Review on “scope and opportunities of papain as food tenderizing agent for food processing in Ethiopia”
DOI:
https://doi.org/10.18686/fnc.v1i2.51Keywords:
bio-catalysis; cysteine proteases; enzyme biotechnology; immobilization; industrial processes papainAbstract
The basic goal of food preservation is to limit microbial development during storage, which promotes a longer shelf life and lowers the risk of food poisoning. Fruits and vegetables are a crucial addition to the human diet because they include the essential vitamins, minerals, and fiber needed to sustain good health. Papaya contains a proteolytic enzyme known as papain, which is used in a variety of food processing procedures to break down proteins. The objective of this review is to carefully study the extraction methods for the papain enzyme that employ grinding and ultra-sonication extraction techniques and determine the application of papain as a preservative in future studies. Because the papaya fruit contains cysteine proteinases, it can be used as a significant instrument in pharmacology and medicine. The papaya fruit and seeds all contain carpaine, an alkaloid with a bitter taste that has a potent heart-depressant effect. Food preservation primarily aims to maintain the nutritional value of food, while also preserving its appearance and increasing its shelf life. Due to papaya’s widespread popularity and reputation for its high nutritional value, it is necessary to fortify the fruit with the best preservation enzyme. Enzymes have evolved into critical tools for numerous industries, most notably food, animal feed, biofuel, detergent, textile, pulp, and paper industries.
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