Search results for "Aloe vera"
showing 10 items of 14 documents
Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya
2020
Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. The aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). The fruits treated with EC2 showed the best results while mai…
Use of Aloe vera gel-based edible coating with natural anti-browning and anti-oxidant additives to improve post-harvest quality of fresh-cut 'Fuji' a…
2020
Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut &lsquo
Comparison of the effect of ginger and aloe vera mouthwashes on xerostomia in patients with type 2 diabetes: A clinical trial, triple-blind
2021
Background Ginger and aloe vera are two medicinal herbs mostly used to produce mouthwash. This study aimed to compare the effects of ginger and aloe vera mouthwashes on the xerostomia in patients referred to Bandar Abbas diabetes clinic (Iran). Material and Methods In this triple-blind clinical trial, three groups (n=35 patients in each group) were studied. One group was given aloe vera mouthwash, the other group used ginger mouthwash, and the control group was only given normal saline. All the mouthwashes were used 20 ccs three times daily for 14 consecutive days. The symptoms and severity of xerostomia were measured before and after the intervention by the questionnaire proposed by Fox et…
Comparative efficacy of aloe vera mouthwash and chlorhexidine on periodontal health: A randomized controlled trial
2016
Background: With introduction of many herbal medicines, dentistry has recently evidenced shift of approach for treating many inflammatory oral diseases by using such modalities. Aloe vera is one such product exhibiting multiple benefits and has gained considerable importance in clinical research recently. Aims: To compare the efficacy of Aloevera and Chlorhexidine mouthwash on Periodontal Health. Material and Methods: Thirty days randomized controlled trial was conducted among 390 dental students. The students were randomized into two intervention groups namely Aloe Vera (AV) chlorhexidine group (CHX) and one control (placebo) group. Plaque index and gingival index was recorded for each par…
Stimulated whole salivary flow rate: The most appropriate technique for assessing salivary flow in Sjogren syndrome
2020
Background We sought to determine the most appropriate method for measuring salivary flow to aid the diagnosis of Sjögren's syndrome (SS). Specifically, we compared the unstimulated whole salivary flow rate (UWSFR) with the stimulated whole salivary flow rate (SWSFR). Material and Methods This case-control study comprised one group of 103 patients with SS and a control group of 50 healthy people. We measured the UWSFR and SWSFR in both groups according to the guidelines established by Navacet (1993). Results The UWSFR and SWSFR were significantly lower in the patient group compared with the controls (p < 0.01). Among the participants in the patient group, we found a decreased UWSFR in 84 in…
Qualitative traits and shelf life of fig fruit (cv Melanzana) treated with Aloe vera gel coating
2021
The fig (Ficus carica L.) cv Melanzana is typical of Southern Italy. This cultivar produces breba fruit in June and fig fruit in August. Some previous studies on the use of coatings extracted from stems of Aloe vera showed positive effects to maintain fruit quality during shelf life. However, there are no studies on breba fig fruit treated with Aloe vera coating. In this study breba fig fruit, cv Melanzana, was treated with an application of Aloe vera gel, sealed in macro-perforated bag and stored at 5°C for 10 days. The effect of application of the Aloe vera gel on the shelf-life of this fruit, and its quality attributes after application were evaluated measuring fresh weight, total solubl…
Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage
2021
Pear fruits are known for their antioxidant and nutritional characteristics. However, they are very susceptible to rapid decay. Edible coating (EC) represents a good strategy to maintain postharvest quality. The effects of two EC in slowing down the senescence processes in fresh-cut ‘Coscia’ pears were investigated: EC1 (A. vera gel, hydroxypropyl-methylcellulose and pomegranate seeds oil (PSO), EC2 (A. vera gel and hydroxypropyl-methylcellulose). Weight loss, firmness and colour decrease more slowly in both EC-treated than in untreated (CTR) slices; soluble solid content increases faster in CTR, indicating a faster ripening process. The specific investigation of undesired microorganisms di…
Effect of antioxidants on the shear bond strength of composite resin to enamel following extra-coronal bleaching
2019
Background Recently patients need faster treatments, and delaying restoration is not possible following bleaching treatment. The purpose of this study was to determine the effect of antioxidants, namely 10% sodium ascorbate, 10% alpha-tocopherol, 10% green tea and 10% Aloe vera extract on the shear bond strength of composite resin to enamel following extra-coronal bleaching using 40% hydrogen peroxide. Material and Methods Seventy premolars were randomly assigned into 7 groups of 10 each. Group 1: bleaching treatment and no antioxidants application. Group 2: composite was built-up immediately after bleaching. Group 3: bleached specimens received composite build-up delayed by 2 weeks. Group …
Dihydroisocoumarins, Naphthalenes, and Further Polyketides from Aloe vera and A. plicatilis: Isolation, Identification and Their 5-LOX/COX-1 Inhibiti…
2021
The present study aims at the isolation and identification of diverse phenolic polyketides from Aloe vera (L.) Burm.f. and Aloe plicatilis (L.) Miller and includes their 5-LOX/COX-1 inhibiting potency. After initial Sephadex-LH20 gel filtration and combined silica gel 60- and RP18-CC, three dihydroisocoumarins (nonaketides), four 5-methyl-8-C-glucosylchromones (heptaketides) from A. vera, and two hexaketide-naphthalenes from A. plicatilis have been isolated by means of HSCCC. The structures of all polyketides were elucidated by ESI-MS and 2D 1H/13C-NMR (HMQC, HMBC) techniques. The analytical/preparative separation of 3R-feralolide, 3′-O-β-d-glucopyranosyl- and the new 6-O-β-d-glucopyranosyl…
Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits
2020
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they…