Potential Use of Aloe Vera (Aloe barbadensis Miller) Leaf Gel in the Development of Functional Ice Cream: Physicochemical, Bioactive, Thermal, Rheological, and Sensory Properties

Abstract

Potential use of aleo vera (Aloe barbadensis Miller) leaf gel in the development of functional ice-cream: Physicochemical, bioactive, thermal, rheological, and sensory properties

Abstract

Aloe vera leaf has a transparent mucilaginous gel with chemical, pharmacological, biological and therapeutic activities. The unique structure and colloidal composition of ice-cream make it a highly suitable medium for efficient delivery of bioactive compounds, as well as its ability to be stored at low temperatures. In this study, the effects on the physico-chemical, rheological, total phenolic content (TPC), thermal, and sensory characteristics of both ice-creams with different proportions of aloe vera leaf gel (AVLG, 1% and 2%) along with/without emulsifier in the formulation were investigated in comparison with reference samples. The findings revealed that the pH values of the samples were nearly neutral, ranging from 6.55 to 6.61. Incorporating AVLG, with or without an emulsifier, led to an increase in both dry matter and TPC. Additionally, the supplementation of AVLG, with or without an emulsifier, played a significant role in altering the color features of the enriched-samples compared to the reference sample. According to the thermal analysis, enriching the samples with AVLG, with or without an emulsifier, resulted in a slower melting rate, thereby improving the overall quality of the enriched-samples in comparison to the reference. The Ostwald de Waele model shown efficacy in precisely (R2>0.9974) characterizing the steady-state shear data of ice-cream mixtures displaying a pseudoplastic flow characteristic. The sensory evaluation results suggest that there were no statistically notable differences in sensory perception among the evaluated samples. Overall, the findings highlight that AVLG can serve as a functional ingredient and natural colorant in ice-cream production, offering various advantages.

Keywords

• Functional ice-cream
• aloe vera leaf gel
• physico-chemical properties
• thermal properties
• rheological properties

Supporting Institution

No supporting organisation.

Ethical Statement

No ethical declaration.

Thanks

There is no expression of gratitude.

References

1. Ahlawat KS, Khatkar BS (2011). Processing, food applications and safety of aloe vera products: a review. Journal of Food Science and Technology, 48: 525-533.
2. Aida PUIA, Chedea VS, Levai AM, Bocsan IC, Buzoianu AD (2022). Pot Aloe vera gel–a natural source of antioxidants. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 50(2): 12732-12732.
3. Aime DB, Arntfield SD, Malcolmson LJ, Ryland D (2001). Textural analysis of fat reduced vanilla ice cream products. Food Research International, 34(2-3): 237-246.
4. Akman PK, Kutlu G, Tornuk F (2023). Development and characterization of a novel sodium alginate based active film supplemented with Lactiplantibacillus plantarum postbiotic. International Journal of Biological Macromolecules, 125240.
5. Alemdar S, Agaoglu S (2009). Investigation of in vitro antimicrobial activity of aloe vera juice. Journal of Animal and Veterinary Advances, 8(1): 99-102.
6. Aslani A, Ghannadi A, Raddanipour R (2015). Design, formulation and evaluation of Aloe vera chewing gum. Advanced Biomedical Research, 4:175.
7. Atlar GC, Kutlu G, Tornuk F (2023). Design and characterization of chitosan-based films incorporated with summer savory (Satureja hortensis L.) essential oil for active packaging. International Journal of Biological Macromolecules, 127732.
8. AOAC International (2000). AOAC International Official Methods of Analysis (17th), AOAC International, Arlington, VA (2000).

9. Bagdat ES, Kutlu G, Tornuk F (2024). The effect of free and encapsulated probiotic bacteria on some physicochemical, microbiological, and textural properties of apricot leather (pestil) during storage. Journal of Food Science, 1-16.
10. Baer RJ, Wolkow MD, Kasperson KM (1997). Effect of emulsifiers on the body and texture of low fat ice cream. Journal of Dairy Science, 80(12): 3123-3132.
11. BahramParvar M, Razavi SM, Khodaparast MH (2010). Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. Food Science and Technology International, 16(1): 79-88.
12. Brown RJC, Brown RFC (2000). Melting point and molecular symmetry. Journal of Chemical Education, 77(6): 724. Chathurangi, BMV, Gunathilake KDPP (2018). Development of Aloe barbadensis incorporated ice cream and evaluation of antioxidant and anti-inflammatory properties. Research Symposium on Pure and Applied Sciences, Faculty of Science, University of Kelaniya, Sri Lanka. P57.
13. Comas-Serra F, Estrada P, Minjares-Fuentes R, Femenia A (2023). Evaluation of Acemannan in different commercial beverages containing Aloe vera (Aloe barbadensis Miller) gel. Gels, 9(7): 552.
14. Demir MK, Kutlu G, Yilmaz MT (2017). Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten‐free Tarhana soup prepared with different concentrations of quinoa flour. Journal of Texture Studies, 48(2): 95-102.
15. Demirkan EB, Akyurek SN, Bayraktar D, Kutlu G, Tornuk F (2024). Potential use of hazelnut (Corylus avellana L.) shell in muffin production by substitution of wheat flour: Color, bioactive, textural, and sensory properties. European Food Science and Engineering, 5(1): 1-7.
16. Erol KF, Kutlu G (2025). Assessment of antimicrobial, anti-diabetic, anti-Alzheimer and anti-cancer properties, along with bioaccessibility and bioactive potential of Polygonum cognatum Meissn extracts from various cities in Türkiye. Food Bioscience, 63: 105669.
17. Erol KF, Kutlu G, Tornuk F, Guzel M, Donmez IE (2023). Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive. Acta Alimentaria, 52(1): 102-112.
18. Genovese A, Balivo A, Salvati A, Sacchi R (2022). Functional ice cream health benefits and sensory implications. Food Research International, 111858.
19. Goraya RK, Bajwa U (2015). Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry). Journal of Food Science and Technology, 52: 7861-7871.
20. Güzeler N, Kaçar A, Keçeli T, Dilek SAY (2012). Effect of different stabilizers, emulsifiers and storage time on some properties of ice cream. Akademik Gıda, 10(2): 26-30.
21. Hamman JH (2008). Composition and applications of Aloe vera leaf gel. Molecules, 13(8): 1599-1616. Hwang JY, Shyu YS, Hsu CK (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Science and Technology, 42(1): 312-318.
22. Kahramanoğlu İ, Chen C, Chen J, Wan C (2019). Chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera gel. Agronomy, 9(12): 831.
23. Karaca OB, Güven M, Yasar K, Kaya S, Kahyaoglu T (2009). The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology, 62(1): 93-99.
24. Karaman S, Kayacier A (2012). Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream. Food and Bioprocess Technology, 5: 3159-3169.
25. Karaman S, Toker ÖS, Yüksel F, Çam M, Kayacier A, Dogan M (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of Dairy Science, 97(1): 97-110.
26. Kavaz-Yuksel A (2015). The Effects of blackthorn (Prunus Spinosa L.) addition on certain quality characteristics of ice cream. Journal of Food Quality, 38(6): 413–421.
27. Khider M, Ahmed N, Metry WA (2021). Functional ice cream with coffee-related flavor. Food and Nutrition Sciences, 12(8): 826-847.
28. Kutlu G (2024). Valorization of various nut residues grown in Turkiye: Antioxidant, anticholinesterase, antidiabetic and cytotoxic activities. Food Science & Nutrition, 12:4362–4371.
29. Kutlu G, Erol KF (2025). An in vitro assessment of the bioactive, cytotoxic, and antidiabetic potential of different parts of tumbleweed (Gundelia tournefortii L.). The Journal of Food, 50(1): 28-41.
30. Kutlu G, Bozkurt F, Tornuk F (2020). Extraction of a novel water-soluble gum from nettle (Urtica dioica) seeds: Optimization and characterization. International Journal of Biological Macromolecules, 162: 480-489.
31. Kutlu G, Yılmaz S, Karabulut AE (2024a). Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics. European Food Science and Engineering, 5(1): 26-34.
32. Kutlu G, Baslar M, Yilmaz MT, Karaman S, Vardar US, Poyraz‐Yildirim E, Sagdic O (2024b). Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests. Journal of Food Process Engineering, 47(1): e14522.
33. Maan AA, Ahmed ZFR, Khan MKI, Riaz A, Nazir A (2021). Aloe vera gel, an excellent base material for edible films and coatings. Trends in Food Science & Technology, 116: 329-341.
34. Manoharan A, Ramasamy D, Kumar CN, Dhanalashmi B, Balakrishnan V (2012). Organoleptic evaluation of herbal ice creams prepared with different inclusion levels of Aloe vera pulp. Health, 1(2):25-28.
35. Manoharan AP, Ramasamy D (2013a). Physico-chemical, microbial and sensory analysis of Aloe vera (pulp) ice cream with natural colour in different artificial sweeteners. Indian Journal of Fundamental and Applied Life Sciences, 3(2): 114-121.
36. Manoharan AP, Ramasamy D (2013b). Physico-chemical, microbial and sensory analysis of Aloe vera (pulp) ice cream with natural colour curcumin in different artificial sweeteners. Indian Journal of Fundamental and Applied Life Sciences, 3(2): 122-130.
37. Manoharan AP, Ramasamy D (2013c). Physico-chemical, microbial and sensory analysis of Aloe vera (pulp) ice cream with natural identical vanilla flavour in different artificial sweeteners. Indian Journal of Fundamental and Applied Life Sciences, 3(2): 106-113.
38. Misir J, Brishti FH, Hoque MM (2014). Aloe vera gel as a novel edible coating for fresh fruits: A review. American Journal of Food Science and Technology, 2(3): 93-97.
39. Mule SM, Kadam SS, Dandekar VS, Ramod SS, Desai B, Narkhede SL (2020). Manufacturing technology and production cost of ginger (Zingiber officinale L.) and Aloe vera (Aloe barbadensis) juice enriched probiotic (L. acidophilus) ice cream. International Journal of Chemical Studies, 8(2): 185-188.
40. Munoz OM, Leal X, Quitral V, Cardemil LJMAP (2015). Extraction, characterization and properties of the gel of Aloe vera (Aloe barbadensis Miller) Cultivated in Chile. Medicinal and Aromatic Plants, 4(3): 2-7.
41. Murtaza MA, Mueenuddin G, Huma N, Shabbir MA, Mahmood S (2004). Quality evaluation of ice cream prepared with different stabilizers/emulsifier blends. International Journal of Agriculture and Biology, 6(1): 65-67.
42. O’Connell JE, Fox PF (2001). Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal, 11: 113– 120.
43. Olaleye MT, Bello-Michael CO (2005). Comparative antimicrobial activities of Aloe vera gel and leaf. African Journal of Biotechnology, 4(12): 1413-1414.
44. Pintor-Jardines A, Arjona-Román JL, Totosaus-Sánchez A, Severiano-Pérez P, González-González LR, Escalona-Buendia HB (2018). The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream. LWT, 93: 679-685.
45. Reynolds T, Dweck AC (1999). Aloe vera leaf gel: a review update. Journal of Ethnopharmacology 68(1-3): 3-37.
46. Rodríguez ER, Martín JD, Romero CD (2010). Aloe vera as a Functional Ingredient in Foods. Critical Reviews in Food Science and Nutrition, 50(4): 305–326.
47. Sagdic O, Ozturk I, Cankurt H, Tornuk F (2012). Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology, 5: 2964–2971.
48. Sánchez-Machado DI, López-Cervantes J, Sendón R, Sanches-Silva A (2017). Aloe vera: Ancient knowledge with new frontiers. Trends in Food Science & Technology, 61: 94-102.
49. Scholten, E (2013). Ice cream. In Particulate products: Tailoring properties for optimal performance. Cham: Springer International Publishing, pp. 273-294.
50. Shibinshad K (2023). Development of Aloe vera candy (Doctoral dissertation).
51. Sonawane SK, Gokhale JS, Mulla MZ, Kandu VR, Patil S (2021). A comprehensive overview of functional and rheological properties of aloe vera and its application in foods. Journal of Food Science and Technology, 58: 1217-1226.
52. Soukoulis C, Lebesi D, Tzia C (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chemistry, 115(2): 665-671.
53. Srisukh V, Tungrugsasut W, Bunyapraphatsara N, Khuwattanasil S, Wongpoomchai S (2008). Aloe ice cream and sherbet. Thai Journal of Phytopharmacy, 13(2): 2549-2551.
54. Süren BN, Salman S, Kaya E, Büyükkal Y, Kutlu G, Törnük F (2024). Symbiotic ice cream production using Lactiplantibacillus plantarum and oleaster (Elaeagnus angustifolia L.) flour. Harran Tarım ve Gıda Bilimleri Dergisi, 28(3): 444-458.
55. Verma A, Ansari R, Broadway AA (2018). Preparation of herbal ice cream by using Aloe vera with mint flavour. Journal of Pharmacognosy and Phytochemistry, 7(3): 391-394.
56. Yasar B, Kutlu G, Tornuk F (2022). Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions. International Journal of Gastronomy and Food Science, 30: 100618.
57. Yavuz Z, Kutlu G, Tornuk F (2022). Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers. Journal of Food Processing and Preservation, 46(11): e17050