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

Abstract

Aegle 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 ultrasonication-assisted approach. Different parameters, including ultrasonic power (200–600 W), time (5–15 min), and solid-to-solvent 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 13C 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.

Keywords

• Ultrasonication
• Aegle marmelos shell
• Polysaccharide
• Photocatalytic dye reduction
• Edible coating