Concentrations Of Aloe Vera Gel Research Articles

Bioplastic Production Using Aloe vera Gel as Plasticizer: A Sustainable Approach

The utilization of bioplastics has garnered considerable interest because of their capacity to alleviate environmental issues related to conventional petroleum-based plastics. This study explores the feasibility of utilizing Aloe vera gel as a plasticizer in bioplastic production, aiming to enhance biodegradability and sustainability. Aloe vera gel, a natural polysaccharide-rich material, offers promising characteristics such as biocompatibility, non-toxicity, and abundant availability. This research involves the formulation of bioplastic blends comprising biodegradable polymers such as starch from Cassava, along with varying concentrations of Aloe vera gel as a plasticizer. The resulting bioplastics' mechanical, thermal, and biodegradation properties are systematically evaluated using standard testing methods. Preliminary results demonstrate that Aloe vera gel effectively improves the flexibility and processability of bioplastic materials while maintaining adequate mechanical strength. Thermal analysis reveals enhanced thermal stability in some formulations, indicating the potential for diverse applications. The bioplastic film had a tensile strength of determined to be 5.53 N. Additionally, the percent mean breaking elongation was found to be 1.2%, indicating the extent to which the film can stretch before reaching its breaking point. The thickness yields a result of 0.05 mm. Moreover, biodegradation studies indicate accelerated degradation rates in composting conditions, highlighting the eco- friendly nature of Aloe vera-based bioplastics. This research underscores the possibility of Aloe vera gel as a sustainable alternative plasticizer in bioplastic production, offering a promising avenue for reducing reliance on fossil-based materials and addressing environmental concerns associated with plastic waste pollution.

Physical Characteristics Of Garut Starch Based Edible Film With The Addition Of Aloe Vera Gel (Aloe Vera)

Packaging technology in the form of starch-based edible film has been widely discovered and developed at present, one of which is Edible Film Pati Garut. Arrowroot starch has a starch content of 98.1% and is classified as high. The addition of aloe vera gel is known to inhibit the transfer of CO2 and O2 gases and contains many functional components that are able to inhibit damage to a product so it is hoped that it can improve the physical characteristics of the resulting film. This research aims to determine the effect of adding arrowroot starch and aloe vera gel on the characteristics of edible films, to determine the effect of differences in arrowroot starch concentrations on film characteristics, to determine the effect of differences in aloe vera gel concentrations on film characteristics and to determine the best treatment for adding arrowroot starch concentrations and aloe vera gel concentration on physical characteristics. This research used a factorial Randomized Group Design (RAK) method with 2 factors. The first factor is the concentration of arrowroot starch (A) (4%, 5% and 6%) and the second factor is the concentration of aloe vera gel (B) (3%, 4% and 5%) to obtain 9 treatment combinations with 3 repetitions. . The parameters observed included thickness analysis, transparency. The results of the study showed that there was no interaction between arrowroot starch concentration and aloe vera gel concentration on physical characteristics. The addition of arrowroot starch concentration has a significant effect on the thickness and transparency values. The addition of aloe vera gel concentration has a significant effect on the thickness and transparency values. The best treatment in this study was the A3B3 treatment (6% arrowroot starch concentration and 5% aloe vera gel) with an average value What was obtained was a thickness of 0.17 mm and a transparency of 2.162 (A546 mm).

Effect of Corm Size, Aloe Vera Gel and Biofertilizers on the Growth of Freesia Plant Freesia hybrid L.

The experiment was conducted in the plastic house of the Department of Horticulture and Landscape Engineering in the College of Agriculture and Forestry/University of Mosul. During the period from ((10/27/2021) to (7/22/2022) to study the effect of the size of corms, aloe vera gel, and bio fertilizers on the growth of the freesia plant. The experiment was carried out using a randomized complete block design with three factors, which is the cultivation of freesia plants in large and small sizes and the treatment with three concentrations of aloe vera gel (zero - 25% - 50% - 100%) ml / liter, in addition to the comparison treatment, where the corms were immersed in distilled water only, and the two types of biological fertilizers, the first type represented by the fungal bio fertilizer Trichoderma harzinum (T-22) and Bio health, and the data were analyzed statistically using the SAS program, and the results were tested according to Dunkin’s multinomial test under the probability level of 5%. The results showed a significant superiority of the size of the treated corms in each of plant height, leaf area, The length of the main Inflorescence, and the number of florets on the main Inflorescence, which reached 23.08 cm, 79.21 cm2, 13.90 cm, and 9.09 florets, respectively, compared to the treated small corms, which amounted to 20.29 cm, 60.59cm2, 11.43cm, and 8.61 florets, as well as in the content of freesia leaves for each of nitrogen, phosphorus, and carbohydrates, at rates of 3.03%, 0.28%, and 0.57%, respectively, while no significant differences appeared in their content of potassium and chlorophyll compared to the standard treatment. And through the concentrations of the four aloe vera gels used, it became clear that the best one was with a concentration of 100% in each of the plant height, leaf area, The length of the main Inflorescence, and the number of florets on the main Inflorescence, which were 22.51 cm, 74.70 cm2, 13.50 cm, and 9.99 florets, respectively. In addition, the fourth concentration had an effective positive effect on the content of plant leaves of N, K, and P, at rates of 3.00%, 0.28%, and 0.93%, respectively. In each of the plant height and the number of florets on the main Inflorescence It turned out that the positive effect of bio health fertilizer it reached 25.58 cm and 10.13 florets, respectively, which differed significantly with fungal bio fertilizer (T-22), while there were no significant differences in the fertilizer treatments (bio fertilizers and bio health) in each of the leaf areas and the length of the stem.

Edible Coatings of Aloe Vera Gel and Carnauba Wax Microparticles to Increase Strawberry (Fragaria ananassa) Shelf Life

ABSTRACT Extending the shelf life of fruits without altering their nutritional or sensory characteristics has led to the search for different preservation technologies. Strawberry (Fragaria ananassa) is prone to rapid decay after harvest. Aloe Vera Gel (AVG) provides antioxidants that help prevent rapid ripening; however, its hydrophilic nature can reduce the effectiveness of the coating. On the other hand, Carnauba wax (CWP) could decrease water vapor permeability and has not been previously used for strawberries. The objective of this study was to evaluate the effects of the coating formed by different concentrations of AVG with CWP microparticles. The samples were immersed in the coating for different times, lyophilized and analyzed in the scanning electron microscope, with different resolutions, to establish the experimental conditions and confirmed the formation of the layer on the surface. A Completely Random Design was applied, with a 32 factorial arrangement: AVG (0%, 30%, 45% v/v) and CWP (0%, 0.3%, 0.4% w/v). Three repetitions and 27 experimental runs were carried out. The treatments that presented the best physicochemical and microbiological conditions were analyzed sensorially. The treatments with higher concentrations of the two components provided the least change in weight loss, pH, and ripening index (p ≤ .05), and the lowest values of the severity index caused by Botrytis cinerea. The coated samples were well accepted sensorially, with no significant difference with the uncoated strawberries (p > .05). The proposed coatings have the potential to extend the shelf life of strawberries and be applied in the fruit marketing chain.

Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method

The response surface technique was applied to produce synbiotic yogurt containing Lacticaseibacillus rhamnosus and aloe vera gel (AVG) with high functionality (antioxidant and antimicrobial characters), superior physicochemical properties, and desirable sensory attributes. The experiments were planned around a central composite design (CCD) with two independent variables: AVG concentration (0–5%, w/w) and storage time (1–28 days). The AVG concentration and storage time significantly improved the viability of L. rhamnosus up to 7.9 cfu/g during the shelf life which is a practical limit for a probiotic. It enhanced the yogurt’s antioxidant and antipathogenic activity, proteolytic content, water-holding capacity, and sensory aspects. High concentrations of AVG reduced the yogurt’s desirable textural aspects (hardness and gumminess) except for firmness and adhesiveness and to some degree the sensory properties as well. The results showed that adding 5% AVG to probiotic yogurt produced a functional food with 68% desirability that retained its beneficial properties for at least 14 days under refrigerated storage.Graphical

Quality and shelf life of fresh-cut pineapple (Ananas comosus) coated with aloe vera and honey in the refrigerated condition

This research work aimed to investigate the effects of different concentrations of Aloe vera gel (50%, 75%, and 100%) and honey (25%, 50%, and 100%) on the physicochemical changes in fresh-cut pineapple stored at 4 °C. The pineapple pieces were prepared by washing and cutting them into 2 cm sections, followed by coating them with the Aloe vera and honey solutions for 2 min. Subsequently, the samples were stored at 4 °C for duration of 12 days. During the storage period, various parameters such as juice leakage, firmness, pH, total soluble solids, vitamin C content, colour, and microbial load were monitored. Additionally, sensory testing was conducted to evaluate the acceptability of the treated samples. The findings revealed significant differences in weight loss, vitamin C content, colour, flavor, and textural properties between the treated samples and the control group throughout the entire 12-day storage period. Among the different treatments, the application of 100% Aloe vera gel exhibited the highest effectiveness in preventing physicochemical changes and extending the shelf life of fresh-cut pineapple where as honey shows the opposite. Notably, the sample coated with 100% Aloe vera showed the highest vitamin C content (27.35 mg/100 g) at the end of the storage period where as 100% honey shows the second position. Based on the results, this study concludes that Aloe vera gel can be utilized as an efficient coating material to mitigate physicochemical and microbial changes in fresh-cut pineapple during refrigerated storage. The findings highlight the potential of Aloe vera gel is more effective then honey in every ways in preserving the quality and extending the shelf life of fresh-cut fruits, providing opportunities for practical applications in the food industry.

Development of chitosan/gelatin/starch composite edible films incorporated with pineapple peel extract and aloe vera gel: Mechanical, physical, antibacterial, antioxidant, and sensorial analysis

AbstractIn this study, chitosan (C)/gelatin(G)/starch(S) composites incorporated pineapple peel extract (PPE) and aloe vera gel (AVG) were prepared by the casting method as antioxidant agents. Mechanical, water vapor permeability (WVP), moisture content, solubility, opacity, and color properties of the effects of PPE and AVG at different concentrations (0%, 10%, and 30%) were investigated. The prepared films were characterized by Fourier transform infrared spectroscopy in attenuated total reflection (ATR‐FTIR), X‐ray diffraction (XRD), Thermal gravimetric analysis (TGA), Scanning electron microscope (SEM), mechanical, water barrier, opacity, and color. PPE and AVG extract incorporated edible films improved thermal stability of edible films. Tensile strength decreased with the addition of extracts; the maximum tensile strength was 8.15 MPa for CGS film. The WVP of the films increased with the increasing PPE and AVG concentration. As a biological activity, the films inhibited the growth of gram‐positive (Staphylococcus aureus) and gram‐negative bacteria (Escherichia coli). With the addition of PPE and AVG to the CGS film, its antioxidant properties were enhanced. In addition, the prepared films were applied for strawberry coating both in the refrigerator and at room temperature. Consequently, these edible‐coated films can be used for active food packaging/coating to extend the shelf life of fruits.

Postharvest Application of Aloe Vera Gel Improved Shelf Life and Quality of Strawberry (Fragaria x ananassa Duch.)

Strawberry is highly appreciated for its aroma and texture, but rapid detrimental changes lead to decay and loss of quality in strawberries, which are the main reasons for huge economic losses. To tackle this major concern, this research focused on assessing the efficacy of edible coatings based on aloe vera (AV) gel to maintain quality parameters and postharvest storage of strawberries. Fruits were coated with gel containing one of five different concentrations of AV gel (0%, 20%, 40%, 60% and 80%) and stored at 1 °C and 95% relative humidity (RH) for up to 20 days. The weight loss, total soluble solids and malondialdehyde content was higher in untreated fruits, whilst these parameters were reduced in treated fruits. The AV gel treated fruits also maintained firmness, titratable acidity, ascorbic acid and total antioxidant activity, whereas, a significant decrease in these parameters was observed in untreated fruits. Furthermore, AV gel coated fruits had better superoxide dismutase, catalase and ascorbate peroxidase activities than uncoated fruits. Additionally, AV gel coatings reduced the rate of loss of total phenolic and flavonoid contents during storage. Consequently, it is concluded that AV gel edible coating is recommended for improving postharvest life and for maintaining maximum quality characteristics of strawberry stored for 20 days stored at 1 °C and 95% RH. Among all treatments, 80% AV gel revealed the best results in maintaining the overall fruit quality and delaying ripening throughout the storage period

The effect of konjac glucomannan and Aloe vera gel concentration on physical and mechanical properties of edible film

Glucomannan from konjac can be used as an ingredient for edible films. However, the use of glucomannan as an edible film has a high water vapour transmission rate and water solubility. Aloe vera is known to have the ability to reduce water vapour transmission and solubility, thus, it is suitable to improve these properties of glucomannan edible film. The purpose of this study was to determine the effect, interaction, and best treatment between three levels of glucomannan flour concentration (1%, 1.3%, 1.6%) and the addition of Aloe vera gel (0%, 5%, 10%) on the physical (thickness, water-solubility, optical transparency) as well as mechanical characteristics (tensile strength, elongation at break, water vapour transmission rate) of the edible film using randomized block factorial experimental design. The results showed that there were interactions between the concentration of glucomannan flour and the addition of Aloe vera gel on the elongation of the film. Glucomannan flour addition had a significant effect on thickness, solubility, tensile strength, and elongation of edible films. The addition of Aloe vera gel significantly affected the elongation of the edible film. The best treatment in this study was the treatment with 1.6% glucomannan flour and 10% Aloe vera gel which obtained a thickness value of 0.105 mm; tensile strength 0.854 MPa; elongation 9.53%; water solubility 54.72%; transparency 2.925 A.mm-1 ; and WVTR value 3.889 g.m-2 .day-1 .

Aloe vera gel coating along with calcium chloride treatment enhance guava (Psidium guajava L.) fruit quality during storage

Guava (Psidium guajava L.) is one of the commercially important fruit having a perishable nature. In this study, the effectiveness of various concentrations of Aloe vera gel as an edible coating and Calcium Chloride were examined on post-harvest quality of guava fruit stored at 5±1oC for 35 days. Treated guava fruit samples were studied for physicochemical properties (Fruit firmness, phenol content, physiological weight loss, respiration rate, decay index, pH, TSS, titratable acidity, ascorbic acid content, sugar acid-ratio) and sensory attributes (colour and flavour score). All the quality attributes were significantly affected by both treatment and storage intervals. The interaction effect of both treatment and storage duration also significantly affected all quality parameters. Edible coating and low temperature storage had reduced decay and enhanced shelf life of guava fruit. Guava coated with 2% CaCl2 and 10% Aloe vera gel (labelled as GCA4) promisingly retained physico-chemical characteristics and also maintained the sensory attributes than all the other treatments performed and was found to be most effective treatment in maintaining the fruit quality attributes along with the shelf life extension for 35 day. Keywords Aloe vera gel; Calcium Chloride; Edible coating; Guava; Post-harvest quality; Shelf life http://dx.doi.org/10.19045/bspab.2021.100058

Aplikasi Coating Gel Lidah Buaya Untuk Mempertahankan Mutu Buah Alpukat Pada Penyimpanan Suhu Ruang

Avocado is a climacteric fruit that still conducting physiological processes after being harvested, so that the fruit can reduce its freshness and increase its damage at room temperature. One treatment to extend the shelf life of avocados is by using an edible coating. Natural edible coating that has the potential to be used as a coating for avocados is aloe vera gel. The objective of this study was to determine an optimum concentration of edible coating made from aloe vera gel for avocado in order to extend its shelf life under room temperature storage. Three level concentrations of aloe vera gel used in this research were 30% (AV30), 50% (AV50), and without coating (Control). The quality parameters analyzed were weight loss, skin water content, percent of decay, hardness, color, and total soluble solids. The results showed that edible aloe vera gel coating significantly affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados. Among the treatments, the research found and recommend that the 50% of aloe vera coating was good enough to extend avocado until 18 days under room temperature storage. 
 Keywords: Edible coatings, aloe vera gel, avocados, room temperature storage

Formulation and characterization of Aloe vera gel and tomato powder containing cream

Herbal cosmetics are a valuable gift of nature and their demand is increasing in the world market. They have good activity with no side effects as compared to synthetic cosmetics. Herbal cosmetics are beauty products and because of natural ingredients, they possess desirable physiological activities. The present research work aimed to formulate and characterize cost-effective herbal nourishment cream containing Aloe vera gel and tomato powder. Four formulations i.e. F1, F2, F3, and F4 were prepared with varying concentrations of Aloe vera gel and tomato powder, while the composition of the cream base was kept the same. The oil phase of the cream base consisted of liquid paraffin (5.0 ml), stearic acid (4.8 g) and coconut oil (3.0 ml). The aqueous phase consisted of triethanolamine (1.5 ml), glycerin (5.0 ml), citric acid (0.4 g), methylparaben (0.1 g), water (q.s.) and key ingredients. The concentration of Aloe vera gel was 2.0 ml, 4.0 ml, 6.0 ml, 8.0 ml and the concentration of tomato powder was 0.2 g, 0.4 g, 0.6 g, 0.8 g in F1, F2, F3, and F4 respectively. The characterization of the formulated creams was carried out by standard methods, such as homogeneity test, smear type, irritancy test, pH test, spreadability test and acid value test. The stability test was carried out at different temperature conditions at 40 °C, below 5 °C and room temperature. All creams were homogeneous, non-irritant and easily removable. The pH of creams was in the range of 7.3–7.6 which is safe for human skin. Spreadability was in the range of 9–13. Acid values of the prepared creams were 5.6, 5.6, 6.4 and 7.2 respectively. Stability was examined by two parameters, homogeneity and pH change. The economical herbal creams prepared by using fewer chemicals are good for skin with moisturizing properties. The efficiency of creams can be improved by increasing the concentration of Aloe vera gel and tomato powder.

Possible use of organic compounds on shelf life and quality properties of peeled pomegranate.

Pomegranate cultivar (“Ardestani”) peeled and packed in polyethylene containers and treated with different natural products. Two concentrations of Aloe vera gel (10 and 15%), two different levels of saffron petal extracts (10 and 20% V/V) and two concentrations of saffron style extract (0.1 and 1% V/V) and control in one storage condition (7°C and 85% RH) were the treatments that applied by a full factorial randomized method. We examined natural substances for their possible application in extending the shelf life of fresh‐cut horticultural products to find a new approach for packaging and exporting pomegranates. About 13.8% mass loss in the 12th day of storage occurred because of higher enzymatic activity and lower membrane resistance. Our results show that all treatments significantly reduced mass loss, and Aloe vera gel treatments combined with saffron petal extract were the best. Although all treatments decreased ion leakage, Aloe vera gel and saffron petal extract reduced it significantly. Ion leakage incidence of arils at day 12 was lower in Aloe vera gel and saffron petal extract treatment compare to control. Application of both saffron extracts on arils reduced decay incidence and chilling injury from 86.67% to 6.67% and 60% to 26.67%, respectively. Total acidity, soluble solids content, total phenol content, anthocyanin content, and antioxidant capacity of arils changed differently in different treatments, and saffron petal extract significantly was the best one and increased anthocyanin content, total phenol content, and antioxidant capacity in arils. The microbial contamination increased in more extended storage, although both saffron extracts were successfully suppressed mold and bacteria growth below acceptable limits in 14 days at 7°C.

Aloe vera gel coating delays post-cut surface browning and maintains quality of cold stored lotus (Nelumbo nucifera Gaertn.) root slices

Post-cut surface browning is the leading constraint in shelf life extension and marketing of fresh-cut slices of lotus roots. In the current work, efficacy of Aloe vera gel (AVG) coating on quality and post-cut surface discoloration of lotus root slices was investigated. The slices were coated with 0, 25 and 50% AVG concentrations and kept at 5 ± 1 °C for 8 days. The slices coated with 50% AVG concentration showed substantially higher overall visual quality with markedly lower weight loss, browning degree, total aerobic bacteria and activities of polyphenol oxidase and peroxidase enzymes. Relative electrolyte leakage, hydrogen peroxide, superoxide anion and malondialdehyde content were also significantly lower in 50% AVG gel coated slices. Similarly, 50% AVG treatment had substantially higher total phenolic content and superoxide dismutase, ascorbate peroxidase and catalase enzymes activities. So, 50% AVG concentration is suitable to reduce enzymatic browning and to conserve overall quality of lotus root slices.

Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel.

The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1g/100g), Aloe vera gel (0-30g/100g), transglutaminase enzyme (0-14 unit/100g) and storage time (1-21days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p < 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p < 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100mL.

Evaluación de dimetilsulfóxido y &lt;em&gt;Aloe vera&lt;/em&gt; como potenciadores de la penetración para la aplicación cutánea de lidocaína

Objetivo: El objetivo del presente trabajo fue comparar y verificar la eficacia de Aloe vera (1 a 3%) con dimetilsulfoxido (1 a 3%) por su propiedad de mejora de la penetración para la administración tópica de lidocaína. Método: Carbopol 934 se usó como agente gelificante para la preparación de formulaciones de gel de lidocaína que contenían o no dimetilsulfoxido o Aloe vera (1%, 2% y 3%). Los geles se evaluaron por su aspecto físico, comportamiento reológico, contenido de fármaco, liberación de fármaco y estabilidad. Resultados: Se dedujo del resultado que la formulación del gel obtenido era adecuada en apariencia, homogeneidad y consistencia. Los perfiles de liberación de fármaco in vitro mostraron que conforme aumentaban el porcentaje de “Aloe vera” en las formulaciones, la tasa de liberación del fármaco se incrementaba sustancialmente. Se observó que la formulación F6 que contenía un 3% de Aloe vera como potenciador de la permeación exhibía un 79,18% de liberación de fármaco. De manera similar, para la formulación F3, que comprendía un 3% de DMSO como potenciador de la permeación, se encontró que la liberación del fármaco era del 84,52%. El uso de Aloe vera puede resultar beneficioso en comparación con los potenciadores de permeación sintéticos. Conclusión: Sobre la base de los resultados del estudio, se concluyó que el gel tópico de lidocaína preparado junto con Carbopol 934 mediante el uso de Aloe vera como un potenciador natural de la penetración a una concentración del 3%, se puede usar para mejorar la penetración de lidocaína en la piel.

PENGARUH TOPIKAL EKSTRA GEL LIDAH BUAYA aloevera KONSENTRASI 10%, DAN 20% TERHADAP GAMBARAN MAKROSKOPIS LUKA BAKAR GRADE II PADA TIKUS Rattus norvergicus GALUR WISTAR

Kasus luka bakar fase akut merupakan suatu bentuk kasus trauma kritis dengan angka mortalitas tinggi, yang memerlukan perhatian secara khusus. Lidah buaya memiliki kandungan zat aktif saponin yang bersifat antiseptic dan glukomanan sebagai pertumbuhan fibroblast yang dapat membantu proses penyembuhan luka. Penelitian ini bertujuan untuk mengkaji pemberian ekstrak gel lidah buaya terhadap penyembuhan luka bakar derajat dua.Ekstrak dibuat dengan maserasi menggunakan pelarut etanol 70%. Penelitian ini menggunakan 20 ekor tikus putih galur wistar jantan (Rattus norvergicus) yang dibagi menjadi 4 kelompok yaitu kelompok aloe vera 10%, aloe vera 20%, kelompok kontrol Silversulfadiazine1% dan NaCl 0,9%. Parameter yang diamati gambaran makroskopis (warna, luas dan ada tidaknya eksudat). Semua data diolah dan dianalisis statistik mengunakan SPSS 23. Hasil analisis statistik uji Paired-Samples T-Test dan uji Independent T-test menunjukan bahwa luas luka antara kelompok aloe vera 10% dan 20%, Silversulfadiazine1% dan NaCl 0,9% tidak terdapat perbedaan yang bermakna (P&gt;0,05). Jadi dari penelitian ini dapat disimpulkan bahwa Aloe vera 10% dan 20% memiliki efek yang sama dengan Silver Sulfadiazine 1% dalam hal penyembuhan luka bakar dan diaplikasikan kepada manusia sebagai alternatif perawatan luka bakar dengan harga yang relatif murah.

Effect of Aloe vera gel coating on quality and shelf life of plum (Prunus salicina)

An experiment was conducted to observe the effect of different concentrations of Aloe vera gel coatings on quality and shelf life of plum stored at room temperature and refrigerated/cold store. Under both the storage conditions uncoated fruits showed significant increase in weight loss, reduction in colour stability, firmness and quality compositions/standards during the storage (16 days at room temperature and 36 days at low temperature; Plums treated with Aloe vera gel 1: 2 ratio significantly reduced weight loss (4.2±0.20%) compared to control (8.7 ±1.8%) when stored at room temperature and 3.9 ± 0.2% compared to 7.3 ± 0.2% in control when stored at low temperature, and also maintained colour, firmness and quality characteristics of fruits. Colour of fruits was also maintained by edible coatings. Aloe vera gel coatings were also found effective to stabilize cell membrane and cell structure. The sensory evaluation for aroma, texture, firmness further confirmed the findings.

Hollow microspheres Mg-doped ZrO2 nanoparticles: Green assisted synthesis and applications in photocatalysis and photoluminescence

The present investigation explores various morphologies and phases of Mg doped ZrO2 nanoparticles synthesized by green assisted route. The effect of Mg doping and Aloe Vera gel concentration on phase formation, morphology and optical properties of the nanoparticles were investigated. The photocatalytic performances of the photocatalysts were evaluated for the degradation of Rhodamine B under UV light. 2 mol% Mg doped ZrO2 displayed excellent photocatalytic activity with the degradation rate of 93%. The enhanced activity is attributed to UV light response, suitable monoclinic to tetragonal ratio as well as oxygen vacancies which greatly enhances the charge carrier separation. Further, the PL studies demonstrated that the present photocatalysts were highly potential for the fabrication of blue component of white light emitting diodes. The present work directs road map in designing of new phyto synthesized photocatalysts with superior activity for environmental clean-up and nanophosphors for display devices.

Antibacterial Effect of Aloe Vera Gel against Oral Pathogens: An In-vitro Study

Natural herbal remedies have shown promising anti-microbial property and fewer side effects compared to synthetic anti-microbial therapy. Aloe Vera is a medicinal plant used for management of various infections since ancient times as it has anti-inflammatory, anti-microbial, and immune-boosting properties. The aim of the present study was to determine the anti-microbial and inhibitory activities of various concentration of Aloe Vera Gel (AVG) against oral pathogenic bacteria. Subgingival calculus and aspiration of periapical abscess and periodontal abscess was done in 20 patients and the sample transferred to thioglycolate broth, which was incubated in Mutans Sanguis agar, blood agar and cultured in anaerobic gas chamber. The colonies formed were identified further by gram staining methods and biochemical fermentation tests (IMViC). Each isolated colony of identified bacteria were cultured separately in Muller-Hilton broth and incubated at 37°C for 24 hours. Anti-microbial activity of the AVG was tested by the disc diffusion method and minimum inhibitory concentration was determined by broth micro-dilution method. Various staining and biochemical tests confirmed that the sample contained Actinobacillus actinomycetemcomitans (A. actinomycetemcomitans), Clostridium bacilli (C. bacilli), Streptcoccus mutans (S. mutans) and Staphlococcus aureus (Staph. aureus). AVG showed anti-bacterial property at 100% and 50% concentration ('t' value = 7.504, p-value <0.001). At lower concentration there was no effect against the bacteria. At 100% AVG concentration, zone of inhibition measured was 6.9mm in A. actinomycetemcomitans, 6.3mm in C. bacilli, 6.8mm in S. mutans and 6.6mm in Staph. aureus. The standard drugs were also used to compare anti-bacterial property of AVG. Result showed that higher concentration (100%, 50%) of AVG has comparable zone of inhibition with Ofloxacin (5mcg) and Ciprofloxacin (30mcg). AVG at higher concentration showed anti-bacterial property and can be used as a promising adjunct for oral health care.