Evaluation of Aloe vera Gel as Antioxidant and Antimicrobial Ingredients in Orange- Carrot Blend Nectars
Abstract: Recently, Aloe vera’s health benefits have led to suggest its potential utilization in processed food
products. Therefore, the present investigation aims to study optimization and supplementation of Aloe vera gel
in orange-carrot nectar and to investigate the physicochemical and microbiological changes occurring during
storage (3 months) of supplemented orange –carrot nectar. It was found that Aloe vera gel could be
supplemented up to 40% level without affecting the overall acceptability. Supplementation of Aloe in orangecarrot
nectar with 10 and 40 % caused an increment in apparent viscosity, ash, crude fiber, reducing sugars, total
phenolic and DPPH inhibition% from 360 to 530 and 1920 cp; 0.35 to 0.36 and 0.38 %; 0.14 to 0.23 and 0.51
%; 3.53 to 3.81 and 4.43 %; 168 to 195 and 264 ppm and 47.6 to 52.6 and 61.0 %, respectively. Moreover, Aloe
gel supplemented orange- carrot nectar exhibited a better ascorbic acid and ?-carotene stability during storage
period as compared to control blend which reflected on browning index and color variation. The majority of the
polyphenol compounds identified in the Aloe vera supplemented orange- carrot nectar belonging to the nonflavonoid
group of polyphenols. It could be noticed that total sugars and reducing sugars (%) were increased
while, non-reducing sugars (%) were decreased during the three months in all nectars. The antimicrobial activity
of different preparations of Aloe vera gel exhibited a maximum zone of inhibition against Bacillus cerues and
Staphylococcus aureus was 32 mm and 28 mm, respectively and the minimum zone of inhibition was 15 mm
and 18 mm by E.coli and Salmonella spp, respectively. Respect to microbial count in the selected nectars, spore
forming, Staph. aureus and E.coli were totally free in all nectars along the storage period at room and
refrigerated temperatures. The high concentrations of Aloe vera supplementation (40%) resulted in a dramatic
fall in the levels of total bacterial count and mold & yeast during storage period. Hence, Aloe vera gel can be
used as an ingredient to enhance nutritional, quality and safety of some beverages.
Publication year 2014
Pages 1122-1134
Organization Name
serial title Middle East Journal of Agriculture Research
Author(s) from ARC
External authors (outside ARC)
    غادة حسين حامد معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية
    إبتهال العدوي الخولاني معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية
Publication Type Journal
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