Comas-Serra Francesca, Estrada Paula, Minjares-Fuentes Rafael, Femenia Antoni
Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa km 7.5, C.P. 07122 Palma de Mallorca, Spain.
Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Artículo 123 s/n, Fracc. Filadelfia, Gómez Palacio 35010, Durango, Mexico.
Gels. 2023 Jul 6;9(7):552. doi: 10.3390/gels9070552.
Aloe vera ( Miller) gel is a frequently used ingredient in many food pro-ducts, particularly beverages, due to its reported health benefits. Studies have identified acemannan, a polysaccharide rich in mannose units which are partially or fully acetylated, as the primary bioactive compound in Aloe vera gel. The acemannan content and its degree of acetylation (DA) were measured in 15 different commercial beverages containing Aloe vera at varying concentrations (from 30% to 99.8%) as listed on the label. Other biopolymers such as pectins, hemicelluloses, and cellulose were also evaluated. Flavoured beverages (seven samples labelled as containing from 30% to 77% Aloe vera) presented low levels of acemannan (<30 mg/100 g of fresh sample) and were fully deacetylated in most cases. These samples had high levels of other polymers such as pectins, hemicelluloses, and cellulose, likely due to the addition of fruit juices for flavour. Unflavoured beverages (eight samples, with Aloe vera concentrations above 99% according to their labels) had variable levels of acemannan, with only three containing more than 160 mg/100 g of fresh sample. In fact, four samples had less than 35 mg acemannan/100 g of fresh sample. DA levels in all but one sample were lower than 35%, possibly due to processing techniques such as pasteurization causing degradation and deacetylation of the acemannan polymer. Legislation regarding Aloe vera products is limited, and manufacturers are not required to disclose the presence or quality of bioactive compounds in their products, leaving consumers uncertain about the true properties of the products they purchase.
由于其具有诸多健康益处，库拉索芦荟（Miller）凝胶是许多食品，特别是饮料中常用的成分。研究已确定乙酰化甘露聚糖，一种富含部分或完全乙酰化甘露糖单元的多糖，是库拉索芦荟凝胶中的主要生物活性化合物。对15种不同的商业饮料中的乙酰化甘露聚糖含量及其乙酰化程度（DA）进行了测定，这些饮料中库拉索芦荟的浓度各不相同（标签上标注从30%至99.8%）。还对其他生物聚合物，如果胶、半纤维素和纤维素进行了评估。调味饮料（七个样品标注含有30%至77%的库拉索芦荟）的乙酰化甘露聚糖水平较低（<30毫克/100克新鲜样品），并且在大多数情况下完全脱乙酰化。这些样品中果胶、半纤维素和纤维素等其他聚合物含量较高，可能是由于添加了果汁来调味。无味饮料（八个样品，根据标签其库拉索芦荟浓度高于99%）的乙酰化甘露聚糖水平各不相同，只有三个样品每100克新鲜样品中含量超过160毫克。事实上，有四个样品每100克新鲜样品中乙酰化甘露聚糖含量低于35毫克。除一个样品外，所有样品的DA水平均低于35%，这可能是由于巴氏杀菌等加工技术导致乙酰化甘露聚糖聚合物降解和脱乙酰化。关于库拉索芦荟产品的法规有限，制造商无需披露其产品中生物活性化合物的存在或质量，这使得消费者对他们购买产品的真实特性感到不确定。
