Evaluation of Acemannan in Different Commercial Beverages Containing Aloe Vera ( Aloe barbadensis Miller) Gel

Aloe vera ( Miller) gel is a frequently used ingredient in many food pro-ducts, particularly beverages, due to its reported health benefits. Studies have identified acemannan, a polysaccharide rich in mannose units which are partially or fully acetylated, as the primary bioactive compound in Aloe ve...

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Bibliographic Details
Published in:Gels 2023-07, Vol.9 (7), p.552
Main Authors: Comas-Serra, Francesca, Estrada, Paula, Minjares-Fuentes, Rafael, Femenia, Antoni
Format: Article
Language:English
Subjects:
acemannan
Acetylation
Aloe
Aloe vera gel
Analysis
Beverages
Biological activity
Biopolymers
cell wall polysaccharides
Cellulose
Consumers
degree of acetylation
Flavors
Fruit juices
Glucose
Legislation
Mannose
Monosaccharides
Pasteurization
Polymers
Polysaccharides
Sugars
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Summary:Aloe vera ( Miller) gel is a frequently used ingredient in many food pro-ducts, particularly beverages, due to its reported health benefits. Studies have identified acemannan, a polysaccharide rich in mannose units which are partially or fully acetylated, as the primary bioactive compound in Aloe vera gel. The acemannan content and its degree of acetylation (DA) were measured in 15 different commercial beverages containing Aloe vera at varying concentrations (from 30% to 99.8%) as listed on the label. Other biopolymers such as pectins, hemicelluloses, and cellulose were also evaluated. Flavoured beverages (seven samples labelled as containing from 30% to 77% Aloe vera) presented low levels of acemannan (
ISSN:2310-2861
2310-2861
DOI:10.3390/gels9070552