DEVELOPMENT OF ALOE VERA BASED FUNCTIONAL DRINK

Authors

  • Muhammad Rizwan Tariq Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan.
  • Shinawar Waseem Ali Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan
  • Zahra Batool Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan
  • Noor Fatima Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan.
  • Fasih ul Hassan Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan.
  • Faiqa Adil
  • Maham Khalid Punjab University College of Pharmacy, Allama Iqbal Campus Lahore, Pakistan.
  • Nafeesa Mehmood Quaid-e-Azam Medical College Bahawalpur, Pakistan
  • Moazzam Anees Department of Horticulture, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan.

DOI:

https://doi.org/10.56536/ijpihs.v4i2.105

Keywords:

Grapes, Aloe Vera, Functional Drink, Beverage, Shelf stability

Abstract

Background: Aloe vera (Aloe barbadensis miller) is composed of minerals, vitamins, polysaccharides, enzymes, phenolic compounds, amino acids, and antioxidants which provide numerous health benefits such as anti-inflammatory, antibacterial and antiviral. Grapes (Vitis vinifera) are high in polyphenols has a substantial impact on preventing cancer and heart disorders. In the beverage sector, recent work is based on the combination of functional ingredients. Aloe vera and grapes drinks are highly nutritious functional drinks that prevent different diseases. Objectives: This study investigated how Aloe vera juice improved the nutritional profile of grape juice and its sensory properties. Several parameters of the functional drink were investigated, including its physiological characteristics, oxidative stability, microbial load, and organoleptic properties. Methodology: Statistix 8.1 was used for the application of statistics, Tukey HSD Post Hoc analysis, and Two-way ANOVA was utilized for the inspection of data obtained after analysis. Different concentrations of grape juice and Aloe vera were mixed to prepare the functional beverage which is stored at 4oC temperature for 28 days. Results: the study outcomes revealed significantly improved effects in microbial analysis; maximum load of 7.68 ± 0.19, and non-significantly increasing effects were observed in titratable acidity (0.9900±0.01), ash content (0.223±0.01), dissolved solids (0.1450±0.001), and total solids (3.90±0.1) and non-significantly decreasing effects were observed in pH, total flavonoid content, and viscosity. Conclusions: Functional drink contained more nutrients when grapes and Aloe vera were combined. Among the treatments evaluated, treatment T3 with 60 percent grape juice and 40 percent Aloe vera juice produced the best sensory results.

Author Biographies

Shinawar Waseem Ali, Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan

 

 

Zahra Batool, Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan

 

 

Noor Fatima, Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan.

 

 

Fasih ul Hassan, Department of Food Sciences, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan.

 

 

Faiqa Adil

 

 

Maham Khalid, Punjab University College of Pharmacy, Allama Iqbal Campus Lahore, Pakistan.

 

 

Nafeesa Mehmood, Quaid-e-Azam Medical College Bahawalpur, Pakistan

 

 

Moazzam Anees, Department of Horticulture, University of the Punjab, Quaid-i-Azam Campus Lahore, Pakistan.

 

 

Downloads

Published

2023-08-15

How to Cite

Tariq, M. R., Ali, S. W., Batool, Z., Fatima, N., Fasih ul Hassan, Adil, F., Khalid, M., Mehmood, N., & Anees, M. (2023). DEVELOPMENT OF ALOE VERA BASED FUNCTIONAL DRINK . International Journal of Pharmacy & Integrated Health Sciences, 4(2), 47–57. https://doi.org/10.56536/ijpihs.v4i2.105