Unripe Papaya Research Articles

Comparison of functional properties of unripe papaya fruits of different sexes.

Papaya (Carica papaya L.) is a herbaceous plant belonging to the family Caricaceae in the order Brassicales. The shape of papaya fruit was linked to sex, and the fruit of female plants is round, whereas that of hermaphrodites is pyriform. Although fruit shape preferences vary by region, differences in their functionalities have not been investigated. Since unripe fruit, also called green papaya, is known for its nutritional and therapeutic benefits, we performed a metabolome analysis of unripe papaya using liquid chromatography coupled with quadrupole/time of flight mass spectrometry. We first focused on capraine derivatives, major piperidine alkaloids, and bioactive compounds with significant antiplasmodial activity. Interestingly, carpaine derivatives tended to be altered in the peel and pulp but not in the seed. Multivariate analyses indicated little difference or minor differences to the extent that they can be caused by individual differences in metabolite profiling between the two sexes. Conversely, total polyphenol content and proteolytic activity were also investigated, but there were no differences between females and hermaphrodites for total polyphenol content and proteolytic activity. In conclusion, the metabolome and major functionalities were similar between hermaphrodites and female unripe fruit. However, it would be worth considering the sex of the material fruit, especially when focusing on the functional properties of carpaine derivatives.

Diclofenac Induced Hepatorenal Toxicity on Albino Rats: The Assessment of Mitigative Potential of Fermented Carica Papaya Juice

In a study investigating the protective effects of an extract on diclofenac-induced liver and kidney injuries in Wistar rats, twenty healthy adult Wistar rats weighing between 110g to 200g were randomly divided into four groups of five rats each. Group 1 Control group: received distilled water and standard feed, Group 2 Diclofenac group: administered 10mg/kg body weight of diclofenac., Group 3 Diclofenac + Pawpaw extract group: received diclofenac and post-treated with 200mg/kg body weight of fermented unripe Carica papaya juice, and Group 4 Pawpaw extract group: administered 200mg/kg body weight of fermented unripe Carica papaya juice. The plant extract and diclofenac were orally given over a duration of fourteen (14) days. After the treatment was finished, samples of blood and tissue were collected to analyze the liver function parameters (superoxide dismutase, catalase, and glutathione reductase) (Alanine aminotransferase - ALT, and alkaline phosphatase - ALP), renal function parameters (creatinine), oxidative stress markers, and for histological evaluation. The results showed that diclofenac administration caused a significant increase (p<0.05) in serum levels of ALT and ALP, creatinine and a significant decrease (p<0.05) in antioxidant enzymes (superoxide dismutase, catalase, and glutathione reductase) compared to the control group. However, treatment with FUPJ significantly reduced (p<0.05) the levels of ALT and ALP, creatinine, and MDA and increased (p<0.05) the levels of antioxidant enzymes. In conclusion, FUPJ has the potential to ameliorate diclofenac-induced hepatic and renal dysfunction through its antioxidant and anti-inflammatory properties.

Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya

Papaya fruits different edible and non-edible portions are valued for the abundance of numerous nutrients and therapeutic benefits. The study was aimed to examine the physico-chemical properties, bioactive compounds (total phenolics and total flavonoids), antioxidant activity and microstructure analysis of the peel, pulp and seed flour of both ripe and unripe papaya. The results demonstrated the different portions of both ripe and unripe papaya fruit flour differed significantly with respect to almost all quality attributes within them. The physico-chemical variations have been evaluated through evaluation of the pH, moisture content, TSS, and ascorbic acid content of the papaya fruits during both ripening stages. Statistically significant variations (p < 0.05) were observed between two distinct stages of ripening. The concentration of ascorbic acid in the fruit revealed a notable increase as it matured, while the pH, moisture, and TSS all exhibited a substantial decrease (p < 0.05) during the immature stage. The unripe peel showed the most significant level of bulk density, tapped density, swelling capacity, crude fiber, and TFC whereas the unripe seed showed the highest value of ash, crude fat, and TPC. For the rest of the value, ripe pulp and seed flour showed a significantly higher value than others. The total phenolic content in seed flour and the total flavonoid content of peel flour were 196.9 ± 0.03 and 164.9 ± 0.08 mgQE/100 g, respectively, at unripe conditions. An immense amount of antioxidant activity was found in ripe (20.48 ± 0.54%) and unripe (16.05 ± 0.32%) peels flour. The flour granules' diverse morphological forms and particle sizes were identified by SEM analysis. The versatility of papaya and its various components provides opportunities for applications in the food, pharmaceutical, cosmetic, and agricultural industries. The papaya fruit flour of different portions have unique functional, nutritional, and morphological characteristics that may contribute to the development of gluten free flour based value added baked products.

COMPARATIVE LC-MS ANALYSIS OF PHYTOCONSTITUENTS IN RIPE AND UNRIPE PAPAYA FERMENTA

Around the world, papayas (Carica papaya Linn.) are well-known for their culinary and nutritional benefits. In conventional medicine, papaya fruit and other plant parts are very well known for their therapeutic qualities. Papaya is grown commercially because every component of the tree has a marketable value. The biological activity and therapeutic uses of papaya have advanced significantly over the past few decades, and it is today regarded as a valuable fruit plant with nutraceutical properties. In addition to being tasty and nutritious, the ripe fruit and unripe fruit pulp have been shown to offer therapeutic benefits. The study reveals that ripe and unripe papaya fermenta have various phytoconstituents including: spirohexane-5-one (linolenic acid),1(+)-lactic acid, tertbutyldimethylsilylester (Propanoic acid), Caffeic acid (CA), myristic acid, myristin and linolelaidic acid. These compounds have various biological activities and are responsible for papaya's numerous health advantages.

Unripe Carica papaya Fresh Fruit Extract Protects against Methylglyoxal-Mediated Aging in Human Dermal Skin Fibroblasts.

The glycolytic metabolite methylglyoxal (MGO) initiates the formation of advanced glycation end products and oxidative stress, leading to cellular senescence and skin aging. This study focuses on the anti-aging properties of unripe Carica papaya L. (UCP) fresh fruit extract on MGO-induced human dermal fibroblast senescence. We pretreated human foreskin fibroblasts with UCP before incubating them with MGO (400 μM) for 72 h. We used the glycation inhibitor aminoguanidine hydrochloride (AG) as the positive control. Senescent fibroblasts were detected using senescence-associated beta-galactosidase activity and collagen type I expression (COL1A1). We investigated the changes in the Akt, JNK/p38 mitogen-activated protein kinase (MAPK), c-Jun, and nuclear factor kappa B (NF-κB) signaling pathways using Western blotting. UCP significantly suppressed MGO-induced senescent fibroblasts (from 20.90±2.00% to 11.78±2.04%) when compared with the baseline level at 7.10±0.90% (P<0.05). While COL1A1 was diminished by 43.35±1.56% (P<0.001) in the MGO-treated fibroblasts, UCP and AG could recover COL1A1 to 63.22±4.78% and 64.39±3.34%, respectively. MGO triggered overactivation of Akt, JNK/p38 MAPK, c-Jun, and NF-κB by 2.10±0.09, 8.10±0.37, 6.60±0.29, 2.18±0.23, and 3.74±0.37 folds, respectively. UCP and AG significantly abolished these changes. Consistently, MGO increased matrix metalloproteinase-1 (MMP-1) levels by 2.58±0.04 folds, which was significantly suppressed by UCP and AG pretreatment to 1.87±0.11 and 1.69±0.07 folds, respectively. In summary, UCP controlled MGO-induced fibroblast senescence by suppressing the JNK/c-Jun/MMP and p38/NF-κB/COL1A1 pathways, similar to the action of the glycation inhibitor AG. Therefore, UCP can be considered a functional fruit for preventing and delaying skin aging.

Anti-Inflammatory and Anti-Oxidative Effects of Polysaccharides Extracted from Unripe Carica papaya L. Fruit.

This study evaluated the antioxidative and anti-inflammatory activities of polysaccharides extracted from unripe Carica papaya L. (papaya) fruit. Three papaya polysaccharide (PP) fractions, namely PP-1, PP-2, and PP-3, with molecular weights of 2252, 2448, and 3741 kDa, containing abundant xylose, galacturonic acid, and mannose constituents, respectively, were obtained using diethylaminoethyl-Sepharose™ anion exchange chromatography. The antioxidant capacity of the PPs, hydroxyl radical scavenging assay, ferrous ion-chelating assay, and reducing power assay revealed that the PP-3 fraction had the highest antioxidant activity, with an EC50 (the concentration for 50% of the maximal effect) of 0.96 mg/mL, EC50 of 0.10 mg/mL, and Abs700 nm of 1.581 for the hydroxyl radical scavenging assay, ferrous ion-chelating assay, and reducing power assay, respectively. In addition, PP-3 significantly decreased reactive oxygen species production by 45.3%, NF-κB activation by 32.0%, and tumor necrosis factor-alpha and interleukin-6 generation by 33.5% and 34.4%, respectively, in H2O2-induced human epidermal keratinocytes. PP-3 exerts potent antioxidative and anti-inflammatory effects; thus, it is a potential biofunctional ingredient in the cosmetic industry.

The Effect of Unripe Papaya Consumption on the Smooth Production of Breast Milk in Ciandam Village, Mande District, Cianjur, Indonesia

Background. Consumption of unripe papaya is one of the local wisdom which is believed to be useful in increasing the breast milk production of breastfeeding mothers. Hereditary unripe papaya has been consumed in public areas to increase milk production. This study is one of the first studies to provide scientific evidence of the effects of the unripe papaya on breast milk production in Ciandam Village, Mande District, Cianjur, Indonesia. Methods. This study was an experimental study, where as many as 30 subjects participated in this study. Data analysis was carried out using SPSS 25 in a bivariate manner to determine the effect of unripe papaya consumption on breast milk production. Results. After consumption of fruit papaya on the first day, there was increased production of Breast milk in the intervention group compared to before consumption of unripe papaya p=0.02 (p&lt;0.05). Likewise, after the consumption of unripe papaya on the second to the seventh day, an increase in milk production was found in the intervention group compared to before the consumption of unripe papaya, p &lt; 0.05. Conclusion. There is an influence of unripe papaya consumption on the smooth breast milk of breastfeeding mothers in Ciandam village, Mande District, Cianjur, Indonesia.

The Effect of Unripe Papaya Consumption on the Smooth Production of Breast Milk in Ciandam Village, Mande District, Cianjur, Indonesia

Consumption of unripe papaya is one of the local wisdom which is believed to be useful in increasing the breast milk production of breastfeeding mothers. Hereditary unripe papaya has been consumed in public areas to increase milk production. This study is one of the first studies to provide scientific evidence of the effects of the unripe papaya on breast milk production in Ciandam Village, Mande District, Cianjur, Indonesia. This study was an experimental study, where as many as 30 subjects participated in this study. Data analysis was carried out using SPSS 25 in a bivariate manner to determine the effect of unripe papaya consumption on breast milk production. After consumption of fruit papaya on the first day, there was increased production of Breast milk in the intervention group compared to before consumption of unripe papaya p=0.02 (p&lt;0.05). Likewise, after the consumption of unripe papaya on the second to the seventh day, an increase in milk production was found in the intervention group compared to before the consumption of unripe papaya, p &lt; 0.05. In conclusion, there is an influence of unripe papaya consumption on the smooth breast milk of breastfeeding mothers in Ciandam village, Mande District, Cianjur, Indonesia.

Comparison of fruit texture and aquaporin gene expression in papaya “Khak Nual” cultivated under varying conditions

ABSTRACT The effects of cultivation conditions on the texture of unripe papaya fruit ‘Khak Nual’ were investigated. Fruit from papaya cultivated using raised bed conditions were crisper than those cultivated under open field conditions. Conversely, fruit cultivated under open field conditions were firmer. In all cases, mesocarp cells and intercellular spaces were larger in papaya fruit cultivated in raised beds, reflecting the higher relative humidity (RH) of the cultivation conditions and greater water availability. At harvest, TIP2–1, TIP4–1, SIP1 and PIP1–3 expression was significantly higher in fruit cultivated under raised bed conditions, which correlated with the larger cells of the mesocarp, the RH and the ready availability of water. There also appeared to be a link between aquaporin gene expression and crispness in papaya fruit from both conditions. Expression of TIP2–1 and TIP4–1 correlated with papaya fruit under open field conditions while SIP1 and PIP2–5 correlated with papaya fruit under raised bed conditions. The results clearly demonstrate the effect of cultivation conditions on fruit texture, with water availability being critical in the production of market-preferred crisp fruit with the optimal conditions. These conditions are reflected in the higher expression of the water transport aquaporins which likely control crispness.

Physicochemical and Sensory Properties of Cookies: Effect and Optimization of Baking Conditions and Partial Substitution of Fat with Papaya Puree of Varying Ripening Levels

ABSTRACT This study aims to evaluate and optimize the effect of baking temperature, oven rack speed and partial substitution of fat with papaya puree of varying ripening levels on the physicochemical and sensory properties of cookies. Cookies produced with very ripe papaya puree reduced the baking time, increased the protein, fat, ash, calcium, total phenolic contents and sensory properties desirability. Cookies produced with hard ripe papaya puree increased the vitamin C, fiber, carbohydrate and spread ratio while cookies produced with the unripe papaya puree had the lowest moisture content and highest cookies thickness. The optimum conditions for cookies with desirable moisture, crude protein, vitamin C, calcium and total phenolic contents was established at 154°C oven temperature, 8 rpm oven rack speed and the use of very ripe papaya puree. The use of papaya puree with varying ripening levels could increase the diversity of healthy cookies that can be produced from papaya.

Screening and characterization of phenolic compounds by LC-ESI-QTOF-MS/MS and their antioxidant potentials in papaya fruit and their by-products activities

Papaya (Carica papaya L.) is one of the most commonly planted and consumed fruits in the world, especially in tropical and subtropical areas. In recent years, due to the diverse range of nutritional value and medicinal properties of bioactive substances possessed in papaya, papaya fruit and their by-products have gained more attention. The present study aimed to characterize the different parts (pulp, peel, and seed) of two varieties of papaya (yellow- and red-fleshed) at different stages of ripeness (unripe and ripe) for their phenolic compounds using liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The phenolic content and antioxidant activity were detected through several assays. Yellow-fleshed unripe papaya seed showed the highest total phenolic content (TPC) (4.73 mg GAE/g). Red-fleshed ripe papaya peel exhibited the highest level of total tannin content (TTC) with 1.98 mg CE/g, while red-fleshed unripe peel exhibited the highest total flavonoid content (TFC) with 2.78 ± 0.04 mg QE/g. In terms of antioxidant potential, yellow-fleshed unripe papaya peels had the highest radical scavenging activities for the DPPH, ABTS, and TAC tests. LC-ESI-QTOF-MS/MS experiment successfully tentatively identified 118 phenolic compounds in total, including phenolic acids (35), flavonoids (61), stilbenes (3), lignans (7) and other polyphenols (12) in all papaya samples. Analyses indicate that the three different parts of the papaya fruit are potential sources of phenolic compounds, particularly the peel. The results of this study provide practical data for the potential application of papaya fruit as a functional food ingredient in the food, pharmaceutical and medicinal industries.

Effectiveness Of Young Papaya Book Consumption To Increasing Breast Milk Production In Breastfeeding Mothers

In 2020 UNICEF reported that the average coverage of exclusive breastfeeding in the world for infants aged 0-6 months only reached 38%. In Indonesia in 2018, the coverage rate for exclusive breastfeeding was 52%, in West Java Province in 2020 the coverage for exclusive breastfeeding for infants was 72.6%. The low coverage of exclusive breastfeeding can be caused by various factors, one of which is the production of breast milk which is not optimal, so that many babies have less nutritional needs because mothers cannot provide maximum breast milk according to the nutritional needs of babies. Breast milk production can be increased by doing complementary therapies, one of which is consuming young papaya stew. To determine the effectiveness of consuming young papaya stew to increase the smooth production of breast milk in nursing mothers. Quasy experiment with one group pretest-posttest design. The sample in this study were all postpartum mothers at PMB Midwife Masniar in November 2022 as many as 30, the sampling technique was total sampling. The smooth distribution of milk production before consuming young papaya stew was mostly substandard 60.0% and after consuming unripe papaya stew most of it was smooth 63.3%. There is an effectiveness of consuming young papaya stew to increase the smooth production of breast milk in nursing mothers (p value 0.000). There is the effectiveness of consuming young papaya stew in increasing the smooth production of breast milk in nursing mothers. It is hoped that midwives can provide midwifery care for postpartum mothers who experience breast milk difficulties by consuming young papaya stew.

Comparative study of aqueous, methanol and petroleum ether extracts of unripe Carica papaya seed on liver and kidney function in streptozotocin-induced diabetic rats

Background: Diabetes as chronic disease has serious complications which can affect multiple vital organ systems, thereby leading to more severe and irreversible pathological conditions. This study investigated the hepatoprotective and nephroprotective potentials of unripe Carica papaya (UCP) seed extract in diabetic rats using three different solvents. Methods: Thirty adult male Wistar rats were used. Twenty-five out of thirty were induced with diabetes following an overnight fast, by a single intravenous injection of 60 mg/kg STZ. The rats were grouped into six groups (n=5):NC: normal control, DC: diabetic control, DSTD: diabetic and treated with glibenclaimide, aqueous (DAUCP), methanol (DMUCP) and petroleum ether (DPEUCP) rats were induced but treated with 200 mg of aqueous, methanol and petroleum ether extract of UCP seed extract respectively. The extracts were administered to the animals orally for 21 days. Results: The animals administered with different extracts showed significant decrease (P&lt;0.05) in blood sugar level, ALT, AST, ALP, γ-GT, urea, creatinine, BUN, total and direct bilirubin and an increase level in total protein, albumin, globulin and sodium, potassium, bicarbonate and chloride when compared to the diabetic control group. Conclusion: It can be inferred from that data that the extracts have hepatoprotective and nephroprotective potentials on the liver and kidney. This implies that unripe C. papaya seed can be effectively used in the management of diabetes.

Comparative study of aqueous, methanol and petroleum ether extracts of unripe Carica papaya seed on liver and kidney function in streptozotocin-induced diabetic rats

Comparative study of aqueous, methanol and petroleum ether extracts of unripe Carica papaya seed on liver and kidney function in streptozotocin-induced diabetic rats

Wound bed preparation using nonsurgical methods: A prospective comparative study of honey versus unripe papaya (Carica papaya).

The rapidity of wound bed preparation is determined in part by the type of dressing agent employed. The extension phase in which the wound is characterized by the presence of sloughs and eschar and microbial invasion could be managed nonsurgically. The objective of this study was to compare the rapidity of wound bed preparation using unripe papaya versus honey. Sixty-four patients were assigned into two equal groups, each dressed, respectively, with unripe papaya or honey. All selected patients were monitored for eschar separation and bacterial clearance time. Data obtained with a pro forma were analyzed with SPSS version 25. Unripe papaya dressing had a mean eschar separation time of 5.53 ± 2.20 days and bacterial clearance time of 6.81 ± 3.64 days compared to the honey group which had an eschar separation time of 30.09 ± 27.90 days and bacterial clearance time of 15.33 ± 13.62 days. P <0.001 and P < 0.001, respectively, in comparing both outcome measures between the two groups. There was a statistically significant difference in both eschar/slough separation time and bacterial clearance time both in favor of the group prepared with unripe papaya. The use of unripe papaya was superior to honey in wound bed preparation with respect to eschar/slough separation, bacterial clearance ultimately resulting in reduced length of hospital stay.

THE EFFECT OF SOAKING PAPAYA (CARICA PAPAYA L.) JUICE ON WATER CONTENT AND AROMA OF LAMB

The study aims to determine the effect of the use of unripe papaya juice on the physical quality of lamb, namely water content and aroma. The material used in this study was two-year-old Jawarandu goat meat from the thigh topside as much as 300 grams. The observed parameters are water content and aroma. The treatment tried was T0 : Meat soaked without unripe papaya juice, T1 : Meat soaked in unripe papaya juice concentration 6%, T2 : Meat soaked in unripe papaya juice concentration 8%, T3 : Meat soaked in unripe papaya juice concentration 10%. The results showed that soaking papaya juice with a concentration of 0%-10% had no noticeable effect on the moisture content and aroma of lamb. The conclusion of the study is that the use of unripe papaya essence can be used up to the level of 10% without affecting the moisture content and aroma of the lamb. Keywords: aroma, papaya, water content

Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

Abstract In nature, papaya is fast-growing, high-yielding, and has a variety of varieties that can produce economically important products on a commercial scale, which can also be blended with other fruits. So, for the utilization of unripe papaya wastage, this study presents candies prepared from unripe papaya using different sweeteners. It helps in the improvement of digestion, due to rich in enzyme papain and composed of several nutritional compositions like Vitamin C and Vitamin A. Sugar-based candy (A) and Honey based candy (B) was prepared with 1.15 kg each of edible portion. Each candy was prepared using similar initial concentrations i.e., 30°Bx and final concentrations of 70°Bx. On alternate days, the syrup’s strength was increased by 10 °Brix TSS, reaching a maximum strength of 70 °Brix TSS. 0.1% of citric acid was added on the basis of sugar syrup initially present when TSS reached to 60°Brix. They were then dried at 60°C for 12 h in a hot air oven. From sensory analysis, honey-based candy was found to be the best product. The result shows that the moisture content, total ash, crude fat, crude fiber, Vitamin C, reducing sugar, Total sugar, crude protein, acidity, pH, and carbohydrate of A and B was found to be 12.35±1.44%, 0.25±0.02%, 0.28±0.06%, 0.46±0.05%, 21.71±7.13 mg/100g, 6.45±0.09%, 29.45±0.95%, 5.94±0.81%, 0.19±0.06%, 6.35±0.11 and 80.38±1.71% respectively. Similarly, 16.03±1.11%, 0.37±0.05%, 0.31±0.07%, 0.56±0.10%, 15.11±4.33mg/100g, 29.64±0.09%, 76.81±0.58%, 6.29±1.21%, 0.14±0.04%, 6.66±0.06 and 76.87±1.04% respectively were found for honey-based candies.

Evaluation of the Nutritive Values of Carica Papaya Fruit peels as A Potential Ingredient in Livestock Nutrition

The nutritive values of the peels of ripe and unripe fruits of Carica papaya were assessed for their potential in livestock production. Proximate and phytochemical analyses, as well as vitamins and mineral contents of the ingredients, were determined. Data were subjected to a t-test for statistical analysis. The crude protein (CP) of ripe and unripe Carica papaya peels were 3.50% and 10.30%. The ripe Carica papaya peels had 26.20%, 3.05%, 15.03%, 3.71%, 52.22%, 2.44%, and 1,060.09Kcal/Kg of crude fiber, crude fat, ash content, moisture, carbohydrate, fatty acid, and energy respectively while the unripe Carica papaya peels contained 27.10%, 22.30%, 13.30%, 4.15%, 27.00%, 17.84% and 1,459.20Kcal/Kg of crude fiber, crude fat, ash content, carbohydrate, fatty acid, and energy respectively. The ripe Carica papaya peels had significantly higher (p&lt;0.05) values for calcium (0.39%), potassium (0.40%) and iron (570mg/Kg). The ripe Carica papaya peels had significantly higher (p&lt;0.05) values of saponin (9.69mg/100g) while the unripe peels had significantly higher values (p&lt;0.05) for alkaloid (6.44mg/100g), hydrogen cyanide (0.57mg/100g) and tannin (86.90mg/100g. Ripe Carica papaya peels having significantly higher (p&lt;0.05) values for vitamin B1 (1.67mg/100g) and vitamin B6 (1.80mg/100g) while the unripe Carica papaya peels had significantly higher (p&lt;0.05) values for vitamin A (3360IU/Kg), vitamins B2 (0.45mg/100g), B3 (3.25mg/100g), B12 (0.92mg/100g) and C (9.78mg/100g). It is concluded that these products offer a good source of basic vitamins and minerals and hold potential for therapeutic use in livestock nutrition. Therefore, the inclusion of these ingredients should be encouraged in livestock production, especially in the industry of monogastric animals.

Biosorption of lead (II) from aqueous solution using Cellulose-based Bio-adsorbents prepared from unripe papaya (Carica papaya) peel waste: Removal Efficiency, Thermodynamics, kinetics and isotherm analysis

This work focuses on the removal of lead from contaminated aqueous solutions using unripe papaya peel based bio-adsorbents (PP). Response surface methodology (RSM) based on Box-Behnken design (BBD) is employed to determine the independent variables. Optimum conditions proved to be 96.5 mg/L of initial lead concentration in solution, at pH 4 of aqueous solution, having adsorbent dosage of 14.6 g/L and contact time (3 h) which subsequently yielded the predicted and actual lead removal efficiencies of 100% and 97.54%, respectively. Adsorption isotherms and kinetics of lead adsorption using unripe papaya peel followed the Freundlich and pseudo-second-order models, indicating that the process of chemisorption occurred. The magnitude of the adsorption capacity of the pseudo-second-order model ( q e,cal = 6.25 mg/g) was found to be comparable to the value obtained experimentally ( q e,cal = 6.45 mg/g). Thermodynamic parameters were calculated in order to identify the phenomena of adsorption. The values of Δ H° and Δ S° are found to be 13.61 J/mol and 54.30 J/mol⋅K, respectively. The characteristics of unripe papaya peel bio-adsorbents, analyzed via SEM/EDX, FTIR and BET, are also presented. Thus, the O-H and C-O functional groups contained in the unripe papaya peel waste were found to effectively adsorb lead from the aqueous medium. The average pore diameters, average pore volumes and average surface area of bio-adsorbents prepared from unripe papaya peel waste proved to be 9.046 nm, 0.0012 cm 3 /g and 0.755 m 2 /g, respectively.

The role of Carica papaya latex bio-catalyst in recycling of used fibre pulp

Biotechnology-based enzymes are challenging in reducing production costs and presenting environmentally friendly technologies. The study deal with an experimental investigation of the bio-catalyst made of Carica-papaya latex in recycling used fibre pulp in industry. The experiments used a test specimen from 5 g of dry pulp mixed with 150 mL of water and a mixture composition of 3.23%. Other similar experiments applied a bio-catalyst from papaya latex by dipping 6 g of unripe papaya into the water. A heating process of the test material was performed at a temperature of 50 °C to optimise the work of enzymes in the pulping process, and then Carica papaya fruit was removed from the container after 3 min. In addition, the characterisation of test materials in the hand-sheets form was realised in dry conditions. The tests carried out include Scanning electron microscope (SEM), Energy-dispersive X-ray spectroscopy (EDX), Fourier Transform Infrared (FTIR) Spectroscopy, acidity (pH), turbidity, whiteness, and freeness. The results indicated that the addition of bio-activator in water produces bio-ions (positive and negative), which play a vital role in eroding pulp functional groups, influencing the construction of stalagmite micro valleys, and changing the surface morphology of pulp. The release of Bromide, Iodide, Chloride and Fluoride functional groups causes brightening effects and increases the degree of whiteness, impacting the pre-whitening process. Meanwhile, changes in the stalagmite micro valley and the surface morphology of the pulp cause a bulky effect and ultimately reduce the degree of freeness.