Impact of pineapple core storage duration on the properties of the developed bromelain

This study examines the impact of pineapple core storage duration on the properties of the bromelain enzyme produced. Bromelain is a protease enzyme used in many applications in the agro-food, pharmaceutical and cosmetic industries. This study aimed to determine changes in bromelain enzyme activity during storage of pineapple core at various durations (0, 12, 24, and 48 hours). Bromelain was extracted by mixing pineapple core juice with 90% ethanol, followed by a separation process with filtration. The results showed that bromelain enzyme activity peaked at 12 hours of storage and then loss significantly after 24 to 48 hours. This loss was caused by changes in pH, increased water content, and protein degradation that affect enzyme stability. This study highlights the importance of optimizing storage duration to maintain bromelain enzyme activity and supporting sustainable pineapple waste management by using pineapple core as a source of high-value enzymes.