Optimization of ultrasonication assisted extraction of Aegle marmelos fruit shell nano polysaccharide and evaluation of photocatalytic dye reduction and edible coating for fresh-cut fruits

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dc.authoridALI, NEMAT/0000-0001-6525-4202
dc.contributor.authorSharma, Madhu
dc.contributor.authorBains, Aarti
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAli, Nemat
dc.contributor.authorKhan, Mohammad Rashid
dc.contributor.authorKarabulut, Gulsah
dc.contributor.authorChawla, Prince
dc.date.accessioned2025-03-17T12:27:16Z
dc.date.available2025-03-17T12:27:16Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractAegle marmelos (AM) fruit shell, considered waste, is an excellent source of bioactive compounds, including polysaccharides. Therefore, this study focuses on the extraction of AM polysaccharides using an ultrasonicationassisted approach. Different parameters, including ultrasonic power (200-600 W), time (5-15 min), and solid-tosolvent ratio (10-20 mg/mL), were employed, and significantly (p < 0.05) higher yield (16.93 %) was achieved at 400 W for 10 min. Monosaccharides composition revealed galactose (30.56 +/- 0.76 %), galacturonic acid (24.72 +/- 0.12 %), arabinose (17.26 +/- 0.35 %), xylose (11.48 +/- 0.21 %), glucose (10.52 +/- 0.26 %), and rhamnose (5.39 +/- 0.67 %), which were then confirmed by C-13 spectrum. AM polysaccharides revealed nanoscale size with excellent structural crystallinity and thermal stability. Edible coatings of varying concentrations (0.5-2 %) were formulated and optimized 1 % coating, demonstrating efficacy in mitigating weight loss, microbial proliferation, and browning in cut apples. As well, AM polysaccharides prominently degraded 82.79 +/- 0.39 % of methyl green. Overall, bael shells as a valuable source of polysaccharides, offering the potential for both photocatalytic dye degradation and food preservation.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R940]; Sakarya University, Tuerkiye
dc.description.sponsorshipThe support of Central Instrument Facility, Lovely Professional University is greatfully acknowledged also authors are thankful to the Researchers Supporting Project Number (RSPD2024R940) , King Saud University, Riyadh, Saudi Arabia, and Sakarya University, Tuerkiye for supporting this study.
dc.identifier.doi10.1016/j.fochx.2024.101895
dc.identifier.issn2590-1575
dc.identifier.pmid39498254
dc.identifier.scopus2-s2.0-85206647252
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.101895
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2163
dc.identifier.volume24
dc.identifier.wosWOS:001342882900001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectUltrasonication
dc.subjectAegle marmelos shell
dc.subjectPolysaccharide
dc.subjectPhotocatalytic dye reduction
dc.subjectEdible coating
dc.titleOptimization of ultrasonication assisted extraction of Aegle marmelos fruit shell nano polysaccharide and evaluation of photocatalytic dye reduction and edible coating for fresh-cut fruits
dc.typeArticle

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