti, Nadia WoitovichPastrana-Castro, Lorenzo M.Teixeira, J. A.Picó, Guillermo A.Pintado, Maria Manuela20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/56412engCampos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Picó, Guillermo A.; Pintado, Maria Manuela, Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation. Food Hydrocolloids, 87, 792-804, 20190268-005X10.1016/j.foodhyd.2018.09.009http://www.elsevier.com/locate/issn/0268005Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:18:29Zoai:repositorium.sdum.uminho.pt:1822/56412Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:11:19.519561Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
title Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
spellingShingle Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
Campos, Débora A.
Protein complex
Natural crude juices
Carrageenan
Bromelain
Science & Technology
title_short Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
title_full Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
title_fullStr Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
title_full_unstemmed Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
title_sort Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
author Campos, Débora A.
author_facet Campos, Débora A.
Coscueta, Ezequiel R.
Valetti, Nadia Woitovich
Pastrana-Castro, Lorenzo M.
Teixeira, J. A.
Picó, Guillermo A.
Pintado, Maria Manuela
author_role author
author2 Coscueta, Ezequiel R.
Valetti, Nadia Woitovich
Pastrana-Castro, Lorenzo M.
Teixeira, J. A.
Picó, Guillermo A.
Pintado, Maria Manuela
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Campos, Débora A.
Coscueta, Ezequiel R.
Valetti, Nadia Woitovich
Pastrana-Castro, Lorenzo M.
Teixeira, J. A.
Picó, Guillermo A.
Pintado, Maria Manuela
dc.subject.por.fl_str_mv Protein complex
Natural crude juices
Carrageenan
Bromelain
Science & Technology
topic Protein complex
Natural crude juices
Carrageenan
Bromelain
Science & Technology
description Supplementary data related to this article can be found at https:// doi.org/10.1016/j.foodhyd.2018.09.009.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/56412
url http://hdl.handle.net/1822/56412
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Campos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Picó, Guillermo A.; Pintado, Maria Manuela, Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation. Food Hydrocolloids, 87, 792-804, 2019
0268-005X
10.1016/j.foodhyd.2018.09.009
http://www.elsevier.com/locate/issn/0268005X
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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