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Annual Research & Review in Biology, ISSN: 2347-565X,Vol.: 9, Issue.: 2

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Aloe vera and Probiotics: A New Alternative to Symbiotic Functional Foods

 

R. B. Cuvas-Limón1, Montañez Sáenz Julio1, Contreras Esquivel Juan Carlos1, Cruz Hernández Mario2, Solange I. Mussatto3 and Belmares-Cerda Ruth1*

1Department of Research in Food, School of Chemical Sciences, University Autonomous of Coahuila, Ing. José Cárdenas, 935, Saltillo, C.P. 25280, Coahuila, México.

2Department of Food Science and Technology, University Autonomous Agrarian Antonio Narro, Calzada Antonio Narro 1923, Buenavista Saltillo, C.P. 25315, Coahuila, México.

3Department of Biotechnology, Delft University of Technology, Julianalaan 67, 2628 BC, Delft, The Netherlands.

Article Information

Editor(s):

(1) George Perry, Dean and Professor of Biology, University of Texas at San Antonio, USA.

Reviewers:

(1) Siaka Diarra, University of the South Pacific, Fiji.

(2) M. Angels Calvo Torras, Autonomous University of Barcelona, Spain.

Complete Peer review History: http://sciencedomain.org/review-history/12732

Abstracts

Providing products that beyond a high nutritional value brings health benefits to consumers is a major challenge to food industry. Functional foods, including prebiotics and probiotic as components, are the protagonists to promote these advantages. Aloe vera is a medicinal plant well characterized in terms of its chemical composition and therapeutic properties. Taking into account these characteristics Aloe vera represents an excellent natural source of prebiotics, as well as a substrate for lactic acid bacteria fermentation. Thus a symbiotic drink using Aloe vera as the main ingredient and lactic acid bacteria as probiotics with significant benefits to human health might represent a promising product to develop.

Keywords :

Aloe vera; lactic acid bacteria; fermentation; functional; probiotics and prebiotics.

Full Article - PDF    Page 1-11

DOI : 10.9734/ARRB/2016/22622

Review History    Comments

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