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Vol. 8, Issue 5 (2019)

Application of Aloe vera for the development of functional foods

Author(s):
Pooja Chand, Neha Pandey, Bindu Naik, Ajay Singh and Vijay Kumar
Abstract:
In recent days health related problems are arises globally in all age groups due to bad life style and food habits. Aloe vera is recommended as herbal panacea for the management of different diseases. It is a rich source of vitamins, minerals, phytochemicals, and hormones which make it therapeutically important. It contain sugar like acemannan, glucose and polysaccharides of mannose. It is well introduced for its functional properties and is loaded with lots of health benefits like wound healing, anti-inflammatory, gastro protective, anti-microbial etc. Foods are the most common source by which the bioactive components of Aloe vera can rich inside the body and stimulate immunity. Therefore in present it has high demand in the formulation of dairy and confectionary products to take benefit of its functional properties. The unique properties of Aloe vera gel i. e. color less and watery jelly like texture makes it easy to blend in different formulations. All these beneficial properties of Aloe vera increase its industrial importance in pharma, cosmetics and food. However, aloin and aloe in Aloe gel gives bitter test and responsible for health issues. The bitter after taste make it unsuitable for raw consumption. Therefore it required proper processing and value addition to make it suitable for consumption by all age groups. Hence are converted into the form of Aloe vera gel, dairy and fruit based products. These are the most commonly consumable food products through which the functional properties of Aloe vera can reach all age groups.
Pages: 621-625  |  1163 Views  728 Downloads


The Pharma Innovation Journal
How to cite this article:
Pooja Chand, Neha Pandey, Bindu Naik, Ajay Singh, Vijay Kumar. Application of <em>Aloe vera</em> for the development of functional foods. Pharma Innovation 2019;8(5):621-625.

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