Vol. 7, Issue 2 (2019)
Aloe vera: Functional and processing value in food
Author(s): Priya Patel, Harshitha CG and Shoba MS
Abstract: Aloe vera (Aloe barbadensi Miller) a member of a family liacea. Which comprise a more than 360 differrent species found in arid region of Africa, Asia, Europe and America. The family was named as aloe vera only two species viz A. barbadensi Miller and A. abrenses are considered the most important one from the processing point of view. Presently the use of Aloe vera gained popularity because of natural treatment and alternative therapy for various types of disease. And several studies have subjected the heling, cosmetic, and nutritional benefit of this vegetable. Aloe vera extract possess many biological activities such as anti-inflammation, anti-cancer, antioxidant, anti-diabetes and macrophage activity. Because of its high nutritive value aloe vera is used in processing of varity of food products like aloe vera juice, candy, concentrated powder and powder.
Pages: 714-721 | 541 Views 206 Downloads
download (7771KB)
How to cite this article:
Priya Patel, Harshitha CG, Shoba MS. Aloe vera: Functional and processing value in food. Int J Chem Stud 2019;7(2):714-721.
