Review
Polymer Science
Mariana Chelu, Adina Magdalena Musuc, Monica Popa, Jose Calderon Moreno
Summary: This study provides a comprehensive overview of recent advances in aloe vera-based hydrogels for wound healing, including synthesis methods, structural characteristics, properties, and mechanisms of therapeutic agent release. It also highlights the therapeutic effects of aloe vera-based hydrogels on wound healing and their potential for improving outcomes.
Review
Biotechnology & Applied Microbiology
Sharadwata Pan, Thomas B. Goudoulas, Jaison Jeevanandam, Kei Xian Tan, Shamik Chowdhury, Michael K. Danquah
Summary: The article discusses recent advances in the therapeutic applications of metal and metal oxide nanoparticles in skin and cosmetic applications, covering dermatological intrusions in treatment and the use of nanoparticles in cosmetics.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Agronomy
Mayra Gonzalez-Delgado, Rafael Minjares-Fuentes, Maria Mota-Ituarte, Aurelio Pedroza-Sandoval, Francesca Comas-Serra, Jesus Josafath Quezada-Rivera, Angeles Saenz-Esqueda, Antoni Femenia
Summary: This study aimed to evaluate the effects of joint water and salinity stresses on the bioactive compounds and functional properties of Aloe vera gel. The results showed that water + salinity stress had a negative impact on the plants' development, but significantly increased the total dry matter content. Furthermore, it caused changes in the bioactive compounds and functional properties, suggesting that water + salinity stress can increase the content of bioactive compounds and improve their functional properties in Aloe vera gel.
AGRICULTURAL WATER MANAGEMENT
(2023)
Article
Chemistry, Applied
Anica Bebek Markovinovic, Dora Brdar, Predrag Putnik, Tomislav Bosiljkov, Ksenija Durgo, Ana Hudek Turkovic, Irena Brcickaraconji, Karlo Jurica, Branimir Pavlic, Daniel Granato, Danijela Bursac Kovacevic
Summary: This study investigates the use of Arbutus unedo L. fruits for the production of functional foods through three-dimensional printing (3DP). The fruits are found to be a good source of bioactive compounds and antioxidants, with antimicrobial properties. Different printing parameters significantly affect the properties of the 3DP products.
Review
Engineering, Environmental
Md. Ibrahim H. Mondal, Joykrisna Saha, Md. Ashadur Rahman
Summary: Aloe vera is an ancient medicinal plant with over 200 biologically-active substances, known for its healing properties and fewer adverse effects compared to other alternative herbal medicines. The key component in Aloe vera leaves is acemannan, a long-chain polymer with immune modulation, antibacterial, antifungal, and antitumor properties. Aloe vera is extensively used in cosmetics, wound healing, and textile composites for various purposes such as tissue engineering, medical textiles, and UV protection textiles.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Plant Sciences
Alka Jangra, Siddhant Chaturvedi, Sonia Sihag, Garima Sharma, Siddharth Tiwari, Vinod Chhokar
Summary: This study discovered a plant aldo-ketoreductase isolated from Aloe vera leaves, revealing its catalytic potential in polyketide biosynthesis and providing new insights for tailored biosynthesis of plant polyketides for therapeutic purposes.
Article
Engineering, Chemical
L. Medina-Torres, I. H. Gonzalez Guillen, D. M. Nunez-Ramirez, P. Garcia-Guzman, F. Calderas, R. F. Gonzalez Laredo, M. A. Gonzalez Lozano, L. A. Ramirez Torres, O. Manero
Summary: This study analyzed the effect of the ultrafiltration (UF) process on the mechanical and rheological properties of Aloe vera mucilage. The results showed that when the mucilage was supplied as a diluted shear-thinning fluid, the UF efficiency was better. The findings provide an interesting and promising application for estimating the properties of Aloe vera using more realistic rheological models.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Plant Sciences
Kaja Kupnik, Mateja Primozic, Zeljko Knez, Maja Leitgeb
Summary: Commercial products made from natural resources often contain additives to enhance their biological activities. A comparative study on the antimicrobial properties of aloe and its commercial products showed that natural samples exhibited antimicrobial activity against a variety of microorganisms. Fresh juice and gel of Aloe arborescens showed particularly good antimicrobial efficacy on tested microorganisms, suggesting potential for use in medicine, cosmetics, food, and pharmaceutical industries.
Article
Chemistry, Analytical
Senthil Kumar Rathnasamy, Harish Babu Balaraman, Ramya Muniasamy
Summary: This study focuses on developing an air assisted liquid phase microextraction coupled chromatographic quantification method for the purification of therapeutic lectin, using switchable low transition temperature mixtures and dispersive liquid-phase microextraction. The method provides high selective one-pot extraction and partial purification of the therapeutic lectin from aloe vera.
MICROCHEMICAL JOURNAL
(2021)
Article
Polymer Science
Francesca Comas-Serra, Paula Estrada, Rafael Minjares-Fuentes, Antoni Femenia
Summary: This study evaluated the content and degree of acetylation (DA) of acemannan in 15 different commercial beverages containing Aloe vera. Flavoured beverages had low levels of acemannan and were fully deacetylated in most cases, likely due to the addition of fruit juices. Unflavoured beverages had variable levels of acemannan, with some samples containing very low amounts. Legislation regarding Aloe vera products is limited, leaving consumers uncertain about the true properties of the products they purchase.
Article
Biochemistry & Molecular Biology
Kajal Sharma, Mehak Munjal, Raj Kishore Sharma, Meenakshi Sharma
Summary: This research develops herbal antimicrobial films using thymol, chitosan, and Aloe vera to address the issue of bacterial colonization and delayed wound healing. The films exhibited high encapsulation efficiency and physical stability. The encapsulation of thymol in the chitosan-Aloe vera matrix increased water intrusion and showed potential antimicrobial activity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agricultural Engineering
Anjali Singh, Kirti Verma, Devendra Kumar, Nilofer, Nikil Bhashkar Lothe, Anuj Kumar, Archana Chaudhary, Parminder Kaur, Kushal Pal Singh, Anil Kumar Singh, Rakesh Kumar, T. M. Anandakumar, Saudan Singh
Summary: Research shows that in the subtropical region of North India, providing irrigation with 20% available soil moisture and planting 60-day-old offsets in raised bed planting method is the appropriate treatment combination for higher yield, water productivity, and monetary returns in aloe vera cultivation.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Chemistry, Applied
Hossein Baniasadi, Rubina Ajdary, Jon Trifol, Orlando J. Rojas, Jukka Seppala
Summary: The cellulose nanofibrils reinforced aloe vera bio-hydrogels developed through DIW technique exhibited excellent viscoelastic properties and wet stability, making them promising for biomedical applications.
CARBOHYDRATE POLYMERS
(2021)
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
Biochemistry & Molecular Biology
Ruth B. Cuvas-Limon, Pedro Ferreira-Santos, Mario Cruz, Jose Antonio Teixeira, Ruth Belmares, Clarisse Nobre
Summary: In this study, a novel functional beverage was developed by fermenting and extracting Aloe vera, combining the health benefits of probiotics, prebiotics, SCFA, and phenolic compounds. The produced Aloe vera juice showed great potential as a functional beverage with improved antioxidant activity.
Review
Food Science & Technology
Sania Zia, Moazzam Rafiq Khan, Muhammad Asim Shabbir, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Muhammad Nadeem, Anees Ahmed Khalil, Ahmad Din, Rana Muhammad Aadil
Summary: This article discusses the techniques of extracting bioactive compounds from food samples, including microwave-assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, pulsed electric field assisted-extraction, and supercritical fluid extraction. These novel extraction techniques are more efficient than conventional methods in terms of solvent consumption, extraction time, and energy cost.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Food Science & Technology
Muhammad Kashif Iqbal Khan, Yasir Mahmood Ghauri, Tayyaba Alvi, Usman Amin, Muhammad Issa Khan, Akmal Nazir, Farhan Saeed, Rana Muhammad Aadil, Muhammad Tahir Nadeem, Irrum Babu, Abid Aslam Maan
Summary: This study optimized the simultaneous drying and extraction process for fenugreek leaves using microwave-assisted drying and extraction technique to retain the maximum amount of bioactive compounds. The results showed that microwave-based extraction preserved the antioxidant activity better compared to conventional methods even at higher microwave power levels.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Akmal Nazir, Meera AlDhaheri, Priti Mudgil, Prashanth Marpu, Afaf Kamal-Eldin
Summary: Hyperspectral imaging (HSI) is a non-destructive analytical tool used for sensing quality attributes in fresh commodities, with complex data processing constraints. This study developed simple kinetic models based on HSI to assess quality deterioration in A. bisporus mushrooms, revealing sensitive wavelength regions at 450-700 nm and 800-900 nm.
Article
Food Science & Technology
Zafar Ullah Razzaq, Abid Aslam Maan, Akmal Nazir, Muhammad Adnan Hafeez, Muhammad Kashif Iqbal Khan
Summary: This study focused on optimizing the production of single cell protein (SCP) from carrot pomace and evaluating its effects on the nutritional value and cooking properties of noodles. The results showed that supplementation of SCP increased the protein content and improved the amino acid profile of noodles. It also reduced the cooking time and enhanced the water and oil absorption capacities, swelling index, and cooking yield of noodles. Organoleptic evaluation indicated that the addition of SCP was acceptable up to 8% concentration. SCP could be used effectively to enhance the nutritional value of formulated noodles.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Information Science & Library Science
Fatima Batool, Jihad Mohammad, Siti Rahmah Awang, Tahir Ahmad
Summary: This study examines the direct effects of knowledge sharing and systems thinking on organizational sustainability in the hotel industry in Malaysia, and explores the mediating effect of creativity. The findings support the positive impact of knowledge sharing and systems thinking on organizational sustainability, as well as the key role of creativity in mediating these relationships.
JOURNAL OF KNOWLEDGE MANAGEMENT
(2023)
Article
Food Science & Technology
Abdul Hameed, Abid Aslam Maan, Akmal Nazir, Usman Amin, Muhammad Kashif Iqbal Khan, Muhammad Usman Khan, Mohammad Ali Shariati, Maksim Rebezov, Jose M. Lorenzo
Summary: This study aimed to valorize grape pomace through microwave-vacuum-assisted drying and extraction, optimizing the process variables using response surface methodology and Box-Behnken design. The combination of 80 W and 20 inHg resulted in the highest drying rate, reduced drying time by 25%, and yielded the highest concentration of bioactive compounds. The Midilli model proved to be the best fit for the experimental values. The microwave-vacuum-assisted process showed increased diffusion coefficient, activation energy, and extraction yield with higher power and pressure, and the dried pomace exhibited higher concentration of bioactive components compared to the extract, preserving the characteristics of the phenolics.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Misbah Murid, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Muhammad Asif, Shyam S. Sablani
Summary: The study found that electrostatic coating with cocoa powder on donuts was most effective at 15 kV, resulting in higher transfer efficiency, adhesion, and consumer acceptability. Additionally, the coated donuts had a longer shelf life compared to other samples.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nanoscience & Nanotechnology
Faiza Naseer, Tahir Ahmad, Kousain Kousar, Salik Kakar, Rabia Gul, Sadia Anjum, Usman Shareef
Summary: In this study, a polymeric surface-functionalized ligand-based nanoformulation (NF) was developed using a live attenuated oral measles vaccine (OMV) strain. The NFs successfully encapsulated MV and showed sustained release of the virus, leading to significant growth inhibition of prostate cancer cells. This OMV-based nanoformulation provides an active targeted delivery system for oncolytic MV and has the potential for effective cancer treatment at lower doses.
INTERNATIONAL JOURNAL OF NANOMEDICINE
(2023)
Article
Pharmacology & Pharmacy
Kousain Kousar, Faiza Naseer, Maisa S. Abduh, Salik Kakar, Rabia Gul, Sadia Anjum, Tahir Ahmad
Summary: This study aimed to develop hyaluronic acid coated, thiolated chitosan nanocarriers for targeted delivery and sustained release of Cisplatin in cervical cancer cells. The nanocarriers showed a nanoparticle size of 265.9 nm with positive zeta potential. In vitro analysis demonstrated successful encapsulation of the drug and sustained release up to 72 h. The nanoformulation exhibited higher cytotoxic potential in cervical cancer cells compared to pure Cisplatin, while in normal cervical epithelial cells, pure Cisplatin showed higher toxicity.
FRONTIERS IN PHARMACOLOGY
(2023)
Article
Food Science & Technology
Abdul Hameed, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Imran Mahmood Khan, Sobia Niazi, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Faisal Manzoor, Mohammed Abdalla
Summary: In this study, grape juice was concentrated using a microwave vacuum-assisted technique to optimize processing conditions. Higher microwave power (80 W) and vacuum pressure (70 kPa) resulted in the highest evaporation rate and lowest moisture ratio. The Midilli model was found to best predict the moisture ratio, and the highest effective diffusivity, activation energy, and extraction yield were observed at 80 W and 70 kPa. The concentrate also exhibited higher antioxidant activities than fresh juice at 30 W. Overall, the microwave-vacuum technique significantly reduced processing time and energy requirement.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Tayyaba Alvi, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Muhammad Shahid, Shyam Sablani
Summary: The ripening of date fruit is influenced by factors such as climate, environment, soil type, air, and humidity. Failure to ripen on the trees leads to significant waste and concerns about food security. This study investigated the use of microwave pre-treatment to improve the ripening process. The results showed that dates treated with microwave had better quality compared to sun-dried samples, with higher TSS content, whiteness index, and antioxidant capacity.
Article
Food Science & Technology
Tayyaba Alvi, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Muhammad Rizwan, Muhammad Aamir, Farhan Saeed, Huda Ateeq, Muhammad Qasim Raza, Muhammad Afzaal, Mohd Asif Shah
Summary: A study was conducted to dry tomato slices using microwave-vacuum drying. The process was optimized for moisture ratio and drying rate. Results showed that power, vacuum levels, and processing time significantly affected color, energy efficiency, and drying characteristics.
FOOD SCIENCE & NUTRITION
(2023)
Review
Environmental Sciences
Muhammad Asif, Tahreem Javaid, Zafar Ullah Razzaq, Muhmmad Kashif Iqbal Khan, Abid Aslam Maan, Saria Yousaf, Ayesha Usman, Sidra Shahid
Summary: Apple pomace, a byproduct of apple processing industry, is a valuable source of nutritional components such as dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. This review article comprehensively describes different extraction techniques for these bioactive compounds. The potential of incorporating apple pomace as functional ingredients in various food products to enhance their commercial value and health benefits is also briefly discussed. This review article can serve as a useful tool for industrialists, innovative researchers, and waste management authorities in managing apple waste in a sustainable way.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Fayeza Hasan, Akmal Nazir, Bhawna Sobti, Hamza Tariq, Rehmat Karim, Ali H. Al-Marzouqi, Afaf Kamal-Eldin
Summary: This study aimed to produce natural additive-free date fruit powder and determined the optimal drying temperature of 70 degrees Celsius for two date fruit varieties. Barakawi date powder outperformed Sukkari date powder in terms of water activity and clumping due to its lower initial moisture content. To overcome the clumping issue, the powders were compressed into tablets and cubes. The study also compared fine and coarse fractions of date fruit powders for various physical parameters.
