Campos, Débora A.Coscueta, Ezequiel R.Valetti, Nadia WoitovichPastrana-Castro, Lorenzo M.Teixeira, José A.Picó, Guillermo A.Pintado, Maria Manuela2018-10-162018-10-162019Campos, D. A., Coscueta, E. R., Valetti, N. W., Pastrana-Castro, L. M., Teixeira, J. A., Picó, G. A., & Pintado, M. M. (2019). Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation. Food Hydrocolloids, 87, 792–804. https://doi.org/10.1016/j.foodhyd.2018.09.0090268-005Xhttp://hdl.handle.net/10400.14/25781A 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 – 80–90% - of active bromelain was obtained for both crude juices (stems and peels) making possible to obtain ca. 0.3 g of bromelain from 100 g of pineapple byproducts using a low polysaccharide concentration (0.2–0.3% w/v).engProtein complexNatural crude juicesCarrageenanBromelainjournal article10.1016/j.foodhyd.2018.09.0091873-713785053405030000447623600082