Evaluation of Different Processes to Stabilize and Preserve Pure Aloe Vera Gel for the Development of Ready to Serve Functional Drinks

Abstract

Aloe Vera is a plant known for its potential health benefits due to its antioxidant and anti-inflammatory properties. This study evaluated different processes for stabilizing Aloe Vera gel and investigated the effect of various preservatives on the storage of pure Aloe Vera gel. A functional ready-to-serve (RTS) Aloe Vera drink was formulated using stabilized Aloe Vera gel, water, sugar, and lemon essence, and optimized using a response surface methodology. Proximate analysis and antioxidant activity of pure Aloe Vera gel were compared with RTS functional drinks. The study found that a combination of heat treatment and chemical preservatives, particularly potassium sorbate, was the best method for stabilizing Aloe Vera gel. The RTS drinks had higher antioxidant activity than pure Aloe Vera gel, but the gel still exhibited significant antioxidant activity, making it a viable ingredient in functional drinks. The study provides insights into the best methods for stabilizing Aloe Vera gel and formulating functional drinks, highlighting the potential health benefits of Aloe Vera gel as a functional food ingredient.

Keywords: Aloe Vera gel, antioxidant activity, functional drinks, preservatives, response surface methodology.