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<p>The current study focused on evaluating natural enzyme based tenderizers for the softening of <i>Vigna mungo</i> (VM) seeds as an alternative to sodium bicarbonate with the aim of improving cooking efficiency and nutritional quality. Hardness analysis revealed significant seed softening in samples treated with papaya leaf powder (PLP) and papain, especially at 65&#xa0;°C. LC-MS analysis revealed the enzymatic breakdown of proteins in both papain and PLP treated samples by showing peptide fragments that were absent in the control and sodium bicarbonate treated samples. A significant reduction in tannin and phytic acid contents was observed after soaking and cooking in papain and PLP treated samples. Cooking time was significantly decreased in papain, PLP and sodium bicarbonate treated samples to 38.88 ± 1.00&#xa0;min, 39.18 ± 0.83&#xa0;min, and 40.39 ± 0.69&#xa0;min, respectively (<i>p</i> &lt; 0.001), compared to 49.54 ± 1.84&#xa0;min for the control. In vitro protein digestibility (IVPD) was highest in the papain and PLP treatments with values of 52.88 ± 2.27% and 54.78 ± 2.73%, respectively (<i>p</i> &lt; 0.001), followed by sodium bicarbonate treatment (43.22 ± 0.97%, <i>p</i> &lt; 0.05) and the control (37.24 ± 2.10%). Furthermore, the cytotoxicity study using HepG2 cells indicated that PLP is nontoxic when used as a pulse tenderizer, with cell viability remaining up to 90%. The sensory evaluation scores indicated that both papain and PLP treated samples were rated as moderately liked, while the sodium bicarbonate treated sample was rated as slightly liked.</p>

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Enzyme-based tenderization of Vigna mungo seeds using papain and papaya leaf powder: effects on tenderness, cooking time, protein digestibility, and cytotoxicity

  • 期刊论文

  • 发表日期：

    2026年2月19日

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  • Rajni Choudhary,
  • Ravinder Kaushik,
  • Suvendu Manna

摘要

The current study focused on evaluating natural enzyme based tenderizers for the softening of Vigna mungo (VM) seeds as an alternative to sodium bicarbonate with the aim of improving cooking efficiency and nutritional quality. Hardness analysis revealed significant seed softening in samples treated with papaya leaf powder (PLP) and papain, especially at 65 °C. LC-MS analysis revealed the enzymatic breakdown of proteins in both papain and PLP treated samples by showing peptide fragments that were absent in the control and sodium bicarbonate treated samples. A significant reduction in tannin and phytic acid contents was observed after soaking and cooking in papain and PLP treated samples. Cooking time was significantly decreased in papain, PLP and sodium bicarbonate treated samples to 38.88 ± 1.00 min, 39.18 ± 0.83 min, and 40.39 ± 0.69 min, respectively (p < 0.001), compared to 49.54 ± 1.84 min for the control. In vitro protein digestibility (IVPD) was highest in the papain and PLP treatments with values of 52.88 ± 2.27% and 54.78 ± 2.73%, respectively (p < 0.001), followed by sodium bicarbonate treatment (43.22 ± 0.97%, p < 0.05) and the control (37.24 ± 2.10%). Furthermore, the cytotoxicity study using HepG2 cells indicated that PLP is nontoxic when used as a pulse tenderizer, with cell viability remaining up to 90%. The sensory evaluation scores indicated that both papain and PLP treated samples were rated as moderately liked, while the sodium bicarbonate treated sample was rated as slightly liked.