Enzymatic Reaction by Combination of Bromelain and Aloe Vera Extracts as Anti-Browning Agent

Abstract

Ananas co mosus plants produced enzyme called bromelain which acts as an anti-browning agent with the enzymatic inhibition to inhibit fruits browning thus prolong the life span of fruits. The properties are also discovered in aloe vera plant extract which act as an edible coating that can provide nutrients whilst improving anti-browning agent reaction. In the present study, we aimed to elucidate the inhibitory properties of bromelain and aloe vera extract to the enzymatic browning reaction of fresh pear slices. Our result showed that the combination of bromelain and aloe vera extract are able to reduce browning reaction of pear slices by inhibiting the polyphenol oxidase (PPO) reactions. Hence, this study suggest that bromelain and aloe vera work well as anti-browning agents and suitable to be used as natural food additives that can provide nutrients while maintaining food quality.