Abstract
In the view of evidently proven medicinal benefits of Aloe vera and Mentha arvensis and growing consumer interest in functional foods, aloe and mint were chosen for the production of a functional beverage in the form of wine. The fermentation of exogenously cane sugar supplemented mixture of aloe gel and mint extract, yielded a pale yellowish wine with an ethanol content of 9.5% (v/v). The wine could be considered to be quite health promoting in terms of its total phenolic content, which was 1785 mg GAE/L. LC-MS studies of the same showed the presence of many bio-active compounds including aloin, myricentin, luteolin, quercitin. Value-addition of wine was done by adding the probiotic strain Lactobacillus sporogenes. The probiotic supplemented wine when evaluated against common food borne pathogens, proved to be an effective anti-bacterial therapy. Aloe-Mentha wine thus, can be a promising candidate of the expanding range of functional beverages.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food and Fermentation Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
