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<p>Agro-industrial fruit waste represents a sustainable source of valuable bioactive compounds for food applications. In this study, papain was extracted and purified from <i>Carica papaya</i> peel waste and its functional, antimicrobial, and proteolytic properties were evaluated for potential food applications. A one-step purification of papain was successfully achieved by ammonium sulfate precipitation (with 70% of saturation) and dialyses and Sephadex G-50 gel filtration chromatography giving a purification fold of 1.67. The optimum pH for the enzyme activity was 4.5–7.5 and the optimum temperature was 50 –70&#xa0;°C, specific activity of the enzyme was increased with the increase in substrate concentration up to 0.082 U·mg⁻¹. The molecular mass was confirmed as about 23 KDa by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). The purified papain exhibited high antimicrobial activities with the widest inhibition zones against <i>E. coli</i> and <i>K. pneumoniae</i> and were found to be resistant against <i>S. enterica</i> and <i>R. stolonifer.</i> One way and two-way analysis of variance (ANOVA) and t-test were used for data analysis, with the significance level set at <i>p</i> &lt; 0.05. The results emphasize the potential of the papaya peel waste as a cost-effective and sustainable source of bioactive papain for functional food formulations, fostering agricultural waste valorization and a circular bioeconomy.</p>

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Valorization of Papain Recovered from Papaya Peel Waste for Sustainable Food Applications

  • 期刊论文

  • 发表日期：

    2026年7月10日

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  • Maham Shafiq,
  • Sheraz Ahmed,
  • Huma Naz,
  • Saira Tanweer,
  • Muhammad Umar Shafiq,
  • Nida Bibi,
  • Muhammad Rizwan Tariq,
  • Maham Khalid,
  • Fatima Khanum,
  • Mohammed Saeed Alkaltham,
  • Muhammad Shoaib,
  • Gulzar Ahmad Nayik

摘要

Agro-industrial fruit waste represents a sustainable source of valuable bioactive compounds for food applications. In this study, papain was extracted and purified from Carica papaya peel waste and its functional, antimicrobial, and proteolytic properties were evaluated for potential food applications. A one-step purification of papain was successfully achieved by ammonium sulfate precipitation (with 70% of saturation) and dialyses and Sephadex G-50 gel filtration chromatography giving a purification fold of 1.67. The optimum pH for the enzyme activity was 4.5–7.5 and the optimum temperature was 50 –70 °C, specific activity of the enzyme was increased with the increase in substrate concentration up to 0.082 U·mg⁻¹. The molecular mass was confirmed as about 23 KDa by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). The purified papain exhibited high antimicrobial activities with the widest inhibition zones against E. coli and K. pneumoniae and were found to be resistant against S. enterica and R. stolonifer. One way and two-way analysis of variance (ANOVA) and t-test were used for data analysis, with the significance level set at p < 0.05. The results emphasize the potential of the papaya peel waste as a cost-effective and sustainable source of bioactive papain for functional food formulations, fostering agricultural waste valorization and a circular bioeconomy.