A Novel Granule‐Based Formulation as a Health Supplement With an Extended Shelf Life, Derived From the Pulp of Bael ( <i>Aegle marmelos</i> ) and Various Herbs

Bael ( Aegle marmelos L. Correa) is a fruit known for its historical significance and contains nutritional and medicinal properties. It is a good source of essential vitamins and minerals to maintain human health. The objective of this study was to maintain the quality and shelf‐life of ripe bael pulp through value addition, which could provide additional nutritional value and freshness to the mouth. Eight formulations (F 1 –F 8 ) were prepared by the wet granulation method using bael powder and other selected herbs such as Zanthoxylum , clove, fennel, and menthol crystals added in different combinations for the synergetic effect of the formulations. The evaluation study targeted the nutritional value, organoleptic properties, and shelf‐life of all eight formulations. The nutritional composition of F 5 , found superior in our study, was 7.35% moisture, 0.49% fat, 4.72% protein, 85.73% carbohydrate, 366 kcal energy, 1.58% total ash, 3.64% total sugar, 30.05% fiber, 11.30 mg vitamin C, and 3.42 mg Iron. The mineral composition was found to be 167.32 mg calcium, 29.75 mg magnesium, 185.46 mg phosphorus, and 2.53 mg zinc with total antioxidants of 85.5 mg. The total plate count was 7.3 × 10 3 CFU with yeast and molds of 1.3 × 10 3 CFU, and coliform &lt; 10 was found in the Formulation F 5 . The organoleptic score for the formulation’s taste, flavor, and overall acceptability was found superior in F 5 at 8.23, 8.15, and 8.61, respectively, followed by F 4 . The shelf‐life of granules was found to be excellent and acceptable, up to six months at room temperature. This study concluded that bael granule formulation (F 5 ) prepared from fennel, Zanthoxylum , mint, clove, and sugar was the best as a mouth freshener and health supplement, which also improved the quality and shelf‐life of bael pulp, improving its availability in the off‐season.