Sonawane Sachin K, Gokhale Jyoti S, Mulla Mehrajfatema Z, Kandu Vrinda R, Patil Sonal
Food Science and Technology Department, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, 400614 Navi, Mumbai, India.
Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400 019 India.
J Food Sci Technol. 2021 Apr;58(4):1217-1226. doi: 10.1007/s13197-020-04661-6. Epub 2020 Sep 14.
Aloe vera catches attention of food industry due to its various health benefits like emollient, anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food. However, both the pulp and aloe gel contain a lot of insoluble polymer particles, which affect the rheological behaviour and physical stability mechanisms of the suspensions during storage and processing. While many researchers have explored the application of aloe vera juice in the food products, no literature review of food applications of aloe vera along with their rheological properties have been complied. Hence, the present review aimed to focus on the utilization of aloe vera in the various sectors of food processing and gives insights on the rheological and flow behaviour of aloe vera juice which is a critical parameter for its food application.
芦荟因其多种健康益处，如润肤、抗炎、通便、抗菌、壮阳、抗真菌和抗氧化等，而受到食品行业的关注。芦荟凝胶具有优异的功能和营养特性，将其添加到食品中可以提高食品的功能和营养价值。然而，芦荟果肉和凝胶都含有大量不溶性聚合物颗粒，这会影响悬浮液在储存和加工过程中的流变行为和物理稳定性机制。虽然许多研究人员探索了芦荟汁在食品中的应用，但尚未有关于芦荟在食品应用及其流变特性的文献综述。因此，本综述旨在关注芦荟在食品加工各个领域的利用情况，并深入了解芦荟汁的流变和流动行为，这是其在食品应用中的关键参数。
