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Bael (Aegle marmelos L. Correa) fruit extracts encapsulated alginate nanoparticles as a potential dietary supplement with improved bioactivities

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Journal of Food Science
Authors:
Nayomi De Silva at University of Ruhuna
Nayomi De Silva
Anoja Priyadarshani Attanayake at University of Ruhuna
Anoja Priyadarshani Attanayake
Nedra Karunaratne at University of Peradeniya
Nedra Karunaratne
Liyanage Dona Ashanti Menuka Arawwawala
Liyanage Dona Ashanti Menuka Arawwawala
Liyanage Dona Ashanti Menuka Arawwawala
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Abstract and Figures

Nanoencapsulated bael fruit (Aegle marmelos L. Correa (Family: Rutaceae)) extracts reveal novel prospects in the development of dietary supplements with improved biological activities in the field of the food industry. The main objectives of this study were to prepare and characterize aqueous, ethanol, 50% ethanol, and 50% acetone extracts of bael fruit encapsulated alginate nanoparticles and investigate the effect of encapsulation on in vitro release of polyphenols, antidiabetic, antioxidant, and anti‐inflammatory activities, and their stability. Bael fruit extracts encapsulated alginate nanoparticles were prepared using the ionic gelation method. Characterization, in vitro release profiles of polyphenols, determination of antidiabetic, anti‐inflammatory, antioxidant activity, and accelerated stability were conducted. The results of the characterization confirmed the successful encapsulation of extracts of bael fruit in the alginate matrix. The aqueous extract of bael fruit encapsulated alginate nanoparticles exhibited a more controlled slow‐release profile, accounting for 21.82% ± 1.17% and 48.14% ± 0.52% of polyphenols at solutions of pH 1.2 and pH 6.8, respectively. In general, the results of the bioactivity assessment suggested that nanoencapsulation could facilitate the enhancement of its antidiabetic, antioxidant, and anti‐inflammatory properties. The results of thermogravimetric analysis and thin layer chromatography fingerprint showed the stability of aqueous bael fruit extract encapsulated alginate nanoparticles at 27 and 4°C over a month. In summary, the results of this study revealed the potency of nanoencapsulated aqueous extract of bael fruit to develop a dietary supplement with improved antidiabetic, antioxidant, and anti‐inflammatory activities. Practical Application The encapsulation of bael fruit extracts into a nanocarrier enhances bioactivities and promotes the controlled release of bioactive compounds. This could be useful in the future food industry, based on scientifically proven data, and inspire the market by means of the development of dietary supplements. Overall, the results would facilitate the formulation of novel commercially elegant nanoencapsulated dietary supplements with improved potential to manage a healthy life.
Scanning electron microscopy images: (a) blank alginate nanoparticles; (b) aqueous extract of bael (Aegle marmelos) fruit encapsulated alginate nanoparticles; (c) ethanol extract of bael (A. marmelos) fruit encapsulated alginate nanoparticles; (d) 50% ethanol extract of bael (A. marmelos) fruit encapsulated alginate nanoparticles; and (e) 50% acetone extract of bael (A. marmelos) fruit encapsulated alginate nanoparticles.
Scanning electron microscopy images: (a) blank alginate nanoparticles; (b) aqueous extract of bael (Aegle marmelos) fruit encapsulated alginate nanoparticles; (c) ethanol extract of bael (A. marmelos) fruit encapsulated alginate nanoparticles; (d) 50% ethanol extract of bael (A. marmelos) fruit encapsulated alginate nanoparticles; and (e) 50% acetone extract of bael (A. marmelos) fruit encapsulated alginate nanoparticles.
… 
Fourier transform infrared spectra: (a) aqueous extract of bael (Aegle marmelos) fruit (AqAM) and its alginate nanoparticles (AqAM‐ANs); (b) ethanol extract of bael (A. marmelos) fruit (EtAM) and its alginate nanoparticles (EtAM‐ANs); (c) 50% ethanol extract of bael (A. marmelos) fruit (50% EtAM) and its alginate nanoparticles (50% EtAM‐ANs); (d) 50% acetone extract of bael (A. marmelos) fruit (50% AcAM) and its alginate nanoparticles (50% AcAM‐ANs). B‐ANs: blank alginate nanoparticles; SA: sodium alginate.
Fourier transform infrared spectra: (a) aqueous extract of bael (Aegle marmelos) fruit (AqAM) and its alginate nanoparticles (AqAM‐ANs); (b) ethanol extract of bael (A. marmelos) fruit (EtAM) and its alginate nanoparticles (EtAM‐ANs); (c) 50% ethanol extract of bael (A. marmelos) fruit (50% EtAM) and its alginate nanoparticles (50% EtAM‐ANs); (d) 50% acetone extract of bael (A. marmelos) fruit (50% AcAM) and its alginate nanoparticles (50% AcAM‐ANs). B‐ANs: blank alginate nanoparticles; SA: sodium alginate.
… 
In vitro release of polyphenols under pH 1.2 and pH 6.8 solutions: (a) aqueous extract of bael (Aegle marmelos) fruit (AqAM) and its alginate nanoparticles (AqAM‐ANs); (b) ethanol extract of bael (A. marmelos) fruit (EtAM) and its alginate nanoparticles (EtAM‐ANs); (c) 50% ethanol extract of bael (A. marmelos) fruit (50% EtAM) and its alginate nanoparticles (50% EtAM‐ANs); (d) 50% acetone extract of bael (A. marmelos) fruit (50% AcAM) and its alginate nanoparticles (50% AcAM‐ANs).
In vitro release of polyphenols under pH 1.2 and pH 6.8 solutions: (a) aqueous extract of bael (Aegle marmelos) fruit (AqAM) and its alginate nanoparticles (AqAM‐ANs); (b) ethanol extract of bael (A. marmelos) fruit (EtAM) and its alginate nanoparticles (EtAM‐ANs); (c) 50% ethanol extract of bael (A. marmelos) fruit (50% EtAM) and its alginate nanoparticles (50% EtAM‐ANs); (d) 50% acetone extract of bael (A. marmelos) fruit (50% AcAM) and its alginate nanoparticles (50% AcAM‐ANs).
… 
Effect of bael (Aegle marmelos) fruit extracts and their nanoparticles on antidiabetic assays: (a) α‐amylase inhibitory activity (Acarbose×100); (b) α‐glucosidase inhibitory activity (Acarbose×100); (c) dipeptidyl peptidase IV (DPP‐IV) inhibitory activity. Aqueous extract of bael (A. marmelos) fruit (AqAM), ethanol extract of bael (A. marmelos) fruit (EtAM), 50% ethanol extract of bael (A. marmelos) fruit (50% EtAM), and 50% acetone extract of bael (A. marmelos) fruit (50% AcAM). Results are significant compared to the standard compound (*) and bael (A. marmelos) fruit extracts (#) at *p < 0.05, #p < 0.05.
Effect of bael (Aegle marmelos) fruit extracts and their nanoparticles on antidiabetic assays: (a) α‐amylase inhibitory activity (Acarbose×100); (b) α‐glucosidase inhibitory activity (Acarbose×100); (c) dipeptidyl peptidase IV (DPP‐IV) inhibitory activity. Aqueous extract of bael (A. marmelos) fruit (AqAM), ethanol extract of bael (A. marmelos) fruit (EtAM), 50% ethanol extract of bael (A. marmelos) fruit (50% EtAM), and 50% acetone extract of bael (A. marmelos) fruit (50% AcAM). Results are significant compared to the standard compound (*) and bael (A. marmelos) fruit extracts (#) at *p < 0.05, #p < 0.05.
… 
Effect of bael (Aegle marmelos) fruit extracts and their nanoparticles on the glucose adsorption assay: (a) aqueous extract of bael (A. marmelos) fruit (AqAM) and its alginate nanoparticles (AqAM‐ANs); (b) ethanol extract of bael (A. marmelos) fruit (EtAM) and its alginate nanoparticles (EtAM‐ANs); (c) 50% ethanol extract of bael (A. marmelos) fruit (50% EtAM) and its alginate nanoparticles (50% EtAM‐ANs); (d) 50% acetone extract of bael (A. marmelos) fruit (50% AcAM) and its alginate nanoparticles (50% AcAM‐ANs). Results are significant compared to the metronidazole (*) and bael (A. marmelos) fruit extracts (#) at *p < 0.05, #p < 0.05.
+4
Effect of bael (Aegle marmelos) fruit extracts and their nanoparticles on the glucose adsorption assay: (a) aqueous extract of bael (A. marmelos) fruit (AqAM) and its alginate nanoparticles (AqAM‐ANs); (b) ethanol extract of bael (A. marmelos) fruit (EtAM) and its alginate nanoparticles (EtAM‐ANs); (c) 50% ethanol extract of bael (A. marmelos) fruit (50% EtAM) and its alginate nanoparticles (50% EtAM‐ANs); (d) 50% acetone extract of bael (A. marmelos) fruit (50% AcAM) and its alginate nanoparticles (50% AcAM‐ANs). Results are significant compared to the metronidazole (*) and bael (A. marmelos) fruit extracts (#) at *p < 0.05, #p < 0.05.
… 
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Received: 30 August 2023 Revised: 15 October 2023 Accepted: 21 October 2023
DOI: 10.1111/1750-3841.16827
ORIGINAL ARTICLE
Integrated Food Science
Bael (Aegle marmelos L. Correa) fruit extracts encapsulated
alginate nanoparticles as a potential dietary supplement
with improved bioactivities
Nayomi Deshani De Silva1Anoja Priyadarshani Attanayake1
Desiree Nedra Karunaratne2Liyanage Dona Ashanti Menuka Arawwawala3
Geethi Kaushalya Pamunuwa4
1Department of Biochemistry, Faculty of
Medicine, University of Ruhuna, Galle,
Sri Lanka
2Department of Chemistry, Faculty of
Science, University of Peradeniya, Kandy,
Sri Lanka
3Industrial Technology Institute,
Colombo, Sri Lanka
4Department of Horticulture and
Landscape Gardening, Faculty of
Agriculture and Plantation Management,
Wayamba University of Sri Lanka,
Makandura, Sri Lanka
Correspondence
Anoja Priyadarshani Attanayake,
Department of Biochemistry, Faculty of
Medicine, University of Ruhuna,
Karapitiya, Galle 80000, Sri Lanka. Email:
anojaattanayake@med.ruh.ac.lk
Funding information
AHEAD Sri Lanka, Grant/Award
Number: AHEAD/STEM-DOR15
Abstract: Nanoencapsulated bael fruit (Aegle marmelos L. Correa (Family:
Rutaceae)) extracts reveal novel prospects in the development of dietary sup-
plements with improved biological activities in the field of the food industry.
The main objectives of this study were to prepare and characterize aqueous,
ethanol, 50% ethanol, and 50% acetone extracts of bael fruit encapsulated algi-
nate nanoparticles and investigate the effect of encapsulation on in vitro release
of polyphenols, antidiabetic, antioxidant, and anti-inflammatory activities, and
their stability. Bael fruit extracts encapsulated alginate nanoparticles were pre-
pared using the ionic gelation method. Characterization, in vitro release profiles
of polyphenols, determination of antidiabetic, anti-inflammatory, antioxidant
activity, and accelerated stability were conducted. The results of the charac-
terization confirmed the successful encapsulation of extracts of bael fruit in
the alginate matrix. The aqueous extract of bael fruit encapsulated alginate
nanoparticles exhibited a more controlled slow-release profile, accounting for
21.82% ±1.17% and 48.14% ±0.52% of polyphenols at solutions of pH 1.2 and pH
6.8, respectively. In general, the results of the bioactivity assessment suggested
that nanoencapsulation could facilitate the enhancement of its antidiabetic,
antioxidant, and anti-inflammatory properties. The results of thermogravimetric
analysis and thin layer chromatographyfingerprint showed the stability of aque-
ous bael fruit extract encapsulated alginate nanoparticles at 27 and 4◦Covera
month. In summary, the results of this study revealed the potency of nanoen-
capsulated aqueous extract of bael fruit to develop a dietary supplement with
improved antidiabetic, antioxidant, and anti-inflammatory activities.
KEYWORDS
alginate nanoparticles, bael fruit, dietary supplement, nanoencapsulation, bioactives
Practical Application: The encapsulation of bael fruit extracts into a nanocar-
rier enhances bioactivities and promotes the controlled release of bioactive
4942 © 2023 Institute of Food Technologists. J. Food Sci. 2023;88:4942–4961.wileyonlinelibrary.com/journal/jfds
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