Document Detail

Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller).
MedLine Citation:
PMID:  25212337     Owner:  NLM     Status:  In-Data-Review    
The aim of this study was to evaluate the effects of high hydrostatic pressure treatment at three pressure levels (300, 400 and 500Mpa) on the functional and quality characteristics of Aloe vera gel including vitamin C and E, aloin, minerals, phenolic content and antioxidant activity. The results show that HHP exerted a clear influence on minerals content, vitamin C and E content, antioxidant activity, total phenolic and aloin content. After 35days of storage all treated samples presented a decrease in mineral content, except for phosphorus. Total phenolic content and vitamin C and E content decreased at high pressures (500MPa), while all pressurised samples showed a higher antioxidant activity and aloin content than untreated sample after 35days of storage. The maximum values of antioxidant activity and aloin were 6.55±1.26μg/ml at 300MPa and 24.23±2.27mg/100g d.m. at 400MPa.
Antonio Vega-Gálvez; Margarita Miranda; Mario Aranda; Karem Henriquez; Judith Vergara; Gipsy Tabilo-Munizaga; Mario Pérez-Won
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Publication Detail:
Type:  Journal Article     Date:  2011-05-25
Journal Detail:
Title:  Food chemistry     Volume:  129     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2011 Dec 
Date Detail:
Created Date:  2014-09-12     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  1060-5     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
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