Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

Abstract

Chemical and physical properties of aloe vera (Aloe barbadensisMiller IntroductionAloe vera (Aloe barbadensis Miller) is a perennial plant of the Xanthorrhoeaceae family (UNITED…, 2012). It is also placed by most sources in the Liliaceae family although it has been designated its own family, known as Aloeaceae (ESHUN;HE, 2004). Aloe vera is well known for its succulent leaves and the medicinal and cosmetic properties of the gel obtained from them. It is widely cultivated around the world, but has escaped from cultivation and become naturalized in the warm regions of the Mediterranean, Northern Africa, the Indian subcontinent, South America, and the Caribbean, which makes it quite difficult to correctly establish its origin. It is supposed to be native to North Africa or the Nile region in Sudan (BOZZI et al., 2007). The genus Aloe contains over 400 different species, and Aloe barbadensis, Aloe arborescens, and Aloe chinensis are the most popular. Aloe barbadensis Miller is considered the most biologically active species (BOZZI et al., 2007). Aloe latex and aloe gel are two products that can be separated from the plant (REYNOLDS; DWECK, 1999). The leaf parenchyma (aloe gel) is colorless and tasteless, and has been used particularly in the treatment of skin diseases (OKAMURA et al., 1996). The gel consists primarily of water (> 98%) and polysaccharides such as pectin, cellulose, hemicellulose, glucomannan, acemannan, ResumoO objetivo deste estudo foi avaliar o efeito da aplicação de altas pressões hidrostáticas (150, 250, 350, 450 e 550 MPa) aplicadas durante 5 minutos sobre a atividade antioxidante, concentração de polifenóis totais, cor, firmeza, taxa de reidratação e capacidade de retenção de água do gel de aloe vera armazenado durante 60 dias a 4 °C. As propriedades analisadas do gel pressurizado mostraram mudanças significativas depois de armazenadas. Para pressões de 550 Mpa, registrou-se o maior aumento de polifenóis totais. No entanto, observou-se uma diminuição da capacidade antioxidante em todas as amostras, em comparação com a amostra não tratada (p < 0,05). As alterações de cor foram menores para pressões entre 150 e 250 MPa. A aplicação de altas pressões hidrostáticas diminuiu a firmeza do gel, registrando-se o menor valor para 150 MPa (p < 0,05). Por outro lado, o tratamento sem pressão mostrou uma maior perda de firmeza, indicando que o tratamento por altas pressões conserva esta propriedade. A aplicação de altas pressões evidenciou modificações da matriz do alimento, avaliadas como taxa de reidratação e capacidade de retenção de água. Palavras-chave: capacidade antioxidante; polifenóis totais; qualidade; aloe vera. AbstractThe aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the st...

Effect of Extraction Methods on Chemical and Physical Properties of <i>Aloe Vera</i> (<i>Aloe Barbadensis</i> Miller) Polysaccharides Fraction: Liguid Gel and Powders

“…The Aloe vera gel (GL) analyzed presented a higher value for moisture content. The water quantity obtained in this study was similar to that described in previous studies [12,25,26], between 96.5% and 98.6%. The results show that Aloe vera powder (GS) and Poly A presented a lower water content compared to the whole leaf whatever the extraction condition.…”

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

“…These results agree with ), Polydera et al (2005 and Vega-Gálvez et al (2014) in strawberry, blackberry, tomato, and carrot purees, orange juice and cape gooseberry pulp, respectively. Di Scala et al (2013) found that HPP processing either increases or maintains antioxidant activity depending on the different pressure level and holding time. After 45 days of storage, the untreated smoothie showed a greater reduction (45%) than pasteurised (13%) and HPP samples (19% for HPP-450 and 34% for HPP-600).…”

Pemberdayaan KWT Citra Mandiri melalui Pengembangan Produk Olahan Berbasis Aloe vera di Kecamatan Tapos, Depok

“…Kegagalan diduga berkaitan dengan kandungan Aloe vera yang 99 terdiri dari air (Rajeswari et al 2012), sehingga jika jumlah gelatin dan jelly powder kurang atau berlebihan menyebabkan ikatan antar bahan pada saat dipanaskan menjadi kurang kuat atau terlalu kuat (De Scala et al 2013). Produk permen yang dihasilkan dari beberapa kali uji coba disajikan pada Gambar 3 dan 4.…”