Aloe Vera Case Study

Elbandy et al. (2014) produced therapeutic and high nutritional mango nectar by supplementation of mango pulp with aloe vera gel. The product showed good quality attributes and stability during storage for six months. The results were adequate to recommend the supplementation with 20-25 per cent aloe vera gel to produce high quality functional mango nectar containing natural preservative ingredients.
Soltanizadeh and Ghiasi-Esfahani (2015) investigated the feasibility of aloe vera as a functional extender for improving the quality of low meat burgers and extending their shelf-life during refrigerated storage. Beef burgers were produced with 0, 1, 3 and 5 per cent of aloe vera. Increased concentrations of aloe vera led to improvements in the

(2009) studied the influence of temperature on the kinetics of mass transfer during rehydration phenomenon. Aloe vera (Aloe barbadensis Miller) slabs dried at 60°C were rehydrated at three temperatures of 20, 40 and 60°C respectively. The two rehydration indices were analyzed and found to be decreased as temperature increased. These indices confirm that drying process modifies the cell structure of aloe vera reducing the rehydration ability due to cellular and structural disruption that takes place during dehydration.
Gulia et al. (2010) studied drying of aloe vera at different temperatures of 50, 60, 70 and 80 °C respectively in hot air oven and powdered. The effect of convective drying on the various physico-chemical parameters such as moisture, ash, protein, crude fat, crude fibre content, pH, yield, water absorption capacity, wettability and aloin content of the aloe leaf powder were evaluated.
Nindo et al. (2010) investigate the effect of spray drying, freeze drying, and refractance window drying methods for aloe vera extract on glass transition temperature, total carbohydrates, reducing groups, particle size distribution, and viscosity of solutions formed after reconstitution with deionized water. The glass transition temperature of spray drying aloe was in the range of 65°C ± 3.2°C compared to 70°C to 78°C for the latter two drying methods. Solutions prepared from spray dried aloe had the lowest viscosity, while freeze-dried and refractance window dried counterparts

(2014) experimented on single layer drying of papaya with thickness of 3 mm in the ranges of 50-70°C inlet air temperature and 1 ± 0.2 m/s air velocity in a laboratory scale cabinet dryer. Papaya was dried to equilibrium moisture content within a time range of 210-390 min. The moisture transfer from papaya slices was discussed by applying the Fick’s diffusion model and the effective diffusivity changes between 1.27×10-9 and 3.78×10-9. Effective diffusivity increased with increasing temperature. The radical scavenging activity showed higher antioxidant activity by increasing temperature. Vitamin C content also decreased as air-drying temperatures increased.
Endang et al. (2016) indicated that aloe vera powder has physical properties better than aloe vera gel. Drying process of aloe vera powder is important to improve their stability which performed by less of moisture content, increase of flow rate, swelling index, in vitro mucoadhesive and dissolution. Aloe vera powder is an acceptable polymer for local delivery in the gastrointestinal