Evaluation of encapsulant type on product characteristics of encapsulation of bromelain enzyme crude extract from pineapple peel by spray drying

Abstract

Pineapple peel is an agricultural waste that could be a source of bromelain enzymes. This study aims to identify and obtain the type of encapsulant material that is efficient for product characteristics in the encapsulation of crude extract of bromelain enzyme from local pineapple peel (Ananas comosus [L.] Merr.) in Kediri Regency, East Java, Indonesia, using the spray dryer method. This study applied three encapsulant treatments, namely T0: 10% maltodextrin, T1: 8% maltodextrin and 2% chitosan, T2: 8% whey and 2% gum arabic. The parameters observed included yield, dry matter content, density, solubility, total protein content, enzyme activity, particle morphology (SEM), and identification of functional groups (FTIR). The results showed that the combination of 8% maltodextrin and 2% chitosan encapsulants (T1) produced the highest yield of 10.07%, with a total protein of 6.65% and enzyme activity of 8.79 IU/mL (p<0.01). T1 also produced smaller and more uniform particles (32.68 µm) and displayed characteristic bromelain functional groups in the FTIR spectrum. These findings suggest the use of maltodextrin-chitosan mixture as an efficient encapsulant material in maintaining the stability and activity of bromelain enzymes and have the potential to be developed as a supplement, feed additive, and functional food ingredient.