Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice

In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at ۹۰ ºC for ۱ min. The effect of pasteurization on vitamin C, total phenolic content  and juice color was evaluated. The samples pasteurized conventionally, stored up to ۳۰ days at ۴ and ۲۵ ºC. The effect of storage time on the stated components and also on glucomannan of the juice was evaluated. The results showed that pasteurization reduced vitamin C content and decreasing of vitamin C during ohmic heating was more than conventional heating. Total phenolic content increased during ohmic pasteurization more significant than conventional pasteurization. Browning index of samples after pasteurization increased but there were not any differences between browning index of samples pasteurized conventionally and ohmically. During storage at ۴ and ۲۵ºC, total phenolic content remained stable, but vitamin C contents reduced from ۸۴.۴۷ to ۵۴.۹۶ at ۴ºC and ۴۶.۸۲ at ۲۵ºC mg vitamin C/۱۰۰ g d.m and glucomannan contents reduced from ۲.۱۱ to ۱.۷۷ at ۴ºC and ۱.۷۱ g/L at ۲۵ºC.. Browning index increased significantly at both storage temperatures, which was more intensive at ۲۵ than ۴ ºC.

کلیدواژه ها:

Aloe barbadensis miller ، Conventional and ohmic pasteurization ، Shelf life ، Functional properties