Effects of heat treatments on the stabilities of polysaccharides substances and barbaloin in gel juice from Aloe vera Miller

Chang, Xiulian; Wang, Changhai; Feng, Yongmei; Liu, Zhaopu

doi:10.1016/j.jfoodeng.2005.04.026

Cited by 81 publications

(79 citation statements)

References 26 publications

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“…Unfortunately, as a result of improper processing procedures, many aloe products contain only very little or virtually no active ingredients, so that there is an imperative need to develop better methods of preservation, which would increase the shelf life of aloe vera gel simultaneously maintaining its high quality (CHANG et al, 2006;PISALKAR;JAIN;JAIN, 2011). High hydrostatic pressure (HHP) is an innovative emerging technology with great potential for optimizing the intake of nutritive phytochemicals in human food (McINERNEY et al, 2007).…”

Section: Diphenyl-2-picrylhydrazyl (Dpph) Radical Scavenging Assaymentioning

confidence: 99%

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

et al. 2013

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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...

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Section: Diphenyl-2-picrylhydrazyl (Dpph) Radical Scavenging Assaymentioning

confidence: 99%

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

et al. 2013

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“…Yang et al (2009) working with longan fruits pericarp treated at high pressure of 300-500 MPa, reported a polysaccharides content of 18.3 mg / g and observed a major loss at a pressure of 500 MPa (6.4 mg / g) which might be due to the structural modification of water-soluble polysaccharides. Chang et al (2006), working with different temperatures in aloe vera gel juice, reported that a decrease of the polysaccharides content was observed at lower temperatures during the process, mainly due to the enzymatic action that led to hydrolysis of long-chain polysaccharides molecules to others of smaller size. Table 1 shows the changes occurring in the hydration properties of aloe vera gel as a result of HHP treatment.…”

Section: Polysaccharides Contentmentioning

confidence: 99%

“…Aloe vera leaves consist of an outer green leathery margin (skin) and an internal clear gelatinous (gel) matrix, used in health foods as well as for medical and cosmetic purposes. Different properties are ascribed to the inner, colourless, leaf gel and to the exudates produced by the bundle sheath cells of the outer margin of the leaf (Chang et al 2006;Chang et al 2011). The tissue of the inner parenchyma contains over 99 % of water.…”

Section: Introductionmentioning

confidence: 99%

“…The potential use of aloe vera products often involves some type of processing, like heating, and dehydration, where high temperatures (over 90°C) may cause irreversible modifications to the polysaccharides, affecting their original structure. This may promote important changes in the proposed physiological and pharmacological properties of these active ingredients (Femenia et al 2003;Chang et al 2006;García-Segovia et al 2010). Thus, the choice of a preservation method is a relevant task (Miranda et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)

et al. 2012

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The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physicochemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4±1°C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure. Ash, crude fibre and carbohydrates content increased with increasing pressure. Vitamin C content did not show significant differences after 35 days of storage. The variation of colour in the samples increased at 500 MPa. Total dietary fibre, water holding capacity and firmness increased with pressure. However, all HHP-treated samples presented a decrease in hydration ratio and polysaccharides content; and also minor alterations in the structural properties were produced at HHP of 300-500 MPa, resulting in a high quality gel.

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“…Barbaloin demonstrates anti-inflammatory and cathartic effects in vivo. In vitro studies suggested that it has preferential toxicity to carcinoma cells and is a potent inhibitor of stellate cell transformation [2] . Barbaloin was one of the effective components, whose remarkable laxative effect was observed in rats.…”

Section: Introductionmentioning

confidence: 99%

Barbaloin: A concise report of its pharmacological and analytical aspects

Patel

Tahilyani³

2012

Asian Pacific Journal of Tropical Biomedicine

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Effects of heat treatments on the stabilities of polysaccharides substances and barbaloin in gel juice from Aloe vera Miller

Cited by 81 publications

References 26 publications

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

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

Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)

Barbaloin: A concise report of its pharmacological and analytical aspects

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