Antifungal in vitro potential of Aloe vera gel as postharvest treatment to maintain blueberry quality during storage

Sempere-Ferre, Francisca; Giménez‐Santamarina, Silvia; Roselló, Josefa; Santamarina, M. Pilar

doi:10.1016/j.lwt.2022.113512

Cited by 10 publications

(4 citation statements)

References 27 publications

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“…The flavonoids and phenolic compounds contained in the extract were reported to be responsible for the strong antioxidant and free radical scavenging capacity [71,72]. Similarly, extracts from Aloe vera have shown potential in the postharvest treatment of berries; after the addition of 300 mL/L of extract, the percentage of spoiled berries was significantly lower in comparison to that obtained in the control [73]. The antioxidant properties and antifungal capacity of A. vera, in addition to its nutritional properties, make it an excellent alternative for extracting bioactive compounds to protect fruits; therefore, Aloe vera was extensively studied, demonstrating its potential for extending the shelf life of different berry fruits [74,75].…”

Section: Plant Extractsmentioning

confidence: 98%

Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits

Iñiguez-Moreno,

González-González,

Flores-Contreras

et al. 2023

Foods

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Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of “green” chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries.

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Section: Plant Extractsmentioning

confidence: 98%

Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits

Iñiguez-Moreno,

González-González,

Flores-Contreras

et al. 2023

Foods

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“…Similar results were observed for SPAD values among the treatments, indicating good plant health. According to [20], panchagavya increased growth, enhanced branching, and the biological efficiency of crops, while aloe vera potentially improved the performance of shoots as well [21]. However, there is no information available on the effects of garlic and banana on the shooting of pomegranates and other crops.…”

Section: Sprouting and Vegetative Growthmentioning

confidence: 99%

Enhancement of Propagation Using Organic Materials and Growth Hormone: A Study on the Effectiveness of Growth and Rooting of Pomegranate Cuttings

Aryan,

Gulab,

Safi

et al. 2023

Horticulturae

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Pomegranate production in Afghanistan is increasing remarkably, but nursery services are lacking, leading to inconsistent growth and low rooting percentages in cuttings. Hence, this research was conducted at the greenhouse of Nangarhar University, Faculty of Agriculture, to investigate the efficacy of indole-3-butyric acid (IBA) and organic materials, namely banana, garlic, aloe vera, and panchagavya, as rooting promoters on cuttings of the ideal seedless pomegranate cultivar (Bedana). The cuttings were derived from one-year-old dormant branches in mid-February of 2023. The findings indicated that panchagavya and aloe vera significantly (p < 0.05) accelerated the sprouting process of pomegranate cuttings, resulting in 100% rooting, while IBA showed a delayed initiation of sprouting. In contrast, banana had a detrimental effect on the sprouting of the cuttings. IBA and organic materials, except banana and garlic, significantly influenced all the shoot parameters. Among the treatments, panchagavya (21.1%), IBA (23.4%), and aloe vera (26.8%) demonstrated the highest number of shoots per cutting compared to the control. A consistent soil plant analysis development (SPAD) pattern was observed across treatments, positively correlating with shoot and root parameters (range, r = 0.30–0.97). The application of organic materials significantly (p < 0.05) impacted root length, acrobasal roots, root diameter, total root length, and root fresh weight. However, banana and garlic yielded contrasting results in most of these parameters. In conclusion, aloe vera and panchagavya are found to be more suitable for propagating pomegranates through cuttings, making them excellent alternatives to IBA for nurserymen and companies.

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“…To obtain the AVG, the leaves with uniform maturity, size, color, and freshness of Aloe Vera Barbadensis Miller of approximately 2 years collected by an expert farmer in April 2021 in a plantation of the municipality of Río Verde, San Luis Potosí, Mexico, were used. Gel extraction was performed according to Maan et al (2021) and Sempere-Ferre et al (2022) with slight modifications. Adequately washed leaves with the respective average length and weight of 61.77±5.52 cm and 0.52±0.12 kg was selected and left immersed in distilled water in a vertical position for 48 h to promote the migration and removal of the yellow sap (aloin) contained in the middle layer of the leaves (Maan et al, 2021).…”

Section: Raw Materialsmentioning

confidence: 99%

“…The acemannan has an MW of 1,000-1,600 kDa and is chemically composed of mannose, glucose, and galactose monomers (Liu et al, 2019). Due to its content of bioactive molecules, AVG is utilized in functional foods as a preservative and flavoring component in several drinks (Ahmad et al, 2023;Sempere-Ferre et al, 2022). However, due to the low mechanical properties of pure AGV, its primary use is mainly in the cosmetology and pharmaceutical industries (Martínez-Burgos et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Properties characterization of binary composite hydrogels of gellan gum and Aloe vera blended at different ratios, pH, and solid contents

HERNÁNDEZ-BRIONES¹,

González‐García²,

Pérez-Martínez³

et al. 2023

Food Sci. Technol (Campinas)

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Composite hydrogels based on natural polymers with manufactured properties according to the desired application for the food industry are currently significant. Thus, this study aimed to study the association of low acyl gellan gum (LAGG) and Aloe vera gel (AVG) for composite hydrogel creation by controlling pH (1, 4, 7), solid content (0.25, 0.50, 0.75 w/v), and polymer ratio (66:33, 50:50, and 33:66 LAGG/AVG). Hydrogels were prepared by physical crosslinking, diluting the required amount of LAGG at 90 °C, followed by AVG at 60 °C, and storing at 4 °C. The study involved the analysis of zeta potential (x), water holding capacity (WHC), hardness, storage modulus ( ), loss modulus ( ), and the phase transition temperature ( ) of hydrogels. The corresponding values of x, WHC, hardness, , and of produced hydrogels were found to be in the ranges of -23.3±1.52 to 6.3±0.25 mV; 4.6±0.22 to 98.9±0.16%; 0.4±0.15 to 14.3±0.81 N; 16,100 to 89,700 Pa; and 22 to 46 °C. Statistical analysis (p<0.05) showed that pH, solid content, and polymer ratio significantly influenced hydrogels' functional properties. However, as a general trend, the pH*solid content interaction was among the most critical factors influencing response variables.

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Antifungal in vitro potential of Aloe vera gel as postharvest treatment to maintain blueberry quality during storage

Cited by 10 publications

References 27 publications

Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits

Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits

Enhancement of Propagation Using Organic Materials and Growth Hormone: A Study on the Effectiveness of Growth and Rooting of Pomegranate Cuttings

Properties characterization of binary composite hydrogels of gellan gum and Aloe vera blended at different ratios, pH, and solid contents

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