<i>In vitro </i>study of the physicochemical and biological properties of <i>Aloe vera</i> gel and its use for the development of a cream

Effect of different drying procedures on physicochemical properties and flow behavior of Aloe vera (Aloe barbadensis Miller) gel

Aloe vera (Aloe barbadensis Miller) gel is a frequently used ingredient in many food pro-ducts, particularly beverages, due to its reported health benefits. Studies have identified acemannan, a polysaccharide rich in mannose units which are partially or fully acetylated, as the primary bioactive compound in Aloe vera gel. The acemannan content and its degree of acetylation (DA) were measured in 15 different commercial beverages containing Aloe vera at varying concentrations (from 30% to 99.8%) as listed on the label. Other biopolymers such as pectins, hemicelluloses, and cellulose were also evaluated. Flavoured beverages (seven samples labelled as containing from 30% to 77% Aloe vera) presented low levels of acemannan (<30 mg/100 g of fresh sample) and were fully deacetylated in most cases. These samples had high levels of other polymers such as pectins, hemicelluloses, and cellulose, likely due to the addition of fruit juices for flavour. Unflavoured beverages (eight samples, with Aloe vera concentrations above 99% according to their labels) had variable levels of acemannan, with only three containing more than 160 mg/100 g of fresh sample. In fact, four samples had less than 35 mg acemannan/100 g of fresh sample. DA levels in all but one sample were lower than 35%, possibly due to processing techniques such as pasteurization causing degradation and deacetylation of the acemannan polymer. Legislation regarding Aloe vera products is limited, and manufacturers are not required to disclose the presence or quality of bioactive compounds in their products, leaving consumers uncertain about the true properties of the products they purchase.

Joint water and salinity stresses increase the bioactive compounds of Aloe vera (Aloe barbadensis Miller) gel enhancing its related functional properties

Aim:The risk of bacteria resistance to specific antibiotics possibly by continuous subtherapeutical administration of antibiotic growth promoters (AGPs) in poultry feed led to a ban on the use of AGP in poultry production. As a result of this ban, alternative substances for poultry growth promotion and disease prevention are being investigated, among which phytogenic and herbal products have received increased attention as natural additives because they have been accepted by consumers as natural additives. The effect of water supplementation of Aloe vera (AV) as an AGP substitute on performance, intestinal microflora, and immune responses of broilers.Materials and Methods:The five experimental treatments were allocated to four replicates. The following treatments were applied (1) a basal broiler diet (C) and normal drinking water, (2) 0.5% AV gel in drinking water, (3) 0.75% AV gel in drinking water, (4) 1% AV gel in drinking water, and (5) diet C supplemented with flavophospholipol at 4.5 mg/kg and drinking normal water. Vaccines against influenza disease and sheep red blood cell (SRBC) were administrated to immunological stimuli. The populations of Lactobacilli spp. and coliforms were enumerated in ileum.Results:Body weight of broilers supplemented with different levels of AV increased compared with control group (p<0.05). Birds supplemented with antibiotic had the best feed-to-gain ratio (F:G) in different periods. Supplementation of 0.5% and 0.75% AV improved F: G entire experimental period compared with control group (p<0.05). Coliform bacteria were reduced in broilers supplemented with different levels of AV or antibiotic (p<0.05). The Lactobacilli spp. population in birds supplemented with 0.75%, 1% AV or antibiotic significantly was higher than other groups (p<0.05). Supplementation with 1% AV led to greater antibody titers against SRBC compared with other groups (p<0.05).Conclusion:These findings demonstrated a possibility of supplementing broiler drinking water with 1% AV gel as an alternative for AGP substitution.

Background: Aloe vera (Aloe barbadensis miller) is a well-known medicinal plant with diverse pharmacological properties, including antibacterial, antifungal, antiviral, anti-inflammatory, and wound-healing effects. Its use in dentistry has gained significant attention due to the increasing interest in natural and biocompatible alternatives to synthetic agents. Aloe vera gel is rich in essential vitamins, minerals, enzymes, and amino acids that contribute to its therapeutic benefits, making it a promising adjunct in dental care. Objective: This narrative review aims to explore the applications of Aloe vera in various branches of dentistry, evaluate its clinical efficacy, and discuss limitations in the current body of evidence while suggesting directions for future research. Main Discussion Points: The review synthesizes literature on Aloe vera’s role in oral medicine, periodontology, oral and maxillofacial surgery, prosthodontics, endodontics, pediatric dentistry, and cross-infection control. Clinical findings indicate Aloe vera’s effectiveness in treating oral lichen planus, aphthous ulcers, gingivitis, alveolar osteitis, denture-related infections, and as an intracanal medicament. However, variability in formulations, small sample sizes, and inconsistent methodologies across studies limit definitive conclusions. Critical analysis reveals gaps in standardization and long-term efficacy data. Conclusion: Aloe vera holds significant potential as a natural adjunctive agent in dentistry, with benefits across a range of clinical applications. While preliminary evidence is promising, further high-quality randomized controlled trials are essential to validate its effectiveness and inform standardized clinical guidelines.

The Aloe barbadensis Miller (Aloe vera) plant has been gaining increasing popularity in recent years, especially in the fields of health and cosmetics. Its use in the food industry has also been on the rise late. There is particularly growing interest in its application as an edible film and coating because of its unique structure and composition. In this study, Aloe vera gel and leaf parts were evaluated separately. As extraction methods, maceration and ultrasonic wave-assisted extraction methods were used, and ethanol, water, and ethanol/water (1:1) mixtures were used as solvents. The effects of different extraction methods and solvents on the extracts were investigated. The total phenolic substance content, DPPH scavenging activity, and total flavonoid substance content of the obtained extracts were calculated. The usability of the obtained Aloe vera gel was then investigated in ayran. Sensory analyses were performed on ayran samples obtained by adding ayran at different rates. The highest amount of phenolic substance in Aloe vera gel was calculated as 508.80 mg GAE /g in the extract obtained using water as the solvent and the ultrasonic wave-assisted extraction method as the method. The highest DPPH scavenging activity 27.06% was detected in Aloe vera gel under the same extraction conditions. When we evaluated the total amount of flavonoids, the highest amount was found to be 163.79 mgQE/g when ethanol/water mixture was used as a solvent in the maceration method. In the extract obtained from Aloe vera leaf, where ethanol:water (1:1) solvent was used as solvent and ultrasonic wave-assisted extraction, the highest amount of phenolic substance was 597.63 mg GAE /g, the highest DPPH activity was 66.38%, and the highest total amount of flavonoid substance was 409.20 mg QE /g. When we evaluated the results generally, the amount of total phenolic substance, DPPH scavenging activity, and total amount of flavonoid substance increased in direct proportion to each other. Compounds with phenolic and flavonoid properties increased with DPPH scavenging activity. Aloe vera gel was added to ayran samples at different rates (%1.25, 2.5 and 5). Samples of ayran added at a rate of 1.25% received scores similar to those of the control group without any addition. Other samples of ayran also received high scores from the panelists. In this study, the extraction conditions of Aloe vera gel and leaf were optimized and their usage possibilities in ayran were evaluated.

In the present study, the antioxidant activity of the polysaccharides from aloe vera (Aloe barbadensis Miller) gel was evaluated, in vitro by five established methods, 1,1-diphenyl-2-picrylhydrazyl (DPPH–) radical scavenging, nitric oxide (NO) scavenging, hydrogen peroxide scavenging, superoxide radical (O-2) scavenging and reducing power assay, and in vivo against doxorubicin (DOX)-induced myocardial oxidative stress (OS) in albino wistar rats. The polysaccharides exhibited significant inhibitory activity against DPPH–, superoxide, NO and hydrogen peroxide scavenging assay with significant reducing activity at all concentrations used. DOX-induced (7.5 mg/kg, intravenously) cardiotoxicity manifested biochemically by a significant decrease in blood and tissue glutathione (GSH) along with elevated levels of serum lactate dehydrogenase and creatine phosphokinase. In addition, cardiotoxicity was further confirmed by the significant increase in lipid peroxidation expressed as thiobarbituric acid reactive substances (TBARS), catalase (CAT) and superoxide dismutase (SOD). Administration of aloe vera polysaccharides for 14 days produced a marked protection against cardiotoxicity induced by DOX evidenced by significant reductions in serum lactate dehydrogenase, serum creatine phosphokinase, cardiac TBARS, CAT and SOD along with increased levels of blood and tissue GSH in a dose-dependent manner. The present investigation is the first to establish the antioxidant potency of the polysaccharides from aloe vera against DOX-induced myocardial OS.

Desiccant air drying characteristics of Aloe vera (Aloe barbadensis Miller) gel were investigated at temperature range of 40 to 70°C, relative humidity range of 15 to 30% and air velocity range of 0.5 to 2.0 m/s. The drying time varied from 330 to 900 minutes. The specific energy consumption during drying was found in the range of 201.60 to 415.17 MJ/kg. The diffusivity coefficient increased with the temperature from 4.93 to 16.38 x 10-10 m2/s. Aloin, a major anthroquinone responsible for therapeutic properties was quantified by High Performance Liquid Chromatography (HPLC) and found within acceptable limits for applications in foods. Response surface methodology (RSM) was applied to optimize the desiccant air drying process to produce best quality Aloe vera gel powder. The optimized process parameters were temperature 64°C, relative humidity 18% and air velocity 0.8 m/s. Three mathematical models namely, Newton, Page and Henderson-Pabis models were evaluated in the kinetics research. The fit quality of the proposed models was evaluated by using the linear regression coefficient (r2), sum square error (SSE), root mean square error (RMSE) and Chi-square statistic (). The drying behaviour of Aloe vera gel was well predicted by Page model within the limits of the experiment.

In addition to its well-documented biological properties, Aloe barbadensis Miller (Aloe vera) can serve as an effective substrate for fermentation involving lactic acid bacteria. In this study, Aloe vera gel was fermented using Lactobacillus strains (L. plantarum, L. rhamnosus, L. fermentum, L. paracasei). The chemical composition of the gel and its fermented products were analyzed using chromatographic methods, identifying key bioactive compounds, including the predominant aloesin. Antioxidant activity was assessed using chemical methods (DPPH, ABTS, FRAP) and in an in vitro cellular model, analyzing superoxide dismutase activity and the level of reactive oxygen species in skin cells. The L. rhamnosus ferment exhibited the strongest antioxidant properties. Cytoprotective properties were evaluated in HaCaT and HDF cell lines. The tested samples showed no cytotoxicity, and the ferments often outperformed the unfermented gel. Moreover, the developed model cosmetic gel based on fermented Aloe gel stimulated keratinocyte proliferation. Additionally, it was demonstrated that the ferments effectively inhibit the activity of enzymes associated with skin aging processes (collagenase, elastase, hyaluronidase), often more effectively than the unfermented Aloe gel. The results obtained indicate the potential of fermented Aloe vera gel as an ingredient in products that protect the skin.

Beneficial effects of Aloe vera gel on lipid profile, lipase activities and oxidant/antioxidant status in obese rats

CosIng database analysis and experimental studies to promote Latin American plant biodiversity for cosmetic use

The pomegranate (Punica granatum L.), aonla (Emblica officinalis Gaertn.), and aloe vera (Aloe barbadensis miller.) have nutritional, medicinal, and therapeutic values. The present research was conducted at the Post Graduate Laboratory of the Department of Post Harvest Management, College of Horticulture and Forestry, Acharya Narendra Deva University of Agriculture &amp; Technology, Kumarganj, Ayodhya (U.P.) during the year 2022–23. In the present studies, pomegranate juice, aonla juice and aloe vera gel were blended in different ratios viz., 100:0:0 (T1), 0:100:0 (T2), 0:0:100 (T3), 33.33:33.33:33.33 (T4), 40:30:30 (T5): 50:25:25 (T6), 60:20:20 (T7), 70:15:15 (T8), 80:10:10 (T9) and 90:5:5 (T10) for the preparation of RTS 10 percent of blend comprising 80 percent pomegranate juice, 10 percent aonla juice,10 percent aloe vera gel was found best on 9- point hedonic scale for the preparation of RTS with 13 percent TSS, 0.3 percent acidity and 120 ppm benzoic acid. than other blend combinations. Whereas ascorbic acid (vitamin C), non-reducing sugars, and organoleptic quality declined as the storage period progressed, TSS, acidity, reducing sugars, total sugars, and browning increased. At room temperature, the squash was kept. When stored at room temperature for five months, the beverage retained its organoleptic qualities. In terms of taste, colour, flavour, nutrition, and medicinal and therapeutic qualities, the current study showed that pomegranate, aonla, and aloe vera can be used to make palatable RTS that can benefit consumers.

Aloe vera, also referred as Aloe barbadensis Miller, is a succulent plant widely used for biomedical, pharmaceutical and cosmetic applications. Aloe vera has been used for thousands of years. However, recent significant advances have been made in the development of aloe vera for tissue engineering applications. Aloe vera has received considerable attention in tissue engineering due to its biodegradability, biocompatibility, and low toxicity properties. Aloe vera has been reported to have many biologically active components. The bioactive components of aloe vera have effective antibacterial, anti-inflammatory, antioxidant, and immune-modulatory effects that promote both tissue regeneration and growth. The aloe vera plant, its bioactive components, extraction and processing, and tissue engineering prospects are reviewed in this article. The use of aloe vera as tissue engineering scaffolds, gels, and films is discussed, with a special focus on electrospun nanofibers.

Synthesis of CuO samples by co-precipitation and green mediated combustion routes: Comparison of their structural, optical properties, photocatalytic, antibacterial, haemolytic and cytotoxic activities

This study aims at evaluating the antimicrobial effect of Aloe vera and Sodium hypochlorite under varying parameters on coliform isolated from oil polluted water. Presumptive test was carried out on the oil polluted water sample obtained from Ibafon in Apapa, Lagos, Nigeria to determine the presence of coliforms; confirmatory test was done on the positive samples to determine the coliform thermo-tolerant characteristics. A Completed test was carried out to isolate Escherichia coli O157:H7. The oil polluted water shows a coliform count of &gt;1800 cfu/100ml. Thermo-tolerant E. coli (TE), pathogenic E. coli (PE) and non-pathogenic E. coli (NE) were detected and isolated in the water sample. The efficacy of NaOCl and Aloe vera gel as antimicrobials on the isolates were recorded at 5% concentration. NaOCl at 0 and 25°C, pH 10 and 10hr sunlight exposure was active against the isolates. Aloe vera at 25°C, pH 4.0, and zero sunlight exposure time exhibited inhibitory effect on the growth of thermo-tolerant E. coli. Pathogenic E. coli isolate was resistant to aloe vera at all used pH. Aloe vera at 0 and 55°C, pH 6, and 10hr of sunlight exposure time inhibited non-pathogenic E. coli growth. Both Aloe vera and Sodium hypochlorite showed antimicrobial activities towards the coliform isolated in this study and their efficacy were dependent on the conditions at which they were utilized.