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A novel Carica papaya fruit peel peroxidase: kinetics, stability, and dye degradation

Year: 2026

Type: article

Abstract: activated the enzyme. The enzyme retained 98.2% of its original activity after incubation at pH 7 and 40 °C for 30 min, while 49.8% was retained after 90 min. Peroxidase decolorized malachite green (up to 88.09%), eriochrome black T, local, methyl orange, methylene blue, and geni dyes. Hence, Carica papaya fruit peel peroxidase exhibited good stability after heat treatment. Meanwhile, the pronounced dye-decolorizing ability and the sustainable source of this peroxidase make it robust and cost-effective for biotechnological applications.

Source: BMC Biotechnology

DOI: 10.1186/s12896-026-01178-2

Authors: Ozoemena E. Eje, Rachael C. Chinweuba, Okpanachi N. Oyibo, Immaculata A. Eze, Arinze L. Ezugwu, Ferdinand C. Chilaka

Institution: University of Nigeria

Language: English

Topic: Enzyme-mediated dye degradation

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,990