Preprint Review Version 1 This version is not peer-reviewed

Chemical Constituents, Antimicrobial Activity and Food Preservative Characteristics of Aloe vera Gel

Version 1 : Received: 18 November 2019 / Approved: 19 November 2019 / Online: 19 November 2019 (03:33:32 CET)

A peer-reviewed article of this Preprint also exists.

Kahramanoğlu, İ.; Chen, C.; Chen, J.; Wan, C. Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel. Agronomy 2019, 9, 831. Kahramanoğlu, İ.; Chen, C.; Chen, J.; Wan, C. Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel. Agronomy 2019, 9, 831.

Journal reference: Agronomy 2019, 9, 831
DOI: 10.3390/agronomy9120831

Abstract

Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture, and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

Subject Areas

Aloe vera; chemical constituents; antimicrobial activity; postharvest storage; biodegradable; edible coating

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our diversity statement.

Leave a public comment
Send a private comment to the author(s)
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.