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 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

Effects of UV-C irradiation and traditional thermal processing on acemannan contained in Aloe vera gel blends

2019 ◽  
Vol 222 ◽  
pp. 114998 ◽  
Author(s):  
Maylem Z. Rodríguez-Rodríguez ◽  
Carmen O. Meléndez-Pizarro ◽  
José C. Espinoza-Hicks ◽  
Armando Quintero-Ramos ◽  
Miguel Á. Sánchez-Madrigal ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Aloe Vera ◽  
Aloe Vera Gel ◽  
Uv C

scholarly journals Effect of Extraction Methods on Chemical and Physical Properties of Aloe Vera (Aloe Barbadensis Miller) Polysaccharides Fraction: Liguid Gel and Powders

2018 ◽  
Vol 6 (3) ◽  
Author(s):  
Traore Souleymane ◽  
Coulibaly Ibourahema ◽  
Agbo Adouko Edith ◽  
Grodji Albarin Gbogouri ◽  
Brou Kouakou ◽  
...  
Keyword(s):  
Physical Properties ◽  
Sugar Content ◽  
Aloe Vera ◽  
Extraction Methods ◽  
Aloe Barbadensis ◽  
Total Sugar Content ◽  
Molecular Weights ◽  
Medicinal Properties ◽  
Molecular Number ◽  
Kinetics Of

The aim of this study was to evaluate the influence of extraction methods on chemical and physical properties of Aloe vera polysaccharides. The study was conducted on two commercial products: Aloe vera powder and an extract liquid of whole leaf. The kinetics of hydrolysis is carried out on the Aloe vera products. Hot, cold extraction with water and boiled ethanol extraction were carried out to obtain polysaccharide fractions (A1, A2, A3, and A4). The molecular weights of each fraction were determined. Proteins, galacturonic acid and sugars were quantified. Results showed that approximately, 25% of sugars were present in Aloe vera powder. The best extraction method were cold extraction (pH 5.3, 25°C, 4h) which showed the higher extraction yields (69.4±0.1%) in polysaccharide (Poly) A, than other extraction methods. Interestly, results showed a decrease of molecular weights, molecular number, and protein contents from 150 to 30 kDa, from 97 to 29 kDa and from 4.9±0.1 to 0.00% respectively with polysaccharides fractionment methods. Moreover, the total sugar content increases in polysaccharide fraction: 29.2±0.1%, 76.6±0.1% and 93.4±0.4% for Poly A, A1 and A2 respectively. The highest sugar content were observed in Poly A3 ≈ 97.8±1.5% probably glucomannan, with 77.3±6.5% of mannose, 18.7±2.8% of glucose. The data suggest that the fractionment methods could lead to product the purified polysaccharide which could be use for nutritional, biological and medicinal properties. 

scholarly journals Effects on the Physiochemical Properties of Stored Pomegranate Seeds by the Application of Aloe Vera Gel as Coating Agent

2019 ◽  
Vol 9 (4) ◽  
pp. 4543-4547
Author(s):  
M. Pirzadeh ◽  
M. Aminlari
Keyword(s):  
Weight Loss ◽  
Sugar Content ◽  
Aloe Vera ◽  
The Other ◽  
Coated Sample ◽  
Control Group ◽  
Coating Agent ◽  
Aloe Vera Gel ◽  
Pomegranate Seeds ◽  
Over Time

Pomegranate has drawn the attention of dieticians and medicinal chemists due to its bioactive components. Natural coatings increase the shelf life of such agriculture products and reduce the risks associated with the use of chemical preservatives. Hence, we examined the effects of aloe vera coating on the pomegranate fruit. Aloe vera gel coating was utilized in three proportions of 25%, 33%, and 50%, and its effects on the pomegranate seeds were compared with a control sample. Experiments including moisture reduction, weight loss, sugar content, sensory properties, antioxidant capacity, and microbial analysis were performed over a period of 4 weeks. Results revealed that the percentage of moisture reduction in 50% aloe vera coated sample was lower than in other groups, and the mildew and yeast in these samples were less than in the other groups. However, the 50% aloe vera gel showed the highest level of contamination, over time. Furthermore, the 50% aloe vera gel showed higher sugar content, and over time the amount of sugar reduction in the 50% aloe vera was lower. Additionally, the percentage of weight loss in samples coated with aloe vera was lower than the control group, and in the 50% aloe vera group it was less than in the other groups.

scholarly journals Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 841
Author(s):  
Aracely Z. Santana-Jiménez ◽  
Armando Quintero-Ramos ◽  
Miguel Á. Sánchez-Madrigal ◽  
Carmen O. Meléndez-Pizarro ◽  
María del Cielo Valdez-Cárdenas ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sugar Content ◽  
Color Difference ◽  
Agave Tequilana ◽  
Total Polyphenols ◽  
Ph Values ◽  
Yeasts And Molds ◽  
Uv C ◽  
Total Color Difference ◽  
Microbiological Properties

The effects of UV-C irradiation (at doses of 8.16, 10.93, 16.17, and 33.29 mJ/cm2) on the physicochemical and microbiological properties of Agave tequilana Weber extracts at various pH values (4.5, 5.5, and 6.5) were evaluated. Thermal treatment (TT) was used as a control (85 °C for 30 s). Both processed (UV-C or TT) and unprocessed (UP) extracts were investigated. The UV-C dose and the pH significantly (p < 0.05) affected the inactivation of total coliforms (TC), total aerobic mesophiles (TAM), and yeasts and molds (YM). UV-C doses of 10.93 mJ/cm2 at pH 4.5 and 33.29 mJ/cm2 at any agave extract pH completely inactivated the native microbial load compared to TT. The total polyphenols (TP), antioxidant activity (AA), and sugar content did not change in the agave extracts at any dose, but the total flavonoid (TF) content decreased at doses > 16.17 mJ/cm2 at the evaluated pH values. Although the color of the agave extracts (L*, a*, and b*) was significantly affected, the total color difference (∆E) did not change after processing compared to the ∆E in the UP extracts. TT further reduced all the physicochemical properties of the agave extracts compared to UV-C processing. The results suggest that UV-C continuous flow technology can be used to stabilize agave extracts at doses of 10.93 mJ/cm2 and pH 4.5, while preserving their functional properties.

Fuji Apple Physicochemical Properties and their Effects on Explosive Puffing Products Quality

2012 ◽  
Vol 554-556 ◽  
pp. 1443-1446
Author(s):  
Ya Ting Lu ◽  
Cang Xue Luo ◽  
Chao Shi ◽  
Jian Hua Yi
Keyword(s):  
Physicochemical Properties ◽  
Starch Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Crude Fiber ◽  
Total Sugar Content ◽  
Pectin Content ◽  
Fuji Apple

Physicochemical properties of apple have important effects on explosive puffing products quality. Five Fuji apple samples at different picking time were selected. Physicochemical properties of fresh apple, including crude fiber, starch, pectin, total sugar and protein, were analyzed. Starch, pectin and total sugar content’s effects on puffing products crispness and puffing degree were investigated after anti-browning and explosive puffing were executed. When starch content gradually increased from 1.68mg/g(FW) to 25.42 mg/g(FW), puffing degree and crispness gradually decreased. When pectin content gradually increased from 4.82mg/g(FW) to 12.42 mg/g(FW), puffing degree and crispness gradually decreased too. But when total sugar content gradually increased from 108.2mg/g(FW) to 139.4mg/g(FW), puffing degree and crispness gradually increased.

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