Vol. 10, Special Issue 1, Part M (2026)

Papaya processing generates substantial quantities of waste rich in bioactive compounds, yet its utilization remains limited. The present study aimed to valorise papaya processing waste through enzymatic liquefaction followed by spray drying to produce a stable nutrient-rich spray-dried powder. Enzymatic liquefaction of papaya waste using pectinase was optimized employing response surface methodology (RSM) with a central composite rotatable design, considering enzyme concentration (0-2%), reaction time (30-120 min), and temperature (25-100 °C) as independent variables. Juice yield, clarity, and total soluble solids (TSS) were selected as response parameters. The optimized conditions were determined to be 1.25% pectinase concentration, 79.33 min reaction time, and ~50 °C temperature, yielding 82.79±2.27% juice yield, 39.00±2.28% clarity (%T), and 14.70±0.16 °Brix TSS, closely matching predicted values and confirming model adequacy. The optimized liquefied juice was successfully spray dried using 20% maltodextrin at an inlet/outlet temperature of 120/83 °C, resulting in a free-flowing powder with low moisture content (5.49 g/100 g). The spray-dried powder exhibited high carbohydrate content, acceptable retention of carotenoids, improved colour attributes, and spherical particle morphology. Overall, the study demonstrates an integrated and sustainable approach for converting papaya processing waste into a value-added functional powder suitable for food applications, contributing to waste reduction and circular bioeconomy initiatives.