Journal of Advances in Biology & Biotechnology

Papaya (Carica papaya L.) is an evergreen tropical fruit of the family Caricaceae, native to Mexico and Central America, and widely utilized in the food industry. Although the fruit pulp is processed into various food products, the seeds—accounting for nearly 15–20% of the fruit’s total weight—are often discarded, resulting in substantial agro-industrial waste. Due to their high moisture content, the seeds are highly perishable, leading to microbial spoilage and environmental concerns if not properly managed. However, papaya seeds are edible, safe, and nutritionally valuable, containing dietary fiber, protein, vitamin A, and essential fatty acids such as oleic acid, which aid in digestion, cholesterol regulation, and weight management. In addition to their nutritional composition, papaya seeds possess several bioactive properties, including antioxidant, antibacterial, anti-inflammatory, anti-diabetic, anti-obesity, anti-parasitic, wound-healing, and nephroprotective activities. Traditionally used in folk medicine for treating ailments such as dengue and malaria, papaya seeds have also gained attention as a functional food ingredient. Papaya seed powder has been incorporated into cookies, cupcakes, biscuits, hamburgers, and traditional snacks to enhance nutritional quality, while the oil and pectin extracted from the seeds hold potential for culinary, cosmetic, and pharmaceutical applications. From an industrial perspective, papaya seeds serve as natural preservatives, coagulants, and biosorbents, with emerging roles in biodiesel production, poultry feed, and soil bio-fumigation. Large-scale valorization of C. papaya seeds could promote sustainable waste management, circular bioeconomy, and functional food innovation. Hence, effective utilization of papaya seeds represents a promising approach to improve human health, nutrition, and environmental sustainability.