Microencapsulation of bromelain from pineapple extract powder by industrially scalable complex coacervation
Yuting Tang, Herbert B. Scher, Tina Jeoh
Abstract
An industrially scalable complex coacervation process (referred to as the CoCo process) enables the formation of dry complex coacervated microcapsules in one step using a low-cost spray drying approach. Here, we demonstrated the feasibility of maintaining the activity of an enzyme directly coacervated with alginates in dry powder particles by the CoCo process. As a proof of concept, bromelain, an enzyme mixture extracted from pineapple, was used to form bromelain-alginate complex coacervated (CoCo) powder. The proteolytic activity of bromelain was fully recovered from the bromelain-alginate CoCo powder, with approximately 40% of the protein coacervated with alginate. Preservation of enzyme activity by the CoCo process demonstrates the potential for scalable, cost-effective application of enzymes in foods, as well as nutraceutical, household, and industrial products.