Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Visualitza/Obre
Autor/a
Nicolau-Lapeña, Iolanda
Colás-Medà, Pilar
Alegre, Isabel
Aguiló-Aguayo, Ingrid
Muranyi, Peter
Viñas, Inmaculada
Data de publicació
2020-11-20ISSN
0300-9440
Resum
Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention because of its interesting antioxidant and antimicrobial properties. Also, the food industry encounters the
need to preserve safety and quality of fresh produce; fruits and vegetables are in high demand due to their reported health benefits, and fresh-cut products are a new trend that meets the restless needs of the society. Edible coatings are an effective way to maintain freshness of these products, extend their shelf life, and
even act as an alternative to modified atmosphere packaging to be used in conventional packaging. Aloe vera gel is a natural hydrocolloid, composed mainly by polysaccharides, that has been applied in the last years on fruits and vegetables. It can act as a semipermeable barrier for gases and water vapor, decreasing
the respiration and ripening processes of the fruit, thus maintaining weight, firmness and valuable compounds. Its antioxidant and antimicrobial properties make it also an interesting material for increasing the shelf-life of fruits and vegetables. This review aims to describe the preparation and preservation of Aloe vera gel as well as the properties and compounds that are effective against oxidation and microbial growth. Moreover, the recent findings of its use – with or without additives – as an edible coating on fruits and vegetables have been widely detailed, showing that Aloe vera gel is a promising preservative method in this industry.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
31
Publicat per
Elsevier
Publicat a
Progress in Organic Coatings
Citació
Nicolau-Lapeña, Iolanda, Pilar Colàs-Medà, Isabel Alegre, Ingrid Aguiló-Aguayo, Peter Muranyi, and Inmaculada Viñas. 2021. "Aloe Vera Gel: An Update On Its Use As A Functional Edible Coating To Preserve Fruits And Vegetables". Progress In Organic Coatings 151: 106007. doi:10.1016/j.porgcoat.2020.106007.
Número de l'acord de la subvenció
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
Programa
Postcollita
Aquest element apareix en la col·lecció o col·leccions següent(s)
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