Aloe Vera Preserves Fruits, Veggies

[Guest guest]

I saw this in the local paper today so I googled aloe preserve fruit

and got a lot of hits. This should be in wide practice next year:

http://www.foodnavigator.com/news-by-product/news.asp?id=62738 & k=aloe-vera-devel\

oped

 

Aloe vera developed as natural preservative

 

A tasty future in microencapsulated flavors

 

23/09/2005 - Researchers in Spain have developed an aloe vera gel that

can be used as an edible coating to prolong the quality and safety of

fresh produce.

 

The gel, which scientists claim does not appear to affect food taste

or appearance, could soon provide a safe, natural and

environmentally-friendly alternative to conventional synthetic

preservatives that are currently applied to produce after harvesting.

 

Daniel Valero, Ph.D., of the University of Miguel Hernández in

Alicante, Spain and his associates dipped a group of common table

grapes (Crimson Seedless) into Aloe vera gel and stored them for five

weeks under low temperature while exposing a group of untreated table

grapes to the same conditions.

 

The colourless Aloe gel used in this study was developed through a

special processing technique that maximised the amount of active

compounds in the gel.

 

The untreated grapes appeared to deteriorate rapidly within about

seven days, whereas the gel-coated grapes were well-preserved for up

to 35 days under the same experimental conditions. The gel-treated

grapes were firmer, had less weight loss and less colour change than

the untreated grapes, measures which correspond to higher freshness.

 

A sensory panel of 10 people evaluated the quality of both the

untreated and the gel-treated grapes by consuming some of the grapes.

They found that the gel-treated grapes were generally superior in taste.

 

Although a number of edible coatings have been developed to preserve

food freshness, the new coating is believed to be the first to use

Aloe vera.

 

The researchers believe that the gel works through a combination of

mechanisms. Composed mostly of polysaccharides, the gel appears to act

as a natural barrier to moisture and oxygen, which can speed food

deterioration.

 

But the gel also enhances food safety. Based on previous studies by

others, Aloe vera gel appears to contain various antibiotic and

antifungal compounds that can potentially delay or inhibit

microorganisms that are responsible for foodborne illness in humans as

well as food spoilage.

 

Although the health effects of Aloe gel on human consumption were not

directly measured in this study, the scientists are confident that

coating is safe. They note that Aloe vera gel has been used as a

functional ingredient in some foods and beverages for years.

 

In addition to preserving table grapes, which are highly perishable,

the gel can be applied to other fruits and vegetables. Further testing

of the gel on other types of produce is anticipated.

 

The gel also offers potential environmental benefits. It could provide

a greener alternative to sulphur dioxide and other synthetic food

preservatives that are commonly used on produce and increasingly the

target of health concerns.

 

Valero and his associates have now filed a patent application in Spain

for their gel. His findings will appear in the 5 October print issue

of the American Chemical Society's Journal of Agricultural and Food

Chemistry, the Society's peer-reviewed publication.

 

Funding for this study was provided by the Spanish Ministry of Science

and Technology and the European Commission via FEDER (European fund

for regional development).

http://naturalperfumery.com

The premier site on the Web to discover the beauty of Natural erfume

 

Join to study natural perfumery

[Guest guest]

it will help fruit stay fresher longer. It will not preserve lotions and other

products

Paula .......... in Michigan

I used to have super powers but my therapist took them away

 

 

I saw this in the local paper today so I googled aloe preserve fruit

and got a lot of hits. This should be in wide practice next year:

http://www.foodnavigator.com/news-by-product/news.asp?id=62738 & k=aloe-vera-devel\

oped

 

Aloe vera developed as natural preservative

 

A tasty future in microencapsulated flavors

 

23/09/2005 - Researchers in Spain have developed an aloe vera gel that

can be used as an edible coating to prolong the quality and safety of

fresh produce.

 

The gel, which scientists claim does not appear to affect food taste

or appearance, could soon provide a safe, natural and

environmentally-friendly alternative to conventional synthetic

preservatives that are currently applied to produce after harvesting.

 

Daniel Valero, Ph.D., of the University of Miguel Hernández in

Alicante, Spain and his associates dipped a group of common table

grapes (Crimson Seedless) into Aloe vera gel and stored them for five

weeks under low temperature while exposing a group of untreated table

grapes to the same conditions.

 

The colourless Aloe gel used in this study was developed through a

special processing technique that maximised the amount of active

compounds in the gel.

 

The untreated grapes appeared to deteriorate rapidly within about

seven days, whereas the gel-coated grapes were well-preserved for up

to 35 days under the same experimental conditions. The gel-treated

grapes were firmer, had less weight loss and less colour change than

the untreated grapes, measures which correspond to higher freshness.

 

A sensory panel of 10 people evaluated the quality of both the

untreated and the gel-treated grapes by consuming some of the grapes.

They found that the gel-treated grapes were generally superior in taste.

 

Although a number of edible coatings have been developed to preserve

food freshness, the new coating is believed to be the first to use

Aloe vera.

 

The researchers believe that the gel works through a combination of

mechanisms. Composed mostly of polysaccharides, the gel appears to act

as a natural barrier to moisture and oxygen, which can speed food

deterioration.

 

But the gel also enhances food safety. Based on previous studies by

others, Aloe vera gel appears to contain various antibiotic and

antifungal compounds that can potentially delay or inhibit

microorganisms that are responsible for foodborne illness in humans as

well as food spoilage.

 

Although the health effects of Aloe gel on human consumption were not

directly measured in this study, the scientists are confident that

coating is safe. They note that Aloe vera gel has been used as a

functional ingredient in some foods and beverages for years.

 

In addition to preserving table grapes, which are highly perishable,

the gel can be applied to other fruits and vegetables. Further testing

of the gel on other types of produce is anticipated.

 

The gel also offers potential environmental benefits. It could provide

a greener alternative to sulphur dioxide and other synthetic food

preservatives that are commonly used on produce and increasingly the

target of health concerns.

 

Valero and his associates have now filed a patent application in Spain

for their gel. His findings will appear in the 5 October print issue

of the American Chemical Society's Journal of Agricultural and Food

Chemistry, the Society's peer-reviewed publication.

 

Funding for this study was provided by the Spanish Ministry of Science

and Technology and the European Commission via FEDER (European fund

for regional development).

 

Anya

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The premier site on the Web to discover the beauty of Natural erfume

Join to study natural perfumery

 

 

 

 

 

 

 

 

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Step By Step Instructions For Making Herbal Labna Cheese! So easy, SO yummy!

http://www.aromaticsage.com/cz.htm

 

 

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