Aloe Vera gel edible is one of the most important food additives you can use to help keep your fruits and vegetables healthy. It also helps you to preserve their color and firmness, and protect them from oxidative browning.
Protects fruits from oxidative browning
Aloe vera gel edible is a natural plant extract used to preserve fruits. Several scientists have reported that it enhances the quality and postharvest life of different fruits. Moreover, it also provides anti-bacterial, anti-fungal, and anti-inflammatory properties.
Aloe vera gel coating retards oxidative browning, preserves color and fruit texture, and prevents bacterial and fungal growth. It also delays ethylene production and chlorophyll degradation. The gel has been used to control water loss in table grapes, pine-apple, crimson table grapes, Granny Smith apples, and sweet cherries.
Aloe vera gel has been reported to inhibit microbial growth on grapes, preventing microbial proliferation and improving the shelf life of table grapes. In addition, it has been observed that it can extend the shelf life of strawberries and other citrus fruits. Additionally, Aloe vera-based edible coatings improve the quality of minimally processed kiwifruits.
Some studies have also shown that Aloe gel-based coatings can prevent moisture loss in fresh fruits. These coatings also act as gas barriers, preserving fruit color and texture. Among other advantages, they can be considered a green, convenient, and non-toxic alternative to synthetic coatings.
Some scientists have studied the effect of Aloe gel on the postharvest life of jujube and guava fruits. They found that Aloe gel coating retards oxidative browning and delays carotenoid synthesis. Ascorbic acid content was also retained in the fruits. Moreover, total soluble solids were higher in the fruits that were treated with Aloe gel than the untreated fruits.
Several scientists have also investigated the effects of Aloe vera gel on the postharvest life of kiwifruit. They have found that Aloe vera gel coats and minimizes senescence, promotes fruit maturity, and increases antioxidant enzyme activities.
Improves appearance of fruits
Aloe vera gel improves the appearance of fruits and vegetables, and is a good alternative to chemical preservatives. It has a natural sheen and prevents browning enzimatis.
Aloe vera is a natural plant that is grown in tropical climates throughout the world. It contains vitamins, minerals, and enzymes. The gel is made from its leaves. Gel extraction can be performed by a centrifugal process that separates the gel matrix from the outer cortex of the leaves. This gel is then thickened with a 1% gelling agent.
The gel has antibacterial and antifungal properties. Its antimicrobial activity is effective against some food borne pathogenic bacteria. A study conducted by researchers in Spain showed that Aloe gel prevented the proliferation of harmful microorganisms.
Aloe gel coating has been found to reduce respiration rates of fruits. The reduction in respiration rate leads to longer shelf life. In addition, it has anti-oxidative properties that delay oxidative browning of the fruit. These properties are beneficial to fruits and vegetables because they provide a defensive barrier against microbial contamination.
Several research studies have been conducted to evaluate the effects of Aloe gel coating on fruit and vegetable quality and ripening. These results have shown that Aloe gel coating delays the accumulation of anthocyanins and decreases the activity of a-galactosidase. Moreover, the coating preserves color and reduces the accumulation of chlorophyll.
Aloe-gel nano-coating can also maintain the quality of fresh-cut fruits. Fruits and vegetables can be protected from harmful UV irradiation and moisture loss by using Aloe-gel nano-coating.
Another study showed that the Aloe-gel coating was effective in controlling the water loss from sweet cherries. Aloe-gel based edible coatings also retard the development of microorganisms, and their proliferation.
Preserves papaya color
Aloe vera gel is an edible coating which has been applied to fruits, including papaya, table grapes, mangoes, peaches, and plums. This coating acts as a protective layer against microbial contamination and prolongs shelf life of postharvest foods. The coating preserves fruit color and firmness and delays anthocyanin accumulation.
The effects of aloe gel on the quality attributes of fresh-cut papaya fruit were investigated. The results showed that the coating improved the storage condition of papayas and maintained its color and firmness. Moreover, the coating reduced respiration rate of papayas.
The control fruit exhibited a higher respiration rate than the coated fruit. Its respiration rate was monitored on a regular basis with a CheckMate II gas analyzer.
The results also showed that the Aloe gel coating delayed the color change of the fruit and the ethylene production rate. In addition, the coating decreased the activity of pectinmethyl-esterase and polygalacturonase. These enzymes are involved in the ripening process.
The weight loss of papayas was reduced in the Aloe gel-coated fruit. The coating was applied by dipping the fruit in the gel for five minutes.
The color of the papaya was evaluated by the Minolta colorimeter. The uncoated fruit showed a brighter color than the coated fruit. Also, the L* values of the coated and the control fruit decreased during the storage.
The coat also correlated with lower skin color changes. The coating was found to be safe and had a wide application potential in the preservation of fresh-cut fruits. There was no adverse effect of the coating on the natural taste of papaya.
The results also showed that the coating had antimicrobial properties. Antibacterial activities were observed in Bacillus cereus and Klebsialla pneumonia.
Reduces water vapor permeability
Thermoplastic polyurethane is a unique combination of properties. It exhibits good water vapor permeability, is oxidation-resistant, and enables high-speed extrusion. This material is suitable for a wide variety of applications. For example, it is a suitable candidate for use in shingles. In addition, it is extremely durable.
In order to improve the tensile property of NaCas based films, present work investigated the effect of various plasticizers on their tensile strength, thermal stability and water vapor permeability. Some of the main objectives were to identify the most effective plasticizers and lipids, and determine the best combination of ingredients to increase the mechanical properties of the films.
A sorbitol-containing film was found to be less oxidized than glycerol-based ones at 50% humidity. A beeswax-encased WPI film had better water vapor permeability than an unencased one. And the presence of a micro-organism reduced water absorption by capillary tubes.
The tensile strength of a glycerol-containing whey protein film increased with free milk fat supplementation. However, a sorbitol-encased whey protein film did not have the same impact. Similarly, the incorporation of a lipid phase to WPI had a detrimental effect on its mechanical properties.
On the other hand, a CUR treatment enhanced the tensile property of a whey protein film while improving its phototoxic activity. At the same time, the CUR-treated film had a much lower bacterial count.
Another promising technique for a dairy product is PDIM. It increases cross-linking more than physical processes, such as TGase, and therefore, has the potential to be a useful additive.
The efficiency of an edible film depends on its polymer structure, chemical composition, and storage conditions. Among the main functions of a plasticizer is to make the film more flexible and to reduce its permeability to water vapor.
Prevents loss of moisture and firmness
Aloe vera gel is a natural product that has been applied to prolong the shelf life of fruits and vegetables. It helps to prevent moisture loss and firmness and enhances the postharvest quality of the fruit.
Studies show that Aloe gel is a convenient and safe alternative to chemical treatments in postharvest care. The antioxidant activity of the Aloe vera leaf has also been reported.
Aloe vera gel is a product that is made up of polysaccharides. This is the main component of the gel. These substances help to increase the immune system and fight off infections.
In addition, the gel also has antiseptic properties. These properties make it useful for treating gum inflammation due to periodontitis. Also, the gel is odorless.
In one study, researchers used Aloe vera gel to preserve the taste and quality of papaya fruits. They observed that the use of the gel prevented the accumulation of chlorophyll, color change and firmness. Although the results were not statistically significant, it was noted that Aloe gel helped to delay the ripening process of the papaya.
In another study, researchers used Aloe vera as a coating to extend the shelf life of oranges. They observed that the gel increased the total soluble solids, pH, titratable acidity and sugar acid ratio. Moreover, it controlled the respiration rate and the weight loss of the oranges.
Furthermore, Aloe vera coating delayed the oxidative browning and carotenoid synthesis of the papaya. Besides, it also improved the oxygen permeability of the fruit.
Aloe gel has also been found to inhibit the growth of bacteria, fungi and mold. Moreover, it has good antibacterial activity against Salmonella typhimurium, Escherichia coli, Klebsialla pneumonia and Escherichia coli.