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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.
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]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
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  Data: Acid‐Catalyzed Pyrolysis of Bromelain Enzyme By‐Product for Resistant Dextrin Production: Effect of Heating Duration.
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  Data: <searchLink fieldCode="AR" term="%22Nurhadi%2C+Bambang%22">Nurhadi, Bambang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> bambang.nurhadi@unpad.ac.id</i><br /><searchLink fieldCode="AR" term="%22Jasmina%2C+Mikaela+Adora%22">Jasmina, Mikaela Adora</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Parlan%2C+Parlan%22">Parlan, Parlan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fetriyuna%2C+Fetriyuna%22">Fetriyuna, Fetriyuna</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ermawar%2C+Riksfardini+Annisa%22">Ermawar, Riksfardini Annisa</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pangawikan%2C+Aldila+Din%22">Pangawikan, Aldila Din</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sukri%2C+Nandi%22">Sukri, Nandi</searchLink><relatesTo>1,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hebishy%2C+Essam%22">Hebishy, Essam</searchLink> (AUTHOR)<i> ehebishy@wiley.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 7/15/2026, Vol. 2026, p1-6. 6p.
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  Data: <searchLink fieldCode="DE" term="%22Pyrolysis%22">Pyrolysis</searchLink><br /><searchLink fieldCode="DE" term="%22Dietary+fiber%22">Dietary fiber</searchLink><br /><searchLink fieldCode="DE" term="%22Fourier+transform+infrared+spectroscopy%22">Fourier transform infrared spectroscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Starch%22">Starch</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+properties%22">Chemical properties</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1155/jfpp/3618383
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      – Code: eng
        Text: English
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      – SubjectFull: Pyrolysis
        Type: general
      – SubjectFull: Dietary fiber
        Type: general
      – SubjectFull: Fourier transform infrared spectroscopy
        Type: general
      – SubjectFull: Starch
        Type: general
      – SubjectFull: Chemical properties
        Type: general
    Titles:
      – TitleFull: Acid‐Catalyzed Pyrolysis of Bromelain Enzyme By‐Product for Resistant Dextrin Production: Effect of Heating Duration.
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            NameFull: Nurhadi, Bambang
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            NameFull: Jasmina, Mikaela Adora
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            NameFull: Ermawar, Riksfardini Annisa
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            – D: 15
              M: 07
              Text: 7/15/2026
              Type: published
              Y: 2026
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              Value: 2026
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