Article
Food Science & Technology
Alina Hadi, Anjum Nawab, Feroz Alam, Kishwar Zehra
Summary: The objective of this study was to investigate the effect of incorporating Tragacanth gum (TG) into alginate/aloe vera composite films at varying concentrations on their functional properties. The resulting films were evaluated for their mechanical, barrier, optical properties, and biodegradability. The study found that the addition of TG significantly increased the water vapor permeability, swelling capacity, and thickness of the films, while decreasing their solubility at higher concentrations. TG was also found to effectively enhance the strength and flexibility of the films, with tensile strength increasing more than threefold compared to the control. Additionally, the color properties of the films were influenced by the addition of TG, with higher concentrations resulting in darker films.
FOOD CHEMISTRY: MOLECULAR SCIENCES
(2022)
Article
Polymer Science
Sawsan Ali Al-Hilifi, Rawdah Mahmood Al-Ali, Orass T. Al-Ibresam, Nishant Kumar, Saeed Paidari, Anka Trajkovska Petkoska, Vipul Agarwal
Summary: This study investigated the effects of Aloe vera gel-based edible coatings enriched with anthocyanin on the quality of fig fruits. The results showed that the coating with 0.5% anthocyanin and glycerol was the most effective in reducing weight loss and maintaining the best quality attributes.
Article
Polymer Science
Mariana Chelu, Monica Popa, Emma Adriana Ozon, Jeanina Pandele Cusu, Mihai Anastasescu, Vasile Adrian Surdu, Jose Calderon Moreno, Adina Magdalena Musuc
Summary: The present research focuses on studying the properties of hydrogels made from allantoin, xanthan gum, salicylic acid, and different concentrations of Aloe vera. The evaluation included thermal behavior, chemical structure, morphology, and pharmacotechnical properties of the hydrogels. Results showed that the addition of Aloe vera led to interactions with the hydrogel matrix, and a formulation with 10% Aloe vera concentration was found suitable for biomedical applications.
Article
Food Science & Technology
Abid Aslam Maan, Zienab Fawzy Reiad Ahmed, Muhammad Kashif Iqbal Khan, Asad Riaz, Akmal Nazir
Summary: Aloe vera gel has showed promising potential as edible film/coating material for extending the shelf-life of perishable food commodities. Blending Aloe vera gel with traditional biopolymers and lipids can tune the properties of films/coatings, but further research is needed to address technological challenges in developing Aloe vera gel-based films/coatings with easily tunable properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Kandasamy Saravanakumar, Anbazhagan Sathiyaseelan, Xin Zhang, Miri Choi, Myeong-Hyeon Wang
Summary: We synthesized nanocomposite (XG-AVE-Ag/MgO NCs) consisting of bimetallic Ag/MgO NPs, Aloe vera extract (AVE), and biopolymer (xanthan gum (XG)) to achieve synergistic antibacterial and wound healing effects. XRD analysis confirmed the encapsulation of XG in XG-AVE-Ag/MgO NCs. The NCs exhibited high antibacterial activity against B. cereus and E. coli, with larger inhibition zones and lower MIC values. In vitro cytotoxicity and hemolysis assays demonstrated the non-toxic nature of XG-AVE-Ag/MgO NCs. Furthermore, XG-AVE-Ag/MgO NCs significantly enhanced wound closure compared to the control group. These findings highlight the promising potential of XG-AVE-Ag/MgO NCs as a non-toxic, antibacterial, and wound-healing agent, warranting further in vivo studies.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Yakun Zhao, Huan Li, Jian Chen, Yanbo Wang
Summary: This study investigated the effects of Aloe vera gel (AV) and & epsilon;-polylysine (& epsilon;-PL) on the comprehensive properties of guar gum (GG) films. The GG:AV:& epsilon;-PL composite films had higher water solubility, better transparency, thermal stability and elongation at break compared to pure guar gum films. X-ray diffraction and SEM analysis confirmed the amorphous structure of the composite films, and FTIR analysis revealed the formation of hydrogen bonds. The composite films also showed good antibacterial properties against Escherichia coli and Staphylococcus aureus, making them a potential option for high water-soluble antibacterial food packaging materials.
Article
Food Science & Technology
Saeed Khaledian, Sara Basiri, Seyed Shahram Shekarforoush
Summary: Adding Persian lime peel extract to edible tragacanth gum coating can significantly improve the quality and microbial shelf life of shrimp.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Hosna Alvandi, Mehdi Jaymand, Marie Eskandari, Faranak Aghaz, Leila Hosseinzadeh, Mohammadbagher Heydari, Elham Arkan
Summary: A sandwich electrospun nanofibers/tragacanth hydrogel composite containing Aloe vera extract and silver sulfadiazine was successfully prepared in this study. The composite demonstrated good mechanical properties and cytocompatibility, making it a potential candidate for wound dressing application.
Article
Food Science & Technology
Usman Amin, Muhammad Kashif Iqbal Khan, Muhammad Usman Khan, Muhammad Ehtasham Akram, Mirian Pateiro, Jose M. Lorenzo, Abid Aslam Maan
Summary: The study showed that the application of chitosan-Aloe vera coatings emulsified with beeswax can effectively reduce water evaporation, decrease weight loss, and maintain nutritional components during storage, which helps to extend the shelf life of mangoes.
Article
Chemistry, Physical
Kumar Vishven Naveen, Kandasamy Saravanakumar, Anbazhagan Sathiyaseelan, Myeong-Hyeon Wang
Summary: This study reports on the eco-friendly fabrication of Aloe vera-Gum Arabic-silver-nanocomposite with strong antibacterial and anti-biofilm activity. The nanocomposite is non-toxic to cells and promotes wound healing.
COLLOID AND INTERFACE SCIENCE COMMUNICATIONS
(2022)
Article
Plant Sciences
Muna Rajab Elferjane, Aleksandra A. Jovanovic, Violeta Milutinovic, Natalija Cutovic, Milica Jovanovic Krivokuca, Aleksandar Marinkovic
Summary: The optimization of extraction from Aloe vera leaf waste was conducted by changing solid-to-solvent ratio, solvent type, extraction time, and technique. The study found that the highest polyphenol content was achieved with a 1:30 ratio, 70% ethanol, and 30 minutes of heat-assisted extraction. Different extraction techniques resulted in variations in the flavonoid, protein, and tannin contents of the extracts. LC-MS analysis identified multiple compounds and the extraction conditions influenced the antioxidant ability of the extracts.
Review
Materials Science, Multidisciplinary
Nuraina Hanim Mohd Nizam, Nurul Fazita Mohammad Rawi, Sitti Fatimah Mhd Ramle, Azniwati Abd Aziz, C. K. Abdullah, A. Rashedi, Mohamad Haafiz Mohamad Kassim
Summary: The growing consumer awareness of environmentally-friendly products has led to the development of starch-based films as excellent alternatives with biodegradable properties. In addition to being environmentally friendly, these films are also researched and developed for their antimicrobial properties, making them a promising option for active packaging systems.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2021)
Article
Polymer Science
Cristiana M. P. Yoshida, Murilo S. Pacheco, Mariana A. de Moraes, Patricia S. Lopes, Patricia Severino, Eliana B. Souto, Classius F. da Silva
Summary: The study found that the inclusion of aloe vera altered the color parameters, barrier properties, and mechanical properties of the films. While the concentration of aloe vera did not significantly change film properties, it did increase the stability of the films at lower temperatures. This suggests a crosslinking/complexation between chitosan and aloe vera, providing suitable properties for wound dressing materials.
Article
Chemistry, Multidisciplinary
Mojtaba Ansari, Heidar Meftahizadeh, Hossein Eslami
Summary: This study assessed the potential of chitosan/guar gum/Aloe Vera hydrogel for treating full-thickness burn wounds in rats. The hydrogel showed promising healing results with improved wound shrinkage, angiogenesis, collagen fiber thickness, and reduced inflammatory response compared to other treatments.
Article
Polymer Science
Maria Carolina Otalora, Andrea Wilches-Torres, Jovanny A. Gomez Castano
Summary: This study compared the molecular, morphological, thermal properties, and dietary fiber content of mucilage in cacti and aloe vera plants. The results demonstrated that cactus mucilage exhibited superior thermal stability and dietary fiber content compared to aloe vera mucilage.
Article
Food Science & Technology
Asghar Torabi, Mohebbat Mohebbi, Farideh Tabatabaei-Yazdi, Fakhri Shahidi, Mohammad Khalilian-Movahhed, Younes Zahedi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2020)
Article
Biotechnology & Applied Microbiology
Farinaz Saremnejad, Mohebbat Mohebbi, Arash Koocheki
FOOD AND BIOPRODUCTS PROCESSING
(2020)
Article
Neurosciences
Pengfei Han, Mohebbat Mohebbi, Han-Seok Seo, Thomas Hummel
Article
Food Science & Technology
Arash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki, Michael O. Ngadi
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Article
Food Science & Technology
Mohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani, Elham Ansarifar
JOURNAL OF FOOD SCIENCE
(2020)
Article
Materials Science, Biomaterials
Hassan Rezaeinia, Behrouz Ghorani, Bahareh Emadzadeh, Mohebbat Mohebbi
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2020)
Article
Food Science & Technology
Messiah Sarfarazi, Mohebbat Mohebbi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
Article
Biotechnology & Applied Microbiology
Zeinab Izadi, Mohebbat Mohebbi, Fakhri Shahidi, Mehdi Varidi, Mohammad Reza Salahi
FOOD AND BIOPRODUCTS PROCESSING
(2020)
Article
Chemistry, Applied
Esmaeel Charpashlo, Behrouz Ghorani, Mohebbat Mohebbi
Summary: Electrospinning was used to design a multilayer sandwich structure to enhance the bioaccessibility of lycopene in the small intestine. The encapsulation efficiencies of lycopene in the sandwich samples were high and the release behavior exhibited Fickian diffusion characteristics.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Mohammad Reza Salahi, Mohebbat Mohebbi
Summary: The aim of this study was to generate soy milk foam using whey protein concentrate and hydrocolloids, and investigate factors affecting foamability and foam stability. Results showed that foam stability was enhanced by the addition of guar gum and xanthan gum, while overrun was highest at 5 degrees C and stability was highest at 75 degrees C. Viscoelastic properties were observed in the soy milk foam, and foam stability was found to be directly related to rheological parameters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Arash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki
Summary: The study utilized an agent-based model and Netlogo software to describe the oil penetration process during hot air frying, revealing that the penetration process consists of three main steps and the structure of the crust affects the oil absorption pattern.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Ahmad Ghasemi, Amir Salari, Mahboube Kalantarmahdavi, Mohammad Reza Amiryousefi
Summary: This study measured the concentration of sodium metabisulfite (SMB) in dried plums and its toxicity effects on human leukemia and normal fibroblast cell lines. The results indicate that the residue of SMB in dried plums poses a toxic risk to normal cells.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Meysam Komijani, Mohebbat Mohebbi, Behrouz Ghorani
Summary: In this study, tri-layered nanofibers were used to enhance the bioaccessibility of lycopene. The optimal nanofiber for trapping lycopene was obtained with a BSG to PVA ratio of 70:30. The encapsulation efficiency of lycopene was in the range of 81.7-92.26%. The thermal resistance of lycopene was improved in the tri-layered nanofibers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Afshin Faridi Esfanjani, Mohebbat Mohebbi
Summary: This study aimed to decrease the salt level in bread while maintaining its desirable properties by using the strategy of odor-taste-texture interactions. The findings showed that the interactions of gel emulsifier with taste in the bread matrix increased porosity and softness perception, which improved the sensory properties of low-salt bread.
Article
Food Science & Technology
Ali Heydari, Mohebbat Mohebbi, Arash Ghaitaranpour
Summary: The objective of this research was to evaluate the effects of different fat types on a traditional gluten-free rice-based cookie. The data showed that the dough prepared with bakery and olive oil had different hardness values, and after baking, the samples prepared with olive oil had the highest hardness. The image processing results showed that the cookie prepared with bakery fat had the highest surface color uniformity.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2023)