• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.32-36
• /
• 2009

The physical properties of freeze-dried Aloe vera gel powders were examined according to the influence of the concentration degrees of the gel solutions as raw materials during freeze-drying. As a pre-treatment prior to freeze-drying, the gel solutions were vacuum-concentrated at three concentration levels (g water/g solids): high (H), 76; medium (M), 119; and low (L), 159. The water contents of the three powder samples were almost the same. For their viscosity measurements, non-Newtonian fluid behavior with shear thinning was observed in samples H and M, whereas Newtonian liquid behavior was found in sample L. In electrical conductivity measurements, sample H showed the highest conductivity upon dissolving the powder in water. For their water sorption isotherms, sample H was analyzed to have the least amount of bound water. Finally, it was determined that the degree of concentration caused only slight differences in the physical properties of freeze-dried Aloe gel powders.

• Food Engineering Progress
• /
• v.13 no.3
• /
• pp.216-220
• /
• 2009

The several functional properties of freeze-dried powder of Aloe vera gel was examined as influenced by pre-concentration degrees of the gel solution. As a pre-treatment prior to freeze drying, the gel solution was vacuum-concentrated by three levels (unit: g-water/g-solids) - high (H), 76; medium (M), 119; low (L), 159. In FT-IR spectra, the sample H showed the highest absorbance in the range of 1600-1550 $cm^{-1}$ and 1450-1400 $cm^{-1}$, which corresponded to level of the acetyl group in glucomannan. The sample H of freeze-dried powder was the highest in polysaccharide content, jack bean urease inhibition rate, and FAC (fat adsorption capacity). It could be inferred that the sample H had an effect on Helicobacter pylori inhibition and fat adsorption suppression according to urease inhibition rate and FAC, respectively.

• Journal of Food Hygiene and Safety
• /
• v.11 no.1
• /
• pp.31-34
• /
• 1996

Aloe, being used widely as a health food and also as a traditional folk remedy for burns and constipation, contains quinone derivatives particularly in its skin. Thus, we have investigated the effect of extracts of Aloe in ethanol metabolism. The dried powder of water extract of skinned Aloe (300 mg/kg body weight given to rats by oral adminstration at 30 min prior to oral adminstration of ethanol given at a does of 4 gm/kg) and the freeze-dried Aloe gel commercial product (600 mg/kg) which was prepared after selective elimination of quinones were found not to increase the ethanol metabolism rate in vivo. This result suggested that quinones, missing from the above preparations, might be responsible for enhancing ethanol metabolism rate.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.3
• /
• pp.209-214
• /
• 2002

This study was carried out to investigate the physicochemical properties of aloe added bagel. The result of sensory evaluation showed that addition of the aloe powder above 1% was not advisable because of its bitterness. freeze dried aloe powder(0, 1%, 0.5%, 1%) was added to bagel and chemical compositions of doughs were evaluated. The ash content of control was 0.444% and each of the samples(0.1%, 0.5%, 1%) was 0.472%, 0.553%, and 0.633% respectively. Although the ash content of dough increased gradually according to the addition of aloe powder, the volume of the bagel was not affected much. As the amount of the aloe powder was changed, the water absorption rate, the extensibility, and the viscosity of the dough were affected. The physical characteristics of dough were as follows: 1) The water absorption rate of the dough was gradually decreased from 65.3% at control, to 65.2% at 0.1%, 64.2% at 0.5%, 63.5% at 1% each by farinograph. 2) The extensibility of the dough was significantly declined at 1% by extensograph; from 20.7cm at control, to 20.3cm at 0.1%, 18.8cm at 0.5%, and 16.4cm at 1% each. 3) The top viscosity of the dough was sharply declined between 575 B.U at control and 515 B.U at 0.1%, afterwards, 480 B.U at 0.5%, 475 B.U at 1% each by viscograph. Considering the result of the test, aloe added bagel could promote physicochemical properties of dough as well as health effects.

• Journal of Life Science
• /
• v.6 no.3
• /
• pp.178-184
• /
• 1996

Aloe(Aloe vera LINNE) has been used as a home medicine for the past several thousand in the world, and has been studied on various chronic degenerative diseases such as atherosclerosis, myocardiac infarction and hypertension. SMAP8, learning and memory impairment animal mode, were fed basic or experimental diets with 1.0% of freeze dried(FD)-Aloe powder for 8 months. This study was designed to investigate the effects of Aloe on body weight gain, grading score of senescence(GSS), triglyceride, total and LDL-cholesterol levels, and atherogenic index in serum of SAMP8, and also designed to investigate the effects of Aloe on cholesterol accumultions in mitochondria and microsome fractions of SAMP8 brain. Body weight gain was consistently lower in aloe group than in control group, but no significantly differences between them. Grading score of senescence resulted ina marked decreases pf 20% in 1.0% Aloe group compared with control group. Administrations of 1.0% aloe resulted ina marked decreases in 15% and 20% of triglyceride and cholesterol levels, respectively, and also significantly decreased in 15% of LDL-cholesterol levels and atherogenic index in serum of SAMP8 compared with control group. Cholesterol accumulations were significantly inhibited in 20% and 10% of mitochondria and microsome fractions of SAMP8 brain, respectively, by administration of 1.0% Aloe. These results suggest that administration of Aloe mau not only effectively inhibit chronic degenerative diseases in serum of SAMP8, but may also improve learning and memory impairments of SAMP8 brain.