An Overview on Phytochemistry, Pharmacology, Pharmaceutical, Traditional and Economical Aspects of Aegle marmelos

Aegle marmelos (A. marmelos Corr., Rutaceace) known as bael is found from pre-historic time. It belongs of Indian origin. It has abundant allegorical importance for Hindus. A. marmelos is available in diverse varieties viz. Pant Aparna, Pant Urvashi, Narendra bael-5, Narendra bael-6, Pant Sujata, Pant Shivani, CISHB-1, CISHB-2, etc. Wholly parts of the A. marmelos tree have medicinal values and have been used as medicine for a long time. A. marmelos has different classes of compounds including coumarins, alkaloids, terpenoids, fatty acids, amino acids, etc. This plant has a strong potential to treat diseases including diarrhea, dysentery, anti-bacterial, anti-fungal, diabetes, peptic ulcer, inflammation, etc. Besides, it provided anticancer, cardio-protective, antipyretic, analgesic, constipation, antioxidant, wound healing activity. The gum obtained from bael fruits has great potential in sustaining the delivery of the drug. The marketed products of A. marmelos are Chyawanprash, A. marmelos capsules, Capsule Bilv Giri, Entrostat Syrup, Ojamin, Vilwadigulika, etc. Other products made from fruit are jam, slab, dehydrated bael, fruit squash, fruit pulp Bael powder, toffee, and ready to serve (RTS) drink. Recently lots of work on different parts of bael has been establishing scientific proof for its traditional claims. Hence, it is essential to compile the current findings along with the preceding work, which will assist the researchers to find all the literature on A. marmelos. Overall, the present overview deals with general, traditional, phytopharmaceutical, pharmacological, chemical profile, and economic importance like pharmaceutical and other applications.

Evaluation of the functional properties of bael powder using different drying methods

The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun drying bael powder had highest functional properties compared to others treated bael powder. Bael powder has good functional properties which enhance the nutritional quality of the value added products.