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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

Details

Title
Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel
Author
Kahramanoğlu, İbrahim 1   VIAFID ORCID Logo  ; Chen, Chuying 2   VIAFID ORCID Logo  ; Chen, Jinyin 3   VIAFID ORCID Logo  ; Wan, Chunpeng 2   VIAFID ORCID Logo 

 European University of Lefke, Northern Cyprus, via Mersin 10, Gemikonagi 99780, Turkey; [email protected] 
 Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China; [email protected] (C.C.); [email protected] (J.C.) 
 Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China; [email protected] (C.C.); [email protected] (J.C.); Pingxiang University, Pingxiang 337055, China 
First page
831
Publication year
2019
Publication date
2019
Publisher
MDPI AG
e-ISSN
20734395
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2545588459
Copyright
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.