Is bromelain in canned pineapple? Understanding the nutritional difference

October 7, 2025 •

4 min read

The canning process destroys bromelain, a key anti-inflammatory enzyme found in fresh pineapple, due to high-heat pasteurization. This stark difference highlights why people seeking the benefits of bromelain should question, 'Is bromelain in canned pineapple?'.

Quick Summary

The active bromelain enzyme found in fresh pineapple is inactivated by the high-temperature canning process. This contrasts with fresh fruit, which retains the protein-digesting enzyme along with higher levels of heat-sensitive nutrients like Vitamin C. While canned pineapple remains convenient, it lacks this unique health compound.

Key Points

Bromelain is Destroyed by Heat: The high temperatures used during the canning process inactivate the heat-sensitive bromelain enzyme.
Fresh Pineapple Retains Active Bromelain: Only raw, fresh pineapple contains the active bromelain enzyme, necessary for its protein-digesting and anti-inflammatory properties.
Canned Fruit Offers Different Nutrients: While losing bromelain and some Vitamin C, canned pineapple can sometimes be higher in minerals like manganese.
Choose Raw for Maximum Benefit: To gain bromelain's full effects, consume fresh pineapple, particularly the nutrient-dense core.
Check for Added Sugar: Many canned pineapples are packed in sugary syrup, which increases caloric content and reduces overall nutritional value.
Supplements are a Concentrated Source: Bromelain can also be taken as a supplement, typically derived from the pineapple stem, for higher dosages.

What is bromelain and why is it important?

Bromelain is a group of powerful proteolytic enzymes extracted from the pineapple plant, primarily from its stem and fruit. These enzymes are responsible for breaking down proteins, which is why fresh pineapple is an effective meat tenderizer. In terms of human health, bromelain's benefits are diverse and have been studied for years.

Some of the key functions attributed to bromelain include:

Digestive Support: It aids in the breakdown of proteins, which can assist in overall digestion.
Anti-inflammatory Properties: Research suggests that bromelain can help reduce inflammation, which may ease symptoms of sinusitis and arthritis.
Wound Healing: Topical bromelain is used for the removal of dead tissue in burn wounds.
Post-Operative Recovery: It may help reduce swelling, bruising, and pain following surgery, including dental procedures.

The impact of heat: Why bromelain is absent in canned pineapple

The definitive answer to "is bromelain in canned pineapple?" is no. The reason lies in the process of canning, which requires high temperatures to sterilize and preserve the fruit. Enzymes, including bromelain, are delicate and heat-sensitive proteins. When exposed to high heat, they become denatured, meaning their structure is altered to the point that they lose their enzymatic activity. The pasteurization process is sufficient to inactivate the bromelain completely. This is why canned pineapple does not have the same meat-tenderizing effect as fresh pineapple.

Fresh vs. Canned Pineapple: A nutritional showdown

While canned pineapple offers a convenient and long-lasting alternative, it cannot compare to its fresh counterpart when it comes to bromelain and other heat-sensitive nutrients.


Feature	Fresh Pineapple	Canned Pineapple	How Heat Affects It
Bromelain Activity	Active and abundant	Absent/Denatured	Heat alters the enzyme's structure, rendering it inactive.
Vitamin C Content	High, especially when ripe	Lower (approx. 60% of fresh)	Vitamin C is a heat-sensitive vitamin that degrades during the heating process.
Manganese	Excellent source	Slightly more	Manganese is a mineral that is not destroyed by heat, and can sometimes be more concentrated in canned fruit.
Added Sugars	None	Can be high, especially if packed in syrup	Added sugar from syrup increases caloric content without additional nutritional value.
Flavor	Bright, fresh, and slightly tangy	Sweeter, less complex flavor	The cooking process can change the natural flavors of the fruit.
Shelf Life	Short (several days once cut)	Long (months to years)	A key benefit of the canning process is extending shelf life.

Sourcing bromelain from your diet

To get the health benefits associated with bromelain, it is essential to consume fresh, raw pineapple. The core and stem of the fruit are where bromelain is most concentrated, so using these parts in smoothies or juices can help maximize your intake. Bromelain can also be purchased in supplement form, which is often extracted from the pineapple stem. However, always consult a healthcare provider before starting a new supplement.

Eat it raw: Fresh pineapple is the best source of active bromelain. Adding it to salads, fruit platters, or eating it plain ensures you receive the enzyme's full effect.
Blend the core: The fibrous core of the pineapple is edible and contains a high concentration of bromelain. Blending it into a smoothie is an easy way to consume this part of the fruit.
Use unpasteurized juice: Unprocessed pineapple juice, or juice made freshly at home, will contain active bromelain. Bottled pineapple juice is typically pasteurized, which eliminates the enzyme.

Conclusion: Making the best choice for your nutrition diet

When considering your nutrition diet, the choice between fresh and canned pineapple depends on your goals. For maximum bromelain and vitamin C content, fresh, raw pineapple is the clear winner. The heat used in canning renders the enzyme inactive, making canned pineapple unsuitable for harnessing bromelain's unique benefits. While canned pineapple still provides other nutrients like manganese and fiber, it's best to reach for the fresh fruit if you want the full nutritional punch of pineapple, including the digestive and anti-inflammatory properties of its enzymes.

Keypoints

Heat Destroys Bromelain: The high-temperature canning process completely denatures the bromelain enzyme, rendering it inactive.
Fresh is Best for Bromelain: Only fresh, raw pineapple contains active bromelain, which provides digestive and anti-inflammatory benefits.
Canned Pineapple is Less Nutritious Overall: Besides losing bromelain, canned pineapple also has lower levels of Vitamin C and often contains added sugars.
Bromelain is Concentrated in the Core: The highest concentration of bromelain is found in the pineapple's stem and core, which can be blended into smoothies.
Supplements are an Alternative: For those unable to consume fresh pineapple, bromelain can be taken as a supplement, though medical advice should be sought first.
Convenience vs. Nutrients: Choose fresh pineapple for its complete nutritional profile and enzyme benefits, or opt for canned for convenience and a longer shelf life.

Frequently Asked Questions

No, canned pineapple juice has been pasteurized using heat, which denatures and destroys the bromelain enzyme.

Bromelain is a group of enzymes with anti-inflammatory, protein-digesting, and potential wound-healing properties, and is often used to relieve conditions like sinusitis and osteoarthritis.

Yes, canned pineapple still contains nutrients like fiber, manganese, and some B and C vitamins, though typically in lower amounts than fresh fruit. It may also contain more calcium and potassium.

Freezing does not destroy bromelain, unlike high heat. As long as the pineapple is not blanched or exposed to high heat before freezing, the enzyme should remain intact.

Yes, just like canning, cooking fresh pineapple—such as in baking or grilling—will destroy the bromelain enzyme due to the high temperatures involved.

The most concentrated sources of bromelain are supplements extracted from the pineapple stem. While fresh pineapple contains some, the concentrations in supplements are much higher.

The tingling sensation is caused by the active bromelain enzyme, which breaks down proteins on the delicate tissues of your mouth. This is a normal reaction and not a sign of an allergic reaction.