Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review

Ayesha Sarker, Tony E. Grift

Research output: Contribution to journalReview articlepeer-review

Abstract

Aloe vera gel provides numerous health benefits and is considered as one of the best coating materials, which is edible, safe, and biodegradable. It facilitates a barrier against moisture and gas exchange, conserves the firmness, color, and flavor of the fruits and vegetables. Besides, owing to the antimicrobial and antioxidative properties, Aloe vera coating provides reduced microbial proliferation and improved antioxidant activity of the stored produce. Hence, Aloe vera coating has been used as a noble edible coating for fresh produce. This review aims to highlight the application of Aloe vera gel coating alone or together with other functional compounds in order to extend postharvest shelf life and preservation quality of fresh and minimally processed fruits and vegetables. This study also summarizes relevant biological activities and compositional characteristics of the gel. Some challenges and future aspects of the application of Aloe vera coating have discussed as there is a growing interest in this unique edible coating. This information will help the food processors to identify the most effective Aloe vera coating concentration alone or in combination with other functional ingredients for a variety of fresh and minimally processed fruits and vegetables.

Original languageEnglish (US)
Pages (from-to)2119-2134
Number of pages16
JournalJournal of Food Measurement and Characterization
Volume15
Issue number2
DOIs
StatePublished - Apr 2021

Keywords

  • Aloe vera gel
  • Antimicrobial and antioxidative properties
  • Bioactive properties
  • Edible coating
  • Postharvest
  • Quality
  • Shelf life

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

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