Bromelain enzyme is the collective term for enzymes, principally proteolytic enzymes, derived from the ripe and unripe fruit, as well as the stem and leaves of the pineapple plant. Commercial bromelain is typically stem bromelain. Bromelain is mainly comprised of cysteine proteases, with smaller amounts of acid phosphatase, peroxidase, amylase and cellulase. Bromelain contains at least four distinct. Bromelain is a chief protease enzymes found in pineapple plant (Ananas comosus). Pineapples are consumed or served fresh, cooked, juiced and can be preserved. This fruit is highly perishable and seasonal.
Bromelain is abundant in stem and fruit of pineapple plant and it can also be isolated in small amount from pineapple waste such as core, leaves, peel etc. Pineapple plant also contains minor quantities of other proteinases like ananain and comosain but bromelain is regarded as a primary and extensively investigated component. The reason of being such valuable is due to its miraculous utilization as phytomedical compound.
- Bromelain when added to dough during baking hydrolyses the gluten and softens the dough.It also improves the quality and taste of biscuits and bread.
- Bromelain is used in the dairy industry for casein condensation during cheese making
- Bromelain is used in the meat industry for meat tenderizing
- Bromelain is used in the cosmetics industry due to its property of skin rejuvenation and whitening
The global bromelain market size was valued at USD 37.6 million in 2019 and is expected to grow at a compound annual growth rate (CAGR) of 7.2% from 2020 to 2027. The use of bromelain in the healthcare sector is expected to witness substantial growth during the period because of rising R&D activities to enhance the product applications in the treatment of cancer, HIV aids, and inflammatory diseases like asthma, coeliacdisease, hepatitis, glomerulonephritis, and autoimmune diseases.