STM Journals Peer-reviewed research from Consortium e-Learning Network

Research and Reviews : Journal of Dairy Science and Technology

Aloe Vera: A Game-Changer for Nutritional Enhancement in Dairy and Food Industry

  1. K. J. Jetavat
  2. A. M. Patel
  3. Smitha Balakrishnan

Abstract

Aloe vera, a member of the Aloaceae family, is renowned for its medicinal properties with a lineage dating back thousands of years. Initially grouped under the Liliaceae family, it's now recognized as a distinct entity. Scientifically termed Aloe barbadensis Miller, this succulent plant contains an impressive array of over 75 active components alongside various essential nutrients. The gel extracted from its leaves can be processed into juice, concentrate, or powder forms, offering versatility in its application. Incorporating aloe vera gel into food products not only adds nutritional value but also enhances their functional properties. Its inclusion can impart desirable textures, flavors, and health benefits, making it a valuable ingredient in the food industry. Additionally, its historical use in traditional medicine adds to its appeal, as consumers seek natural remedies and functional foods. With its rich nutrient profile and diverse applications, aloe vera continues to be a sought-after ingredient for both culinary and medicinal purposes.
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