4.7 Review

Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables

期刊

PROGRESS IN ORGANIC COATINGS
卷 151, 期 -, 页码 -

出版社

ELSEVIER SCIENCE SA
DOI: 10.1016/j.porgcoat.2020.106007

关键词

Antioxidant; Antimicrobial; Shelf-life; Firmness; Color; Respiration; Fresh-cut

资金

  1. Spanish Ministry of Economy, Industry and Competitiveness (MINECO) [BES 2017 079779]
  2. National Programme for the Promotion of Talent and Its Employability of MINECO [RYC-2016-2019 949]
  3. European Social Fund [RYC-2016-2019 949]
  4. CERCA Programme of Generalitat de Catalunya

向作者/读者索取更多资源

Aloe vera gel, a natural hydrocolloid with antioxidant and antimicrobial properties, can be used as an edible coating on fruits and vegetables to extend shelf life. It can reduce respiration and ripening processes of fruits, maintaining weight, firmness, and valuable compounds.
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.

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