Aegle marmelos fruit pectin for food and pharmaceuticals: Physico-chemical, rheological and functional performance

Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Bael fruit, obtained from Aegle marmelos, is a rich source of pectin. Bael fruit pectin (BFP) was extracted from ripe Bael fruits. The process yielded 15% (w/w) pure BFP. The swelling index decreased in the following order: water > pH 7.4 > pH 6.8 > pH 1.2 > HCl (0.1 N). Galacturonic acid content of 87.8%, degree of esterification of 47.2%, 17.3% methoxy groups, 0.29% acetyl groups and equivalent weight of 1209.5, indicate it to be a good gelling agent and easily amenable to derivatization. BFP exhibited a significant concentration-dependent prolongation of prothrombin time. The absence of hemagglutinating activity and antinutritional factors coupled with the activity to confer better emulsion capacity, stability and antimicrobial activity gives BFP a clear edge over commercial citrus pectin (CP) for exploitation as an additive in food and pharmaceuticals.

► BFP exhibited low SI, acetyl value, DE and high anhydrouronic acid content.
► Absence of hemagglutinating activity and antinutritional factors.
► Better emulsion capacity and stability than citrus pectin.
► Significant concentration-dependent prolongation of prothrombin time.
► Better antimicrobial potency than citrus pectin at all concentrations.