POTENTIAL OF PAPAIN NANOFLOWERS FOR INHIBITION OF BIOFILM-FORMING BACTERIA IN THE FOOD SECTOR

The increasing prevalence of biofilm forming bacteria in the food sector poses significant challenges to food safety and quality. Papain, a cysteine protease enzyme derived from papaya, has emerged as a promising agent for combating these resilient microbial communities. This paper explores the potential of papain nano-flowers, which enhance the enzyme’s stability and activity, in preventing biofilm formation by various pathogenic bacteria. The review synthesizes the current research demonstrating papain’s efficacy against biofilms, particularly those formed by Staphylococcus aureus and Streptococcus mutants and discusses its applications in food safety and preservation.