The combination of proteolytic enzymes and fiber
content found in papaya make of this fruit not only a potential digestive aid, but also a good
source of SCFA and their associated potential health benefits. Irradiation processing had minimal
impact on flavor compounds of papaya nectar. However, processed papaya experienced the
lowest protein digestibility and SCFA production among the papaya substrates. Future research
needs to explore new processing methods for papaya that minimize the detrimental impact on
enzyme activity and SCFA production.