Aloe vera gel: Structure, chemical composition, processing, biological activity and importance in pharmaceutical and food industry

 

R.N. Domínguez-Fernández, I. Arzate-Vázquez, J. J. Chanona-Pérez, J. S. Welti-Chanes, J.S. Alvarado-González,

G. Calderón-Domínguez, V. Garibay-Febles and G. F. Gutiérrez-López

 

 

  • Relevance and applications of the Aloe vera gel in the food and pharmaceutical indsutries.

  • Chemical components, microestructure and biological activity of the Aloe vera gel.

  • Stages of plant processing for extraction and stabilization in the Aloe vera gel.

  • Studies and conservation methods of the Aloe vera gel using convective drying at high hydrostatic pressures.

  • Biological activity of Aloe vera and the relation with several pathologies.