Analysis of biological activities of Aloe vera gel and extract used as the potential use in natural food additives

• Nuray Gamze Yörük University of Dokuz Eylül, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. İzmir, Türkiye

DOI: https://doi.org/10.52973/rcfcv-e34453

Keywords: Aloe vera gel, Aloe vera extract, biological activity, natural food additives

Abstract

The purpose of this study is to evaluate the antimicrobial properties of Aloe vera Gel (AVG) and Aloe vera Extract (AVE). In the context of food safety, the potential use of these natural products as food preservatives and their effects at the microbial level have been the primary focus. As part of the study, AVG and AVE were prepared in different concentrations (1%, 2%, 3%, 4%, and 5% w/v). The microorganisms used in the tests included Salmonella spp., Staphylococcus aureus, Escherichia coli, Bacillus subtilis subsp. spizizenii, Candida albicans, and Aspergillus niger. Microbiological analyses were conducted in accordance with ISO standards, and the microbial loads were evaluated at different dilutions. The data’s statistical analysis was carried out using the Wilcoxon Signed Rank Test, Nonparametric Friedman Test, and Two–Way ANOVA. Both forms of AVG and AVE were found to be effective against certain tested bacteria and fungi. Specifically, the gel form of AVG showed effectiveness against B. subtilis and E. coli, while the extract form was ineffective against these microorganisms. Statistical analyses indicated that time is a significant factor in the antimicrobial effectiveness of AVG and AVE. The study presented findings that support the potential use of AVG and AVE as food preservatives.

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