Yıl 2020, Cilt 8 , Sayı 1, Sayfalar 326 - 332 2020-03-20

ALOE VERA’NIN GIDA ENDÜSTRİSİNDE KULLANIMI
THE USE OF ALOE VERA IN FOOD INDUSTRY

Gülden BAŞYİĞİT KILIÇ [1] , Damla BİLECEN ŞEN [2] , Dania ALNAKDALI [3] , Müberra GÜLŞEN [4]


Aloe barbadensis Miller (Aloe vera); doğal tedavi edici özelliklerinin geniş çaptaki çeşitliliği nedeniyle, eski medeniyetler tarafından binlerce yıldır kullanılan şifalı bir bitkidir. Yanıkların tedavisinde ve yaraları iyileştirmede kullanılan Aloe vera; ayrıca çeşitli vitaminler, mineraller, amino asitler ve enzimler içeren yapısıyla besleyici özelliğe de sahiptir. Aloe vera’nın besin değeri yüksek gıda katkı maddesi olarak; gıdaların kalitesini arttırmak ve raf ömrünü uzatmak amacıyla kullanılmasının yanı sıra, doğal yenilebilir film ve kaplama materyali olarak da değerlendirildiği görülmektedir. Bu çalışmada Aloe vera’nın gıda endüstrisinde doğal antioksidan ve antimikrobiyal madde olarak kullanımı hakkında bilgi verilmesi amaçlanmış olup, gıda sanayinde Aloe vera’nın kullanımı ile ilgili son yıllarda yapılan araştırma sonuçları derlenmiştir. 

Aloe barbadensis Miller (Aloe vera) is a medicinal herb that has been used by ancient cultures for thousands of years because of its wide range of natural therapeutic properties. Aloe vera is used to treat burns and to heal wounds. It also has nutritive properties containing vitamins, minerals, amino acids and enzymes. It is seen that Aloe vera is used as a food additive with high nutritional value in order to increase the quality of food and extend the shelf life. It has also been used as the natural edible film and coating materials. The aim of this study was to give information about the use of Aloe vera as a natural antioxidant and antimicrobial agent in the food industry. Thus in this review study, researches about the use of Aloe vera in the food industry are reviewed.

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  • Amanullah, S., Jahangir, M.M., Ikram, R.M., Sajid, M., Abbas, F., Mallano, A.I., 2016. Aloe vera coating efficiency on shelf life of eggplants at differential storage temperatures. Journal of Northeast Agricultural University, 23, 4, 15-25.
  • Bassannavar, S., Pothuraju, R., Sharma, R.K., 2014. Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk. Journal of the Science of Food and Agriculture, 94, 2712–2717.
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  • Bhat, Z.F., Kumar, S., 2014. Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets. Nutrition and Food Science, 45 (1), 54-67.
  • Bishnoi, S., Ahlawat, S.S., 2015. Development of buffalo meat rolls incorporated with aloe vera gel and arjun tree bark extract. Haryana Veterinarian, 54 (2), 174-177.
  • Boghani, A.H., Abdul, R., Syed, I.H., 2012. Development and storage studies of blended papaya-Aloe vera ready to serve (RTS) beverage. Journal of Food Processing and Technology, 3:10, 1-4.
  • Boudreau, M.D., Beland, F.A., 2006. An evaluation of the biological and toxicological properties of Aloe barbadensis (Miller), Aloe vera. Journal of Environmental Science and Health Part C, 24(1), 103-154.
  • Castilloa, S., Navarro, D., Zapata, P.C., Guillena, F., Valero, D., Serrano, M., Martinez-Romero, D., 2010. Antifungal efficacy of Aloe vera in vitro and its use as a preharvest treatment to maintain postharvest table grape quality. Postharvest Biology and Technology, 57(3), 183-188.
  • Christaki, E.V., Florou-Paneri, P.C., 2010. Aloe vera: A plant for many uses. Journal of Food, Agriculture and Environment, 8 (2), 245-249.
  • Ergun, M., Satici, F., 2012. Use of Aloe vera gel as biopreservative for ‘Granny Smith’ and ‘Red Chief’ apples. The Journal of Animal and Plant Sciences, 22(2), 363-368.
  • Eshun, K., He, Q., 2004. Aloe vera: A valuable ingredient for the food, pharmaceutical and cosmetic industries, A review. Critical Reviews in Food Science and Nutrition, 44, 91-96.
  • Hamid, G.H., El-Kholany, E.A., Nahla, E.A., 2014. Evaluation of Aloe vera gel as antioxidant and antimicrobial ingredients in orange-carrot blend nectars. Middle East Journal of Agriculture Research, 3(4), 1122-1134.
  • Hassanpour, H., 2015. Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit. LWT-Food Science and Technology, 60, 495-501.
  • Hu, Y., Xu, J., Hu, Q., 2003. Evaluation of antioxidant potential of Aloe vera (Aloe barbadensis Miller) extracts. Journal of Agricultural and Food Chemistry, 51, 7788-7791.
  • Jairath, G., Chatli, M.K., Sahoo, J., Biswas, A.K., 2015. Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis Miller) on the storage quality of enrobed goat meat bites. Journal of Food Sciencec and Technology, 52(6), 3730–3738.
  • Jairath, G., Chatli, M.K., Biswas, A.K., 2016. Comparative study on in vitro and in vivo evaluation of antioxidant potential of apple peel extract and aloe vera gel. Journal of Food Processing and Preservation, 40, 607-614.
  • Karami, M., 2017. The effect of zinc and vitamin B12 together with thyme and Aloe vera extracts on the viability of Lactobacillus acidophilus LA-5® and physicochemical properties of Iranian yoghurt drink (Doogh). International Journal of Dairy Technology, 71(1), 149-156.
  • Kumar, K.P.S., Bhowmik, D., 2010. Aloe vera: A potential herb and its medicinal importance. Journal of Chemical Pharmaceutical Research, 2 (1), 21–29.
  • Kumar, Y., Langoo, B.A., 2016. Effects of Aloe, green tea, and amla extracts on microbiological and oxidative parameters of refrigerated raw meat batter. Agricultural Research, 5 (1), 81-88.
  • Martinez-Romero, D., Alburquerque, N., Valverde, J.M., Guillen, F., Castillo, S., Valero, D., Serrano, M., 2006. Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: A new edible coating. Postharvest Biology and Technology, 39, 93-100.
  • Misir, J., Brishti, F.H., Hoque, M.M., 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.
  • Mudgil, D., Barak, S., Darji, P., 2016. Development and characterization of functional cultured buttermilk utilizing Aloe vera juice. Food Bioscience 15, 105–109.
  • Nabigol, A., Asghari, A., 2013. Antifungal activity of Aloe vera gel on quality of minimally processed pomegranate arils. International Journal of Agronomy and Plant Production, 4 (4), 833-838.
  • Nagpal, R., Kaur, V., Kumar, M., Marotta, F., 2012. Effect of Aloe vera juice on growth and activities of Lactobacilli in vitro. Acta BioMedica, 83, 183-188.
  • Padmaja, N., Bosco, S.J.D., 2014. Preservation of jujube fruits by edible Aloe vera gel coating to maintain quality and safety. Indian Journal of Scientific Research and Technology, 2(3), 79-88.
  • Paladines, D., Valero, D., Valverde, J.M., Diaz-Mula, H., Serrano M., Martinez-Romero, D., 2014. The addition of rosehip oil improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several stonefruit. Postharvest Biology and Technology, 92, 23-28.
  • Panesar, P.S., Shinde, C., 2012. Effect of storage on syneresis, pH, Lactobacillus acidophilus count, Bifidobacterium bifidum count of Aloe vera fortified probiotic yoghurt. Current Research in Dairy Science, 4, 17-23.
  • Rajkumar, V., Verma, A.K., Patra, G., Pradhan, S., Biswas, S., Chauhan, P., Das, A.K., 2016. Quality and acceptability of meat nuggets with fresh Aloe vera gel. Asian Australasian Journal of Animal Sciences, 29, 5, 702-708.
  • Rodriguez, E.R., Martin, J.D., Romero, C.D., 2010. Aloe vera as a functional ingredient in foods, Critical Reviews in Food Science and Nutrition, 50,4, 305-326.
  • Serrano, M., Valverde, J.M., Guillen, F., Castillo, S., Martinez-Romero, D., Valero, D., 2006. Use of Aloe vera gel coating preserves the functional properties of table grapes. Journal of Agricultural and Food Chemistry, 54, 3882-3886.
  • Shahkoomahally, S., Ramezanian, A., 2014. Effect of natural Aloe vera gel coating combined with calcium chloride and citric acid treatments on Grape (Vitis vinifera L. Cv. Askari) quality during storage. American Journal of Food Science and Technology, 2, 1, 1-5.
  • Sharma, R., Tandon, D., Joshi, V.K., Attri, S., 2015. Development and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualities. Indian Journal of Natural Products and Resources, 6(4), 278-282.
  • Sogvar, O.B., Saba, M.K., Emamifar, A., 2016. Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology, 114, 29–35.
  • Soltanizadeh, N., Ghiasi-Esfahani, H., 2015. Qualitative improvement of low meat beef burger using Aloe vera. Meat Science, 99, 75-80.
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  • Valverde, J.M., Valero, D., Anez-Romero, D.M., Guıllen F., Castıllo, S., Serrano, M., 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry, 53, 7807-7813.
  • Verma, A., Ansari, R., Broadway, A.A., 2018. Preparation of herbal ice cream by using Aloe vera with mint flavour. Journal of Pharmacognosy and Phytochemistry, 7(3), 391-394.
  • Vieira, J.M., Flores-Lopez, M., Rodriguez, D.J., Sousaa, M.C., Vicente, A.A., Martins, J.T., 2016. Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit. Postharvest Biology and Technology, 116, 88–97.
  • Vogler, B., Ernst, E, 1999. Aloe vera: A systematic review of its clinical effectiveness. The British Journal of General Practice, 49(447), 823-828.
Birincil Dil tr
Konular Gıda Bilimi ve Teknolojisi
Yayımlanma Tarihi 2020 Mart 8(1)
Bölüm Derleme Makaleler \ Review Articles
Yazarlar

Orcid: 0000-0003-1211-0568
Yazar: Gülden BAŞYİĞİT KILIÇ (Sorumlu Yazar)
Kurum: BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0003-3243-923X
Yazar: Damla BİLECEN ŞEN
Kurum: BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ

Orcid: 0000-0002-9181-6106
Yazar: Dania ALNAKDALI
Kurum: BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ

Orcid: 0000-0003-4876-5603
Yazar: Müberra GÜLŞEN
Kurum: BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ

Tarihler

Başvuru Tarihi : 8 Mayıs 2019
Kabul Tarihi : 18 Temmuz 2019
Yayımlanma Tarihi : 20 Mart 2020

APA BAŞYİĞİT KILIÇ, G , BİLECEN ŞEN, D , ALNAKDALI, D , GÜLŞEN, M . (2020). ALOE VERA’NIN GIDA ENDÜSTRİSİNDE KULLANIMI. Mühendislik Bilimleri ve Tasarım Dergisi , 8 (1) , 326-332 . DOI: 10.21923/jesd.561600