Aloe vera: An Alternative to Chemical Preservatives for Fruits and Vegetables- A Review.

Food microbiology

ABSTRACT All over the world, demand for food without any chemical preservatives is increasing day by day. Therefore, biologists are focusing to develop new natural preservatives to Reinforce the food quality and also by fulfilling the necessities. New technological advances hold a promise in extending the shelf life of the edibles, reducing the layers of packaging, meeting the food safety and quality requirements. Most of the Emerging researches shows that enzymes polysaccharides, essential oils, bacteriocins, proteins and lipids are the natural coatings that can be used in food preservation. Recently, interest has increased in Aloe vera gel-based edible coating material. Aloe vera gel coatings is biologically safe for different types of foods. It is easy to apply because of its film-forming properties, which is quite unique. It also possess antimicrobial actions, degradability and few immunological properties. Main component of Aloe vera is polysaccharide which acts as a natural barricade for the main emissaries of deterioration which are moisture and air. It also extends durability of the fruits and vegetables by reducing the rate of respiration and maintains quality aspects(color, flavor, rigidness etc.). It shows antifungal and antibacterial properties which provides a protective barrier against microbes which are responsible for contamination of edibles. The present review describes the Importance of natural coatings, why should they be used in place of chemical preservatives, preparation of the Aloe vera gel for coating, antimicrobial and antioxidant properties and various application of Aloe vera gel coatings to enhance the quality as well as post-harvest life of fruits and vegetables.

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