Review on “scope and opportunities of papain as food tenderizing agent for food processing in Ethiopia”

Abstract

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 the 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 papain enzyme to employ grinding and ultra-sonication extraction techniques and determine the application of papain as a preservative in future studies. Because papaya fruit contains cysteine proteinases, it can be used as a significant instrument in pharmacology and medicine. Papaya seeds, fruit, and fruit 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 food and 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 and animal feed, biofuels, detergents, textiles, pulp, and paper.