Related Experiment Video
Updated: Jun 14, 2026
04:09
Development and Characterization of Fusidic Acid-Loaded Alginate-Aloe vera Based Hydrogel Film
Published on: December 13, 2024
Aloe vera as a functional ingredient in foods
Elena Rodríguez Rodríguez1, Jacinto Darias Martín, Carlos Díaz Romero
1Department of Analytical Chemistry, Food Science and Nutrition, University of La Laguna, La Laguna, Santa Cruz de Tenerife, Spain.
Critical Reviews in Food Science and Nutrition
|March 20, 2010
Summary
This review details Aloe vera
Area of Science:
- Phytochemistry
- Pharmacology
- Food Science
Background:
- Aloe vera is a plant with a long history of medicinal use.
- Recent decades have seen significant scientific investigation into its properties.
Purpose of the Study:
- To present key scientific discoveries on Aloe vera over the last 30 years.
- To review chemical composition, therapeutic applications, and regulatory aspects.
Main Methods:
- Literature review of scientific publications.
- Analysis of chemical composition studies.
- Revision of therapeutic application research.
Main Results:
- Aloe vera gel contains mannose polymers (Acemannan), glycoproteins, enzymes, vitamins, and minerals.
- Chemical composition is influenced by species, environment, cultivation, and processing.
- Therapeutic applications are linked to specific bioactive compounds, but further research is needed.
Conclusions:
- More research is required to validate therapeutic claims and understand mechanisms of action.
- Quality control and regulatory compliance are crucial for commercial Aloe vera products in the food industry.
Related Concept Videos
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...