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Scientific Papers

Search PDFs and articles in our Data Base about the amazing properties about Aloe Vera

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Blog: Aloe Vera Feminine Hygiene Care

Aloe vera can be used in various forms like hydrating gel, creams, masks. It can be applied directly to the skin or hair, or mixed with other ingredients to make a face mask, hair mask, or other beauty products.

Blog: Aloe vera delivery system for dietary supplements

Cosmeceuticals combine the best of both worlds: wellness and beauty. At this intersection, marketers are seeking to help define the term cosmeceutical; this term tends to imply a product that is neither a drug, nor a cosmetic, but one that has a desired impact inside the skin.

Blog: Aloe vera Oral Care

The effects of good Oral hygiene run far deeper than the mouth, teeth, and gums are coated with plaque and have been currently linked to an increased risk for various cardiovascular diseases. 

FAQ

What is the Aloe Vera plant?

Aloe barbadensis miller is a cactus-like plant that grows in hot, dry climates. It is cultivated in subtropical regions around the world, it has multiple benefits such as; anti-ageing, fights acne, reduces plaque, It’s hydrating, It’s moisturising, boosts digestion, It soothes sazor surn, lowers blood sugar and more

FAQ

Aloe vera enhance wellbeing and immune system?

Enhances macrophage effectiveness in modulating the entire immune system, stimulate, produce, and release antibodies. Increases the number of antibodies forming T-cells in the spleen. Helps to effectively balance and restore proper immune system function.

FAQ

How does aloe vera aids in moisturization product development?

Aloe vera extract enhances inter-cellular tight junction in skin cells thereby, providing enhanced moisturization of skin and reducing chances of skin infections.

FAQ

Aloe Vera’s Topical Uses.

Aloe vera may be most well-known for its moisturizing properties. It can be found in plenty of skin and hair products, but it can also be used straight from the plant. Aloe extract is promoted complete regeneration of the skin. Research suggests that polysaccharides in the gel have anti-itching and anti-inflammatory that help with wound healing, topical use encourages regeneration of tissue.

EDIBLE COATING QUALITY WITH THREE TYPES OF STARCH AND SORBITOL PLASTICIZER

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

COMPOSITION AND APPLICATIONS OF ALOE VERA LEAF GEL

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,

ANTIMICROBIAL ANTIOXIDANT SENSORY PROPERTIES AND EMOTIONS INDUCED FOR THE CONSUMERS OF NUTRACEUTICAL BEVERAGES

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.

PROBIOTICS FROM AN INDUSTRIAL PERSPECTIVE

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

IMPORTANCE OF EDIBLE COATING ON FRUITS AND VEGETAB

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.

COACERVATION AS A NOVEL METHOD OF MICROENCAPSULATION OF ESSENTIAL OILS

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

VIABILITY OF PROBIOTIC MICROORGANISMS AND THE EFFECT IN FRUIT JUICES

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

FERMENTED SOY BEVERAGES AS VEHICLE OF PROBIOTIC LACTOBACILLI STRAINS AND SOURCE OF BIOACTIVE ISOFLAVONES

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.

APPLICATION OF EDIBLE COATING FOR IMPROVEMENT OF QUALITY AND SHELF LIFE OF RAISINS

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,

LACTIC FERMENTED FRUIT OR VEGETABLE JUICES

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.

NOVEL SOURCES OF EDIBLE FILMS AND COATING

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.

CHANGES IN BITTERNESS ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPEFRUIT JUICE FERMENTED BY LACTOBACILLUS AND BIFIDOBACTERIUM

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.

GAME CHANGING POTENTIAL OF THE EU’S FARM TO FORK STRATEGY FRESH FRUITS AND VEGETABLE FROM POST HARVEST TO YOUR TABLE

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.

CHANGES IN PHYSICO CHEMICAL ASTRINGENCY VOLATILE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF FRESH AND CONCENTRATED CZSHEW APPLE JUICE FERMENTED WITH LACTOBACILLUS PLANTARUM

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

NON DAIRY PROBIOTIC FOOD PRODUCTS AN EMERGING GROUP OF FUNCTIONAL FOODS

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

DIFFERENCES IN METABOLITE COMPOSITION OF ALOE BARBADENSIS

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

THICKENERS

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

FUNCTIONAL PROPERTIES OF LACTIC ACID BACTERIA IN FERMENTED FRUIT AND VEGETABLE JUICES A SYSTEMATIC LITERATURE REVIEW

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.

CHALLENGES FOR THE PRODUCTION OF PROBIOTIC FRUIT JUICES

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.

ALOE VERA MOOD CONCEPT DRINK FOCUS ON THE MILLENNIAL GENERATION

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

AVOCADO FRUIT QUALITY MANAGEMENT DURING THE POSTHARVEST SUPPLY CHAIN

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.

MECHANICAL PROPERTIES OF TEF STARCH BASED EDIBLE FILMS

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

NUTRITION NOODLES SUPPLEMENTED WITH ALOE VERA

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,

FUNCTIONAL EFFICACY OF PROBIOTIC LACTOBACILLUS SANFRANCISCENSIS IN APPLE ORANGE AND TOMATO JUICES WITH STORAGE STABILITY

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

EDIBLE FILMS AND COATINGS FROM WHEY PROTEINS

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

INFLUENCE OF COMPOSITE EDIBLE COATING SYSTEMS ON PRESERVATION OF FRESH MEAT CUTS AND PRODUCTS A BRIEF REVIEW ON THEIR TRENDS AND APPLICATIONS

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.

SUSPENSIONS BASIC PRINCIPLES

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.

EDIBLE COATINGS AS ENCAPSULATING MATRICES FOR BIOACTIVE COMPOUNDS

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

2009 BOOK INGREDIENTS IN MEATPRODUCTS

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 COATING AND PULSED LIGHT TO INCREASE THE SHELF LIFE

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

SCHEDA TECNICA BIOX M V5

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.

EFFECT OF CYSTEINE WITH ESSENTIAL OILS ON QUALITY ATTRIBUTES AND FUNCTIONAL PROPERTIES OF ‘BLANCA DE TUDELA’ FRESH CUT ARTICHOKE

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 (

EDIBLE PROTEIN FILMS PROPERTIES ENHANCEMENT

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)

EFFECT OF ORALLY CONSUMED ALOE VERA JUICE

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.

FERMENTED FUNCTIONAL BEVERAGES

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

HEALTHY FRIED FOOD CHICKEN VEGETABLES FISH SNACK USING RESPONSE SURFACE WITH COATING ALOE VERA

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

PATENT FILINGS INNOVATION TRENDS GREEN CEMENT

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.

EDIBLE FILMS AND COATINGS SOURCES PROPERTIES AND APPLICATION

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.

ASSESSMENT OF POMEGRANATE JUICE AS AN ALTERNATIVE SUBSTRATE FOR PROBIOTIC DELIVERY RECENT ADVANCES AND PROSPECTS

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

EFFECTIVE TENSILE STRENGTH ESTIMATION OF NATURAL FIBERS THROUGH

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

PHARMACOLOGICAL UPDATE PROPERTIES OF ALOE VERA AND ITS MAJOR CONSTITUENTS

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.

ALOE VERA AND WOUND HEALING

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.

ORGANIC AND ECO FRIENDLY CORROSION INHIBITORS FOR SWEET AND SOUR CONDITIONS

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.

ALOE VERA GREEN EDIBLE COATING TO REDUCE FOOD LOSS WASTE

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.

ACEMANNAN IN ANIMALS AND POSSIBLE VETERINARY APPLICATIONS

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

COATING FOR CHEESE

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.

ALOE VERA AS AN ALTERNATIVE TO ANTIBIOTIC GROWTH PROMOTERS IN BROILER PRODUCTION

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.

LATEST DEVELOPMENTS IN EDIBLE COATINGS ON MINIMALLY PROCESSED FRUITS AND VEGETABLES

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.

EDIBLE MOISTURE BARRIERS HOW TO ASSES OF PROPERTIES AND LIMITS IN FOOD PRODUCTS SHEL LIFE EXTENSION

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

PROBIOTICS IN FOOD SYSTEMS SIGNIFICANCE AND EMERGING STRATEGIES TOWARDS IMPROVED VIABILITY AND DELIVERY OF ENHANCED BENEFICIAL VALUE

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

THE GLOSS OF EDIBLE COATINGS CONFECTIONARY

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

EDIBLE COATING

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

FRUIT BASED NON DAIRY BEVERAGE A NEW APPROACH FOR PROBIOTICS

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

A STUDY ON FORMULATION OPTIMIZATION OF PASTA SUPPLEMENTED WITH ALOE VERA GEL

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.

A COMPREHENSIVE REVIEW ON GELATIN UNDERSTANDING IMPACT OF THE SOURCES

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.

PROBIOTIC FRUIT AND VEGETABLE JUICES APPROACH TOWARDS A HEALTHY GUT

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

NATURAL GUMS AND MUCILAGES AS EXCIPIENTS

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.

NON DAIRY PROBIOTIC BEVERAGES

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.

EDIBLE MOISTURE BARRIERS MATERIALS SHAPING TECHNIQUES AND PROMISES IN FOOD PRODUCT STABILIZATION

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.

FRUIT JUICES WITH PROBIOTICS NEW TYPE OF FUNCTIONAL FOODS

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

FOOD HYDROCOLLOIDS APPLICATION AS FUNCTIONAL INGREDIENTS

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

STATE OF THE ART IN THE DEVELOPMENT AND PROPERTIES OF PROTEIN BASED FILMS AND COATINGS AND THEIR APPLICABILITY TO CELLULOSE BASED PRODUCTS

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

CORROSION BEHAVIOR OF STEEL ST 37 2 BY USING NATURAL PRODUCTS AS INHIBITORS IN PETROLEUM MEDIUM

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

CASE STUDY MELT SYSTEMS

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.

NATURAL ANTIMICROBIAL ANTIOXIDANT AGENTS

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

FRUIT BASED PROBIOTIC FUNCTIONAL BEVERAGES

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.

BANANA JOURNEY INSIGTH

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.

CHITOSAN BASED LAYER BY LAYER EDIBLE COATINGS APPLICATION FOR THE PRESERVATION OF MANDARINE

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

BOOK STRUCTURE AND FUNCTION OF PROTEIN BASED

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.

PRODUCTION AND CHARACTERIZATION OF COSMETIC NANOEMULSIONS CONTAINING OPUNTIA FICUS INDICA MILL EXTRACT AS MOISTURIZING AGENT

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

QUALITY OF POTATO CHIPS AS INFLUENCED BY ALOE VERA COATING

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.

CHITOSAN BASED COATING WITH ANTIMICROBIAL AGENTS

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

EFFECTS OF EDIBLE COATING ON FRESH CUT FRUITS

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

RECENT DEVELOPMENTS IN EDIBLE COATINGS FOR FRESH FRUITS AND VEGETABLES

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.

HYDROCOLLOIDS STRUCTURE PREPARATION METHOD AND APLICATION ON FOOD

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

BOOK EDIBLE FILMS AND COATINGS FOR FOOD APPLICATIONS

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

EXPLOITATION OF VEGETABLES AND FRUITS THROUGH LACTIC ACID FERMENTATION

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

AN EVALUATION OF PHYSIO CHEMICAL PROPERTIES ON ALOEVERA GEL FORTIFIED YOGHURT

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

SURVIVAL OF MICROENCAPSULATED LACTOBACILLUS CASEI PREPARED BY VIBRATION TECHNOLOGY IN FRUIT JUICES DURING COLD STORAGE

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.

A REVIEW ON NOVEL PHARMACEUTICAL APPOACHES OF HERBAL DRUGS IN DERMACARE

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

PROBIOTIC DELIVERY THROUGH NON DAIRY PLANT BASED F

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.

STRESS EFFECT OF FOOD MATRICES ON VIABILITY OF PROBIOTIC CELLS

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

ESTUDIO CALIDAD LACTEOS FERMENTADOS

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.

APPLICATION OF PLANT MUCILAGE POLYSACCHARIDES AND THEIR TECHNO FUNCTIONAL

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.

DEVELOPMENT OF EDIBLE FILMS AND COATINGS

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.

SOFT NANOCOMPOSITE COATING MATERIALS PRODUCED BY EMULSION POLYMERISATION

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

APPLICATION OF CHITOSAN AND CHITOSAN DERIVATIVES

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

VIABILITY OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS BY COMPLEX COACERVATION ASSOCIATED WITH ENZYMATIC CROSSLINKINKING UNDER IN APPLICATION IN DIFFERENT FRUIT JUICES

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.

APPROACHES TO ANALYSIS AND MODELING TEXTURE IN FRESH AND PROCESSED FOODS

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

REACTIVE OXYGEN SPECIES AND ANTIOXIDANTS IN POSTHARVEST VEGETABLES AND FRUITS

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

SAFETY OF PROBIOTICS FUNCTIONAL FRUIT BEVERAGES AND NUTRACEUTICALS

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

2022 06 30 PESTICIDES REPORT FOODWATCH

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.

EFFECT OF EDIBLE COATINGS STORAGE TIME AND MATURITY STAGE ON OVERALL QUALITY OF TOMATO FRUITS

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

MICROENCAPSULATION FOR FUNCTIONAL TEXTILE COATINGS

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

COMPARATIVE EVALUATION OF SISAL AND POLYPROPYLENE

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

EDIBLE FILMS AND COATINGS STRUCTURES AND ACTIVE FUNCTIONS

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

CHARACTERIZATION OF BIOPOLYMERS AND SOY PROTEIN ISOLATE HIGH METHOXYL PECTIN COMPLEX

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.

PHYTOCHEMICAL FORTIFICATION IN FRUIT AND VEGETABLE BEVERAGES

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

MASTERING MIXING FUNDAMENTALS

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

ALOE VERA EXTRACTS IN EQUINE CLINICAL PRACTICE

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.

BIOBASED MATERIALS FOR FOOD PACKAGING

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

PROTOTYPE FORMULAS ALOE CAMEL

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.

INVESTIGATION OF THE ANTI CORROSION ACTIVITIES OF ALOE VERA EXTRACT

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)

REVIEW ON NON DAIRY PROBIOTICS AND THEIR USE IN NON DAIRY BASED PRODUCTS

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

CLINICAL POTENTIAL OF MICROBIAL STRAINS USED IN FERMENTATION FOR PROBIOTIC FOOD BEVERAGES AND IN SYNBIOTIC SUPPLEMENTS AS PSYCOBIOTICS

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

FRUITS AND FRUIT BY PRODUCTS AS SOURCES OF BIOACTIVE COMPOUNDS

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.

DRUG ABSORPTION ENHANCEMENT CAPACITIES AND MECHANISMS OF ACTION OF ALOE VERA GEL MATERIALS

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

EDIBLE FILMS AND COATINGS STRUCTURAL AND ACTIVE FUNCTION

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

JAPAN AND JAPANESE NUTRACEUTICAL MARKET AND INDUSTRY

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).

ANTIMICROBIAL EDIBLE FILMS AND COATINGS

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

STRUCTURAL DESIGN PRINCIPLES FOR IMPROVED FOOD PERFOMANCE

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,

MECHANICAL AND BARRIER PROPERTIES OPTIMIZATION OF CARBOXYMETHYL CHITOSAN GELATIN BASED EDIBLE FILM USING RESPONSE SURFACE METHODOLOGY

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.

REGULATION EC NO 1935 2004 OF 27 OCTOBER 2004

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

RECENT DEVELOPMENTS IN EDIBLE FILMS AND COATING FOR FRUITS AND VEGETABLES 2023

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

APPLICATIONOFEDIBLECOATINGSONFRUITSANDVEGETABLES

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.

Aloe Vera Formulations

Explore our comprehensive range of aloe vera-infused formulations spanning Animal Care, Cosmetics, Household Care, and Personal Care for a naturally enriched lifestyle.

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