Shelf-life and colour change kinetics of Aloe vera gel powder under accelerated storage in three different packaging materials

Abstract

Aloe vera gel powder was produced through dehumidified air drying of Aloe vere gel at optimized conditions of temperature, relative humidity and air velocity of 64°C, 18% and 0.8 m.s −1 , respectively. The powder was packed in three different packaging materials viz., laminated aluminum foil (AF), biaxially oriented polypropylene (BOPP) and polypropylene (PP). The shelf-life of the powder was predicted on the basis of free flowness of product under accelerated storage condition (38±1°C, 90± 1% relative humidity) and was calculated to be 33.87, 42.58 and 51.05 days in BOPP, PP and AF, respectively. The storage stability of powder in terms of colour change was studied. The magnitude of colour change of Aloe vera gel powder during storage suggests that AF was better than BOPP and PP. The colour change of powder during storage followed first order reaction kinetics with a rate constant of 0.0444 per day for AF, 0.075 per day for BOPP and 0.0498 per day for PP.

Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions

“…Statistical analysis showed that moisture content of SDBC powder during the storage time was significantly affected by packaging materials, storage conditions and storage time (Table 1). which was consistent with the results obtained by Kumar and Mishra (2004), Ramachandra and Rao (2011) and Agrahar-Murugkar and Jha (2011). The variation of water activity and the T-T g (the difference between storage temperature and T g ) of SDBC powders as a function of storage time was predicted by using water adsorption isotherms and the state diagram, respectively, and presented in Fig.…”

“…The final moisture content was decided based on the free flowability of the powder and its water activity. This moisture content was considered as critical moisture content and the corresponding water activity was calculated using the GAB parameters (Ramachandra and Rao 2011). According to the preliminary results, the estimated GAB parameters M m , C and K at 25°C were 3.983 % dry basis, 39.804 and 0.957, respectively.…”

Effect of High Pressure Pretreatments on Structural and Dehydration Characteristics of Aloe Vera (Aloe barbadensisMiller) Cubes

“…They also found case hardening effect in the samples dried at 70 °C. The influence of drying process on rehydration [10] , structural properties [11] , color and shelf life [12,13] , physicochemical and antioxidant capacity [14] of aloe vera have been reported earlier. Vega-Gálvez et al [15] studied the rehydration characteristics of aloe vera as a function of temperature, and they found that drying process caused irreversible modification in the cell structure of the aloe vera gel.…”

“…Dehumidified air drying has been used in the manufacturing industries, as an alternative to conventional drying technologies, and it has other benefits such as environmental friendliness, cost effectiveness and handling sensible and latent heat loads independently. Dehumidified air drying has been studied for different plant based products such as aloe vera [12] , apple [18] and ginger [19] .…”

Effect of packaging materials and storage on quality attributes of freeze dried pineapple lassi powder for defence applications

“…After storage of 40 days at 38 ± 1°C, 33 per cent RH there was greater colour change in PL powder packaged in MP than in ALP and this value correlated well with the Browning index values explained in previous section. The colour change of aloe vera powder during storage followed first order reaction kinetics with K value of 0.0444 per day for AF, 0.075 per day for BOPP and 0.0498 per day for PP 12 . Dehydrated paprika samples at degraded significantly rapidly at high temperature and RH, compared to samples room temperature storage.…”