Bael Pulp Research Articles

Influence of Varying Drying Air Temperatures on Physico-chemical and Nutritional Characteristics of Bael (Aegle marmelos) Pulp

Drying is a critical process for preserving fruits, but the nutrients in fruits are highly sensitive to temperature. Finding an optimal drying temperature is crucial to maximizing the retention of nutritional and physico-chemical properties. This study investigated the effects of different drying air temperatures on properties of Bael fruit (Aegle marmelos) pulp. Fresh pulp (1000 g) was dried at 55°C, 65°C, and 75°C, and the resulting pulp was analyzed for physical, chemical, and nutritional changes compared to the fresh pulp. Statistical analysis was conducted through one-way ANOVA was done by Duncan's Multiple Range Test (DMRT) method. The results showed that drying at 65°C retained the most nutrition while preserving color and other physical properties. Color analysis indicated darkening and increased redness at higher temperatures. Chemical properties such as pH and ash content increased with drying, while titratable acidity was highest at 65°C. Nutritionally, protein content peaked at 65°C, while fat content increased steadily with drying air temperature. Fiber and ascorbic acid levels decreased as drying air temperatures rose. The Bael powder obtained by drying at 65oC could be very well used for making cookies and other value-added products.

Unripe bael pulp pectin extraction and characterization using the microwave assisted method.

In this study, pectin was extracted from unripe bael using a microwave-assisted extraction technique. Optimization was done based on independent and dependent parameters. Pectin yield was the dependent variable in the study, whereas the independent factors were microwave power, time, and solid solvent ratio. Pectin extraction was carried out using different combinations of microwave power (180, 360, 540 watts), time (1, 2, 3 minutes), and the ratio of solid-solvent (1:20, 1:30, 1:40 g/mL). Using Box-Behnken response surface methodology, 17 experimental runs were performed. A microwave power of 360 watts, a time of 3 minutes, and a solid solvent ratio of 1:20 g/mL were the ideal parameters that achieved the maximum pectin yield of 19.8%. The yield of pectin was analyzed using multiple regression statistical analysis. Qualitative and quantitative analysis of pectin yield was studied, which revealed an equivalent weight of 263.15, a methoxyl content of 9.92 percent, anhydrouronic acid content of 123.2%, and a degree of esterification of 45.71%.

Phytochemicals and antioxidant properties of bael (Aegle marmelos L.) pulp powder and its products

Aegle marmelos, a fruit often known as Bael in South Asia, is a useful medicinal plant due to its high concentration of phytochemicals and antioxidant activity. It is an attractive color, pleasant flavor, and sweet taste that can be consumed raw or in the form of various formulations. This research aimed to quantify the phytochemicals and antioxidant activities of Bael powder and its product. Bael fruits were divided into three groups: Sample I (pulp, seed, and gum), Sample II (pulp and gum), and Sample III (pulp). These samples were dried to produce fine powder and Jam I (pulp) and Jam II (pulp with lemon juice) were prepared from Sample III. The phytochemical analysis was conducted using methanol and ethanol extracts, revealing that methanolic extracts contained significantly higher amounts of total phenol, flavonoid, and tannin compared to ethanolic extracts, except for antioxidant activities. Sample III exhibited higher phenol and flavonoid quantities for both extracts, while Jam II showed higher flavonoid content. The maximum ABTS scavenging activity was observed in Sample II and Jam II for both methanolic and ethanolic extracts. Total sugar was found at the highest amount in sample I and jam II. Jam I sample was preferred by the panelist. These findings underscore Bael powder as a rich source of bioactive compounds, potentially addressing malnutrition and hidden hunger.

Formulation and characterization of bael pulp powder from locally grown bael fruit (Aegle marmelos L.) in Dinajpur, Bangladesh

Human diets necessitate the inclusion of fruits. They serve as both a lucrative commercial commodity and a vitally needed dietary staple. Bael (Aegle marmelos L.) is a seasonal fruit, thus in order to make it more widely available, this research concentrated on manufacturing pulp powder and examining its physical and chemical characteristics as well as the sensory assessment of instant drinks manufactured from pulp powder. In this study, Bael pulp was categorized according to its seed and gum components, dried in a hot air oven, powdered, and analyzed for functional properties, nutritional composition, and sensory profile of the prepared drinks. Protein content was found to be 10.21, 10.21, and 11.08% for sample I, II, and III, respectively, indicating a high amount of protein in Bael fruit. The results showed that the Bael fruit contains a high amount of carbohydrates, fiber, minerals, vitamin C and a low percentage of fat. These phenomena indicate that Bael powder contains high nutritional value. Again, the analysis of the physical and functional properties of the Bael powder sample showed that the bulk density and swelling power were increased in the order of Samples I, II and III, but in contrast, an almost reverse result was obtained for the particle density and percent porosity shown. The overall acceptance of the prepared drinks was performed for samples I, II and III by sensory evaluation and we found that the samples were least, moderately and highly accepted.

Impact of microencapsulated bael pulp waste pectin as potential prebiotic on the viability of Bacillus clausii and Saccharomyces boulardii under simulated intestinal conditions

Impact of microencapsulated bael pulp waste pectin as potential prebiotic on the viability of Bacillus clausii and Saccharomyces boulardii under simulated intestinal conditions

Antioxidant Potential of Fruit-based Phytochemical on the Quality Attributes and the Shelf-life of Chevon Nuggets

Background: The study was aimed to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powder in muscle foods. Methods: The fruit powders were incorporated at 1.5% level in Chevon nuggets and its effects on various physico-chemical, textural, sensory attributes and microbiological parameters of products were evaluated against control. Result: Significantly (P less than 0.05) higher phenolics was found in bael pulp powder (82.32 mg GAE/g) and carotenoids (3.91 mg/kg) and Vitamin C (162 mg/kg) in guava powder. Incorporation of fruit powder significantly (P less than 0.05) increased the emulsion stability, cooking yield, moisture percentage and fat percentage of nuggets, whereas no significant effect was observed for protein percentage. Even sensory attributes were improved in treated nuggets, but the overall acceptability scores were significantly (P less than 0.05) higher for the control batch as adjudged by the panelists. The fruit powders were found to retard lipid peroxidation rate as well as microbial proliferation rate of the Chevon nuggets during refrigerated storage (4±1°C). When compared to the control batch addition of fruit powders had a significant (P less than 0.05) reduction on both the thiobarbituric acid (TBA) value and TPC, TCC, TPSC and YMC. Hence fruit powders can be potentially used as natural preservatives and their functionality can be explored in ready to eat meat foods without affecting their acceptability.

Comparative study on the physicochemical properties, structural, and functional group analysis of pectin extracted from underutilized bael (Aegle marmelos) pulp, shell, and seed

Comparative study on the physicochemical properties, structural, and functional group analysis of pectin extracted from underutilized bael (Aegle marmelos) pulp, shell, and seed

Применение ферментов при выработке фруктового сока: обзор

Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers.
 The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening.
 The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation.
 The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product.

Nutritional Composition and Bioactive Compounds of Bael (<i>Aegle marmelos</i>) 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.

​Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers

Background: Bael contains rich health promoting bioactive compounds such as flavonoids, polyphenols, carotenes, vitamins and organic acid. It has recently gained attention as an alternative to chemical additives. Despite having high nutritional value, the commercial industry does not emphasize it to make value added products and it is still being used only by the unorganized sector. Methods: Bael pulp residue (BPR) powder was incorporated into chicken meatballs from spent layers at the levels of 1% 1.5% and 2% and stored under refrigerated temperature at 4±1oC for 15 days to see the effect of different parameters such as physico-chemical parameters, antimicrobial properties and sensory attributes. Result: Results of this study showed that moisture, crude protein and crude fat percentage decreased, whereas crude fibre increased gradually (p less than 0.05) with the increase concentration of BPR powder in meatballs. Hardness and chewiness decreased significantly (p less than 0.05), whereas gumminess increased significantly (p less than 0.05) with the increase level of BPR powder in meatballs. TBA value decreased significantly (p less than 0.05), whereas DPPH radical scavenging activity increased significantly (p less than 0.05) with the increase concentration of BPR powder. Total plate count and yeast and mould count also decreased significantly (p less than 0.05) compare to control. Sensory parameters such as appearance, flavour and overall increased significantly (p less than 0.05) by inclusion of BPR powder in meatballs. It has also been observed that proximate, texture profile, sensory parameters of treated products were higher the value than control, whereas microbiological parameters and TBA value were lower the value than control with the increase of storage period from 0 to 15 days at 4±1oC.

​Bioactive Compounds from Selected Fruits Improve Quality and Oxidative Stability of Wallago attu Fish Nuggets

Background: This study determined the potential of fruit powder as natural preservatives in fish nuggets and indicated that fruit powder can successfully be incorporated in them without altering their acceptability. Additionally, a comparative study was carried out to find which fruit powder has the best antioxidant and antimicrobial activity, contributing towards the stability of the nuggets. Methods: The guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powders were incorporated at the rate of 1.5% (w/w) respectively in fish nuggets and its effects on various physico-chemical, textural and sensory attributes of products were evaluated against control. Result: Incorporation of fruit powder significantly (P less than 0.05) increased emulsion stability, cooking yield, moisture, fat and protein percentage. Textural attributes were improved in treated nuggets, however overall acceptability scores were significantly (P less than 0.05) higher for control as adjudged by the panelists. Fruit powder was found to slow down the lipid peroxidation of fish nuggets, as measured by thiobarbituric acid (TBA) value. They also maintained the microbial stability of nuggets upto 10 days during refrigerated storage (4±1°C).

Indian goose berry fortified, anti-oxidant rich bael (Aegle marmelos) fermented beverage.

Bael (Aegle marmelos Correa), an important fruit of Indian subtropics, traditionally utilized in the preparation of preserve, candy, squash, RTS, etc. has immense therapeutic potential. An attempt was made to develop a bael based low alcoholic sweet fermented beverage ( may be called as bael cider), anti-oxidant fortified with 0.25 per cent bael leaf or 10 per cent Indian goose berry (Emblica officinalis Gaertn.) juice in separate batches. Unfortified bael pulp based drink was kept as control. The ameliorated pulp was fermented at 30 ± 2ºC using Saccharomyces cerevisiae. The gooseberry blended bael fermented beverage had higher anti-oxidant content in the form of phenolics (323mg/100ml) than leaf extract added fermented beverage (265mg/100ml) and control (266mg/100ml). Sensory evaluation of product revealed that gooseberry blended fermented beverage scored higher (8.2/10) than bael leaf blended fermented beverage (7.9/10) and control (7.0/10). Twelve months maturation study of beverage revealed increase in reducing sugars and decrease in phenolic content in all the treatments. Bael fermented beverage with gooseberry blend retained highest phenolic content (257mg/100ml) and sensory score 7.8/10. The study inferred that an acceptable quality fermented drink could be prepared from bael-gooseberry blend, which could be stored for one year with higher antioxidant value and minimum deterioration in the quality.

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.

Development of jamun-bael blended fruit cheese as a functional food

A highly nutritious fruit cheese as functional food was developed with blending of jamun and bael fruits. The blended fruit cheese was analyzed for its bioactive components and sensory quality during storage under ambient conditions. Total phenols, antioxidant activity, vitamin C and anthocyanin content in jamun-bael blended cheese increased with the incorporation of jamun pulp from 9.25 to 189.42 mg/100 g, 37.31 to 69.18%, 1.65 to 6.24 mg/100 g and 9.98 to 49.37 mg/100 g, respectively. However, the carotenoid content improved with the addition of bael pulp from 8.26 to 32.77 mg/100 g. Sensory evaluation of jamun-bael blended fruit cheese showed that the blend having 40:60::Jamun:Bael scored the best values among all the treatments with respect to colour, taste, flavour and mouthfeel. It was observed that the organoleptic properties of the blended product was more appealing compared to the treatments with single fruit.

Characterization of phytochemicals, minerals and in vitro medicinal activities of bael (Aeglemarmelos L.) pulp and differently dried edible leathers

Aegle marmelos (L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, p-coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol), carotenes (α-carotene, β-carotene, γ-carotene, δ-carotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy). In vitro medicinal activities (antioxidant activity, anti-inflammatory activity, anti-diabetic activity) are quantified for different bael samples. The study also investigates the changes of these bioactive components with freeze, sun, hot air, and microwave drying. The study gives a proper vision to preserve the nutraceutically rich pulp by converting it into fruit leather.

Drying characteristics of Bael pulp using different drying methods and different varieties

Drying characteristics of Bael pulp using different drying methods and different varieties

Modeling of Microwave Vacuum Drying Kinetics of Bael (Aegle marmelos L.) Pulp by Using Artificial Neural Network

In microwave vacuum drying, the microwave energy was mainly absorbed by liquid water present in food that results in the temperature to rise, resulting in drying of bael pulp. In this study, modeling of microwave vacuum drying kinetics and effective moisture diffusivity of bael pulp was investigated. The effect of microwave power varying between 400 and 800 W and vacuum levels between 380 and 680 mm Hg was studied on the thin-layer drying kinetics of the extracted bael pulp. The drying kinetics of bael pulp during microwave vacuum drying was modeled by using artificial neural network. The artificial neural network with a topology of 3-6-1, transfer function of tansig and the Levenberg–Marquardt training algorithm showed the best performance with the minimum mean square error value. The microwave vacuum drying reduced the moisture content of the bael pulp from 3.84 kg water/kg dry matter to 0.09 kg water/kg dry matter. The values of effective moisture diffusivity were increased from 1.12 × 10−9 to 1.92 × 10−9 m2/s when microwave powers were increased from 400 to 800 W at the vacuum level of 380 mm Hg vacuum. Increase in the vacuum level from 380 to 680 mm Hg at power level of 800 W increased the effective moisture diffusivity from 1.92 × 10−9 to 2.19 × 10−9 m2/s, resulting in reduction in drying time. The microwave power and vacuum level was fitted with effective diffusivity by a nonlinear model. The model showed that both parameters have a positive effect on effective diffusivity, and hence, an increasing trend of effective diffusivity with the increase in microwave power and vacuum levels was observed.

A novel data science application approach for classification of nutritional composition, instrumental colour, texture and sensory analysis of bael fruit (Aegle marmelos (L) correa)

Bael, a sub-tropical fruit consumed extensively in South East Asia was dried under four different types of drying techniques namely sun, hot-air, microwave and freeze drying to preserve it for consumption in off season. The macro nutrient composition, instrumental colour and texture profile were analysed for fresh bael pulp as well as for dried products. Sensory analysis was carried out for all the samples studied. X-ray diffractogram (XRD) was studied to substantiate sensory attributes like hand-feel, mouth feel and overall acceptability. Principal component analysis (PCA), hierarchical cluster analysis (HCA) and a machine learning application namely self-organising map (SOM) were applied to classify the data obtained from experiments. PCA and HCA are two linear method used in food science though very limited application was reported for non-linear SOM method. Satisfactory results were obtained from all these novel data science procedures of classification. Linear correlation of factors considered was aligned with the clusters formed from the experimental data to study the interdependency of the proximate composition, quantified textural and colour parameters and sensory attributes. Sensory attributes like flavour, hand-feel and mouth-feel were strogly correlated (>0.75) with texrural, colour and nutritional factors analysed through state-of-art techniques.

Effect of lime blended bael syrup on quality and sensory evaluation

An investigation on “Effect of different recipes on storage of lime blended Bael syrup” was conducted at the Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2014-2015 and with the objectives to assess the chemical changes of lime blended Bael syrup under ambient storage condition and to find out the suitable recipe for preparation of lime blended Bael syrup. The experiment was laid out in Completely Randomized Design with three replications and ten treatments. The lime blended Bael syrup was filled in 200 ml pre-sterilized glass bottles and stored at ambient storage conditions. From the finding it was observed that, there was decrease in ascorbic acid. Minimum changes in ascorbic acid in Bael syrup was observed when prepared with using 30 per cent Bael pulp blended with 10 per cent lime juice. The Bael syrup prepared with using 30 per cent Bael pulp blended with 10 per cent lime juice when stored at ambient storage condition remain better without spoilage upto 120 days. Similarly the Bael syrup prepared with using 30 per cent Bael pulp blended with 10 per cent lime juice and stored at ambient storage condition secured the highest score for colour, flavor, taste and overall acceptability as compared to other recipes.

Assessment of the contents of a selected macro, micro and toxic elements in ripen bael fruits and tender shoots of water spinach and sweet potato using XRF and ICP-MS methods

Macro and micro elemental nutrient profiles and compositions of toxic heavy metals in food items are important attributes in culinary and nutrition sciences. We selected ripen bael fruits of elite accessions selected for large-scale cultivation in Sri Lanka, Kankong, a green leafy vegetable prone to bioaccumulation of toxic heavy metals (market and commercially available samples) and shoot-tops of sweet potato, an underutilized leafy vegetable to detect the elemental compositions using X-ray fluorescence (XRF) and Inductive Coupled Plasma Mass Spectrometric (ICP-MS) methods. Bael pulp was extracted from ripe fruits and, Kankong and sweet potato shoot-tops were collected. The presence and absence of elements were assessed using XRF. The elemental contents were measured using ICP-MS, and statistically analyzed. Bael and SP samples did not contain toxic heavy metals As and Pb whereas Kankong samples collected from a municipal wastewater drain contained all these toxic elements in large quantities. Kankong samples purchased from open market contained Hg, Cd, As and Cr. It is also noted that Pb separately correlated with Cr, Fe, Co, Zn, Ni and Hg contents in Kankong implying that they are under a common absorption mechanism or coming from a common source in the polluted habitat. The present study concludes that Kankong in Sri Lanka is unsafe for consumption and SP is an alternative to replace Kankong.