Production and evaluation of quality characteristics of ready-to-drink Aloe vera juice incorporation with ginger and lemon

Abstract

The food and beverage industry are witnessing an increase in demand for health beverages. Globally, Aloe vera is well-known for its useful qualities and health advantages. The study was conducted to formulate a ready-to-drink Aloe vera juice from mature Aloe vera gel to examine biochemical properties, microbial analysis, and the sensory properties of the Aloe vera juice produced. Three formulations coded as F1, F2, and F3 were prepared. Fresh Aloe vera gel had the following properties: 98.49 % moisture, 0.15 % ash, pH 4.73 %, and 0.06 % acidity. Formulation F2 had the highest levels of total phenol, flavonoid, DPPH, and FRAP, while formulation F3 had greater levels of vitamin C and acidity. The finished products were preserved in clean, dry, and sterilized plastic bottles and stored in the refrigerator at 4 °C. The drink's TSS, acidity, pH, and vitamin C levels were all measured up to 60 days of storage. It was observed that during the storage periods, pH and vitamin C gradually decreased while TSS and acidity slightly increased. The minimal change in microbial activity was observed in formulation F3 while F2 obtained the highest scores in the sensory evaluation.