Open AccessA comprehensive overview of functional and rheological properties of aloe vera and its application in foods
Author(s) -
Sachin K. Sonawane,
Jyoti S. Gokhale,
Mehrajfatema Z. Mulla,
Vrinda R. Kandu,
Sonal Patil
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04661-6
Subject(s) - aloe vera , food science , rheology , functional food , food products , antifungal , traditional medicine , food additive , microbiology and biotechnology , chemistry , medicine , biology , materials science , dermatology , composite material
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.