Effect of packaging materials and temperatures on vitamin A and C of flavored aloe vera juice Shiv Singh, Anil Kumar & Rachana Shalini
Mediterranean Journal of Nutrition and Metabolism Official Journal of the Italian Association for Dietetics and Clinical Nutrition (ADI) a member of the Italian Federation of Nutritional Societies (FeSIN) ISSN 1973-798X Mediterr J Nutr Metab DOI 10.1007/s12349-011-0081-8
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Author's personal copy Mediterr J Nutr Metab DOI 10.1007/s12349-011-0081-8
ORIGINAL ARTICLE
Effect of packaging materials and temperatures on vitamin A and C of flavored aloe vera juice Shiv Singh • Anil Kumar • Rachana Shalini
Received: 21 February 2011 / Accepted: 4 October 2011 Ó Springer-Verlag 2011
Abstract Aloe vera juice was prepared from aloe vera gel. The standardization of aloe vera juice was done using six different treatments with strawberry and vanilla. Sensory overall acceptability of the product blended with sugar in the ratio of 50:50 was most promising. The juice was packed using three different packaging materials (viz., plastic bottle, glass bottle, and tetra pack) and stored at 5 and 10 °C, respectively. For increasing the shelf life of juice by the above treatment, the hurdle technology was employed. In hurdle technology two methods of preservation, chemical and physical methods were used. Physical method included pasteurization while chemical method involved the use of class II preservatives viz., citric acid, sorbic acid, sodium benzoate, and ascorbic acid. Chemical treatment was more efficient for vitamin A and C. Keywords Aloe vera gel Hurdle technology Vitamin A and C Shelf life Packaging
S. Singh (&) Indian Institute of Technology Kanpur, F-104, Hall VIII, Kanpur 208016, India e-mail:
[email protected] A. Kumar Allahabad Agricultural Institute, Deemed University, Allahabad, India R. Shalini Department of Agricultural Process and Food Engineering, Allahabad Agricultural Institute, Deemed University, Allahabad, India
Introduction The true aloe vera (Aloe barbadensis miller, Liliaceae) is a popular plant and has been used of traditional medicinal purpose. Aloe has been utilized as a functional ingredient, especially in the development of health food drinks and other beverages [1]. The process of making aloe vera leaf powder (AVLP) was standardized and its nutritional and physicochemical characteristics were assessed. The recovery rate of AVLP was 3.2%. AVLP contained 18.5% crude fiber, 4.8% crude protein, 2.2% crude fat, 14.0% total ash, 48.0% carbohydrate, and 231 kcal energy value [2]. Today, the Aloe industry is flourishing and the gel is being used in many products, such as fresh gel, juice and other formulations for health, medical, and cosmetic purposes [3]. Aloe vera exerts an effect on the cytokine system (cellular part of body), result in immunomodulation. In US, the polymannose sugar has been extracted by Carrington Laborat-ories and its product, Carrisyn, has been licensed to treat the oncogenic retroviral infection which causes Leukemia in cats. It is currently being used in human retroviral infection (AIDS) where it has been found to be synergistic with zidovudine [4]. It has reported two classes of aloin recognized as (1) nataloins, which yield picric and oxalic acids with nitric acid, and do not give a red coloration with nitric acid; and (2) barbaloins, which yield aloetic acid (C7H2N3O5), chrysammic acid (C7H2N2O6), picric and oxalic acids with nitric acid, being reddened by the acid [5]. The juice of aloe vera is made from the aloe vera gel. Aloe vera juice contains Cu, Mn, Si, Ca, K, Fe, S, Cl, and vitamins A, B3, B1, B6, B2, and C [6]. Studied effects of high pressure and microwave heat treatments on the content of polysaccharide composition of dietary fiber reported that soluble dietary fiber was more in unheated samples of aloe vera [7]. There is filed a patent of making aloe vera gel and powder
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Author's personal copy Mediterr J Nutr Metab
preliminary sensory quality evaluation. This mixture was treated as aloe vera juice. 150 ml of aloe vera juice was used for different treatment. Physicochemical and microbiological studies were carried out for 50:50 samples. All the experiments were replicated thrice. At each designated concentration two different procedures, physical method and chemical method of preservation were studied. The drink was subjected to pasteurization (68.4 °C, 30 min) for preservation in physical and chemical methods; preservatives used were citric acid 0.3% w/v, sorbic acid 0.5% w/v, sodium benzoate 0.3% w/v, and ascorbic acid 0.3% w/v. Pasteurized or drink containing preservatives was packed in glass bottles, tetra packs, and plastic bottles, and held at 5 and 10 °C for 30 days. The samples drawn periodically were analyzed for vitamin A and C contents as per the methods which are commonly used [10, 11].
and their application in manufacture of foods [8]. Drinking aloe vera juice improves protein digestion, helps to normalize bowel habit, control yeast infections, promotes proper balance of digestive bacteria, relieves indigestion, irritable bowel syndrome, colitis, acid stomach, and concluded that aloe vera juice has no toxic effects [9].
Materials and methods Good quality fresh aloe vera leaves were procured from local market. Aloe vera gel was removed from leaves with the help of knife. The gel was ground in a juicer and filtered through muslin cloth, pasteurized at 70 °C for 30 min, and centrifuged at 2,000 rpm for 30 min at 25 °C to obtain extract [12]. Eighty milliliters of aloe gel was obtained from 1 kg fresh leaves of aloe vera. Sugar was used to maintain the desired brix (15°) of the product. It not only gives sweetness to the product but also plays a role in the preservation of the product. Vanilla and strawberry flavor essences were procured from local market. Sugar syrup (50 g sugar ? 50 g water) was heated at 80 °C for 30 min in a water bath and was added to aloe vera extract in the proportion of 50:50, optimized by
Results and discussion Vitamin A Vitamin contents for all the samples decreased linearly during the storage (Fig. 1). Vitamin A did not degrade
Gb 5°C Gb 10°C
Fig. 1 Changes in vitamin A content in aloe vera juice due to treatment and storage (n = 3). Gb glass bottle, Tp tetra pack, Pb plastic bottle
Tp 5°C Tp 10°C
Pb 5°C Pb 10°C
Pasteurized
Chemical Preservative 0.59
0.59
Vanilla flavour
Vit A(IU)
Vanilla flavour 0.58
0.58
0.57
0.57
0.56
0.56
0.55
0.55
0.54
0.54 0
10
20
30
0
0.59
30
strawberry flavour
0.58
0.58
0.57
0.57
0.56
0.56
0.55
0.55
0.54
0.54 0
10
20
30
0
10
Storage (5°C and 10°C) time, days
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20
0.59
strawberry flavour
Vit A(IU)
10
20
30
Author's personal copy Mediterr J Nutr Metab
The effect of time and various process conditions on vitamin A content of flavored aloe vera juice are shown in Table 1.
easily with chemical preservatives as compared to pasteurization. Results revealed that tetra pack at 10 °C can be used for pasteurized and plastic bottle at 5 °C for chemical preservation methods for maintaining a high value of vitamin A. The effect of time and various process conditions on vitamin A of flavored aloe vera juice is governed by the following generalized equation Y = -ax ? b, where Y is vitamin A content, x is various process conditions, and a, b are constants for various process conditions.
Vitamin C Vitamin C content for all the samples decreased linearly during the storage (Fig. 2). Results show that changes in vitamin C, during storage time was more consistent in
Table 1 Graph equations (Y = -ax ? b) of vitamin A content of aloe vera juice Packaging material
Glass bottle
Tetra pack
Method
10 °C
a
b
R
2
a
b
R2
Pasteurized
Vanilla
0.0022
0.9737
0.9528
0.0019
0.9639
0.9551
Strawberry
0.0020
0.9713
0.9764
0.0016
0.9641
0.9278
Chemical
Vanilla
0.0019
0.9639
0.9551
0.0020
0.9711
0.9830
Strawberry
0.0075
1.1450
0.7502
0.0083
1.1499
0.7441
Pasteurized Chemical
Plastic bottle
5 °C
Flavor
Pasteurized Chemical
Vanilla
0.0018
0.9661
0.9535
0.0017
0.9664
0.9571
Strawberry
0.0016
0.9665
0.9761
0.0019
0.9703
0.9749
Vanilla
0.0018
0.9658
0.9682
0.0022
0.9228
0.9497
Strawberry
0.0101
1.1951
0.8449
0.0101
1.1951
0.8449
Vanilla
0.0017
0.9664
0.9571
0.0019
0.9703
0.9741
Strawberry
0.0017
0.9664
0.9571
0.0019
0.9700
0.9956
Vanilla
0.0017
0.9655
0.9706
0.0017
0.9655
0.9706
Strawberry
0.0083
1.1499
0.7441
0.0083
1.1534
0.7348
Gb 5°C Gb 10°C
Fig. 2 Changes in vitamin C content in aloe vera juice due to treatment and storage (n = 3). Gb glass bottle, Tp tetra pack, Pb plastic bottle
Tp 5°C Tp 10°C
Pb 5°C Pb 10°C
Pasteurized
Chemical Preservative
Vit C(mg/100gm)
0.98
0.98
Vanilla flavor
0.96
Vanilla flavour
0.96
0.94
0.94
0.92
0.92
0.90
0.90
0.88
0.88 0
10
20
30
0.98
0
10
30
1.3
Strawberry flavour Vit C(mg/100gm)
20
Strawberry flavour 1.2
0.96
1.1
0.94
1.0 0.92 0.9 0.90 0
10
20
30
0
10
20
30
Storage (5°C and 10°C) time, days
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Author's personal copy Mediterr J Nutr Metab Table 2 Graph equations of vitamin C content of aloe vera juice Packaging material
Method
5 °C
Flavor
10 °C
a Glass bottle
Pasteurized Chemical
Tetra pack
Pasteurized Chemical
Plastic bottle
Pasteurized Chemical
b
R
2
a
b
R2
Vanilla
0.0010
0.5809
0.9438
0.0011
0.5811
0.9811
Strawberry
0.0011
0.5829
0.9623
0.0130
0.5835
0.9627
Vanilla
0.0010
0.5802
0.9798
0.0120
0.5813
0.9816
Strawberry
0.0012
0.5822
0.9801
0.0010
0.5821
0.9816
Vanilla
0.0011
0.5802
0.9146
0.0010
0.5818
0.9653
Strawberry
0.0013
0.5851
0.9627
0.0014
0.5843
0.9819
Vanilla Strawberry
0.0012 0.0010
0.5821 0.5795
0.9908 0.9953
0.0011 0.0008
0.5806 0.5816
0.9816 0.9804
Vanilla
0.0011
0.5798
0.9952
0.0008
0.5814
0.9438
Strawberry
0.0010
0.5844
0.9799
0.0012
0.5813
0.9733
Vanilla
0.0011
0.5806
0.9846
0.0009
0.5826
0.9852
Strawberry
0.0010
0.5806
0.8962
0.0011
0.5800
0.9629
R2 coefficient of determination 9
strw chm strw phy
8
van phy 7
Avg. hedonic score
Fig. 3 Mean score for overall acceptability at different treatments. T1 0:100 ratio of sugar and aloe vera juice, T2 10:90 ratio of sugar and aloe vera juice, T3 20:80 ratio of sugar and aloe vera juice, T4 30:70 ratio of sugar and aloe vera juice, T5 40:60 ratio of sugar and aloe vera juice, T6 50:50 ratio of sugar and aloe vera juice
van chm
6 5 4 3 2 1 0 T1
T2
T3
T4
T5
T6
Treatments
pasteurized samples compared to chemical preservatives of preservation. The effect of time and various process conditions on vitamin C of flavored aloe vera juice is governed by the following generalized equation Y = -ax ? b, where Y is vitamin C content, x is various process conditions, and a, b are constants for various process conditions. The effect of time and various process conditions on vitamin C content of flavored aloe vera juice are shown in Table 2.
Conclusion Pasteurization was consistent for vitamin A (0.548– 0.556 IU) for different process conditions, while chemical preservation (class II preservatives such as citric acid,
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sorbic acid, sodium benzoate, and ascorbic acid) method was more consistent for vitamin C (0.9–0.923 mg/100 g). Tetra pack gave more acceptable values for vitamin C (0.923 mg/100 g), while plastic bottles for vitamin A (0.556 IU). Aloe vera juice was best preserved at 5 °C for vitamin A and C because at this temperature the deterioration rate of both the vitamins was lower than that of 10 °C. On the basis of sensory attributes, overall acceptability of strawberry flavor was more acceptable with high average sensory score (8.3), in comparison to vanilla flavor (8.1) out of 10 (Fig. 3). Vitamin A and C decrease linearly for all process condition for 30 days storage studies. Acknowledgments We express our deep sense of gratitude to Rachana Shalini, Tufail Ahmed, Dr Sarita Stiven, and M. Imtiyaz Department of Agricultural Process and Food Engineering, Allahabad
Author's personal copy Mediterr J Nutr Metab Agricultural Institute, Deemed University, Allahabad for their inspiring guidance. Conflict of interest
None.
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