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The banana is the biggest culprit for waste in the produce department for grocers. Approximately 250 million bananas are thrown away every year

Essential oils (EOs) have received attention in the food industry for developing biopolymerderived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes.

The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specifc for spontaneously fermented vegetable juices.

Edible films can be prepared from protein, polysaccharide and lipid materials. Among them, proteinbased edible films are the most attractive. These films have impressive gas barrier properties compared with those prepared from lipids and polysaccharides. The mechanical properties of protein-based edible films are also better than those of polysaccharide and fat-based films because proteins have a unique structure (based on 20 different monomers)

The development of edible coatings to extend the shelf-life of fresh fruits and vegetables has been one of the most important goals of the post harvest industry. Thus, in the last decade, research efforts have resulted in edible coatings based on biodegradable biopolymers (proteins and polysaccharides) that at the same time allow the reutilization of some by-products of the food industry.

Water-based whey protein isolate (WPI) coatings had the same gloss as shellac and zein coatings cast from ethanol solutions and water-based tapioca dextrin and hydroxypropyl methylcellulose (HPMC) coatings. For lipid dispersion coatings, the particle size of the dispersed phased influenced gloss values

Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral pat? of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group

As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food

The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as “food additives”. The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods

Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products.

The effect of coating with aloe vera gel on oil absorption and sensory properties of fried chicken meat, Today, according to consumers’ desire for low-fat foods. It is expected that edible oil barrier coatings will become an essential strategy for launching healthier fried products and developing diversified value-added products, such as aloe vera coating, a healthy ingredient wellknown worldwide

Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical and microbiological activities

Probiotics improve gut health; however, their intake through diet is mainly in the form of dairy products, which represents a challenge to lactose-intolerant individuals and vegetarians. This study aimed to determine the prebiotic potential of baobab and to evaluate the potential of using fermented baobab-based beverages as functional foods

When a company producing packaged cheese slices decided to expand their facility, they turned to A&B Process Systems to supply a custom fabricated stainless steel melt system. The challenge for A&B Process Systems produce a melt system able to receive forty-pound blocks of butter, melt it at a closely controlled temperature to produce a homogenous, high-volume supply of liquid butter at the minimum rate of 1500 pounds per hour.

The beneficial effects of probiotic foods on human health and nutrition are increasingly recognized by health professionals. Recent scientific work on the properties and functionality of living micro-organisms in food have suggested that probiotics play an important role in immunological, digestive and respiratory functions, and that they could have a significant effect on the alleviation of infectious diseases in children and other high-risk groups

Raisin is one of the most important products in terms of agriculture exports. During storage period, the product turns sticky and hard due to exudates syrup and moisture loss. To overcome this problem the application of edible coating suggests being of proper assistance. Edible coating is defined as a thin layer of edible material form as a film on the surface of the fruits and vegetables. This coating can affect the respiration and moisture loss. In this research, three different edible coating materials including Pectin, Plant Gum and Starch as well as two varieties of raisin,

The main function is not a full replacement for traditional packaging, but also to provide further properties and add benefits by functionality through natural additives used for food storage or enrichment. Edible coatings can play a major role in the preservation of food products because they are a vehicle of functional compounds that are necessary to humans’ health and well-being.

Consumers prefer foods that are healthier with high quality and safety. Food packaging are demanded to effectively extend the shelf-life, preserve the nutrients and decrease the microbial contamination during the transport and storage of food. With the increasing concern on the environmental impacts caused by food packaging wastes, sustainable and green packaging are highly demanded to minimize the harmful effects of food packaging waste on the environment. B

This paper presents a focused comparative case study considering the influence of natural and synthetic fibers on the fresh and mechanical properties of concrete. Locally sourced 19 mm long sisal fibers from sisalana leaves and manufactured polypropylene fibers were incorporated in a normal strength concrete matrix with fiber volumetric contents of 1%. A

Pre-treatment of stationary phase cells of Lactobacillus plantarum NCMIB 8826 with citric acid (pH 3 to 6) for a short period of time significantly improved subsequent cell survival in several highly acidic fruit juices namely cranberry (pH 2.7), pomegranate (pH 3.5), and lemon & lime juices (pH 2.8).

The beneficial effects of food with added live microbes (probiotics) on human health are being increasingly promoted by health professionals. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic products.

Functional foods are intensively studied and promoted by various organizations in the field of food and nutrition. They are foods that, by their initial, fortified, enriched, or improved composition, offer health benefits. At global level, there is a great interest in promoting fruit varieties, vegetables, and pseudocereal consumption in order to improve our health. Due to their content in essential compounds such as antioxidants, i

This study evaluated the effect of oral Aloe vera juice supplementation on gastric pH, stool specific gravity, protein digestion/absorption, and stool microbiology. Results indicate that supplemental oral Aloe vera juice is well tolerated by most individuals and has favorable effects upon a number of gastrointestinal parameters.

Development of composite edible coating systems is a new technological approach towards coating of foods to conserve their quality and safety. Edible coatings are single or multiple miscible biopolymers which significantly improve the shelf life of fresh meat cuts or products by lowering water activity (aw), reducing lipid oxidation and met-myoglobin formation, improving product appearance in package by reducing water drips, and retention in native volatile flavours.

Increasing consumer demand for microbiologically safer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Non uid readyto-eat foods are frequently exposed to postprocesssurface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible Ž lms that can potentially serve as packaging materials. Research on the use of edible Ž lms as packaging materials continues because of the potential for these Ž lms to enhance food quality, food safety, and product shelf life. B

Scales are secondary deposits constituted by inorganic chemical compounds present in an anthropogenic system. They are generated by changes in the thermodynamic, kinetic and hydrodynamics conditions[1] when formation fluids are produced, or by mutual physicochemical incompatibility between production and injection fluids

Hydrocolloids are hydrophilic biopolymers with high molecular weight that act as thickeners, gelling agents, and foam and emulsion stabilizers. Also hydrocolloids act as inhibitors of the growth and expansion of ice crystals in frozen materials, and inhibitors of the growth of sugar crystals in different industries

Pasta is a popular food and its quality can be measured by appearance, flavour and texture. Present study was undertaken to evaluate the quality of pasta supplemented with different quantities of aloe vera. In the present study four samples (C, C1, C2, and C3) of pasta were prepared by using refined wheat flour and different proportion of aloe vera gel. Sample C was prepared as control containing only refined wheat flour (100%) while sample C1 (refined wheat flour 99% aloe vera gel 1% ), C2 (refined wheat flour 97% aloe vera gel 3%) and C3 (refined wheat flour 95% aloe vera gel 5%) were prepared by changing the concentration of refined wheat flour and aloe vera gel.

Biofertilizers keep the soil environment rich in all kinds of micro- and macro-nutrients via nitrogen fixation, phosphate and potassium

The present study describes the development of a novel functional beverage through the application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form.

Mix aloe vera powder with your flour ingredient, dry blended. Noodle products are staple food in many parts of Asia, especially throughout Southeast Asia. Almost 40% of wheat products in Asian countries are consumed in the form of noodles. Traditional noodle is made from simple ingredients Noodle is described as the most consumed pasta-like product with different varieties,

El consumo de lácteos fermentados (aquellos que surgen de fermentar leche con microorganismos 1 vivos) ha ido en aumento ya que, además del yogur, se han introducido en el mercado nuevos productos de este tipo a los que se les atribuyen efectos benéficos a la salud.

Gelatin is one of the most widely used hydrocolloids; mammalian, poultry, and fish wastes are an exciting source for gelatin production. The market size of gelatin will reach 5.0 billion USD by 2025 due to the consumption perspective of gelatin in today’s market. The gelatin market is predicted to reach 6.7 billion USD at the end of 2027 with a 9.29 CAGR rate, being a vital constituent of the food, pharmaceutical, cosmetic, and packaging industries owing to its foaming, emulsifying, gelling, and filmogenic properties. In the packaging sector, gelatinbased films and coatings are gaining importance owing to their eco-friendly nature. The gelatin source, amino acid composition, and extraction method play a prominent role in its packaging properties. In order to improve the packaging properties of gelatin further, physical, chemical, enzymatic, and irradiation-based modifications play an significant role. This paper reviews the impact of sources, extraction, and gelatin modifications on improvements of gelatin as packaging material, and provides detailed information on gelatin films/coatings in the shelf-life extension of food products.

The growing health awareness among consumers has increased the demand for non-dairybased products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system

Frozen yogurt has become popular and reaching new materials

The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL

Hayward Gordon has supplied impeller type fluid agitation equipment to the process industries for over 40 years acquiring considerable expertise in this field. Combining both experience and theory, this section covers the basics of fluid mechanics of mixing, the main criteria for mixer sizing and application limitations of fluid mixers

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives

Oral drug delivery is one of the most preferred and user friendly routes of drug administration. Macromolecular drugs (such as peptides and proteins) generally have a poor bioavailability when administered orally. Absorption enhancers can be co-administered with macromolecular drugs to increase their bioavailability by either preventing enzymatic degradation or by increasing paracellular permeability

Pure and viable strains of microorganisms identified and characterized as probiotic strains are used in the fermentation process to prepare probiotic food and beverages. These products are sources of nutrition and help in the maintenance of gut microflora. The intake of food products prepared with the use of probiotic microorganisms and containing their metabolites and whole microbial cells can be considered as a natural formulation of synbiotic products with prebiotic substrates and culture. Other than through the intake of fermented food and beverages, probiotic microorganisms can be taken through a supplement, which is a complementary form prepared by combining separate sources of prebiotic substrates and specific probiotic cultures

The market for edible films and coatings has experienced remarkable growth over the last 5 years according to the U.S. Department of Agriculture. This growth is expected to continue. Accompanying this growth is a vast amount of knowledge on edible films and coatings acquired through research and product development work as well as advances in material science and processing technology.

Textiles were an important part of both old and social economies. They were vital to many life facets, including clothes and many other applications. Recently, the use of natural materials in textile manufacturing processes was of great importance.

Edible coating extends the post-harvest life of fresh fruits and vegetables. It is used to improve food appearance and provide safety to the food by its environmental friendly nature. It may be obtained from both animal and vegetable sources. Nature of edible coating may be of protein, lipid, polysaccharide, resin alone or in combination.

The toxicity of number of organic and synthetic compounds have led to the use of natural products as anticorrosion agents which are eco-friendly and harmless. Therefore, an attempt is made to use natural products as plant extracts to investigate the corrosion inhibition of Steel (St 37-2) in petroleum medium (obtained from Iraqi refinery) using electrochemical studies. The inhibition was performed by four plant extracts including Cinnamon stems, Ficuscarica, Sweet clover and Tobacco leaves depending on presence of coumarins in these plants. Ethanolic extracts were characterized by UV-Visible

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time

The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects

THICKENERS are high molecular weight chemicals that give thick pastes in water and are utilized in textile printing. These give the printing paste stickiness and plasticity, allowing it to be applied to a fabric surface without spreading and keep the pattern outlines even under strong pressure

Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality.

Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables, which is always used as the carrier film for the antimicrobial agents. This review focuses on the preparation, property, mechanism, and application effectiveness on the fruits and vegetables of chitosan-based coating with antimicrobial agents

In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks.

The healing properties of the succulent plant aloe vera have been known for thousands of years. Belonging to the lily family and related to the onion, garlic and asparagus, evidence supporting the early use of aloe was discovered on a Mesopotamian clay tablet dating from 2100 BC. In Cairo in 1862, George Ebers, a German Egyptologist, bought a papyrus which had been found in a sarcophagus excavated near Thebes a few years earlier. Aloe vera as a herbal preparation, was mentioned in the papyrus no fewer than 12 times.

The Japanese scientific academic community defined ‘functional food’ early in the 1980s. That is, functional foods are those that have three functions. The primary function is nutrition. The secondary function is a sensory function or sensory satisfaction. The third is the tertiary function, which is physiological.

: Pure viable strains of microorganisms identified and characterised as probiotic cultures are used in the fermentation process to prepare functional beverages. The fermented probiotic products can be consumed as a source of nutrition and also for the maintenance of healthy gut microbiota

Avocados are a popular subtropical fruit of high economic importance and the European Union is the biggest importer of the bulk of the fruit coming from countries like South Africa, Chile and Israel. The fruit is highly nutritious being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron and antioxidants.

Today the use of probiotic bacteria in food is of increasing interest to provide beneficial health effects in the food industry. Microencapsulation technology can be used to maintain the viability of probiotic bacteria during food product processing and storage. However, it is unknown to consumers how these beneficial bacteria sustain viability in food products and in our bodies.

Control of moisture transfer inside composite food products or between food and its environment remains today a major challenge in food preservation. A wide rage of film-forming compounds is now available and facilitates tailoring moisture barriers with optimized functional properties. Despite these huge potentials, a realistic assessment of the film or coating efficacy is still critical

Food packaging is an important area of food research due to its prime role in the protection and containment of foodstuffs. Traditionally petroleum-derived polymers fulfill the lion’s share of packaging material requirements. However, present-day consumers are more concerned about the environmental impact and health hazards of these synthetic polymers

Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical and microbiological activities

Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health.

Microbiology of Fermented Foods May 2014 Edition: 1stPublisher: Persian Science & Research Publisher

Edible coatings can be used to improve shelf-life and food quality by providing effective and selective barriers to moisture transfer, oxygen uptake, better visual aspect, and reduction of microbiological contamination

The worldwide utilization of herbal drugs has increased due to their vast therapeutic effects and less side effects as compared to the allopathic medicines. Delivery of herbal drugs as novel formulations faces hurdles due to difficulties in identification, processing, standardizing, extracting of herbal drugs with an intention to accomplish sustained and controlled release. Now with the innovation in the technologies, nanoformulations paves pathway for the development of novel herbal drug delivery systems with enhancing bioavailability, therapeutic effect and reduced toxicity

With the ever rising population of the world, the need to habitation has exponentially increased. The construction and real estate business is booming and various building materials are available in the market. As a result the natural resources are depleting and we are unintentionally killing our mother earth. Since ages, human race has been using concrete to build empires and forge civilizations. Concrete is the second most used material in the world, trailing only water.

Hydrocolloids are hydrophilic biopolymers with high molecular weight that act as thickeners, gelling agents, and foam and emulsion stabilizers. Also hydrocolloids act as inhibitors of the growth and expansion of ice crystals in frozen materials, and inhibitors of the growth of sugar crystals in different industries

BIOX M si applica per termonebulizzazione con l’Elettrofog XEDA. Usare 90 g/tonnellata di patate da trattare. Seguire con applicazione periodiche a 30 grammi / tonnellata ogni 3 settimane oppure 45 g/tonnellata ogni 30 giorni. Il prodotto si usa tal quale.

Effects of formulation (lipid presence, type of starch, and plasticizer) on microstructure, water vapor (WVP) and gas (GP) permeabilities of films and coatings were analyzed. Plasticizer was necessary to maintain film and coating integrity and to avoid pores and cracks.

The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this study is the evaluation of the effect of L-cysteine and, in combination with a mixture of essential oils components

Many techniques have been studied in order to extend the shelf life of fresh produce (fruits and vegetables), for example, low temperature and high relative humidity, controlled and modified atmosphere packaging/storage, etc. however, each has advantages and disadvantages. The maintenance of the quality of fresh produce is still a major challenge for the food industry. Research on edible coatings and films has been intense in recent years. Edible coatings have many advantages over other techniques, but only when the coated produces are stored at proper temperatures, which depends on the commodity.

Abstract The anti- corrosion activities of Aloe Vera extracts were investigated using weight loss method in three corrosive agents (1MHCl, fresh prepared Mango juice and Dashen Beer). The result reveals that the inhibition efficiency of Aloe Vera extract is higher at higher concentration (55.5% at 20 mg/Kg, 65.58% at 40 mg/Kg, 73.59% at 80 mg/Kg, 74.48% at 120 mg/Kg, 83.59% at 200 mg/Kg)

The plant Aloe Vera has a history dating back to biblical time. Aloe  vera  plant  is not  a  cactus,  but a  member of the  tree  lily family,  know  as Aloe barbadensis.  It produces a tubular yellow flower in the spring that is typical of the lily family. 

Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety

Due to advances in drug delivery technology, currently, excipients are included in novel dosage forms to fulfil specific functions and in some cases they directly or indirectly influence the extent and/or rate of drug release and drug absorption. Recent trends towards use of plant based and natural products demand the replacement of synthetic additives with natural ones.

The current era manifest mounting appreciation of the salient function of foods and beverages in disease anticipation and management. The consequence, invention and infliction of functional foods and beverages have secured a large amount of significance as they endow with healthiness ahead of the fundamental nutritional role for the well-being

The development of non-dairy fermented juices based on fruits and vegetables is favoured by multiple factors, such as greater consumer awareness of health-related properties of fermented foods, a growing number of lactose intolerance cases, and an increasing popularity of food trends like veganism. Therefore, the scientifc community’s interest in the design of lactic acid fermented juices and determining their functional features has increased over the past 10 years.

The useful effects of foods with added live microbes on human health are being increasingly promoted by health professionals. The major probiotic beverage available in the markets today, are milk-based products; usually in the form of fermented milk. However, with an increase in the consumer vegetarianism and demand for cholesterol free

Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable.

Probiotics are live microorganisms that confer health benefits to human when administered in adequate amount. They are mainly lactic acid bacteria (LAB) of the genera Lactobacillus and Bifidobacterium, although the probiotics potential of other bacteria and yeast are not excluded.

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market.

The application of edible coatings prior to frying has been shown to be an effective strategy for reducing oil uptake in foods. Edible coatings are commonly made with food-grade polysaccharide-based hydrocolloids such as Aloe Vera. These hydrocolloids form a thin layer on the food surface and are regarded as an effective oil reduction method due to their action as a barrier against lipid absorption by the food.

The major probiotic foods available in market are milk based products. Alternatively, fruit and vegetable juices represent promising carrier for probiotic bacteria; however, probiotic bacterial stability is difficult to maintain during cold storage that could preclude their industrial production

The skin has a multifactorial aging process, caused by both intrinsic and extrinsic factors. A major theory of aging involves cellular senescence or apoptosis resulting from oxidative damage as the skin’s antioxidant system tends to weaken with age

It has been known for a long time that diet can have a positive or negative effect upon human health. In industrialized countries, a diet based on too much fat is the cause of diseases, such as hypertension and obesity. On the contrary, in developing countries, a poor diet causes serious nutritional deficiencies and death

Since ancient times, plants, herbs and other natural products have been used as healing agents. Advances in organic chemistry from the early 19th century onwards have enabled the preparation of numerous synthetic medicines. Yet, the majority of the medicinal substances available today have their origin in natural compounds

Aloe barbadensis Mill. (Aloe) is used for diverse therapeutic properties including immunomodulation. However, owing to the compositionally complex nature of Aloe, bioactive component(s) responsible for its beneficial properties, though thought to be attributed to polysaccharides (acemannan), remain unknown

The increasing growth trend of the global Muslim population implies an increase in the consumption of halal products. The importance of the halal market attracts much attention from many stakeholders, including academia/researchers

Some difficult mixong problems cannot be solved, bit their impacts can be lessened. Here’s how you can deal with ciffidult processes or products.

Consumers’ recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption by individuals with food intolerances and by those who adhere to strict vegan and vegetarian diets

The market for edible films and coatings has experienced remarkable growth over the last 5 years according to the U.S. Department of Agriculture. This growth is expected to continue. Accompanying this growth is a vast amount of knowledge on edible films and coatings acquired through research and product development work as well as advances in material science and processing technology

This study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and biopolymer ratios to food application as stabilizers. The biopolymers were evaluated through solubility, charges, turbidimetry, and optical microscopy analyses; the systems with the pair of biopolymers were analyzed through turbidimetry and optical microscopy.

In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut

Develop expressions that measure the potential to reduce food waste while improving freshness and on-shelf availability of fresh fruits and vegetables, and convenience. Retail stores need consider a replenishment policy that incorporates instead of use just water in produce shell used aloe vera coating in misting application in refer shell.

One of the most popular research areas in food hydrocolloids over the past decade or so has been their application as functional ingredients to modulate the gastrointestinal fate of foods. In particular, they are being utilized to control the hydrolysis of macronutrients (such as fat, protein, and starch) in the gastrointestinal tract, as well as to alter the pharmacokinetics and bioavailability of hydrophobic bioactive agents

Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to be used for fermentation. Lactic acid bacteria are a small part of the autochthonous microbiota of vegetables and fruits

The use of edible coating/film to improve fresh produce’s quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure–function relations and corresponding influence on film-forming properties are discussed.

Aloe Vera with Animal Nutrition Health is something that is very old, this ancient plant has been used since ancient times to preserve the natural health, has been described as the plant of eternal youth, a miracle of nature.

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage.

Starch and whey protein isolate and their mixtures were used for making edible films. Moisture sorption isotherms, water vapour permeability, sorption of aroma compounds, microstructure, water contact angle and surface properties were investigated.

The formation of dust is not an unusual occurrence with fine powders and has been frequently observed in the food, pharmaceutical, chemical and plastics industries. This tendency for dust to form is found with powders having particle sizes ranging from perhaps 0.1 to 10 microns and with a fairly spherical shape, which can inhibit agglomeration

There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging

Aloe-Vera is a plant widely used in the biomedical, pharmaceutical, food and cosmeceuticals industry. There are at least 420 different plant species of Aloe. Aloe-Vera specifically refers to the Aloe barbadensis Miller plant, which is the most common form used in Aloe-based products

Fresh produce is recognized as highly beneficial for human health. The substantial changes in the life-style of populations and upturn awareness about nutritional aspects of dietary patterns, fresh produce has high demand. In developing countries, postharvest losses can reach up to 50%, and improper storage can cause serious food safety and quality-related issues

The non-biodegradable synthetic plastic is one of the greatest challenges facing the food packaging business since it seriously harms the environment. To solve this problem, nonbiodegradable plastic may be disposed of more affordably and with less harm on the environment by using edible starch-based biodegradable film. T

Edible moisture barriers are effective alternatives to stabilize fresh or processed food products and satisfy consumers’ demand for long shelf-life products that are of good quality and nutritionally acceptable. This chapter deals with traditional and innovative filmforming materials and barrier technologies of edible films reported in scientific literature and patents over the last thirty years.

Aloe Vera has been widely reported for its numerous medicinal effects but little is known of its effects on the reproductive organs. This study investigated the effects of Aloe Vera aqueous leaf extract on testicular weight and semen parameters of Sprague-Dawley rats.

Texture analysis and modeling are important techniques in food and postharvest research and industrial practice. A wide range of methods have been used to evaluate instrumental results, which provide timeseries data of product deformation, thereby allowing a wide range of texture attributes to be calculated from force–time or force–displacement data. Several indices of texture such as the firmness index, crunchiness index and texture index based on ‘‘vibration energy density’’ have been reported, but these are not widely used to quantify food texture. S

Background: The herbal preparation, aloe vera, has been claimed to have anti-inflammatory effects and, despite a lack of evidence of its therapeutic efficacy, is widely used by patients with inflammatory bowel disease.

The screening of novel probiotic strains from various food sources including fruits, vegetables, herbs, and traditional fermented foods, have been of growing concern recently. Most of these potential probiotic lactic acid bacteria isolates were distinguished from the commercial probiotics based on multiple therapeutic effects and functionalities.

Ceska®Coat & Delvo®Coat deliver superior performance in coverage, cuttability and application performance – whatever your coated cheese type or process. But they do a whole lot more by increasing microbial protection against molds and yeast by up to 50% while reducing the dosage of preservatives. Ceska®Coat & Delvo®Coat are also available in a range of colors – enabling you to differentiate your cheese.

Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer’s preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives

Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents.

The bulk physicochemical, sensory and physiological attributes of most foods are determined by the characteristics, interactions and structural organization of the various ingredients they contain. Biopolymers are important functional ingredients in many foods, contributing to their overall texture,

THE medicinal properties of the Aloe plants have long been attested. The Egyptians and ancient Greeks used extracts in the treatment of various conditions and the products from the plants have been included in reputable oriental and western herbal texts for centuries.

In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects

Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to healthpromoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds

There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery

Four strains of Lactobacillus and Bifi dobacterium including L. plantarum 01, L. fermentum D13, L. rhamnosus B01725, and B. bifi dum B7.5 exhibiting naringinase production were applied in grapefruit juice fermentation. All investigated strains grew well in grapefruit juice without nutrition supplementation. In all cases, cell counts were 108 –109 CFU ml–1 after 24 hours of fermentation. The highest lactic acid and acetic acid productions were observed in the case of strain L. plantarum 01.

These days, consumers are increasingly “nutritionally aware”. The trend of “clean label” is gaining momentum. Synthetic additives and preservatives, as well as natural ones, bearing the E symbol are more often perceived negatively. For this reason, substances of natural origin are sought tfor replacing them. Essential oils can be such substances. However, the wider use of essential oils in the food industry is severely limited. T

A generation conscious of the environment, sustainability, and functional and natural ingredients, into a ready drink and sell it in a convenient on-the-go carton package, interested in a new and younger generation healthy drink product with proven health benefits, it’s time for a new face of an innovative combination of dietary supplements and RTD Beverages, as society advances and modernizes, the way we take dietary nutritional supplements has changed

JBT is a prime solutions and equipment provider within the fruit and vegetable industry segment. From preparation to preservation, conveying and packaging, our comprehensive range of technologies captures the freshness,

For the application of this principle of inertness to different types of material, application texts must specify rules (composition, purity criteria, etc.) that ensure the suitability of each material category for food contact application

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers.

In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause environmental problems as packaging materials derived from non-renewable energy sources do. Objective of this work was to review recently studied edible films and coatings – their sources, properties and possible application. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids.

Probiotic products have gained popularity with consumers that expect that the products they consume are healthy and help them maintain health. Hence, the need and preferences of the consumers are translated into a product format concept. Probiotics have been used for a long time as natural components in supplements and functional foods, mainly in fermented dairy products

This study investigated the survival of free and microencapsulated probiotic bacteria in orange and apple juices. Eight different strains of probiotic bacteria were used in this study including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bi-04 and B. lactis type Bi-07

HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers

The objective of this study was to produce microcapsules containing Lactobacillus acidophilus LA-02 by complex coacervation followed by crosslinking with transglutaminase and to evaluate the effect of their addition on different fruit juices, as well as the probiotic viability of L. acidophilus and its effect on fruit juices during storage.

The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this study is the evaluation of the effect of L-cysteine and, in combination with a mixture of essential oils components (

The aim of this study was to evaluate the influence of model (alcohol, sugar, salt, protein and acid) and real foods and beverages on the viability of probiotics during incubation and artificial digestion. Viability of monocultures Lactobacillus acidophilus CCM4833 and Bifidobacterium breve CCM7825T, and a commercial mixture of 9 probiotic bacterial strains, was tested by cultivation assay and flow cytometry

The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level,

Abstract Chitosan is a chitin-derived biopolymer, one of the most abundant and renewable materials on earth. Chitin is a primary component of fungal cell walls, arthropod exoskeletons such as crustaceans, e.g. crabs, lobsters and shrimp and insects, molluscan radulae, cephalopod beaks, fish and lissamphibian scales. Due to its unique macromolecular structure, biocompatibility, biodegradability and other intrinsic functional properties, chitosan has attracted significant scientific and industrial interests since the late 1970s. T

Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics

Reducing oxidative species to non- or less-reactive matter is the principal function of an antioxidant. Plant-based food is the main external source of antioxidants that helps protect our cells from oxidative damage. During postharvest storage and distribution, fruits and vegetables often increase ROS production that is quenched by depleting their antioxidant pools to protect their cells

Many of the health benefits associated with Aloe vera have been attributed to the polysaccharides contained in the gel of the leaves. These biological activities include promotion of wound healing, antifungal activity, hypoglycemic or antidiabetic effects antiinflammatory, anticancer, immunomodulatory and gastroprotective properties. While the known biological activities of A. vera will be briefly discussed,

Aloe vera has been traditionally used to treat skin injuries (burns, cuts, insect bites, and eczemas) and digestive problems because its anti-inflammatory, antimicrobial, and wound healing properties. Research on this medicinal plant has been aimed at validating traditional uses and deepening the mechanism of action, identifying the compounds responsible for these activities.

The present study was conducted to evaluate the effect of physicochemical and phytonutients qualities of aloevera gel fortified yoghurt. Three different concentration of yoghurt were developed with 10, 15 and 20 percent of aloevera gel addition. Based on sensory evaluation,the sample AY2 has scored higher in the overall acceptance among the samples. On the other hand, the pH and titratable acidity were found to be inversely proportional to the concentration of alovera gel addition in yoghurt. In the results offat content that all the experimental samples were shown gradual decreasing effect when compared with the control sample

Probiotics are living bacteria and yeasts that nourish the human body, particularly the digestive system. Fruitbased beverages are an excellent vehicle for delivering probiotics to the body since they are frequently taken in large quantities and include a number of nutrients that promote the growth of these beneficial microbes. When adding probiotics to a fruit-based drink, the probiotics must survive and remain viable in the drink until ingested.

The increasing research on science and innovation has shifted consumer awareness from conventional to functional foods that are more nutritious and healthier. The ideation of functional food is based on the addition of probiotics that promote cognitive response, improved immune system, and general wellbeing. A

The performance of henequen fibers and polypropylene composites obtained by injection molding with and without coupling agent was evaluated. Henequen fibers are natural non-wood fibers mainly used in textile sector or in thermosetting matrix composites. In this work, henequen fibers have been used as a possible substitute reinforcement material for sized glass fibers

The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications

Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment

Soy beverages can be a source of bioactive isoflavones, with potential human health benefits. In this work, the suitability of three Lacticaseibacillus and three Bifidobacterium probiotic strains as functional starters for soy beverage fermentation were evaluated, alongside with the effect of refrigerated storage on the viability of the strains and the isoflavone composition of the fermented beverages.

Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and overall acceptance.

A study on mass transfer using new coating materials (namely alginic acid and polygalacturonic acid) during osmotic dehydration—and hence in a laboratory-scale convective dryer to evaluate drying performance—was carried out

The layer-by-layer application of biopolymeric coatings to mandarin fruits as a postharvest treatment to improve fruit coating efficacy has been reported. A single 1 % (w/v) chitosan application was evaluated, and polyelectrolyte complexes such as 1.5 % (w/v) alginate/chitosan, 1 % (w/v) hydroxypropyl methylcellulose/chitosan, and 0.2 % (w/v) locust bean gum/chitosan were applied to mandarin fruits

This thesis reports on the challenge of applying an innovative ‘soft-soft nanocomposite’ design strategy to establish synthesis parameters that affect the performance of coatings based upon water-borne latexes, which is driven by the environmental and legislative need to develop feasible alternatives to solvent-borne coatings. A framework emulsion polymerisation formulation to synthesise core-shell latexes with (poly[(butyl acrylate)-co-(butyl methacrylate)]) core and (poly[(butyl

The probiotic products in the market are mostly milk-based products, such as yoghurts, cheese and fermented milk. However, lately, there has been an increasing demand for non-dairy probiotic products due to various reasons such as allergies, lactose intolerance, high cholesterol content and consumers turning to more natural foods. Fruit juices are considered as an appropriate new substrate for probiotic delivery

Although the survival of probitoics in fruit juices, which were nominated to be a good probiotic carrier, could be improved by using microencapsulation technique in alginate bead coated with chitosan, the satisfactoriness of the consumer must be considered.

This review emphasizes the growing technical and functional properties of edible coatings, as well as their numerous prospective applications. Edible coatings were developed using proteins, carbohydrates, lipids, and natural polymers. These ingredients could be altered and blended to create coatings with distinct properties.

Pumpkin (Cucurbita pepo) showed to be an excellent source of nutrients for the probiotic growth reaching around 1010 CFU/ml in just 24 hr. Growth kinetics of the culture was followed during juice fermentation and the Gompertz model was fitted to the data

The world population is elevating rapidly, the demand for fruits and vegetables is increasing due to their nutritional value, and the concerns regarding the quality have been amplified. Therefore, the development of various techniques to retain quality attributes, and shelf-life extension of food has become a focal point for researchers and food industries.

The review provides an overview of research findings on microencapsulation for functional textile coatings. Methods for the preparation of microcapsules in textiles include in situ and interfacial polymerization, simple and complex coacervation, molecular inclusion and solvent evaporation from emulsions

There has been a growing interest in utilizing fibers as reinforcement to produce composite materials. Scientists prefer thermoplastic polymeric matrices than thermosets due to the low production cycle, lower cost of processing and high reparability of thermoplastics

The agricultural system of the European Union is dependent on the use of pesticides to a degree that is commonly described as “lock-in”. This term is derived from the neurological disorder “locked-in syndrome”, describing a paralysis of the body. Although the patient is conscious and their cognitive function is usually unaffected, they have no control over their body.

This study aimed to produce and characterize an oil in water (O/W) nanoemulsion containing Opuntia ficus-indica (L.) Mill hydroglycolic extract, as well as evaluate its preliminary and accelerated thermal stability and moisturizing efficacy. The formulations containing 0.5% of xanthan gum (FX) and 0.5% of xanthan gum and 1% of Opuntia ficus-indica Mill extract (FXE) were white, homogeneous and fluid in aspect

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products.

Changes in physico-chemical qualities (pH, total acidity, total and reducing sugar, total phenolic and vitamin C), astringency compounds (condensed and hydrolysable tannin), antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,20 -azino-bis (3-ethylbenzthiazoline-6- sulphonic acid) (ABTS) radical] and flavor volatile compounds in Lactobacillus plantarum-fermented cashew-apple-juice (CAJ) and 11.4 Bx concentrated-cashew-applejuice (CCAJ) was investigated. T

The gastrointestinal tract is an environment that hosts various microorganisms, including pathogens. Generally, pathogenic bacteria enter the host body through food and the gastrointestinal tract. These pathogenic bacteria can colonize or infiltrate host cells and tissues, causing various infectious diseases

Edible coatings have attracted the attention of researchers in recent years due to their degradability, safety, non-toxicity, low cost, good preservation effect, and other advantages. To prepare a new edible film with good mechanical and barrier properties, carboxymethyl chitosan (CMCS) and gelatin (GL) were selected as the film-forming matrix in this experiment, and glycerol, CaCl2 , Tween-20, and ascorbic acid (AA) have been added as plasticizers, crosslinking agents, surfactants, and antioxidants.

On the 28th of January 2022, the European Union’s new laws come into force, banning farmed animals from being routinely fed a diet of antibiotics – a move that World Animal Protection considers to be the most progressive in the world. The overuse of antibiotics is resulting in a global public health crisis, with as many as 3,500 human deaths worldwide from antimicrobialresistant infections (superbugs) daily.

Lactic acid (LA) fermentation is considered a simple and useful form of biotechnology to keep and/or enhance the safety, nutritional, sensory and shelf life properties of vegetables and fruits

The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. E

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties

This work reviews novel sources of edible films, coatings and formulations, including combined materials and a lipid phase, and highlights the main results of the most recent investigations carried out on the topic. New tendencies based on the incorporation of diverse active compounds (antimicrobials, antioxidants, nutraceuticals), that are applied on fruits and vegetables, are also mentioned.

The first single volume devoted solely and exclusively to the use of functional non-meat ingredients in the formulation, development and manufacturing of meat products. Describes the fundamental concepts that govern the functional behavior of non-meat ingredients in meat systems. Presents the latest meat-related research on each type of ingredient. Contains practical, science-based, information that will help guide meat product development and formulation efforts

Edible coatings can be used to improve shelf-life and food quality by providing effective and selective barriers to moisture transfer, oxygen uptake, better visual aspect, and reduction of microbiological contamination.

The growing health awareness among consumers has increased the demand for non-dairybased products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system. E

Fresh-cut lettuce has a short shelf-life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide-based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh-cut lettuces during cold storage (4°C) for 15 days

Fresh-cut fruits have a shorter shelf life due to its perishable nature. Edible coating being biodegradable and environmental friendly, provides protective covering to fresh-cut fruits. This review covered the effects of edible coating on fresh cut fruits, i.e., apple, apricot, banana, kiwi, mango, papaya, pineapple, strawberries, watermelon and melon. It was observed that edible coating positively affected weight loss, titratable acidity, ph

Corrosion is an issue in oil and gas industry leading to major economic losses. This thesis investigated efficacy of amines, imidazolines and aloe vera in corrosion inhibition of 1 Cr steel in CO2 or H2S environment. Different electrochemical techniques such as Linear Polarization Resistance (LPR), Electrochemical Impedance Spectroscopy (EIS), Potentiodynamic Sweep were used throughout this research work to follow the corrosion process.

The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure

Seven times as many consumers feel they are purchasing bananas more often than less often. Increased purchases are driven by a preference for bananas over other fruit, their taste, availability, and versatility in recipes.

Suspensions have long been of great practical interest because of their widespread occurrence in everyday life. Suspensions have important properties that may be desirable in a natural or formulated product or undesirable, such as an unwanted suspension in an industrial process.

Over the last decade, fruit juice consumption has increased. Their rise in popularity can be attributed to the belief that they are a quick way to consuming a dietary portion of fruit. Probiotics added to fruit juices produce various bioactive compounds, thus probiotic fruit juices can be considered as a new type of functional foods. S

Background: Foods including probiotics are considered “functional foods.” As an alternative to dairy products, we investigated the behavior of Lactobacillus casei when exposed to low-pH fruit juice. Juices of fruits such as pineapple, raspberry, and orange were assessed. Free and microencapsulated forms of L. casei were compared, and the viability of the probiotic was evaluated under storage at 4°C for 28 d.

This report presents the current market situation and the main actors in the nutraceutical sector World Wide, with a particular focus on the functional food and beverages industry in Japan, including the market access issues and the business opportunities for European companies. The specificity of the Japanese market is presented in general context of the worldwide industry performance and consumption trends (US, Europe and Asia-Pacific).

Purpose – The purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities. Design/methodology/approach – Mahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A)