Acid‐Catalyzed Pyrolysis of Bromelain Enzyme By‐Product for Resistant Dextrin Production: Effect of Heating Duration.
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| Title: | Acid‐Catalyzed Pyrolysis of Bromelain Enzyme By‐Product for Resistant Dextrin Production: Effect of Heating Duration. |
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| Authors: | Nurhadi, Bambang1 (AUTHOR) bambang.nurhadi@unpad.ac.id, Jasmina, Mikaela Adora1 (AUTHOR), Parlan, Parlan1 (AUTHOR), Fetriyuna, Fetriyuna1 (AUTHOR), Ermawar, Riksfardini Annisa2 (AUTHOR), Pangawikan, Aldila Din1 (AUTHOR), Sukri, Nandi1,3 (AUTHOR), Hebishy, Essam (AUTHOR) ehebishy@wiley.com |
| Source: | Journal of Food Processing & Preservation. 7/15/2026, Vol. 2026, p1-6. 6p. |
| Subjects: | Pyrolysis, Dietary fiber, Fourier transform infrared spectroscopy, Starch, Chemical properties |
| Abstract: | Bromelain enzyme by‐product, containing approximately 75.95% starch, represents a promising underutilized substrate for conversion into resistant dextrin, a soluble dietary fiber. This study evaluated the feasibility of producing resistant dextrin from bromelain enzyme by‐product through acid‐catalyzed pyrolysis at 120°C with varying heating duration (2, 3, and 4 h) using HCl as a catalyst. Physicochemical characteristics, including total yield, whiteness index, total solids, solubility, pH, moisture content, ash content, protein content, dietary fiber content, and chemical structure (FTIR), were analyzed. Increasing heating duration influenced product characteristics, with 4 h of pyrolysis yielding the highest total dissolved solids (9.60oBrix), solubility (89.742% ± 0.213%), pH (3.395 ± 0.134), and dietary fiber content (40.886% ± 3.227%), used here as an indirect indicator of resistant dextrin formation and supported by FTIR structural changes. These findings demonstrate that bromelain enzyme by‐product can be converted into a resistant dextrin‐like product through acid‐catalyzed pyrolysis; however, further purification and decolorization are required to improve product quality. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | Bromelain enzyme by‐product, containing approximately 75.95% starch, represents a promising underutilized substrate for conversion into resistant dextrin, a soluble dietary fiber. This study evaluated the feasibility of producing resistant dextrin from bromelain enzyme by‐product through acid‐catalyzed pyrolysis at 120°C with varying heating duration (2, 3, and 4 h) using HCl as a catalyst. Physicochemical characteristics, including total yield, whiteness index, total solids, solubility, pH, moisture content, ash content, protein content, dietary fiber content, and chemical structure (FTIR), were analyzed. Increasing heating duration influenced product characteristics, with 4 h of pyrolysis yielding the highest total dissolved solids (9.60oBrix), solubility (89.742% ± 0.213%), pH (3.395 ± 0.134), and dietary fiber content (40.886% ± 3.227%), used here as an indirect indicator of resistant dextrin formation and supported by FTIR structural changes. These findings demonstrate that bromelain enzyme by‐product can be converted into a resistant dextrin‐like product through acid‐catalyzed pyrolysis; however, further purification and decolorization are required to improve product quality. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 01458892 |
| DOI: | 10.1155/jfpp/3618383 |
