A planta medicinal Aloe Vera na indústria alimentar

Abstract

The Aloe is an important plant widely used in traditional medicine. Among the Aloe genus, Aloe vera is considered the most biologically active and is also the most valuable species. Several studies show that its chemical compounds have therapeuthic effects. Latex and gel can be obtained from its leaves. The latex is known for its laxative properties. The gel is constitued of approximately 99 - 99, 5% of water and the remaining 0.5 – 1% of solid materials (vitamins, minerals, polysaccharides). Most of its biological effects are attributed to the polysaccharides. However, the terapeuthic effects of this plant have not been correlated to any of his compounds yet. Actually, it is supposed that its biological activity is due to the sinergistic action of its chemical compounds, rather than the action of one single chemical compound. Processing this plant can cause irreversible modifications to its active substances, which may cause important changes in the pharmacological and physiological properties of those same compounds. The processing methods were studied (hot air drying, freeze drying, desiccant dehydration process, time temperature and sanitation (TTS) process and osmotic dehydration), as well as their influence on the products properties. The solution resulting from the processing of Aloe vera is added with other solutions in pharmaceutical, cosmetical or food products. Processing of Aloe vera gel has become a worldwide industry due to its application in the food industry, where it is used as a raw material or as the main ingredient for the production of functional foods. Another use of this plant is as a natural source of food additives or in the industry of food suplements. In Portugal, there is an enormous variety of Aloe vera food suplements. The current regulation allows the products derived from herbs to be commercialized as medicinal products or food products. Certification and regulation of Aloe vera products is important and urgent. Certification can increase the level of confidence from the consumers. The entreprises should also cooperate with official institutions providing data that will allow the study of that plant, the benefits of its utilization and the regulation of its products in the market.

Date of Award	May 2011
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Tim Hogg (Supervisor)