Background: The public's health is very important; thus, it is crucial for the food business to
prevent food contamination brought on by pathogenic microbes throughout production,
processing, and packing Consuming fresh produce infected with harmful bacteria is one of the
causes of foodborne illness. This article is about prevent population from foodbrone disease by
use of bael fruit extract
Ain and Objective: The objective of present research work was to evaluate the Radical scavenging
and disinfection efficiency of bael fruit extract on flourishing green vegetables
Materials and Methods: The methodology started by the identification of the plant Bael (Aegle
marmelos ) and then making ethanolic extract. Then estimation of total phenolic content and total
Flavonoids content and further their estimation of antimicrobial and antioxidant activity with
various assays.
Results: The extract's Total Phenolic content & Total Flavonoid content was found to be 42.65g
GAE kg-1 and 94.52 g QE kg-1. For DPPH, H2O2, FRAC, and PM, the extract showed antioxidant
properties of 116.05 and 271.06, 210.20 and 104.52g TE kg-1, respectively. O-(3,3-dimethylallyl)
halfordinol, aegeline, marmeline, imperatorin, xanthotoxol, valencic acid, vanillic acid, and rutin
were the principal phenolic compounds found. In the MIC range of 17–19 g L-1, the extract reducedgrowth of Salmonella enterica subsp. enterica serovar Typhimurium, Listeria monocytogenes, and
Escherichia coli, Staphylococcus aureus.
Conclusion: Results from the current study showed that phenolic compounds with antioxidant
characteristics and antibacterial action against food originated pathogens are abundant in Bael fruit
ethanolic extract. Bael fruit ethanolic extract was also shown to be a useful disinfectant for
lowering human pathogenic bacterial populations in fresh green vegetables.
Keywords: Bael Fruit extract, Leafy veggies, natural antimicrobials, Phenolic compunds,
antioxidants, food born disease
Publication date: 01/02/2025
https://ijbpas.com/pdf/2025/February/MS_IJBPAS_2025_8746.pdf
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https://doi.org/10.31032/IJBPAS/2025/14.2.8746
