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

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.