Wastage of perishable foods is an enormous challenge in the food sector, and it requires
effective mitigation strategies. Aloe vera is one of the oldest remedies for numerous human …

Aloe vera catches attention of food industry due to its various health benefits like emollient,
anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe …

The potential of citric acid (CA) included as a crosslinker for development of CMC-PVA films
with better mechanical and lower solubility was examined. To make functional active …

Aloe vera is one of the oldest and most traditional medicinal plant in history, with its use
dating back over a thousand years. Today, its biological activity is not limited to curative …

This work aimed to characterize compositional and bioactive features of Aloe vera leaf (fillet,
mucilage, and rind) and flower. The edible fillet was analysed for its nutritional value, and all …

Deep-fried foods are popular for their aroma, color, texture, and flavor but can form
potentially toxic compounds like 5-hydroxymethylfurfural, polycyclic aromatic hydrocarbons …

The response surface technique was applied to produce synbiotic yogurt containing
Lacticaseibacillus rhamnosus and aloe vera gel (AVG) with high functionality (antioxidant …

The postharvest life of most fruit and vegetables is limited by fungus proliferation. The Aloe
vera gel was added at different concentrations to test its antifungal potential against five …

As a highly perishable food, raw meat, if not preserved, will spoil due to the altered
metabolism, microbial activity and external factors during storage. Biopreservatives, as a …

This study evaluated the use of innovative gluten-free coatings (tapioca and coconut flours)
in fish nuggets, and their impact on the physicochemical and microbiological characteristics …