Effect of pasteurization and storage on bioactive components of Aloe vera gel

Purpose - Aloe vera gel has nutritional and therapeutic properties due to presence of bioactive components. The aim of this study is to investigate the effect of pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice. Design/methodology/approach - Aloe vera gel juice (Aloe barbadensis Miller) was pasteurized at 90 degrees C for 1 min and stored up to 30 days at 4 and 25 degrees C. The effect of pasteurization and storage time on glucomannan, vitamin C, DPPH inhibition (percent) and color of the juice was evaluated. Findings - The results showed that pasteurization reduced vitamin C content and antioxidant activity 16% and 57%, respectively. During storage at 4 and 25 degrees C, vitamin C and glucomannan contents reduced from 84.47 to 54.96 and 46.82 mg vitamin C/100 g dm and from 2.11 to 1.77 and 1.71 g/L, respectively. DPPH inhibition (percent) and Browning index (BI) increased significantly at both storage temperatures, which was more intensive at 25 than 4 degrees C. Originality/value - This paper is believed to be the only one which investigates the effect of thermal pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice.