Effect of Cross-Linking with Aloe vera Gel on Surface and Physicochemical Properties of Edible Films Made from Plantain Flour

2016 ◽  
Vol 12 (1) ◽  
pp. 11-22 ◽  
Author(s):  
Tomy J. Gutiérrez ◽  
Gema González
Keyword(s):  
Physicochemical Properties ◽  
Aloe Vera ◽  
Edible Films ◽  
Cross Linking ◽  
Aloe Vera Gel

scholarly journals Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1248
Author(s):  
Jorge Trujillo Sánchez ◽  
Arantzazu Valdés García ◽  
Antonio Martínez-Abad ◽  
Francisco Vilaplana ◽  
Alfonso Jiménez ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Infrared Spectroscopy ◽  
Functional Properties ◽  
Food Packaging ◽  
Structural Changes ◽  
Aloe Vera ◽  
Edible Films ◽  
Postharvest Quality ◽  
Fish Gelatin ◽  
Aloe Vera Gel

Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity and thermal stability with an initial degradation temperature of 174 ± 2 °C. Mannose and glucose were quantified as main monosaccharides whereas the linkage composition study confirmed the presence of acemannan as main active polysaccharide. Three different formulations were obtained by the casting technique and the addition of AV contents of 0, 1 and 4 wt.% to FG, showing films with 4 wt.% of AV the best performance. The addition of AV did not significantly affect mechanical and barrier properties to oxygen and water vapour. However, some structural changes were observed by infrared spectroscopy and the obtained glass transition temperature values due to intermolecular interactions that increased the hydrophilicity and solubility of the resulting FG/AV films. A higher thermal stability was observed in films with AV content increasing the initial degradation and oxidation onset temperatures. An antimicrobial activity against S. aureus was also observed for FG/AV films. The addition of AV into FG could be proposed as a potential effective material to increase the postharvest quality of packed fruits and vegetables by retarding the microbial growth and extending the shelf-life of these food products.

scholarly journals MICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF UV-C PROCESSED Aloe vera GEL BLENDS AT DIFFERENT pHs USING A CONTINUOUS FLOW UV SYSTEM

2019 ◽  
Vol 19 (1) ◽  
pp. 175-189 ◽  
Author(s):  
M.Z. Rodríguez-Rodríguez ◽  
◽  
A. Quintero-Ramos ◽  
C.O. Meléndez-Pizarro ◽  
J.A. Meza-Velázquez ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Continuous Flow ◽  
Aloe Vera ◽  
Aloe Vera Gel ◽  
Uv C

Aloe vera gel, an excellent base material for edible films and coatings

2021 ◽  
Author(s):  
Abid Aslam Maan ◽  
Zienab Fawzy Reiad Ahmed ◽  
Muhammad Kashif Iqbal Khan ◽  
Asad Riaz ◽  
Akmal Nazir
Keyword(s):  
Aloe Vera ◽  
Base Material ◽  
Edible Films ◽  
Aloe Vera Gel

scholarly journals Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (Stenocereus spp.) Blend

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1068
Author(s):  
Carmen O. Meléndez-Pizarro ◽  
Arlet Calva-Quintana ◽  
José C. Espinoza-Hicks ◽  
Miguel Á. Sánchez-Madrigal ◽  
Armando Quintero-Ramos
Keyword(s):  
Physicochemical Properties ◽  
Continuous Flow ◽  
Sugar Content ◽  
Aloe Vera ◽  
Color Parameter ◽  
Irradiation Effects ◽  
Total Sugar Content ◽  
Aloe Vera Gel ◽  
Simple Sugar ◽  
Uv C

Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm2 resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in Aloe vera–pitaya blends at a UV-C dose of 16.5 mJ/cm2 and pH 5.5.

scholarly journals The Effect of Temperature Variation on the Yield Edible Film of Canna Starch (Canna edulis Kerr) Modified by Aloe Vera (Aloe vera L) with Addition of Purple Cabbage (Brassica oleracea) Anthocyanin Pigment as Bioindicator

2019 ◽  
Vol 2 ◽  
pp. 213-217
Author(s):  
Meida Dwi Nugraheni ◽  
Dwiarni Fitri Wulansari ◽  
Endaruji Sedyadi ◽  
Irwan Nugraha ◽  
Ika Nugraheni Arimartiwi
Keyword(s):  
Brassica Oleracea ◽  
Temperature Variation ◽  
Aloe Vera ◽  
Edible Films ◽  
Edible Film ◽  
Effect Of Temperature ◽  
Ph Indicator ◽  
Aloe Vera Gel ◽  
Film Synthesis ◽  
Cabbage Extract

Edible films are made from canna tuber starch, glycerol, aloe vera gel, and addition of purple cabbage extract (Brassica oleracea) aimed to determine the effect of temperature variation on the results of edible film synthesis and anthocyanin effectivenes s of purple cabbage as a pH indicator. The stages in this study include isolation of canna tuber starch, extraction of purple cabbage, making aloe vera gel, determination of anthocyanin extract proportions, synthesis of edible films with varied temperatures, and characterization of edible film results. Optimal composition of cabbage extract as a pH bio-indicator is used for synthesis of edible film with temperature variations between 75-90oC and elongation of 26.6% and WVTR value of 4.750 g/m2h at 85oC.

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