TY - JOUR
T1 - Valorization of Bael Fruit Shell to Natural Emulsifiers
T2 - Formulation of Emulsifier Stabilized Chia Seed Oil-Loaded Antimicrobial Nanoemulsion Against Food Pathogenic Microorganisms
AU - Sharma, Madhu
AU - Pharate, Rushikesh Subhash
AU - Bains, Aarti
AU - Sridhar, Kandi
AU - Gupta, Vijai Kumar
AU - Dhull, Sanju Bala
AU - Ali, Nemat
AU - Parvez, Mohammad Khalid
AU - Chawla, Prince
AU - Sharma, Minaxi
PY - 2025/2/6
Y1 - 2025/2/6
N2 - Natural emulsifiers originating from unconventional sources have attracted attention due to their exceptional functional properties. Bael fruit shell is typically considered an agricultural byproduct and is often discarded as waste. This research, therefore, focuses on valorizing it by developing bael fruit shell extract (BFSE). The utilization of bael fruit shells makes this approach both a sustainable and functional innovation. Proximate analysis showed that bael fruit shell powder (BFSP) is rich in carbohydrates (57.89 ± 0.32%) and proteins (7.53 ± 0.90%). Compounds, including polysaccharides, proteins, and other bioactive components, were extracted from BFSP at different pH levels (4, 5, 6, and 7) with microwave treatment (950 W for 3 min). The optimal pH was identified as 5, yielding the highest soluble fractions (80.08 ± 0.46%), polysaccharide, and protein content (180.98 ± 0.34 and 56.98 ± 0.37 mg/g). The optimized BFSE powder (pH 5) showed a porous structure, excellent thermal stability, high water and oil absorption capacities, and excellent emulsifying activity and stability. The BFSE nanoemulsion showed excellent stability compared to the conventional lecithin-based nanoemulsion. The BFSE-based nanoemulsion effectively reduced the viability of S. aureus, E. coli, and Candida albicans, suggesting its potential as an antimicrobial agent that could be utilized for enhancing food safety and extending shelf life in food preservation.
AB - Natural emulsifiers originating from unconventional sources have attracted attention due to their exceptional functional properties. Bael fruit shell is typically considered an agricultural byproduct and is often discarded as waste. This research, therefore, focuses on valorizing it by developing bael fruit shell extract (BFSE). The utilization of bael fruit shells makes this approach both a sustainable and functional innovation. Proximate analysis showed that bael fruit shell powder (BFSP) is rich in carbohydrates (57.89 ± 0.32%) and proteins (7.53 ± 0.90%). Compounds, including polysaccharides, proteins, and other bioactive components, were extracted from BFSP at different pH levels (4, 5, 6, and 7) with microwave treatment (950 W for 3 min). The optimal pH was identified as 5, yielding the highest soluble fractions (80.08 ± 0.46%), polysaccharide, and protein content (180.98 ± 0.34 and 56.98 ± 0.37 mg/g). The optimized BFSE powder (pH 5) showed a porous structure, excellent thermal stability, high water and oil absorption capacities, and excellent emulsifying activity and stability. The BFSE nanoemulsion showed excellent stability compared to the conventional lecithin-based nanoemulsion. The BFSE-based nanoemulsion effectively reduced the viability of S. aureus, E. coli, and Candida albicans, suggesting its potential as an antimicrobial agent that could be utilized for enhancing food safety and extending shelf life in food preservation.
KW - Antimicrobial properties
KW - Bael fruit shell
KW - Nanoemulsion
KW - Polyphenols
KW - Polysaccharide content
UR - https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=pure_ris_china&SrcAuth=WosAPI&KeyUT=WOS:001414408000001&DestLinkType=FullRecord&DestApp=WOS_CPL
U2 - 10.1155/jfbc/8842775
DO - 10.1155/jfbc/8842775
M3 - Article
SN - 0145-8884
VL - 2025
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
IS - 1
M1 - 8842775
ER -