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"Aloe vera"
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The Effect of Adding Aloe Vera Extract on the Physicochemical Properties of Lab-Grown Yogurt
This study was conducted in the Department of Food Sciences - College of Agriculture - University of Tikrit to estimate the chemical and physical properties of yogurt prepared by adding aloe vera extract. The yogurt was made in a laboratory by following the standard method, where the manufactured yogurt was fortified with different concentrations of aloe vera extract (5, 4, 3, 2, 1%). Chemical tests were carried out, which included (estimation of protein, moisture, fat, ash and total solids), as well as physical tests, which included (estimation of viscosity, pH, turbidity, whey translucency, water binding strength and acidity). The results showed an increase in total solids through an increase in the percentage of protein, moisture, ash, turbidity, water binding strength and viscosity, while the percentage of whey permeation and pH decreased. These results are consistent with the results of the samples obtained after storage, as the study helped to improve the physicochemical properties by increasing the concentrations of the main chemical compounds of the laboratory-made yogurt.
Journal Article
Unveiling green corrosion inhibitor of Aloe vera extracts for API 5L steel in seawater environment
This study evaluated
Aloe vera
extract as a green inhibitor to prevent corrosion in seawater environments.
A. vera
extract was produced by maceration with methanol–water at room temperature. Electrochemical techniques were used to evaluate the corrosion inhibitor effectiveness of the
A. vera
extract. The morphology of the corrosion products was analyzed by FE-SEM equipped with EDS and AFM. FT-IR and LCMS characterized the functional and structural groups in this extract. The electrochemical measurements show that
A. vera
extract could effectively reduce the corrosion of API 5L steel in seawater environments. Inhibition efficiency (IE) increases with increasing concentration. Optimal corrosion inhibition efficiency of around 83.75% (PDP) and 88.60% (EIS) was obtained by adding 300 mg L
−1
of extract at 310 K. Furthermore, the higher the concentration of
A. vera
extract, the greater the activation energy (E
a
), with the highest activation energy being 48.24 kJ mol
−1
for the concentration of 300 mg L
−1
. Conversely, increasing the temperature and exposure duration reduces the corrosion inhibition efficiency (IE) values; the best exposure period was 30 min with 88.34% IE by a concentration of 300 mg L
−1
at 300 K. This corrosion inhibition is achieved by the adsorption process of
A. vera
bioactive on metal surfaces with a mixed inhibitor through a physisorption-chemisorption mechanism. This finding was confirmed by the smoother surface morphology of the steel treated with
A. vera
extract than without. This unveiling investigation found that
A. vera
extract has the potential to be an environmentally friendly corrosion inhibitor in the seawater environment.
Journal Article
Aloe vera―An Extensive Review Focused on Recent Studies
Since ancient times, Aloe vera L. (AV) has attracted scientific interest because of its multiple cosmetic and medicinal properties, attributable to compounds present in leaves and other parts of the plant. The collected literature data show that AV and its products have a beneficial influence on human health, both by topical and oral use, as juice or an extract. Several scientific studies demonstrated the numerous biological activities of AV, including, for instance, antiviral, antimicrobial, antitumor, and antifungal. Moreover, its important antidepressant activity in relation to several diseases, including skin disorders (psoriasis, acne, and so on) and prediabetes, is a growing field of research. This comprehensive review intends to present the most significant and recent studies regarding the plethora of AV’s biological activities and an in-depth analysis exploring the component/s responsible for them. Moreover, its morphology and chemical composition are described, along with some studies regarding the single components of AV available in commerce. Finally, valorization studies and a discussion about the metabolism and toxicological aspects of this “Wonder Plant” are reported.
Journal Article
Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus)
In the present study, the effects of orange peel essential oils (EOs) on the physiochemical, rheological, particle size and zeta potential distribution of the developed aloe vera gel-based edible coating were investigated. We also investigated the effects of prepared aloe vera gel-based edible coating (with or without incorporation of orange peel essential oil) on the postharvest shelf life and characteristics such as physiological loss of weight (PLW), color, respiration rate, firmness, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and antimicrobial activity of button mushroom (Agaricus bisporus) at 4 °C during 16 days of storage. The results revealed that the 50% concentration of aloe vera gel-based edible coating without addition of essential oil had significantly superior properties with higher stability zeta potential (− 9.7 mV) as compared to other concentrations of aloe vera gel-based formulation. It also showed the highest potential to maintain the postharvest quality attributes of mushrooms throughout storage. The maximum concentration of orange peel essential oil (1500 µL/L) incorporated in the 50% aloe vera gel (F3)-based treatment significantly improved the postharvest quality attributes of mushrooms as compared to coating prepared with incorporation of 500 µL/L and 1000 µL/L concentration of EOs (orange peel essential oils) and helped extend the shelf life of mushrooms up to 4 days as compared to the control (50% AV (aloe vera gel) only). Further research should be performed to develop water and gas barrier composite edible coatings to further extend mushroom shelf life.
Journal Article
Shape- and Size-Controlled Synthesis of Silver Nanoparticles Using Aloe vera Plant Extract and Their Antimicrobial Activity
Biogenic synthesis of silver nanoparticles (AgNP) was performed at room temperature using
Aloe vera
plant extract in the presence of ammoniacal silver nitrate as a metal salt precursor. The formation of AgNP was monitored by UV-visible spectroscopy at different time intervals. The shape and size of the synthesized particle were visualized by scanning electron microscopy (SEM) and transmission electron microscopy (TEM) observations. These results were confirmed by X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses and further supported by surface-enhanced Raman spectroscopy/Raman scattering (SERS) study. UV-visible spectrum has shown a sharp peak at 420 nm and further evidenced by FTIR peak profile (at 1587.6, 1386.4, and 1076 cm
−1
with corresponding compounds). The main band position with SERS was noticed at 1594 cm
−1
(C–C stretching vibration). When samples were heated under microwave radiation, AgNP with octahedron shapes with 5–50 nm were found and this method can be one of the easier ways to synthesis anisotropic AgNP, in which the plant extract plays a vital role to regulate the size and shape of the nanoparticles. Enhanced antibacterial effects (two- to fourfold) were observed in the case of
Aloe vera
plant protected AgNP than the routinely synthesized antibiotic drugs.
Graphical Abstract
Shape and size-controlled synthesis of silver nanoparticles using
Aloe vera
plant extract
Journal Article
Anticoccidial activity of Aloe Vera Leafs’ aqueous extract and vaccination against Eimeria tenella: pathological study in broilers
This study aimed to assess the efficacy of an anticoccidial vaccine and the anticoccidial activity of Aloe vera in broiler chickens infected with Eimeria tenella (E. tenella). A total of 225 healthy, sexless, one-day-old broiler chicks (avian48) from a commercial broiler company were randomized into nine experimental groups of 25 chicks. The groups were as follows: Group 1 (control, vaccinated, non-infected), Group 2 (vaccinated and infected with 5 × 104 sporulated oocysts), Group 3 (vaccinated, infected with 5 × 104 sporulated oocysts, and treated with Aloe vera), Group 4 (infected with 5 × 104 sporulated oocysts and treated with Aloe vera), Group 5 (positive control, infected with 5 × 104 sporulated oocysts), Group 6 (challenged with 5 × 104 sporulated oocysts and then treated with amprolium), Group 7 (treated with amprolium), Group 8 (blank control negative group), and Group 9 (treated with Aloe vera gel).Various parameters were evaluated, including clinical signs, growth performance, oocyst shedding, hematological and immunological parameters, and pathological lesion scoring. The results demonstrated that Aloe vera improved growth performance, reduced oocyst shedding, and decreased caecal lesion scores in E. Tenella-infected broiler chicks. The use of Aloe vera in combination with either amprolium or anticoccidial vaccines provided a potential solution to the issues of drug resistance and drug residues.In conclusion, this study provides valuable insights regarding the control of coccidiosis in broilers. Supplementing the chicken diet with Aloe vera had beneficial effects on the pathogenicity and infectivity of E. tenella, making it a cost-effective alternative as an herbal extract with no adverse side effects for coccidiosis control. These findings suggest that Aloe vera can be considered a potential candidate for inclusion in broiler diets for effective coccidiosis control.Research HighlightsEfficacy of an anticoccidial vaccine, and Aloe vera extracts in broiler chickens infected with E. tenella.Supplementation of Aloe vera had improved growth performance, reduced oocyst shedding, and decreased caecal lesion scores in infected broiler chicks.The combination of Aloe vera and anticoccidial vaccines showed promise for addressing drug resistance and residues.The clinical signs, growth performance, oocyst shedding, haematological and immunological parameters, and pathological lesion scoring were all evaluated.Aloe vera is a safe and cost-effective alternative to herbal extracts for the control of coccidiosis in broilers.The findings suggest incorporating Aloe vera into broiler diets for effective coccidiosis control.
Journal Article
Fabrication and Characterization of Core-Shell Electrospun Fibrous Mats Containing Medicinal Herbs for Wound Healing and Skin Tissue Engineering
Nanofibrous structures mimicking the native extracellular matrix have attracted considerable attention for biomedical applications. The present study aims to design and produce drug-eluting core-shell fibrous scaffolds for wound healing and skin tissue engineering. Aloe vera extracts were encapsulated inside polymer fibers containing chitosan, polycaprolactone, and keratin using the co-axial electrospinning technique. Electron microscopic studies show that continuous and uniform fibers with an average diameter of 209 ± 47 nm were successfully fabricated. The fibers have a core-shell structure with a shell thickness of about 90 nm, as confirmed by transmission electron microscopy. By employing Fourier-transform infrared spectroscopy, the characteristic peaks of Aloe vera were detected, which indicate successful incorporation of this natural herb into the polymeric fibers. Tensile testing and hydrophilicity measurements indicated an ultimate strength of 5.3 MPa (elongation of 0.63%) and water contact angle of 89°. In-vitro biological assay revealed increased cellular growth and adhesion with the presence of Aloe vera without any cytotoxic effects. The prepared core-shell fibrous mats containing medical herbs have a great potential for wound healing applications.
Journal Article
Comparative evaluation of Aloe vera and chitosan edible coatings on shelf life and quality of strawberries during cold storage
Strawberries (Fragaria × ananassa Duch.) are nutrient-rich specialty fruits with a short shelf life due to microbial spoilage, softening, darkening, and moisture loss. This study aimed to investigate the effectiveness of edible coatings in extending shelf life and maintaining fruit quality. Freshly ripened, randomly selected strawberries were coated with 1.5% chitosan, 1.5% chitosan+1% CaCl₂, Aloe vera gel (AVG), and AVG+1% CaCl₂, along with an uncoated control. Each treatment was replicated 3 times with 25 samples per replicate, followed by air drying. The coated strawberries were stored in sterilized polypropylene containers under standard refrigerated conditions (4±1°C; 50±5% relative humidity) for 9 days. The application of edible coatings significantly (p<0.05) reduced respiration rates (by 25 to 34%) and microbial load (by 41 to 62%), helping to preserve fruit color, moisture content, ascorbic acid, firmness, and overall acceptability. The effect was more pronounced in strawberries coated with AVG and AVG+1% CaCl₂ coatings on strawberries throughout storage period. Uncoated strawberries had an acceptability score of 4.0, while all coated fruits scored above 5, showing a significant improvement by 20 to 37%. Strawberries treated with AVG, with or without CaCl₂, maintained the highest acceptability score of 5.5, outperforming all other coatings. These findings suggest that Aloe vera-based coatings are particularly effective in extending the shelf life and preserving the quality of strawberries during refrigerated storage.
Journal Article
In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids
Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.
Journal Article