An analysis of the influence of growth periods on potential functional and biochemical properties and thermal analysis of freeze-dried Aloe vera L. gel

2015 ◽  
Vol 76 ◽  
pp. 298-305 ◽  
Author(s):  
Anirban Ray ◽  
Sampad Ghosh ◽  
Arjun Ray ◽  
Shashaank M. Aswatha
Keyword(s):  
Thermal Analysis ◽  
Aloe Vera ◽  
Biochemical Properties ◽  
Freeze Dried

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

Thermal analysis of a freeze dried formulation-the effect of drying time

1998 ◽  
Vol 50 (S9) ◽  
pp. 62-62 ◽  
Author(s):  
V. L. Kett ◽  
D. Q. M. Craig ◽  
K. M. G. Taylor ◽  
D. Deutsch
Keyword(s):  
Thermal Analysis ◽  
Drying Time ◽  
Freeze Dried

scholarly journals Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

2019 ◽  
Vol 2019 ◽  
pp. 1-8
Author(s):  
Jianzhen Niu ◽  
Binfan Zhao ◽  
Xiujin Guo ◽  
Tao Yin
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Silver Carp ◽  
Biochemical Properties ◽  
Molecular Structures ◽  
Drying Methods ◽  
Myofibrillar Proteins ◽  
Fish Protein ◽  
Freeze Dried ◽  
Spray Dried

Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.

scholarly journals Non-crystallinity Determination by Thermal Analysis of Freeze-Dried Cephalothin Sodium

1989 ◽  
Vol 109 (6) ◽  
pp. 388-394 ◽  
Author(s):  
Yusuke SUZUKI ◽  
Toyohiko TAKEDA ◽  
Kunihei INAZU ◽  
Teruo SAKAMOTO ◽  
Hideyuki MAEKAWA
Keyword(s):  
Thermal Analysis ◽  
Freeze Dried

scholarly journals Physical characterization of freeze-dried foam prepared from aloe vera gel and guar gum

Revista Vitae ◽  
2015 ◽  
Vol 22 (2) ◽  
Author(s):  
Verónica Santacruz-Vázquez ◽  
Claudia Santacruz-Vázquez ◽  
José Oscar Laguna Cortés
Keyword(s):  
Guar Gum ◽  
Aloe Vera ◽  
Physical Characterization ◽  
Aloe Vera Gel ◽  
Freeze Dried

scholarly journals Ultra-Structural Characteristics of Aloe vera-Based Nanofibers as MRSA-Phage Nanocarriers

2021 ◽  
Vol 12 (2) ◽  
pp. 2152-2161
Keyword(s):  
Thermal Stability ◽  
Thermal Analysis ◽  
Mechanical Test ◽  
Morphological Changes ◽  
Structural Characteristics ◽  
Aloe Vera ◽  
Simultaneous Thermal Analysis ◽  
Thermal Testing ◽  
Roughness Coefficient ◽  
Elastic Module

This study investigates the mechanical, thermodynamic, and morphological changes and surface topography of Aloe vera (AV)-based nanofibers as the nanocarriers of methicillin-resistant Staphylococcus aureus (MRSA). After making the AV-based solutions, the nanofibers were made by electrospinning device and the topography and roughness coefficient of the nanofibers were obtained by atomic force microscopy (AFM). A tensile test was used to evaluate the mechanical properties of the nanofibers and simultaneous thermal analysis (STA) was used for thermal testing. The results of AFM showed nanofiber deformation in the combination of AV-phages. It was observed in the mechanical test results that with the addition of phage to AV-nanofibers, although the elastic module decreased, the elongation percentage increased, with high resistance to stretching. Also, the thermal analysis results were such that the addition of phage to AV-nanofibers increased the thermal stability of the nanofibers. The addition of MRSA phages to the Aloe vera nanofibers was increased thermal stability and the percentage of elongation of the nanofibers. The combination of AV-phage nanofibers creates a new carrying capacity at the nanofiber level to be a candidate for wound dressing as a therapeutic agent.

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