Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

Antonio Vega-Gálvez; Margarita Miranda; Mario Aranda; Karem Henriquez; Judith Vergara; Gipsy Tabilo-Munizaga; Mario Pérez-Won

doi:10.1016/j.foodchem.2011.05.074

Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

Food Chem. 2011 Dec 1;129(3):1060-5. doi: 10.1016/j.foodchem.2011.05.074. Epub 2011 May 25.

Authors

Antonio Vega-Gálvez¹, Margarita Miranda², Mario Aranda³, Karem Henriquez³, Judith Vergara², Gipsy Tabilo-Munizaga⁴, Mario Pérez-Won²

Affiliations

¹ Department of Food Engineering, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile; Center for Advanced Studies in Arid zones, CEAZA, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile. Electronic address: avegag@userena.cl.
² Department of Food Engineering, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile.
³ Department of Food Science, Nutrition and Dietetic, University of Concepcion, Barrio Universitario s/n, Box 237, Concepción, Chile.
⁴ Department of Food Engineering, Universidad del Bío-Bío, Avenida Andres Bello s/n, Box 447, Chillán, Chile.

PMID: 25212337
DOI: 10.1016/j.foodchem.2011.05.074

Abstract

The aim of this study was to evaluate the effects of high hydrostatic pressure treatment at three pressure levels (300, 400 and 500Mpa) on the functional and quality characteristics of Aloe vera gel including vitamin C and E, aloin, minerals, phenolic content and antioxidant activity. The results show that HHP exerted a clear influence on minerals content, vitamin C and E content, antioxidant activity, total phenolic and aloin content. After 35days of storage all treated samples presented a decrease in mineral content, except for phosphorus. Total phenolic content and vitamin C and E content decreased at high pressures (500MPa), while all pressurised samples showed a higher antioxidant activity and aloin content than untreated sample after 35days of storage. The maximum values of antioxidant activity and aloin were 6.55±1.26μg/ml at 300MPa and 24.23±2.27mg/100g d.m. at 400MPa.

Keywords: Aloe vera; Aloin; Antioxidant activity; High hydrostatic pressure; Minerals; Phenolic content; Vitamin C; Vitamin E.