A comprehensive overview of functional and rheological properties of aloe vera and its application in foods
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REVIEW ARTICLE
A comprehensive overview of functional and rheological properties of aloe vera and its application in foods Sachin K. Sonawane1 • Jyoti S. Gokhale2 • Mehrajfatema Z. Mulla3 Vrinda R. Kandu1 • Sonal Patil1
•
Revised: 10 July 2020 / Accepted: 15 July 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Aloe vera catches attention of food industry due to its various health benefits like emollient, anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food. However, both the pulp and aloe gel contain a lot of insoluble polymer particles, which affect the rheological behaviour and physical stability mechanisms of the suspensions during storage and processing. While many researchers have explored the application of aloe vera juice in the food products, no literature review of food applications of aloe vera along with their rheological properties have been complied. Hence, the present review aimed to focus on the utilization of aloe vera in the various sectors of food processing and gives insights on the rheological and flow behaviour of aloe vera juice which is a critical parameter for its food application. Keywords Viscoelasticity Dairy Confectionary Preservative Food supplement Bakery Beverages
& Sonal Patil [email protected] 1
Food Science and Technology Department, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, 400614 Navi, Mumbai, India
2
Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400 019, India
3
Food and Nutrition Program, Environment and Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
Introduction Aloe vera, commonly known as Gheegwar/Ghritkumari and scientifically known as Aloe barbadensis belongs to family Lilaceae. Aloe is derived from Arabic word ‘‘alloeh’’ which means ‘‘bitter’’. It is a nature gifted plant popular for its herbal remedy. Hence, often called as miracle plant (Rjasekaran et al. 2005). The dry and hot climates like deserts are most favorable condition for the growth of aloe vera plant. The therapeutic and functional properties of aloe vera has increased its use in the new food product design (Campestrini et al. 2013). Nowadays, consumers look for the wholesome nutrition where it should not only fulfil the satiety but also have preventive against disease (Fernandes et al. 2018). Thus, balanced nutrients with functional and health benefits are focused by consumers. This has shifted the research focus on plant based food products by using underutilized fruits, vegetables and seeds (Sonawane and Arya 2018). The quickly growing nature of aloe vera catch attention of researcher for bioactive components and their functional properties and health benefits. This review gives insight on application of aloe vera in fo
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