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dc.contributor.authorNicolau Lapeña, Iolanda
dc.contributor.authorColás Medà, Pilar
dc.contributor.authorAlegre Vilas, Isabel
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorMuranyi, Peter
dc.contributor.authorViñas Almenar, Inmaculada
dc.date.accessioned2021-07-29T08:10:59Z
dc.date.issued2021
dc.identifier.issn0300-9440
dc.identifier.urihttp://hdl.handle.net/10459.1/71722
dc.description.abstractAloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention because of its interesting antioxidant and antimicrobial properties. Also, the food industry encounters the need to preserve safety and quality of fresh produce; fruits and vegetables are in high demand due to their reported health benefits, and fresh-cut products are a new trend that meets the restless needs of the society. Edible coatings are an effective way to maintain freshness of these products, extend their shelf life, and even act as an alternative to modified atmosphere packaging to be used in conventional packaging. Aloe vera gel is a natural hydrocolloid, composed mainly by polysaccharides, that has been applied in the last years on fruits and vegetables. It can act as a semipermeable barrier for gases and water vapor, decreasing the respiration and ripening processes of the fruit, thus maintaining weight, firmness and valuable compounds. Its antioxidant and antimicrobial properties make it also an interesting material for increasing the shelf-life of fruits and vegetables. This review aims to describe the preparation and preservation of Aloe vera gel as well as the properties and compounds that are effective against oxidation and microbial growth. Moreover, the recent findings of its use – with or without additives – as an edible coating on fruits and vegetables have been widely detailed, showing that Aloe vera gel is a promising preservative method in this industry.ca_ES
dc.description.sponsorshipNicolau-Lapeña is in receipt of a predoctoral grant (BES 2017 079779) awarded by the Spanish Ministry of Economy, Industry and Competitiveness (MINECO). Dr. I. Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and Its Employability of MINECO and the European Social Fund for her Postdoctoral Senior Grant ‘Ramon y Cajal’ (RYC-2016-2019 949). This work was supported by the CERCA Programme of Generalitat de Catalunya.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.porgcoat.2020.106007ca_ES
dc.relation.ispartofProgress in Organic Coatings, 2021, vol. 151, p. 106007-1-106007-11ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2021ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAntioxidantca_ES
dc.subjectAntimicrobialca_ES
dc.subjectShelf-lifeca_ES
dc.subjectFirmnessca_ES
dc.subjectColorca_ES
dc.subjectRespirationca_ES
dc.subjectFresh-cutca_ES
dc.titleAloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetablesca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec031371
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.porgcoat.2020.106007
dc.date.embargoEndDate2022-11-20


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cc-by-nc-nd (c) Elsevier, 2021
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2021