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

Abstract

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.

Effect of drying methods on bioactive compounds, nutritional, antioxidant, and antidiabetic potential of brown alga Durvillaea antarctica

“…Vitamin C was determined as ascorbic acid using the NBS (N-Bromosuccinimide) method described by Vega-Gálvez et al [33] with some modifications. Briefly, 2 g of powdered sample was mixed in a Falcon tube with 50 mL distilled water and 0.2 g of oxalic acid by agitation on an orbital shaker (Boeco, OS-20, Germany) at 200 rpm for 4 min.…”

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

“…(Chakraborty et al 2014a). Vega-Galvez et al (2014) studied the effect of HPP (300-500 MPa/3 min) on quality of aloe vera gel and reported minimal loss of vitamin C after 35 days of storage. Swami Hulle and Rao (2015) reported minimal changes in physicochemical and textural properties of aloe gel with pressure application.…”

High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

“…Clinical observations were found to be associated with rheological changes in the mango pulp matrix, such as higher viscosity and higher cell-wall water-holding capacity for the HHP treated pulps, however the authors did not observe significant changes in the dietary fiber components. Similarly, other works have also described no HHP-induced inter-conversions in the dietary fiber compositions using older fiber analysis methodologies (Hernandez-Carrion, Vazquez-Gutierrez, Hernando, & Quiles, 2014;Rodríguez-Garayar, Martín-Cabrejas, & Esteban, 2017;Vega-Galvez et al, 2014). On the contrary, other authors have reported inter-conversion of insoluble dietary fiber (IDF) into soluble dietary fiber (SDF) in HHP-treated byproducts from plant sources, but, noteworthy, without studying their clinical implications (Mateos-Aparicio, Mateos-Peinado, & Rupérez, 2010;Tejada-Ortigoza, Garcia-Amezquita, Serna-Saldivar, & Welti-Chanes, 2017).…”