Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice

Document Type: Research Article

Authors

1 Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University,Tehran, I.R. IRAN

2 Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, I.R. IRAN

Abstract

In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºC for 1 min. The effect of pasteurization on vitamin C, total phenolic content  and juice color was evaluated. The samples pasteurized conventionally, stored up to 30 days at 4 and 25 ºC. The effect of storage time on the stated components and also on glucomannan of the juice was evaluated. The results showed that pasteurization reduced vitamin C content and decreasing of vitamin C during ohmic heating was more than conventional heating. Total phenolic content increased during ohmic pasteurization more significant than conventional pasteurization. Browning index of samples after pasteurization increased but there were not any differences between browning index of samples pasteurized conventionally and ohmically. During storage at 4 and 25ºC, total phenolic content remained stable, but vitamin C contents reduced from 84.47 to 54.96 at 4ºC and 46.82 at 25ºC mg vitamin C/100 g d.m and glucomannan contents reduced from 2.11 to 1.77 at 4ºC and 1.71 g/L at 25ºC.. Browning index increased significantly at both storage temperatures, which was more intensive at 25 than 4 ºC.

Keywords

Main Subjects


[3] Miranda M., Maureira H., Rodriguez K., Vega-Galvez A., Influence of Temperature on the Drying Kinetics, Physicochemical Properties, and Antioxidant Capacity of Aloe Vera (Aloe Barbadensis Miller) Gel, Food Engineering, 91: 297-304 (2009).
[4] Agarry O.O., Olaleye M. T., Bello-Michael C.O., Comparative Antimicrobial Activities of Aloe vera Gel and Leaf, African Journal of Biotechnology, 4: 1413-1414 (2005).
[5] Femenia A., García-Pascual P., Simal S., Rosselló C., Effect of Heat Treatment and Dehydration on Bioactive Polysaccharide Glucomannan and Cell Wall Polymers from Aloe Barbadensis Miller, Carbohydrate Polymer, 51: 397- 405 (2003).
[6] Vega-Galvez A., Miranda M., Aranda M., Henriquez K., Vergara J., Tabilo-Munizaga G., Perez-Won M., Effects of High hydrostatic Pressure on Functional Properties and Quality Characteristics of Aloe vera Gel (Aloe Barbadensis Miller), Food Chemistry, 129: 1060-1065 (2011).
[7] Ramachandra C.T., Srinivasa Rao P., Processing of Aloe Aera Leaf Gel: A Review, American Journal of Agricultural and Biology Science, 3 (2): 502-510 (2008).
[8]   Farnworth E.R., Lagace M., Couture R., Yaylayan V., Stewart B., Thermal Processing, Storage Conditions, and the Composition and Physical Properties of Orange Juice, Food Research International, 34: 25-30 (2001).
[9] Ghaderi S., Kashani- Nejad M., Ghanbari V. Ganjeh M., Three- Dimensional Simulation and Modeling of Two Phases Food System, Biosystem Engineering of Iran, 45: 161-167 (2014).
[10] Ahmed J., Ramaswamy H.S., and Kasapis S., “Novel Food Processing Effects on Rheological and Functional Properties”, Taylor and Francis Group, LLC. (2010).
[12] Darvishi H., Khoshtaghaza M.H., Najafi Gh., Ohmic Heating of Pomegranate Juice: Electrical Conductivity and pH Change, Journal of Saudi Society of Agricultural Science., 12: 101-108 (2013).
[13] Saberian H., Hamidi-Esfahani Z. Abbasi S., Effect of pH and Time on Some Bioactive Components of Aloe vera Gel, "National Congress of Medicinal Plants", Iranian Journal of Pharmaceutical Research, 11: (2012).
[14] Reyes J.E., Guanoquiza M.I., Tabilo-Munizaga G., Vega-Galvez A., Miranda M., Pérez-Won M., Microbiological Stabilization of Aloe vera (Aloe Barbadensis Miller) Gel by High Hydrostatic Pressure Treatment, International Journal of Food Microbiology., 158: 218-224 (2012).
[15] AOAC., "Official Method of Analysis" (17th ed.), Association of Official Analytical Chemists: Gaithersburg, MD. (No. 967.21 Ascorbic Acid in Vitamin Preparation and Juice). (2000).
[16] Tezcan F., Gultekin-Ozguven M., Diken T., Ozcelik B., Erim B., Antioxidant Activity and Total Phenolic, Organic Acid and Sugar Content in Commercial Pomegranate Juices, Food Chemistry., 115: 873-880 (2009).
[17] Zakipour E. Hamidi-Esfahani Z., Vacuum Drying Characteristics of Some Vegetables, Iranian Journal of Chemistry and Chemical Engineering (IJCCE), 30(4): 97-105 (2011).
[18] Eberendu A.R., Luta G., Edwards J.A., McAnalley B.H., Davis B., Quantitative Colorimetric Analysis of Aloe Polysaccharides as a Measure of Aloe vera Quality in Commercial Products, AOAC International, 88: 684-691 (2005).
[19] Eberendu A.R., McAnalley B.H., Colorimetric Assay for Bioactive Polysaccharide, U.S. Patent 5: 488-512 (1996).
[20]WHO, "Aloe vera Gel. Monographs on Selected Medicinal Plants", Vol. 1.World Health Organization, Geneva, Switzerland: 43-49 (1999).
[21] Vega-Gálvez A., Giovagnoli C., Pérez-Won M., Reyes J.E., Vergara J., Miranda M., Uribe E., Di Scala K., Application of High Hydrostatic Pressure to Aloe vera (Aloe Barbadensis Miller) Gel: Microbial Inactivation and Evaluation of Quality Parameters, Innovative Food Science and Emerging Technology, 13: 57-63 (2012).
[23] Burdurlu H. S., Koca N., Karadeniz F., Degradation of Vitamin C in Citrus Juice Concentrates During Storage, Food Engineering, 74: 211-216 (2006).
[24] Assiry A., Sastry S.K. and Samaranayake C., Degradation Kinetics of Ascorbic Acid During Ohmic Heating with Stainless Steel Electrodes, Journal of Applied Electrochemistry, 33 (2): 187-196 (2003).
[25] Morales-de la Pena M., Salvia-Trujillo L., Rojas-Grau M.A., Martin-Belloso O., Changes on Phenolic and Carotenoid Composition of High Intensity Pulsed Electric Field and Thermally Treated Fruit Juice-Soymilk Beverages During Refrigerated Storage, Food Chemistry, 129: 982-990 (2010).
[26] Fernandez de Simon B., Hernandez T., Estrella I., Gomez-Cordoves C., Variation in Phenol Content in Grapes During Ripening: Low-Molecular-Weightphenols, Z. Lebensmittel-Untersuch.Fors., 194: 351-354 (1992).
[27] Spanos G.A., Wrolstad R.E., Phenolic of Apple, Pear and White Grape Juices and Their Changes with Processing and Storage - A Review, Journal of Agricultural and Food Chemistry, 40: 1478-1487 (1992).
[28] McInerney J.K., Seccafien C.A., Stewart C.M., Bird A.R., Effects of High Pressure Processing on Antioxidant Activity, and Total Carotenoid Content and Availability, in Vegetables, Innovative Food Science and Emerging Technology, 8: 543-548 (2007).
[30] Roy M.K., Juneja L.R., Isobe S., Tsushida T., Steam Processed Broccoli (Brassica Oleracea) has Higher Antioxidant Activity in Chemical and Cellular Assay Systems, Food Chemistry, 114: 263–269 (2009).
[31] Esteve M.J., Frigola A., Rodrigo C., Rodrigo D., Effect of Storage Period under Variable Conditions on the Chemical and Physical Composition and Color of Spanish Refrigerated Orange Juices, Food and Chemical Toxicology, 43: 1413-1422 (2005).
[32] Babsky N.E., Toribio J.L., Lozano J.E., Influence of Storage on the Composition of Clarified Apple Juice Concentrate, Journal of Food Science, 51: 564-567 (1986).
[33] Khoshgozaran-Abras S., Azizi M.H ., Hamidy Z ., Bagheripoor-Fallah N., Mechanical, Physicochemical and Color Properties of Chitosan Based-Films as a Function of Aloe vera Gel Incorporation, Carbohydrate Polymer, 87: 2058-2062 (2012).
[34] Yamaguchi I., Mega N., Sanada H., Components of the Gel of Aloe vera (L.) Burm. f., Bioscience, Biotechnology, Biochemistry., 57:1350- 1358 (1993).
[35] Femenia A., García-Pascual P., Simal, S., Rosselló C., Effect of Heat Treatment and Dehydration on Bioactive Polysaccharide Glucomannan and Cell Wall Polymers from Aloe Barbadensis Miller, Carbohydrate Polymer., 51: 397-405 (2003).
[36] Rodriguez-Gonzalez V.M., Femenia A., Gonzalez-Laredo R.F., Rocha-Guzman N.E., Gallegos-Infante J.A., Candelas-Cadillo M.G., Ramirez-Baca P., Simal S., Rossello C.. Effects of Pasteurization on Bioactive Polysaccharide Acemannan and Cell Wall Polymers from Aloe Barbadensis Miller, Carbohydrate Polymer, 86(4): 1675-1683 (2011).
[37]  Rodríguez E.R., Darias J.M., Díaz C.R., Aloe Vera  as a Functional Ingredient in Foods, Critical Reviews in Food Science and Nutrition, 50: 305-326 (2010).
[38] Chang L.X., Wang C., Feng Y. Liu Z., Effects of Heat Treatments on the Stabilities of Polysaccharides Substances and Barbaloin in Gel Jice from Aloe vera Miller, Journal of Food Engineering, 75: 245-250 (2006).
[39] Kabasakalis V., Siopidu D., Moshatou E., Ascorbic Acid Content of Commercial Fruit Juices and Its Rate of Loss Upon Storage, Food Chemistry, 70: 325-328 (2000).
[40] Kevers C., Falkowski M., Tabart J., Defraigne J.O., Dommes J., Pincemail J., Evolution of Antioxidant Capacity During Storage of Selected Fruits and Vegetables, Journal of Agricultural and Food Chemistry, 55: 8596-8603 (2007).