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A comprehensive overview of functional and rheological properties of aloe vera and its application in foods

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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.

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Authors and Affiliations

  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

    Sachin K. Sonawane, Vrinda R. Kandu & Sonal Patil

  2. Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400 019, India

    Jyoti S. Gokhale

  3. Food and Nutrition Program, Environment and Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait

    Mehrajfatema Z. Mulla

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  1. Sachin K. Sonawane
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  2. Jyoti S. Gokhale
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  3. Mehrajfatema Z. Mulla
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  4. Vrinda R. Kandu
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  5. Sonal Patil
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Sonawane, S.K., Gokhale, J.S., Mulla, M.Z. et al. A comprehensive overview of functional and rheological properties of aloe vera and its application in foods. J Food Sci Technol 58, 1217–1226 (2021). https://doi.org/10.1007/s13197-020-04661-6

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  • DOI: https://doi.org/10.1007/s13197-020-04661-6

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