DISEASE PREVENTION FUNCTIONAL FOODS FROM THE HIGH P OTENTIAL MMP-2 INHIBITION ACTIVITY OF PINEAPPLE JUICE GRANULE
- Vol.11(4)
- M P Innovare Academic Sciences Pvt Ltd 2019
- 16-22p.
Objective: This study aimed to compare total phenolic acid and protein contents as well as free radical scavengin g, enzyme activities of fresh and fermented pineapple juice . Methods: The dried pineapple juice, prepared by freeze-dryin g and granulation method, with high bioactive compo unds (total phenolic acid and protein contents) and biological activities (scaven ging and enzyme activities) from fresh and fermente d pineapple juice was developed and evaluated. The selected granules were evaluated for their stability at the 3 different temperatures for 3 mo. The pineapple juice granules were tested for the non-cytotoxic concentration by the S RB assay and Matrix metalloproteinase 2 (MMP-2) inh ibition activity on human skin fibroblast. Results: The pineapple juice granules, the single - coated granules of pineapple juice showed a higher percentage of yi eld but lower biological contents and activities than that triple - coated granules . The triple - coated granules of pineapple juice exhibited the highest total prot ein content (1.53±0.10 mg Bovine serum albumin equivalent (BSAE )) with scavenging activity (51.15 ± 5.94 %) , and enzyme activity (4156.18 ± 74.78 Casein digestion unit (CDU) / mg ). For gelatinolytic activity on MMP-2, the freeze-dried powder and triple-coated granules of pineapple juice indicated the highest MMP-2 inhibition activity of 50.74% and 48. 48%, respectively. Conclusion: The triple-coated granules of pineapple juice could be served as a disease prevention functional food due to its easy operation, high total phenolic acid, and protein contents with high potential MMP-2 inhibition activity.