Process optimization for spray dried Aegle marmelos fruit nanomucilage: Characterization, functional properties, and in vitro antibiofilm activity against food pathogenic microorganisms

Sharma, Madhu; Bains, Aarti; Sridhar, Kandi; Chawla, Prince; Sharma, Minaxi

doi:10.1016/j.ijbiomac.2023.126050

Cited by 12 publications

(10 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The polysaccharides require good solubility in water to form emulsion (Li, McClements, et al, 2020). In this context, a study performed by Sharma et al (2023) on the solubility of bael fruit mucilage revealed that the mucilage has 89.26% solubility, which was due to its highly branched structure of mucilage that provides more sites for the water molecules to bind and form hydrogen bond. The excellent solubility of the polysaccharides is due to the high amount of d-galactose and glucuronic acid.…”

Section: Solubility Of Polysaccharides Due To Galactose and Glucuroni...mentioning

confidence: 99%

“…Another study by Sharma et al (2023) investigated the scanning electron microscopy of bael fruit mucilage and found that the uniform sphericalshaped particles have concavities in their internal structure (Figure 3d).…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

“…For instance, Sharma et al. ( 2023 ) studied the antimicrobial activity of mucilage extracted from bael fruit and found the potential of microbial inhibition against Escherichia coli and Staphylococcus aureus . In addition, polysaccharides are the bael fruit's primary biological active component, which is usually attributed to the many health benefits (Sharma et al., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications

Sharma,

Bains,

Goksen

et al. 2024

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

Polysaccharides from non‐conventional sources, such as fruits, have gained significant attention recently. Aegle marmelos (Bael), a non‐conventional fruit, is an excellent source of biologically active components with potential indigenous therapeutic and food applications. Apart from polyphenolic components, this is an excellent source of mucilaginous polysaccharides. Polysaccharides are one the major components of bael fruit, having a high amount of galactose and glucuronic acid, which contributes to its potential therapeutic properties. Therefore, this review emphasizes the conventional and emerging techniques of polysaccharide extraction from bael fruit. Insight into the attributes of polysaccharide components, their techno‐functional properties, characterization of bael fruit polysaccharide, emulsifying properties, binding properties, reduction of hazardous dyes, application of polysaccharides in film formation, application of polysaccharide as a nanocomposite, and biological activities of bael fruit polysaccharides are discussed. This review also systematically overviews the relationship between extraction techniques, structural characteristics, and biological activities. Additionally, recommendations, future perspectives, and new valuable insight towards better utilization of bael fruit polysaccharide have been given importance, which can be promoted in the long term.

show abstract

Section: Solubility Of Polysaccharides Due To Galactose and Glucuroni...mentioning

confidence: 99%

Section: Scanning Electron Microscopymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications

Sharma,

Bains,

Goksen

et al. 2024

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…3 With the extension of storage time, the surface of food-related packaging materials or production equipment are prone to form biofilms composed of microbial metabolites, 4 and it is difficult to remove biofilm through physical means, exacerbating the degree of microbial contamination and accelerating the process of food decay and deterioration. 5 At the same time, the physical structure of the biofilm can shield bacteria from antibacterial agents, reducing the antibacterial efficiency significantly. 6 Antibiotics were identified as the ultimate remedy and comprehensive solution to eradicate bacteria and biofilm.…”

Section: ■ Introductionmentioning

confidence: 99%

“…About 25% of the total global food loss is attributed to microbial contamination annually, making it a significant factor in food spoilage . With the extension of storage time, the surface of food-related packaging materials or production equipment are prone to form biofilms composed of microbial metabolites, and it is difficult to remove biofilm through physical means, exacerbating the degree of microbial contamination and accelerating the process of food decay and deterioration . At the same time, the physical structure of the biofilm can shield bacteria from antibacterial agents, reducing the antibacterial efficiency significantly .…”

Section: Introductionmentioning

confidence: 99%

Nanomaterials with Enzyme-like Properties for Combatting Foodborne Pathogen Infections: Classifications, Mechanisms, and Applications in Food Preservation

Cui,

Li,

Wang

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

During the transportation and storage of food, foodborne spoilage caused by bacterial and biofilm infection is prone to occur, leading to issues such as short shelf life, economic loss, and sensory quality instability. Therefore, the development of novel and efficient antibacterial agents capable of efficiently inhibiting bacteria throughout various stages of food processing, transportation, and storage is strongly recommended by researchers. The emergence of nanozymes is considered to be an effective candidate for inhibiting foodborne bacteria agents in the food industry. As potent antibacterial agents, nanozymes have the advantages of low cost, high stability, strong broad-spectrum antibacterial ability, and biocompatibility. Herein, we aim to summarize the classification status of various nanozymes. Furthermore, the general catalytic bacteriostatic mechanism of nanozymes against intracellular bacteria, planktonic bacteria, and biofilm activities are highlighted, mainly concerning the destruction of cell walls and/ or membranes, reactive oxygen species regulation, HOBr/Cl generation, damage of intracellular components, and so forth. In particular, the review focuses on the pivotal role of nanozymes as antibacterial agents and delivery vehicles in the fields of food preservation applications. We look forward to the future prospects, especially in the field of food preservation, to promote broader applications based on antimicrobial nanozymes.

show abstract

Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf‐life enhancement

Sharma,

Bains,

Dhull

et al. 2024

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf‐life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (−25.52 ± 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 ± 0.15°C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 ± 0.004 g/cm3) and tapped density (0.62 ± 0.010 g/cm3), angle of repose (21.61°), swelling power (12.26 ± 0.25%), and minimum gelation concentration (4.01 ± 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf‐life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf‐life of papaya fruits. This finding has great promise for the field of food preservation and quality control.

show abstract

Process optimization for spray dried Aegle marmelos fruit nanomucilage: Characterization, functional properties, and in vitro antibiofilm activity against food pathogenic microorganisms

Cited by 12 publications

References 50 publications

Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications

Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications

Nanomaterials with Enzyme-like Properties for Combatting Foodborne Pathogen Infections: Classifications, Mechanisms, and Applications in Food Preservation

Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf‐life enhancement

Contact Info

Product

Resources

About