How Aloe Vera Can Protect Fruits, Vegetables

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How Aloe Vera Can Protect Fruits, Vegetables

 

Aloe vera gel could be used to preserve the freshness of fruits and

vegetables. While the gel is best known for its healing properties on

burned or irritated skin, researchers in Spain have found it can also

be used as an edible coating that can preserve the quality and safety

of produce. It does not seem to affect the taste or appearance of food.

 

It could therefore be a natural and environmentally friendly

alternative to the synthetic preservatives that are now applied to

produce after harvesting.

 

Preserved Grapes

 

The researchers dipped table grapes into Aloe vera gel, and then

stored them for five weeks at low temperature. Another group of grapes

was left untreated, but was exposed to the same conditions.

 

The untreated grapes deteriorated within a week, but the coated grapes

remained well-preserved for up to five weeks. They were firmer, had

less weight loss, and less color change than the untreated grapes.

Gel-treated grapes were also generally superior in taste.

 

A Natural Barrier

 

It is believed that the gel primarily works by acting as a natural

barrier to moisture and oxygen. But it also appears to contain

antibiotic and antifungal compounds that can inhibit microorganisms

responsible for food-borne illness.

 

Safe for Human Consumption

 

Aloe vera is generally believed to be safe for human consumption, and

has been used as an ingredient in some foods and beverages for many

years. The colorless Aloe gel used in this study was developed through

a special processing technique that maximized the amount of active

compounds in the gel. The gel can also be applied as a spray.

 

Journal of Agriculture and Food Chemistry September 10, 2005

 

Science Daily September 22, 2005

 

Dr. Mercola's Comment:

 

Aloe vera has been used as a natural healing method for sunburns and

other skin irritations for centuries, and according to Aloe-Vera.org,

aloe gel contains over 75 nutrients and 200 active compounds,

including 20 minerals, 18 amino acids, and 12 vitamins.

 

This sounds like a great idea to me. I just love natural products

being used to improve the quality of food that we are able to consume.

This approach reminds me of the use of the polyphenolic bioflavanoid

from grapes, resveratrol, used for the same purpose.

 

Unfortunately, even though it has been known for nearly three years,

nothing has developed with resveratrol. Hopefully someone will start

using resveratrol or aloe vera for this purpose.

 

Most people don't know that if you remove most of the air from the

plastic bags that you put your fruits and vegetables in--by putting

the bag against your chest and sliding one arm from the bottom of the

bag to the top to remove the air--and then seal it tightly so it looks

like it is " vacuum " packed, it will extend the life of your produce.

This will remove most of the air, which has 20 percent oxygen in it

that tends to " oxidize, " or damage, the nutrients in your food.

 

This little technique can nearly double or triple the shelf life of

your produce. If there are no commercial applications of the

resveratrol or aloe soon, you could always purchase the products

yourself and dip your fruits and vegetables in the solution to further

extend your produce shelf life.

 

Your body was designed to eat natural foods as they are found in

nature, not artificial substances that are created in a lab. If this

turns out to be a reasonably minimally processed natural plant

product, it could be a wonderful contribution to food health and safety.

 

 

 

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Is Processed Food Really " Food " ?