Valorization of Bael Fruit Shell to Natural Emulsifiers: Formulation of Emulsifier Stabilized Chia Seed Oil‐Loaded Antimicrobial Nanoemulsion Against Food Pathogenic Microorganisms DOI Creative Commons
Madhu Sharma,

Rushikesh Subhash Pharate,

Aarti Bains

и другие.

Journal of Food Biochemistry, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

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 often discarded as waste. This research, therefore, focuses on valorizing it by developing bael extract (BFSE). The utilization of shells makes this approach both a sustainable innovation. Proximate analysis showed that powder (BFSP) rich in carbohydrates (57.89 ± 0.32%) proteins (7.53 0.90%). Compounds, including polysaccharides, proteins, other bioactive components, were extracted BFSP at different pH levels (4, 5, 6, 7) with microwave treatment (950 W for 3 min). optimal was identified yielding the highest soluble fractions (80.08 0.46%), polysaccharide, protein content (180.98 0.34 56.98 0.37 mg/g). optimized BFSE (pH 5) porous structure, excellent thermal stability, high water oil absorption capacities, emulsifying activity stability. nanoemulsion stability compared conventional lecithin‐based nanoemulsion. BFSE‐based effectively reduced viability S. aureus , E. coli Candida albicans suggesting its potential antimicrobial agent could be utilized enhancing food safety extending shelf life preservation.

Язык: Английский

Valorization of Bael Fruit Shell to Natural Emulsifiers: Formulation of Emulsifier Stabilized Chia Seed Oil‐Loaded Antimicrobial Nanoemulsion Against Food Pathogenic Microorganisms DOI Creative Commons
Madhu Sharma,

Rushikesh Subhash Pharate,

Aarti Bains

и другие.

Journal of Food Biochemistry, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

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 often discarded as waste. This research, therefore, focuses on valorizing it by developing bael extract (BFSE). The utilization of shells makes this approach both a sustainable innovation. Proximate analysis showed that powder (BFSP) rich in carbohydrates (57.89 ± 0.32%) proteins (7.53 0.90%). Compounds, including polysaccharides, proteins, other bioactive components, were extracted BFSP at different pH levels (4, 5, 6, 7) with microwave treatment (950 W for 3 min). optimal was identified yielding the highest soluble fractions (80.08 0.46%), polysaccharide, protein content (180.98 0.34 56.98 0.37 mg/g). optimized BFSE (pH 5) porous structure, excellent thermal stability, high water oil absorption capacities, emulsifying activity stability. nanoemulsion stability compared conventional lecithin‐based nanoemulsion. BFSE‐based effectively reduced viability S. aureus , E. coli Candida albicans suggesting its potential antimicrobial agent could be utilized enhancing food safety extending shelf life preservation.

Язык: Английский

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