Author: Elbandy M.A., Abed S.M., Gad S.S.A. and Abdel-Fadeel M.G.
Aloe vera, Mango, Gel ,Nectar, Bioactive compounds, Antimicrobial, Anti-oxidant, fruit nectars enriched with Aloe vera gel, produce therapeutic and high nutritional mango nectar by supplementation of mango pulp with Aloe vera gel, Functional foods Therapeutic properties, chemical properties such as total soluble solids, total acidity, pH, ascorbic acid content, total sugars, reducing sugars, viscosity, total bacterial counts and sensory properties, , total soluble solids, total acidity, viscosity and vitamin C, Aloe vera gel showed good quality attributes and good stability during storage for six months, Aloe vera gel to produce high quality functional mango nectar, food technology and nutritional sciences, functional food comprises of conventional foods containing naturally occurring bioactive substances and food enriched with bioactive substances (e.g. probiotics, antioxidants), daily dietary pattern, organoleptic qualities (e.g. good aroma, taste, texture and visual aspects), functional food will grow, increased emphasis on preventative health care, route of fortification or addition of desirable nutrients and bioactives including vitamins, minerals, antioxidants, omega-3 fatty acids, plant extracts, prebiotics and probiotics and fiber enrichments, Functional beverages are the fastest growing product category for delivery of a range of functional ingredients, health benefits of natural components of Aloe vera, actual value of Aloe vera in helping to improve pathologic conditions, relieve complaints and restore health, stimulating regeneration of cells in the islets of langerhans including the beta cells, the site of insulin synthesis and release, long-lasting blood glucose control properties, preparation of health drinks, nutritional value of fruit juices, fortifying their nutritional value by introducing biologically active components, in a controlled way, allowing fast compositional changes.
