Modeling the inactivation kinetics of fruit bromelain in pineapple during high-pressure and thermal treatments

Pineapple fruit bromelain (FBM) has numerous health benefits and therapeutic effects. It is a protease enzyme that helps in digestion. Processing of pineapple pulp needs attention towards retaining the maximum FBM activity in it. A detailed kinetic study of FBM within a broad range of pressure-temperature-time domain will help in designing a high-pressure process for the pineapple pulp with respect to its bromelain stability.