Bioactive compounds and potential applications of Aloe vera (L.) in the food industry

Introduction . The aim of the review is to characterize the bioactive compounds present in Aloe vera and to consider the possibilities of its application in the food industry. Materials and methods. Data collection involved searching multiple databases, including Google Scholar, ScienceDirect, PubMed, SpringerLink, and Wiley Online Library. The search queries encompassed a wide range of terms, such as bioactive compound; Aloe vera ; potential application of Aloe vera in the food industry; antiinflammatory, antioxidant, anti -bacterial, anti -fungal, antiviral, and antiseptic properties of Aloe vera 's bioactive compounds. Results and discussion. The discussion outlines the chemical composition, bioactive compounds of Aloe vera plant, and potential applications of Aloe vera in the food industry. Aloe vera is rich in various components, including polysaccharides (55%), sugars (17%), minerals (16%), proteins (7%), lipids (4%), and phenolic compounds (1%). This plant contains numerous bioactive compounds such as flavonoids, phenolic acids, tannins, mono- and polysaccharides (mannose-6-phosphate, acemannan and glucomannan), polyphenols, coumarin, proanthocyanidin, alkaloids, anthraquinone derivatives, aloe-emodin, aloin, aloesin, saponin, chromones, beta- carotene, vitamin C, vitamin E, enzyme bradykinase, and steroids, making it a valuable pharmaceutical and cosmetic raw material. Aloe vera demonstrates diverse health benefits having emollient, purgative, antiinflammatory, antioxidant, antimicrobial, anti-helmenthic, antifungal, and antiseptic properties. Depending on the purpose of using, leaves of Aloe vera could be processed by whole -leaf processing, mechanically filleted or manual filleted processing to obtain Aloe vera gel. After that, the gel could be used for production of juice, concentrate and powder products. The products of Aloe vera are natural functional ingredients or additives for the fortification of food products from vegetable sources to improve food quality, prolong the shelf life of vegetables and fruits, improve acceptability of food, enhance the growth of probiotics cultures, and could be also used in the pharmaceutical and cosmetic industries. The main areas of Aloe vera applications in the food industry include edible coatings production, fruits preservation, and beverages, dairy, confectionary, and sport nutrition products processing. Conclusion . The products from Aloe vera plant and its bioactive compounds can act as a promising human health, prolong the shelf life of vegetable and fruits, and enhance the growth of probiotics cultures. Safety should be considered when using Aloe vera products.