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

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dc.authoridSharma, Minaxi/0000-0001-6493-5217
dc.authoridMousavi Khaneghah, Amin/0000-0001-5769-0004
dc.authoridchawla, Prince/0000-0002-2383-7925
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorSharma, Madhu
dc.contributor.authorBains, Aarti
dc.contributor.authorGoksen, Gulden
dc.contributor.authorSridhar, Kandi
dc.contributor.authorSharma, Minaxi
dc.contributor.authorKhaneghah, Amin Mousavi
dc.contributor.authorChawla, Prince
dc.date.accessioned2025-03-17T12:27:45Z
dc.date.available2025-03-17T12:27:45Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractPolysaccharides 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.
dc.identifier.doi10.1002/fsn3.4026
dc.identifier.endpage3163
dc.identifier.issn2048-7177
dc.identifier.issue5
dc.identifier.pmid38726405
dc.identifier.scopus2-s2.0-85186260538
dc.identifier.scopusqualityN/A
dc.identifier.startpage3150
dc.identifier.urihttps://doi.org/10.1002/fsn3.4026
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2408
dc.identifier.volume12
dc.identifier.wosWOS:001166703000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectbael fruit
dc.subjectmicrowave-assisted
dc.subjectnon-conventional fruit
dc.subjectpolysaccharide extraction
dc.titleBioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio-techno functionality, and food applications
dc.typeReview

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