Does Canned Pineapple Still Contain Bromelain?

November 1, 2025 •

3 min read

Over 85% of a pineapple is water, but it's the remaining 15% that holds a powerful secret: bromelain, a group of enzymes with numerous health benefits. The question is whether this beneficial compound survives the high-heat process of canning, and the answer is crucial for those seeking its therapeutic effects.

Quick Summary

The canning process involves high heat that denatures and inactivates the proteolytic enzyme bromelain, rendering canned pineapple essentially devoid of the active enzyme. Fresh pineapple, however, retains its full bromelain content along with a more complete nutritional profile.

Key Points

Bromelain is heat-sensitive: The enzyme bromelain is destroyed by the high temperatures used during the pineapple canning process.
Canning denatures the enzyme: The heat-induced alteration of the enzyme's structure, known as denaturation, renders it inactive.
Canned pineapple lacks active bromelain: Due to thermal processing for safety and shelf stability, canned pineapple contains no active bromelain.
Fresh pineapple is the source of active bromelain: To obtain bromelain for its potential health benefits, consuming fresh, raw pineapple is necessary.
Nutritional differences exist: Fresh pineapple is generally more nutrient-dense, with higher levels of vitamin C and fiber than canned varieties.
Added sugars are a factor in canned pineapple: Many canned pineapples are packed in heavy syrup, significantly increasing their sugar content.
Canned pineapple is preferred for certain recipes: The absence of bromelain in canned pineapple makes it ideal for use in gelatin desserts, where fresh pineapple would prevent solidification.
The choice depends on the goal: Use fresh pineapple for bromelain's benefits and canned pineapple for convenience or specific recipes.

The short and straightforward answer is that no, canned pineapple does not contain active bromelain. The bromelain enzymes are extremely sensitive to heat, and the thermal processing required for canning completely denatures and inactivates them. This fact has significant implications for both cooks and those interested in the potential health benefits of this unique enzyme. Understanding this process sheds light on why fresh pineapple is often preferred for certain recipes and health-focused diets.

The Science Behind Bromelain Inactivation

Bromelain is a proteolytic enzyme, meaning it breaks down protein molecules into smaller amino acids. In the context of food science, an enzyme's shape is crucial to its function. When subjected to high temperatures, such as those used in pasteurization during canning, the enzyme's delicate three-dimensional structure is permanently altered. This process is known as denaturation. Once denatured, the enzyme can no longer perform its catalytic function of breaking down proteins. The canning process heats pineapple to temperatures well above the point where bromelain becomes inactive, ensuring its destruction.

Why High Temperatures Are Necessary for Canning

The heat treatment during canning is not an arbitrary step; it is a critical food safety measure. The primary goal is to destroy any pathogenic microorganisms, such as bacteria, yeasts, and molds, that could cause spoilage or illness. For high-acid foods like pineapple (pH below 4.6), pasteurization temperatures typically range from 63°C to 100°C, depending on the time. Given that bromelain activity starts to decrease significantly above 40°C and is completely inactivated at higher temperatures like 70°C, its loss is an inevitable side effect of making the product safe for long-term shelf storage.

Nutritional Differences Between Canned and Fresh Pineapple

Beyond bromelain, the canning process can alter other aspects of the pineapple's nutritional profile. While canned pineapple remains a source of some vitamins and minerals, fresh pineapple offers a more robust nutrient package and other benefits.

Canned vs. Fresh Pineapple: A Comparison


Feature	Fresh Pineapple	Canned Pineapple
Bromelain Content	High; most concentrated in the core and stem.	Negligible; inactivated by heat.
Vitamin C Content	Higher; heat-sensitive vitamins are preserved.	Lower; a significant amount is lost during canning.
Nutrient Density	More nutrient-dense overall, including fiber.	Lower nutrient density, especially if packed in syrup.
Added Sugar	No added sugar; naturally sweet.	Often packed in heavy syrup, adding significant sugar and calories.
Texture	Firm, juicy, and fibrous.	Softer, with a less firm texture.
Flavor	Brighter, fresher, and more complex.	Sweeter and often less complex due to processing.

The Role of Added Sugar

One of the most notable differences is the sugar content. Many canned pineapples are packed in heavy syrup to preserve flavor and texture, which drastically increases the sugar and calorie count compared to fresh fruit. While some products are canned in their own juice, fresh pineapple offers natural sweetness without any added ingredients. For those monitoring sugar intake, this distinction is particularly important.

Practical Implications for Cooking and Health

The lack of active bromelain in canned pineapple has a few practical consequences, particularly in cooking. The enzyme's protein-digesting properties are why fresh pineapple is famously used as a meat tenderizer. However, this same enzymatic action will prevent gelatin from setting, which is why canned pineapple is the only type recommended for gelatin-based desserts. The denatured bromelain in canned pineapple poses no risk to the protein structure of the gelatin, allowing it to solidify properly.

For health-conscious consumers, opting for fresh pineapple is the best way to reap the potential benefits of bromelain, such as anti-inflammatory and digestive support. While bromelain supplements are also an option for targeted health goals, incorporating fresh pineapple into a balanced diet is a delicious and natural approach.

Conclusion: The Bottom Line on Canned Pineapple and Bromelain

In conclusion, the processing required to make canned pineapple safe for long-term storage, primarily the application of high heat, inevitably destroys the bromelain enzyme. While canned pineapple is a convenient option and still contains some nutrients, anyone hoping to benefit from bromelain's therapeutic properties should opt for fresh, unprocessed pineapple. The key takeaway is to choose fresh pineapple for its active enzymes and robust nutritional profile, and use canned pineapple for cooked dishes or gelatin desserts where bromelain inactivation is desirable.

Frequently Asked Questions

Bromelain is destroyed by heat because it is a protein-based enzyme. High temperatures cause the enzyme's delicate three-dimensional structure to break down and unravel in a process called denaturation. Once denatured, the enzyme can no longer function.

Yes, cooking fresh pineapple will destroy its bromelain content. Even brief exposure to heat during the cooking process is enough to denature the heat-sensitive enzyme.

Canned pineapple still offers some nutritional value, including certain vitamins and minerals, though at lower levels than fresh pineapple. However, it lacks the active bromelain enzyme and may contain added sugars.

Yes, canned pineapple juice is pasteurized. Like canned pineapple chunks, the juice undergoes a heat treatment to kill microorganisms and ensure long-term stability, which also inactivates any bromelain present.

You can use canned pineapple in gelatin because its bromelain has been destroyed by heat. The active bromelain in fresh pineapple would digest the collagen protein in the gelatin, preventing it from setting properly.

To get the maximum amount of bromelain, you should eat fresh, raw pineapple. The core and stem of the pineapple have the highest concentration of the enzyme.

For therapeutic purposes, bromelain supplements are often recommended over simply eating pineapple, as they contain a much higher and more concentrated dose of the enzyme. Consult a healthcare provider before starting any new supplement.

No, bromelain is an enzyme complex found exclusively in the pineapple plant (Ananas comosus). Other fruits like papaya contain different protein-digesting enzymes, such as papain.