Bael Fruit Pulp Research Articles

Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.

Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp

BackgroundProducing functional food by adding fruits or fruit pulps have attracted great attention. Simultaneously, buffalo milk is gaining an increasing demand as an alternative to cow milk. Thus, value addition and diversification of buffalo milk products have gained much commercial and research interest. Hence, we aimed to investigate the potentials of developing and characterizing probiotic enriched buffalo milk yogurts with bael fruit pulp using exopolysaccharides producing probiotic Lacticaseibacillus rhamnosus GG (LGG). MethodsFour types of buffalo milk yogurts were tested, e.g. fermenting with the yogurt starter culture only (e.g., control) and fermenting with the combination of yogurt starter culture and LGG with varying levels (w/v) of bael fruit pulp incorporations, i.e., 0%, 5% and 10%. Variation in pH, syneresis, hardness, probiotic viability and sensory attributes during 21 days of storage in 4 °C were assessed for all treatments. ResultsFermenting with LGG had a positive effect on post-acidification and syneresis rate compared to the control yogurt. Bael incorporation did not affect the post-acidification, but significantly decreased the level of syneresis at the end of storage. All probiotic formulations maintained LGG counts of >107 CFU/mL and the highest counts were observed in 5% (w/v) bael incorporated yogurt. ConclusionsResults confirmed the possibility of using buffalo milk yogurt as an ideal matrix to deliver LGG with promising probiotic capacity. The use of 5% bael incorporation provides an optimal combination for synbiotic product development.

Nutritional Composition and Bioactive Compounds of Bael (&amp;lt;i&amp;gt;Aegle marmelos&amp;lt;/i&amp;gt;) and Development of Functional Food Products

Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The major purpose of the research study was to investigate the nutritional composition and bioactive constituents of bael pulp, as well as to develop new value-added products that maintain the maximum quantity of nutrients. The developed food products were subjected to evaluate sensory attributes according to a nine-point hedonic scale. It was found that the moisture, protein, fat, crude fiber, and total ash content of bael fruit pulp were 61.20%, 2.48%, 0.47%, 3.04%, and 1.29%, respectively. When compared to the catechin standard, the antioxidant activity of such extract indicated good antioxidant capacity, with an IC50 value of 75.68 μg/ml for methanol extract. Vitamin C content was about 10.21 mg/100g. Besides, total flavonoid and phenolic contents were found as 140 mg of Quercetin Equivalent (QE)/g and 106.65 mg of Gallic Acid Equivalent (GAE)/g, respectively. Results of sensory attributes revealed that there was a significant difference (P ba and bael bar. The overall acceptability of bael murabba (6.7) and bael bar (7.1) is acceptable in quality, but their specific characteristics were found slightly different by the test panelists. These products might be applicable for the treatment of several diseases like atherosclerosis, diabetes, constipation, irritable bowel syndrome, peptic ulcer, tumor, and osteoporosis.

Development and evaluation of ready to serve (RTS) beverage from bael (Aegle marmelose Correa.)

A research study was carried out to develop a RTS beverage by exploiting the nutritional and organoleptic properties of bael fruit pulp. Six treatment combinationsof bael RTS with 10, 15 and 20% of pulp concentration and 10 and 15°B of TSS were prepared based on the review of literature. The biochemical and organoleptic properties of the prepared RTS were evaluated during storage. The pH, ascorbic acid and antioxidant activity of the RTS decreased with the storage, while acidity and total sugars increased. Results of the sensory evaluation showed that there was a significant difference between treatments in terms of color, flavor, taste, body and overall acceptability. From the results of quality assessments, the formulated bael RTS beverage with 15% pulp and 15°B TSS was found to be superior and suitable for consumption up to 12 weeks without any significant changes in the quality characteristics.

Effect of high shear homogenization on quality characteristics of bael fruit pulp

Abstract Response surface methodology was used to investigate the influence of high shear homogenization speed (A: 3000–12 000 r/min) and processing time (B: 30–120 min) on bael fruit pulp quality parameters. The experimental results were best fitted in the suggested quadratic model to delineate and envision the responses in terms of color (values of L*, meaning brightness to blackness, 100–0; a*, meaning green –a* to red +a*; and b*, meaning blue –b* to yellow +b), total soluble solids, ascorbic acid, viscosity, and β-carotene content with the highest coefficients of determination (R2) ranging from 0.80 to 0.99. Significant (P&amp;lt;0.05) change in the L* value, total soluble solids, ascorbic acid, and β-carotene content was found with change in homogenization speed. The interaction effect of homogenization showed a significant difference in a* value and total soluble solid content of the pulp. The best homogenization conditions were determined via multiple response optimization as 10 682 r/min speed and 43.18 min process time. The quality parameters of the pulp at optimized conditions were observed as L* 15.35, a* 4.51, b* 10.25, ascorbic acid 18.64 mg/100 g, viscosity 5349 cP, and β-carotene 4.14 μg/100 g. In addition, total phenolic content, flavonoid content, and antioxidant content of homogenized bael fruit pulp was found to significantly (P&amp;lt;0.05) increase from (83.76±1.24) to (119.21±1.35) mg gallic acid equivalent (GAE)/100 mL, (147.39±0.69) to (156.10±1.11) mg quercetin equivalent (QE)/100 mL, and (41.77%±0.60%) to (66.53%±0.41%), respectively. Consequently, this strategy could be used in fruit processing industries to process highly fibrous fruits and nonuniform-textured fruit pulp to avoid sedimentation while retaining functionality.

Phytochemicals and Nutritional Constituent Evaluation of Bael (Aegle marmelos) Fruit Pulp at Different Development Stage

Aegle marmelos Correa commonly known as “Bael,” has been recognized as a component of traditional medication for the treatment of various human ailments. The present study was focused on phytochemical screening, nutritional constituent of A. marmelos at different development stages. Highest amount of alkaloid was in premature bael (8.09±0.09 mg/g), phenols in premature bael (9.65±0.06 mg/g) pulp and saponins in mature bael(5.57±0.08) pulp. Highest amount of thiamin (B1) (1.83±0.03 mg/100 g) and ascorbic acid (48.62±0.04 mg/100 g) in premature bael pulp. Sugar content significantly highest in matured bael(6.94±0.04 mg/100 g) pulp. Most abundant mineral potassium content was maximum in (139.61±0.04 mg/100 g) premature bael fruit pulp. The nutritional constituents and phytochemicals change depending on maturation stage. Nutritional constituent changes on the effects of development of bael (Aegle marmelos) fruit. It has been found in the present study that there were a numbers of phytochemical changes occurred during different fruit development stages.

Optimization of a Process for the Enzymatic Extraction of Nutrient Enriched Bael Fruit Juice Using Artificial Neural Network (ANN) and Response Surface Methodology (RSM)

ABSTRACT Bael fruit pulp was treated with pectinase enzyme for the easy extraction and high recovery of juice with nutritive properties. The response surface methodology (RSM) and artificial neural network (ANN) modeling were carried out on runs of Box-Behnken design of three variables for the optimization process and identification of the best modeling method. Pectinase concentration of 0.22 g/100 g of pulp, the temperature of 46.20°C, and time of 6.35 hours was found out to be RSM optimized value of variables whereas pectinase concentration of 0.18 g/100 g of pulp, the temperature of 46.81°C and time of 6.09 hours was obtained to be ANN-GA optimized value of variables. From the values of the coefficient of determination (R2), root mean squared error (RMSE), and mean absolute error (MAE), ANN was found out to be better than RSM. This research would help in the commercial production of bael fruit juice on an industrial scale.

Bioactive Compounds in Bael Fruit Pulp Waste: Ultrasound-Assisted Extraction, Characterization, Modeling, and Optimization Approaches

Bael fruit is an abundant source of bioactive compounds that have importance in the food and pharmaceutical industries. The process of extraction of the bael fruit juice produced a higher percentage of bael fruit pulp waste (BFPW) (37.33 %), which was recycled for the extraction of bioactive compounds. Thus the bioactive compounds like polyphenols, flavonoids, and carotenoids were extracted from BFPW by using the ultrasound-assisted extraction (UAE) technique. The modeling and optimization of the extraction process were carried out by using the experimental design of response surface methodology (RSM). The ethanol concentration of 51.22 %, ultrasound amplitude of 51.45 %, and ultrasound treatment time of 6.11 minutes were obtained to be an RSM optimized values of extraction process variables. The lower values of root mean squared error (RMSE) and mean absolute error (MAE) and higher values of coefficient of determination (R2) indicated admissibility and acceptability of RSM. This extraction process of bioactive compounds has the potential to implement it on an industrial scale for the formulation of food additives and medicines.

Physical, thermal, and mechanical properties of bael fruit

AbstractThe physical, thermal, and mechanical properties of bael fruit were discussed in this paper. The properties of bael fruit were studied in term of its dimensional, gravimetric, frictional properties, and color values, whereas thermal properties were evaluated by determining the glass transition temperature of bael fruit pulp powder. The effect of the direction of orientation and temperature treatment on the mechanical properties of bael fruit were studied. The sphericity of bael fruit is considered to be spherical. The average length, width, and thickness of bael fruit were 8.92, 8.22, and 7.95 cm, respectively. The bulk density, true density, and porosity were found to be 0.470, 1.067, and 55.96 g/cm3, respectively. The specific heat of bael fruit pulp was 3.2512 kJ/kg °K. The glass transition temperature of the pulp powder was 277.15 °K, with a specific heat of 0.429 J/g °K. The orientation of bael fruit along the thickness required minimum rupture force than orientation along the length and width. The minimum rupture force required to puncture bael fruit along its thickness was 431.14 KN for freezing treatment. The results obtained from this study would help in manufacturing the handling and processing machineries for the commercial production of bael fruit products.Practical ApplicationsBael is an underprocessed indigenous fruit despite its high nutritional and medicinal properties. Knowledge about the physical, thermal, and mechanical properties of bael fruit will encourage researchers to develop and modernize the design of equipment used for sorting, grading, puncturing, pulping, conveying, packaging, transporting, and storing of fruits.

Morphological variation of bael fruits (&lt;em&gt;Aegle marmelos&lt;/em&gt; (L.) Corrêa) among five accessions in three different agro-ecological regions of Sri Lanka

Bael fruit pulp possesses delicious taste with pleasing aroma and exhibit important pharmacological attributes such as hepato-protective and anti-cancerous properties. Although, bael is popular among the general public, it is considered as an underutilized fruit species in Sri Lanka. The Fruit Research and Development Institute of Sri Lanka has identified five superior bael Accessions (Beheth Beli, Paragammana, Mawanella, Rambukkana and Polonnaruwa Supun) from diverse agro-ecological zones. In the present study, morphological diversity of the ripened fruits harvested from the five selected bael Accessions was investigated in three fruiting seasons in 2015-2017. The fruit weight, length, width, inner diameter, number of seeds, shell thickness, fruit color according to Munsell Color Chart, L*, a*, b*, Chroma and Hue angle were measured and the data were statistically analyzed. The mean fruit weight was significantly high in Polonnaruwa Supun (951.86 g) followed by Rambukkana (669.14 g) and Mawanella (310.70 g) (p<0.05). The accessions Beheth Beli and Paragammana had the lowest fruit sizes 138.29 g and 158.09 g, respectively (p<0.05). Mean number of seeds were lowest in Polonnaruwa Supun (20 per fruit) and highest in the accessions Mawanella (60.33) and Rambukkana (60 per fruit) (p<0.05). The growing season has no effect either on size of fruits or number of seeds present. Three clear clusters could be identified based on fruit size, in which Polonnaruwa Supun and Rambukkana with 83.2% similarity clustered together and Beheth Beli and Paragammana with 94.4% similarity clustered together. The accession Mawanella was separated from the rest. The shell colour was not variable among the five accessions however; flesh colour of Rambukkana was the darkest with the highest significant Chroma. The accession Polonnaruwa Supun could be considered as the best fruit type with the largest fruit size, least number of miniature seeds and appealing flesh colour for consumption as a fresh fruit, while Rambukkana fruits can be considered as the best for processing due to its flesh colour.

The Physicochemical Characteristics and Quality Evaluation of Bael Fruit (Limoniaacidissima L.) Pulp Powder for the Product of Functional Food

The Baed Fruit (Limoniaacidissima L.) powder without seed palp was dried for powder by using Multi commodity Solar Tunnel Drier (MCSTD). Hot air oven. and Tray dryer and compared its drying characteristics. fruit powder yield. physical and functional properties, least gelation concentration, nutritional composition. and sensory acceptance. The aim of the study to developed storage of powder after physio-chemical properties investigation and nutritional composition estimation for commercial use of Bael Fruit. The Bael fruit pulp gets completely dried within 6-10 hours in all drying methods. The overall drying rate was significantly (p&lt;0.05) high in MCSTD dried sample; dehydration ratio, rehydration ratio and co-efficient of rehydration were significantly high In the tray dried sample at p&lt;0.01. The total polyphenol content and antioxidant activity were significantly higher (p&lt;0.01) in MCSTD dried wood Bael Fruit powder. The Titrable acidity and pH revealed the medium acidic nature of fruit pulp powder. Organoleptically, the Multi Commodity Solar Tunnel Dried sample was liked very much in terms of its color, test flavor and overall acceptability. Hence, the Bael Fruit pulp could be dried effectively using MCSTD, preserved as dried powder and value added for its industrial exploitation as an ingredient to process functional food products.

Development and quality evaluation of ready-to-serve (RTS) functional beverage prepared from Bael (&lt;em&gt;Aegle marmelos &lt;/em&gt; L.) fruit

A research study was carried out to develop a RTS functional beverage by exploiting the medicinal, nutritional and organoleptic properties of bael fruit pulp. Six treatments of bael RTS beverage such as 2, 4, 6, 8, 10 and 12 % (w/w) of pulp concentration were prepared with sugar, citric acid, distilled water and 70ppm of potassium metabisulphite (KMS), considering the findings of preliminary studies and Sri Lankan Standards (SLS 729) for RTS fruit beverage. The prepared RTS were assessed to determine the physico-chemical properties, organoleptic characteristics and microbial safety. The results of the physico-chemical analysis revealed that ascorbic acid and total sugar contents increased from 3.63 to 11.9 mg/100 ml and 11.92 to 15.04 % respectively while the titratable acidity and total soluble solids remained constant; at 0.5 %, 10° Brix, respectively with the increase in the pulp concentration from 2 to 12 %. Results of the sensory evaluation showed that there were significant differences (p&lt;0.05) between treatments in terms of colour, aroma, consistency, taste and overall acceptability. There were no microorganisms observed in the RTS beverages. From the results of quality assessments, the formulated bael fruit pulp RTS beverage with 6% of pulp concentration was found to be superior and could be suitable for consumption up to a minimum period of 12 weeks without any significant changes in the quality characteristics.<em></em>

Physico-chemical evaluation of wild genotypes of bael (Aegle marmelos Corr.) from Bhabar region of Uttarakhand

Bael (Aegle marmelos Correa) belongs to the family Rutaceae, occupies an important place among the indigenous fruits of India. Every part of the tree such as root, bark, leaf, flower, fruits, seed and even its latex are important in several traditional system of medicine that is why it is one of the most important medicinal trees in India. Bael fruit is hardy in nature and surrounded by a hardy shell over it which protect the fruit from spoilage and other injuries. Seeds are surrounded by slimy transparent mucilage which Known as (marmelosin) “panacea of stomach ailments”. The bael fruit pulp contains many functional and bioactive compounds such as riboflavin, vitamin B, minerals, carotenoids, phenolics, alkaloids, coumarins, flavonoids, terpenoids and other antioxidant compounds which protects us from free radicals and protect us from several chronic diseases. Under the present investigations, various wild genotypes of bael fruits have been collected from Bhabar regions of Uttarakhand and have been studied for their physico-chemical properties. The findings have revealed that a few genotypes are very rich in mineral and vitamin contents and have potentials to be developed as superior varieties for various purposes.

Characterization and Functional Product Development from Bael (Aegle marmelos L. Correa) Fruit Pulp

The present study adds value to bael fruit pulp by using it in jam production. The functional jams were prepared as T0 (100% apple pulp), T1 (75% apple : 25% bael), T2 (50% apple : 50% bael), T3 (25% apple : 75% bael) and T4 (100% bael pulp), respectively. Results showed that bael pulp was richer in dietary fiber contents while apple pulp showed higher sugar and bioactive compounds before jam production. Decrease in moisture, nonreducing sugars and pH while increase in acidity, total soluble and reducing sugars (P ≤ 0.05) were observed with nonsignificant changes in dietary fiber for treatments during storage (P ≥ 0.05). The jam processing significantly decreased the vitamin C and phenolic contents (P ≤ 0.05). Maximum decrease of vitamin C (53%) and total phenolic content (75%) was found for T0, respectively. The lowest concentration of bioactive compounds in treatments was noted after 60 days of storage. Overall, the jam samples of T2 presented a higher sensory acceptability. Practical Applications The results from this work revealed essential information that could promote the commercialization of bael fruit for the development of functional products for discerning consumers. Moreover, the results from this study will aid in the formulation of more healthy and nutraceutical products that may address a critical industrial demand in terms of formulation options for fruits. Additional studies should be undertaken to determine the maximal shelf life of products supplemented with bael fruit and treatment of nutritional disorders through their absorption, metabolism and distribution pattern into biological tissues.

Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants

Wine, from β-carotene rich tropical bael (Aegle marmelos L.) fruits, widely known for their immense medicinal properties (anti-diarrheic, anti-bacterial and anti-inflammatory) was prepared by fermenting with the wine yeast (Saccharomyces cerevisiae) as starter culture. Biochemical and sensory analyses were conducted to study the proximate and sensory attributes of the wine. The wine had the following proximate composition: Total soluble solids, 2.9° Brix; total sugar of 2.03 g/100 ml; titratable acidity, 0.15 g tartaric acid/100 ml; pH, 4.1; total phenolics, 0.93 g/100 ml; β-carotene, 33 µg/100 ml; ascorbic acid, 80 mg/100 ml; lactic acid, 0.64 mg/100 ml and ethanol content of 7.87% (v/v). The bael wine had a DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity of 48% at a dose of 250 µg/ml. Principal Component Analysis reduced the 10 original analytical and proximate variables (TSS, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH scavenging activity) into three independent components which accounted for 80.78% variation. Sensory evaluation was carried out by 16 selected panelists on various attributes such as taste, aroma, flavor, color/appearance and after taste. The results showed that the bael wine was very much liked by the panelists and there was no significant difference between the two sets (p<0.05) in most sensory parameters. Wine prepared from bael fruit pulp is a novel beverage rich in anti-oxidants with an alcoholic concentration of 7.87% (v/v). There is a good prospect for commercialization of this wine as a medicinal wine.

Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis.

The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme.

FT‐NIR spectroscopy: a rapid method for estimation of moisture content in bael pulp

PurposeThe purpose of this paper is to develop FT‐NIR technique for determination of moisture content in bael pulp.Design/methodology/approachCalibration and validation sets were designed for the conception and evaluation of the method adequacy in the range of moisture content 70 to 95 per cent (wb). The prediction models based on partial least squares (PLS) regression, were developed in the near‐infrared region (4,000‐2,500cm‐1). Conventional criteria such as the R2, the root mean square errors of cross validation (RMSECV), root mean square errors of estimation (RMSEE) as well as the number of PLS factors were considered for the selection of three pre‐processing (vector normalization, minimum‐maximum normalization and multiplicative scatter correction) methods.FindingsThe best calibration model was developed with min‐max normalization (MMN) spectral pre‐processing (R2=99.3). The MMN pre‐processing method was found most suitable and the maximum coefficient of determination (R2) value of 0.993 was obtained for the calibration model developed. The developed results indicated that FTNIR spectroscopy could be used for rapid detection of moisture content in bael pulp samples without any sample destruction.Originality/valueThe research in this paper is useful for the quick detection of moisture content of bael fruit pulp during processing.

CHARACTERIZATION OF BAEL FRUIT (AEGLE MARMELOS [L.] CORREA) HYDROLYSATE AS AFFECTED BY ENZYME TREATMENT

ABSTRACT In this study, the characterization of bael fruit hydrolysate treated with commercial pectinase enzyme was investigated. Results showed that bael fruit pulp treated with enzyme concentration of 2.5% (v/w) can be hydrolyzed in five different levels of reducing sugars. The characteristics of bael fruit hydrolysate showed that bael fruit hydrolyzed at time longer than 2 and 4 h gave greater total carotenoids and antioxidant activities, respectively. Hydrolysis of bael fruit at 6 h resulted in the smallest particle size at 79.92 µm. The rheological behavior of bael fruit hydrolysate from all treatments fitted the Herschel-Bulkley model exhibited pseudoplastic with yield stress. The yield stress and flow behavior index increased with the increase in hydrolysis time while consistency coefficient and viscosity decreased. The hydrolysis of bael fruit resulted in higher soluble dietary fiber and volatile compounds, but it did not affect the prebiotic activity score compared to nontreated sample. PRACTICAL APPLICATIONS There has been much interest in the development of natural food additives from fruits and vegetables instead of synthetic food additives for use in the food industry because the priors offer health benefits and nontoxicity. Conventional fruit or vegetable extraction such as mechanical chopping, crushing or beating process to form a mash cannot be efficiently used without loss of color, flavor and bioactive compounds. However, the use of commercial pectinase enzyme in the extraction process can enhance the appearance and distinct flavor, and also increases antioxidant activities and some bioactive compounds of bael fruit hydrolysate. Therefore, the process studied could be an alternative for the production of bael fruit hydrolysates with typical color, flavor and texture for use as a mixed or multipurpose food additive in functional food and beverage products.