Aloe vera Gel as a Functional Ingredient and Natural Preservative in Mango Nectar

This work is a part of a study on the processing of fruit nectars enriched with Aloe vera gel. The aim of this study was to produce therapeutic and high nutritional mango nectar by supplementation of mango pulp with Aloe vera gel. Effects of different addition levels of Aloe vera gel (5, 10, 15, 20 and 25%) on the physical, microbial and chemical properties such as total soluble solids, total acidity, pH, ascorbic acid content, total sugars, reducing sugars, viscosity, total bacterial counts and sensory properties were evaluated. Differences between nectars were observed when various levels of Aloe vera gel were used. Variations were more evident for the 25% Aloe vera gel treatment, total soluble solids, total acidity, viscosity and vitamin C increased from 15 to15.4%, 0.41 to 0.44%, 122 to 151 centipois and 41.4 to 43.7 mg/100g, respectively. However, pH decreased from 3.76 to 3.57 and total sugars did not change. Furthermore, high concentrations of Aloe vera gel (20 and 25%) resulted in a dramatic fall in the levels of total bacterial counts. Total bacterial counts decreased from log10 3.9 ± 0.06 CFU/ml in control treatment at zero time point to log 2.05 CFU/ml as a result of Aloe vera gel 10 addition. The produced mango nectar supported with Aloe vera gel showed good quality attributes and good stability during storage for six months. Therefore, the results were adequate to recommend the supplementation with 20-25% Aloe vera gel to produce high quality functional mango nectar containing natural preservative ingredients.