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Skiljer sig bromelainaktiviteten i färsk ananas jämfört med processade ananasprodukter?

Häggström, Maria LU and Lodel, Jimmy LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
Abstract (Swedish)
Enligt studier har ananasens enzym bromelain en positiv effekt på hälsan, exempelvis anticancereffekt samt en gynnsam verkan för matsmältningen. Bromelain har även visat sig vara inflammationsdämpande samt att det ökar proteinupptaget hos äldre. I nuläget finns ingen produkt på den svenska marknaden inom functional food med tillsatt bromelain. Functional food är en produkt som intas som ett vanligt livsmedel men med bevisade goda hälsoeffekter.
Syftet med detta examensarbete var att med hjälp av laborationer undersöka om det skedde en förändring av bromelainaktiviteten vid olika processer i tillverkningen av olika ananasprodukter. Fortsättningsvis ville vi se om produkternas olika hållbarhetstid hade någon inverkan på resultatet.
... (More)
Enligt studier har ananasens enzym bromelain en positiv effekt på hälsan, exempelvis anticancereffekt samt en gynnsam verkan för matsmältningen. Bromelain har även visat sig vara inflammationsdämpande samt att det ökar proteinupptaget hos äldre. I nuläget finns ingen produkt på den svenska marknaden inom functional food med tillsatt bromelain. Functional food är en produkt som intas som ett vanligt livsmedel men med bevisade goda hälsoeffekter.
Syftet med detta examensarbete var att med hjälp av laborationer undersöka om det skedde en förändring av bromelainaktiviteten vid olika processer i tillverkningen av olika ananasprodukter. Fortsättningsvis ville vi se om produkternas olika hållbarhetstid hade någon inverkan på resultatet.
Bromelainaktiviteten mättes med kasein som substrat på ett antal produkter, som finns i en vanlig svensk livsmedelsbutik. En del av dessa var rena ananasprodukter, i andra var ananas en ingrediens. Vid jämförelse med juice från färsk ananas, visade det sig att de pastöriserade och tryckbehandlade produkterna hade en lägre bromelainaktivitet. Juice gjord av frysta ananasbitar resulterade i aningen högre aktivitet än den som gjordes på färsk ananas. Tre juiceproducenter ombads svara på frågor gällande enzymer och dess effekter samt synen på functional food. (Less)
Abstract
According to numerous of published studies, the pineapple enzyme bromelain has a positive effect on human health. This includes an anti-cancerous effect as well as a beneficial influence on digestion. Bromelain has also been shown to have anti-inflammatory properties and to increase protein uptake in elderly. At present time, there are no products at the Swedish Functional food market that has bromelain added to it. Functional food is a product that is eaten as normal food, but with proven beneficial health effects.
The aim of this thesis was to experimentally determine if there was any change in the enzymatic activity at different processes in the manufacture of different products containing pineapple. Furthermore, the objective was... (More)
According to numerous of published studies, the pineapple enzyme bromelain has a positive effect on human health. This includes an anti-cancerous effect as well as a beneficial influence on digestion. Bromelain has also been shown to have anti-inflammatory properties and to increase protein uptake in elderly. At present time, there are no products at the Swedish Functional food market that has bromelain added to it. Functional food is a product that is eaten as normal food, but with proven beneficial health effects.
The aim of this thesis was to experimentally determine if there was any change in the enzymatic activity at different processes in the manufacture of different products containing pineapple. Furthermore, the objective was also to investigate if the shelf life of the different products had any impact on the results.
The activity of bromelain was measured using casein as a substrate on a number of products, those that can be found in a general Swedish grocery store. Some of these were pure pineapple products such as juice, in others pineapple was one of the ingredients.
As a result, we found that the pasteurized and pressure treated products had a lower bromelain activity in comparison with juice from fresh pineapple. Juice made from frozen bits of pineapple resulted in slightly higher activity than that made on fresh pineapple. Three juice producers were asked to answer questions concerning enzymes in the products and their effects on human health, as well as the view on Functional food. (Less)
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author
Häggström, Maria LU and Lodel, Jimmy LU
supervisor
organization
course
YTHL01 20191
year
type
M1 - University Diploma
subject
keywords
Bromelain, enzym, antiinflammatoriskt, enzyme, anti-inflammatory, livsmedelsteknik
language
Swedish
id
8987215
date added to LUP
2019-07-29 15:33:19
date last changed
2019-07-29 15:33:19
@misc{8987215,
  abstract     = {According to numerous of published studies, the pineapple enzyme bromelain has a positive effect on human health. This includes an anti-cancerous effect as well as a beneficial influence on digestion. Bromelain has also been shown to have anti-inflammatory properties and to increase protein uptake in elderly. At present time, there are no products at the Swedish Functional food market that has bromelain added to it. Functional food is a product that is eaten as normal food, but with proven beneficial health effects. 
The aim of this thesis was to experimentally determine if there was any change in the enzymatic activity at different processes in the manufacture of different products containing pineapple. Furthermore, the objective was also to investigate if the shelf life of the different products had any impact on the results. 
The activity of bromelain was measured using casein as a substrate on a number of products, those that can be found in a general Swedish grocery store. Some of these were pure pineapple products such as juice, in others pineapple was one of the ingredients.
As a result, we found that the pasteurized and pressure treated products had a lower bromelain activity in comparison with juice from fresh pineapple. Juice made from frozen bits of pineapple resulted in slightly higher activity than that made on fresh pineapple. Three juice producers were asked to answer questions concerning enzymes in the products and their effects on human health, as well as the view on Functional food.},
  author       = {Häggström, Maria and Lodel, Jimmy},
  keyword      = {Bromelain,enzym,antiinflammatoriskt,enzyme,anti-inflammatory,livsmedelsteknik},
  language     = {swe},
  note         = {Student Paper},
  title        = {Skiljer sig bromelainaktiviteten i färsk ananas jämfört med processade ananasprodukter?},
  year         = {2019},
}