Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller)

2012 ◽  
Vol 16 ◽  
pp. 243-250 ◽  
Author(s):  
Mauricio Opazo-Navarrete ◽  
Gipsy Tabilo-Munizaga ◽  
Antonio Vega-Gálvez ◽  
Margarita Miranda ◽  
Mario Pérez-Won
Keyword(s):  
Hydrostatic Pressure ◽  
Rheological Properties ◽  
High Hydrostatic Pressure ◽  
Aloe Vera ◽  
Aloe Barbadensis

Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

2011 ◽  
Vol 129 (3) ◽  
pp. 1060-1065 ◽  
Author(s):  
Antonio Vega-Gálvez ◽  
Margarita Miranda ◽  
Mario Aranda ◽  
Karem Henriquez ◽  
Judith Vergara ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Functional Properties ◽  
High Hydrostatic Pressure ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Aloe Barbadensis ◽  
Aloe Vera Gel

Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment

2012 ◽  
Vol 158 (3) ◽  
pp. 218-224 ◽  
Author(s):  
Juan E. Reyes ◽  
Manuel I. Guanoquiza ◽  
Gipsy Tabilo-Munizaga ◽  
Antonio Vega-Galvez ◽  
Margarita Miranda ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Aloe Vera ◽  
Pressure Treatment ◽  
Aloe Barbadensis ◽  
High Hydrostatic Pressure Treatment

Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel

LWT ◽  
2011 ◽  
Vol 44 (2) ◽  
pp. 384-391 ◽  
Author(s):  
Antonio Vega-Gálvez ◽  
Elsa Uribe ◽  
Mario Perez ◽  
Gipsy Tabilo-Munizaga ◽  
Judith Vergara ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Aloe Vera ◽  
Drying Kinetics ◽  
Aloe Barbadensis

scholarly journals Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)

2012 ◽  
Vol 51 (10) ◽  
pp. 2481-2489 ◽  
Author(s):  
Antonio Vega-Gálvez ◽  
Margarita Miranda ◽  
Yissleen Nuñez-Mancilla ◽  
Purificación Garcia-Segovia ◽  
Kong Ah-Hen ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Structural Properties ◽  
High Hydrostatic Pressure ◽  
Aloe Vera ◽  
Quality Parameters ◽  
Aloe Barbadensis ◽  
Aloe Vera Gel

Effect of high hydrostatic pressure on formation and rheological properties of inulin gels

LWT ◽  
2020 ◽  
Vol 121 ◽  
pp. 108995 ◽  
Author(s):  
Anna Florowska ◽  
Tomasz Florowski ◽  
Barbara Sokołowska ◽  
Monika Janowicz ◽  
Lech Adamczak ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Rheological Properties ◽  
High Hydrostatic Pressure

scholarly journals Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

2013 ◽  
Vol 33 (1) ◽  
pp. 52-59 ◽  
Author(s):  
Karina Di Scala ◽  
Antonio Vega-Gálvez ◽  
Kong Ah-Hen ◽  
Yissleen Nuñez-Mancilla ◽  
Gipsy Tabilo-Munizaga ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Aloe Vera ◽  
Water Holding Capacity ◽  
Total Phenolic ◽  
Rehydration Ratio ◽  
Water Holding

The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the storage period. The highest value of total phenolic content was found at 550 MPa. However, a decrease in the antioxidant capacity was observed for all pressurized gel samples when compared to the control sample (p < 0.05). The smallest changes in product color were observed at pressure levels between 150 and 250 MP. The application of high hydrostatic pressure resulted in lower gel firmness, and the lowest value was found at 150 MPa (p < 0.05). On the other hand, the untreated sample showed a greater decrease in firmness, indicating that high pressure processing preserves this property. The application of high hydrostatic pressure exhibited modifications in the food matrix, which were evaluated in terms of rehydration ratio and water holding capacity.

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