Abstract:
Papain a proteolytic enzyme is one of the enzymes which have various applications in regard to the food and chemical industry. Papain is isolated by cutting or making incision on the unripe fruit of papaya. Papain enzyme is more active in unripe green fruit. Papaya contains a papain enzyme which will be more helpful in treating the causes of trauma, allergies and sports injuries also papain has a superior digestion action when compare to pepsin and pancreatin. Papain is used variously in textile, pharmaceutics and cosmetics. The papain is extracted from the latex of papaya which is a major chemical compound used in various industries for numerous pharmaceutical and industrial products. Researchers interest towards the enzymes including papain enzyme and it health benefits is favorable. Fusion of papain in various food systems, it has its own stability issues which concerns in deactivate or denature of papain enzyme when it comes in contact with acidic pH inside the body. Several mechanical and chemical processes based on encapsulation techniques have emerged that have been tailored to suit the encapsulation of various food bioactive compounds. Therefore, in order to protect the nature of papain enzyme, Encapsulation/ Formulation has been proposed as an option. After the Encapsulation/ Formulation is done the enzyme will improves its stability issues, maximum therapeutic potential, and also helps in the oral bioavailability and effective oral delivery of the Papain enzyme.
Key words: Papain, Stability, Bioavailability, Encapsulation, Formulation.
