Bromelina de la piña: su inactivación y extracción para la aplicación en recetas de sal y dulce

Abstract

This research work explores pineapple and its proteolytic enzyme bromelain. Focusing on obtaining two products that maximize the yield of this fruit: pasteurized pineapple pulp and bromelain extracted from its residues, for application and innovation in salt and sweet recipes. Pineapple, recognized for its enzymatic properties due to bromelain, presents challenges and opportunities in its culinary use, which is why this study focused on its inactivation through pasteurization of pineapple pulp and its application in recipes. The results showed that pasteurization significantly improves the sensory quality of end products, such as custard, crème brûlée, flan and bread, by inactivating bromelain and avoiding unwanted effects on texture and taste. In addition, the application of pasteurized pineapple in mayonnaise was explored, achieving greater stability and homogeneity. Also, the capacity of the extracted bromelain for the softening of proteins such as beef brisket loin, beef tongue and duck legs was analyzed. The conclusions highlight the versatility of pineapple and bromelain, recommending future research to optimize their use in the food industry, particularly in the tenderizing of meats and where bromelain is a barrier in recipes where there is dairy, gluten formation and gelling agents. This study highlights the importance of pineapple not only as a source of bromelain, but as a multifaceted ingredient that can improve innovation and quality in gastronomy.