A comprehensive overview of functional and rheological properties of aloe vera and its application in foods

Sonawane, Sachin K.; Gokhale, Jyoti S.; Mulla, Mehrajfatema Z.; Kandu, Vrinda R.; Patil, Sonal

doi:10.1007/s13197-020-04661-6

Cited by 42 publications

(28 citation statements)

References 41 publications

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“…This study focuses on comparatively evaluating the structural, morphological, and thermal properties, as well as the total dietary fiber content of hot air-dried mucilages extracted from OFI cladodes and AV leaves. These two mucilages have been particularly selected for the present study given their potential usefulness as functional ingredients in formulations for nutritional, health, medicinal, and cosmetic purposes [ 37 ], as well as the scalability of the cultivation of OFI and AV species in arid and semi-arid areas [ 1 , 2 ]. The results of this study seek to contribute to the determination of the structural and thermal behavior of these powdered mucilages, which constitute a fundamental factor in guaranteeing their chemical stability within a food, cosmetic, or pharmacological matrix until their consumption or final application.…”

Section: Introductionmentioning

confidence: 99%

Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

2021

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Cactaceae and Asphodelaceae are native desert plants known for their high mucilage content, which is a polysaccharide of growing interest in the food, cosmetic, and pharmaceutical industries. In this study, powdered mucilage was obtained from cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves, and their molecular, morphological, and thermal properties were investigated and compared. Additionally, their dietary fiber content was determined. Three-dimensional molecular models were calculated for both mucilages using ab initio methods. Vibrational spectra (FTIR and Raman) revealed intramolecular interactions and functional groups that were specified with the help of theoretical ab initio and semi-empirical calculations. SEM micrographs measured at magnifications of 500× and 2000× demonstrated significantly different superficial and internal morphologies between these two mucilages. Thermal analysis using DSC/TGA demonstrated superior thermal stability for the OFI mucilage. The dietary fiber content in OFI mucilage was more than double that of AV mucilage. Our results show that both dehydrated mucilages present adequate thermal and nutritional properties to be used as functional ingredients in industrial formulations; however, OFI mucilage exhibited better physicochemical and functional characteristics than AV mucilage as a raw material.

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Section: Introductionmentioning

confidence: 99%

Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

2021

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“…It acts as an enhancer of food quality parameters. It also acts as a hydrocolloid that further helps to confirm the rheological properties and texture of food products [6]. A study mentioned the use of Aloe Vera gel as a fat substitute in the preparation of low fat cream cakes as a healthy option for overweight and obese people [7].…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Singha

Jubayer

Devnath

et al. 2021

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Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

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“…It acts as an enhancer of food quality parameters. It also acts as a hydrocolloid that further helps to confirm the rheological properties and texture of food products [6]. Chopra, 2017 have mentioned the use of Aloe Vera gel as a fat substitute in the preparation of low fat cream cakes as a healthy option for overweight and obese people [7].…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Singha¹,

Jubayer²,

Devanath³

et al. 2021

Preprint

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Aloe Vera leaves have a great potential as an economic supplement with an adequate nutritional profile. In this study, Aloe Vera leaf gel (AVG) powder was used to fortify plain cakes. Freeze drying of AVG was performed for the production of Aloe Vera powder (ALP) and four plain cakes were prepared with different proportions of ALP for further investigation. Analysis suggested that ALP contained significantly (p&lt;0.05) higher amount of protein (22.23 vs 12.24), ash (19.83 vs 0.64) and iron (175 vs 3.05) content than refined wheat flour (RWF). ALP also contained significant amount of total polyphenols and antioxidant. Moisture, protein, ash, weight, and minerals (Fe, Ca) content were higher (p&lt;0.05) in ALP-cakes; whereas fat, volume, specific volume, height, baking loss, and total carbohydrate content were higher (p&lt;0.05) in RWF-cakes. Incorporation of 6 and 8% ALP in the formulation increased the total polyphenols and anti-oxidant activity in plain cakes. Texture analysis revealed that hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, however, cohesiveness, springiness, and chewiness decreased in ALP-cakes. Sensory attributes suggested that 4% ALP incorporated cake was attributed as the best formulation. In conclusion, ALP can be supplemented in cakes up to 8% to improve the nutrient value.

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A comprehensive overview of functional and rheological properties of aloe vera and its application in foods

Cited by 42 publications

References 41 publications

Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

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