So Does Salt “Neutralize” Bromelain?
This is where internet explanations sometimes become misleading.
You may encounter claims saying that salt water completely destroys bromelain.
That's an oversimplification.
Salt doesn't simply switch bromelain off like flipping a light switch.
Enzyme activity depends on several factors, including concentration, temperature, pH, and the conditions surrounding the enzyme.
A brief soak in salted water isn't equivalent to cooking pineapple.
Heat can substantially affect enzyme activity, which is one reason canned or cooked pineapple behaves differently from fresh pineapple in recipes.
The more accurate explanation is that a salt-water soak can alter the surface environment of the fruit and may reduce the unpleasant sensation some people experience.
