2013
DOI: 10.1590/s0101-20612013005000002 View full text |Buy / Rent full text
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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 … Show more

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“…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.…”
Section: Discussionsupporting
“…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).…”
Section: Effects Of Processing and Storage Time On Antioxidant Activitymentioning
“…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.…”
Section: Pelatihan Dan Pendampingan Pengolahan Produk Olahan Aloe Veraunclassified
“…3 Aloe vera use dates back centuries with diverse pharmacological actions being reported especially marked anti-inflammatory action. 4 Chronic inflammation is the hallmark of multiple diseases encountered nowadays.…”
Section: Introductionmentioning
“…Among the tested solutions, the use of fungicides (Zoffoli et al, 1999;Lydakis & Aked, 2003), immersion in hot water (Fallik, 2004;Del Nobile et al, 2008), in ethanol or chlorinated water (Ahvenainen, 1996;Soliva-Fortuny & Martin-Belloso, 2003), the use of biodegradable films (Del Nobile et al, 2008;Rojas-Graü et al, 2009). Apart from the well-known positive effects on human health (Eshun & He, 2004), Aloe products have the potential to be exploited in food formulations thanks to their antimicrobial and antioxidant properties, however, processing steps necessary to obtain such produces can compromise the natural qualities (Di Scala et al, 2013) and, consequently, decrease the effectiveness. The use of Aloe vera as edible coating for the treatment of minimally processed fruits could be a possible alternative to the use of chemicals and has already been evaluated for the quality maintenance and postharvest ripening modulation of different fruits and vegetable produces, such as avocado (Maftoonazad & Ramaswamy, 2005), Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes cut apples (Lee et al, 2003), table grapes (Valverde et al, 2005;Serrano et al, 2006), sweet cherries (Alonso & Alique, 2004;Martínez-Romero et al, 2006), nectarines (Ahmed et al, 2009;Navarro et al, 2011), raspberries (Hassanpour, 2015), tomatoes (Athmaselvi et al, 2013), and mushrooms (Mohebbi et al, 2012).…”
Section: Introductionmentioning