Aloe vera gel as a Novel Edible Coating for Fresh Fruits: A Review

Jawadul Misir^1, , Fatema H. Brishti¹ and M. M. Hoque¹

¹Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology. Sylhet, Bangladesh

Cite this paper:
Jawadul Misir, Fatema H. Brishti and M. M. Hoque. Aloe vera gel as a Novel Edible Coating for Fresh Fruits: A Review. American Journal of Food Science and Technology. 2014; 2(3):93-97. doi: 10.12691/ajfst-2-3-3

Abstract

New technological advances in antimicrobial edible coatings for food may hold promise in extending shelf life, reducing packaging layers, meeting food safety and quality requirements. Emerging research shows polysaccharides, bacteriocins, essential oils, enzymes, proteins and lipids are all natural coatings that have unrealized potential in food preservation. Recently, interest has increased in using Aloe vera gel-based edible coating material for fruits and vegetables. Aloe vera gel has been proven one of the best edible and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability and biochemical properties. It is composed mainly of polysaccharides and acts as a natural barrier to moisture and oxygen, which are the main agents of deterioration of fruits and vegetables. Aloe vera gel has the ability to prolong shelf life of the fruits and vegetables by minimizing the rate of respiration and maintaining quality attributes (color, flavor etc.). It has antifungal and antibacterial property which provides a defensive barrier against microbial contamination of fruits and vegetables. The present review describes the preparation, properties and potential application of Aloe vera gel coatings for enhancing the postharvest life and quality of different types of fruits.

Keywords:
Aloe vera gel edible coating fruits postharvest life shelf life

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