Enhancement of Antioxidant Activity and Antimicrobial Properties of Papaya Seed Extracts Using Immobilized Enzyme-Assisted Extraction

Papaya (Carica papaya L.) seeds are commonly discarded during fruit processing, regardless of their rich antioxidant and antimicrobial potential. In addition, the high lipid content and rigid cell-wall structure of papaya seeds limit the efficiency of conventional aqueous extraction methods. This study investigated the physicochemical and functional characterization of papaya seed extracts obtained via immobilized enzyme-assisted extraction using pectinase and cellulase at different ratios (100:0, 50:50, and 0:100) and immobilized bead masses (3–12 g) to enhance bioactive compound recovery. Enzymatic treatment significantly affected physicochemical properties, increasing oil recovery up to 25.51