STUDIES ON EVALUATION, STANDARDIZATION AND MICROENCAPSULATION OF ALOE VERAGEL
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Date
2017
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UHF,NAUNI
Abstract
ABSTRACT The present study entitled “Studies on evaluation, standerization and microencapsulation of Aloe vera gel” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2013-2016. Aloe vera has a long history of use as a remedy and for medicinal purposes. It is reported that it has a number of therapeutic properties. Different physical properties of Aloe vera leaf like length, width, thickness, peel weight and gel weight were measured. Non bitter and bitter Aloe vera genotypes were found morphologically as well as biochemically different. The phenolic compounds, polysaccharides and vitamins were found more in bitter Aloe vera gel, responsible for the anti-oxidant effects. The hand filleting and whole leaf processing are the methods, generally used for the extraction of Aloe vera gel. The expanding Aloe industry urgently needs to use appropriate method to maintain its biological activity and hygienic conditions. The mechanical method of filleting on the basis of yield and efficiency was found better than manual method. The Aloe vera juice was extracted with the use of pectinase enzyme @ 0.75 per cent. However, charcoal treatment was standardized for partial removal of unwanted anthraquinones. Microencapsulation improves the retention time of the nutrient in the food and allows the control release at specific times, during food consumption or in the intestinal gut. Microencapsulation of Aloe vera was done with freeze and spray drying. Spray drying with maltodextrine, lactose and blend of both as carrier was done and maltodextrine was found better carrier. Microencapsulated Aloe vera gel juice powder in amber coloured glass bottles and stored in refrigerated condition was found to maintain its quality up to six months storage. Due to therapeutic effects of Aloe vera animal study was conducted to see the effect of Aloe vera on diabetes. Diabetes also associated with trigycerides, cholesterol and blood urea nitrogen. Guinea pigs were induced with type 2 diabetes by using steptozotocine and Aloe vera (juice and microencapsulated powder) was given to guinea pigs. 400mg microencapsulated Aloe vera juice powder and 5 ml Aloe vera juice had shown significant effect on glucose level, cholesterol, triglyceride levels. Henceforth microencapsulated powder can be used for the treatment of type 2 diabetes mellitus
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