Model-Based Evaluation of Bromelain Stability During PressureTemperature Processing

Introduction: Bromelain, an enzyme found in pineapple with protease activity, is often used in food processing. Bromelain stability under heat and high-pressure conditions represents a major problem. The current research is dedicated to the modeling of bromelain inactivation under simultaneous pressure and temperature treatment. Methods: Experimental kinetic parameters were taken from scientific literature. First order reaction kinetics equation was utilized. Arrhenius and Eyring equations were employed to calculate Activation Energy (Ea) and Activation Volume (Va), respectively. Regression analysis was performed using MATLAB and Polymath. Results: The value of the inactivation rate constant (k) depended on temperature and pressure. Activation energy varied between 16.79 and 58.04 kJ/mol, whereas activation volume ranged from -5.07 to -14.15 mL/mol. A good model fit was found (R² ≥ 0.99). Discussion: The negative value of activation volume implies pressure-induced denaturation. Decreasing activation energy at high pressure is indicative of a lower energy barrier. The combined approach improves the quality of the results obtained. Conclusion: The presented research offers valuable information on modeling inactivation processes under combined temperature-pressure conditions.