Author: Sasi Kumar R (2015).

Probiotic Beverages, whey and Aloe vera juice. Bifidobacterium bifidus (BB) was used as the probiotic organism, addition of probiotic inoculums and fermentation time were optimized on the basis of sensory quality evaluation. The blend ratio 70:30 of whey and Aloe vera juice and whey fermented for 9 hrs using inoculums 1% BB resulted with highest sensory scores for overall acceptability, Milk whey drink can replace much of the lost organic and inorganic to the extracellular fluid. Whey, which is so rapidly assimilable, forms an ideal metabolic substrate, constitutes almost 45-50 percent of total milk solids, 70 percent of milk sugar mainly lactose, 20 percent of milk proteins, 70- 90 percent of milk minerals and almost all the water soluble vitamins originally present in milk, whey proteins and other components and established a sound basis for their nutritional and functional value, milk whey in the fruit beverage preparation, functional beverages covers probiotic beverages, dairy drinks, drinking yoghurts, functional and functionally fortified soft drinks, juices, energy drinks, sports drinks, functional waters and ready to-drink tea. The global functional beverages market drives due to the growth in health and wellness concerns increase in disposable incomes, consumer awareness, introduction of new flavored products meeting various nutritional and health requirements, obesity concerns, aging population and changing lifestyles, energy drinks is the fastest growing segment in functional drinks market followed by functional dairy products and nutraceutical drinks, Functional Drinks Reassessing future potential, determining consumer targets, and delivering credible products provides a comprehensive overview of the functional drink landscape, analyzing the regulatory and consumer drivers to identify the best opportunities and strategies , global regulatory environment is examined and key hubs for innovation are highlighted, opportunities that the functional drinks market provides for beverage manufacturers as well as the challenges that diversification into functional beverages presents, aloe vera is valuable ingredient for food application due to its biological activities and functional properties, Probiotic cultures are live microbial food ingredients that are beneficial for human health , which includes improvement of intestinal microbial balance which results in the inhibition of bacterial pathogens, reducing the risk of colon cancer, improving the immune system, lowering serum cholesterol levels, alleviation of lactose intolerance and nutritional enhancement, whey based fruit beverages, dietary sources of live microorganisms destined to promote a positive impact in the host by improving the properties of the indigenous beneficial microflora, quality probiotic beverage with therapeutic value prepared by using a 70:30 blend of whey and Aloe vera juice inoculated with 1 percent inoculum of Biofidobacterium bifidum (B.p) with a shelf life of 30 days at 4oC ± 1″C and 6 days at 35oC ± 1″C.

NA

new concept product, with Tetra Pak to launch a new drink for on-the-go consumption, superfood, proven health benefits, aloe vera from powder to ready drink preparation, for production concept drink product is generally sold in powder format, there are some savings, minimum order from one kilo bags, in air freight door to door, by courier, no preservatives, excellent microbiology, cost of storages, use only quantity for your batch, remains of aloe powder can be used later, transform the powder into a ready drink and sell it in a convenient on-the-go carton package, interest of a new and younger generation in healthy drink products, currently world-leading bottling processing and packaging solutions company are sold to the healthy segment shells, hot filling, crystal bottle, PVC, HDPE , Tetra Pak even sachets RTD, shots drink, create a ready-to-drink fruit juice aloe beverage to be served cold, aloe is non odor, non-flavor, no color, works easy to mask from fruit natural juices or flavored beverages, aloe can be sold as functional, dietary supplement, or ready-to-drink category, aloe offers a convenient formulation for every demographic segments , makes the drinking experience comfortable, Also, any package ( crystal, PET, tetra-pak) are environmentally sound, being mostly made of paperboard from FSC™ certified forests and other controlled sources, Packages can be collected and recycled, aloe maintains their properties during transportation and storage, keeps all the nutrients, aloe is ideal for large scales production line, as well as a filling machine, consumer has become much more health conscious, looking for immunity-promoting products in a larger extent than before, supermarkets, convenience stores and online, offer good health in convenient, on-the-go aloe vera products for the young generation of consumers who need healthy, delicious drinks with benefits for boosting their immune system anytime, anywhere, health and herbal products manufacturer,

Author: Mujahid Shagiwal and Bhagwan Dee

strawberry, aloe vera and ginger can be utilized for palatable squash making, Strawberry pulp, Aloe vera gel, Ginger juice, Blend combination, Storage, Ambient and Low temperatures, Organoleptic quality, Beverage is a liquid used for the utilization of human beings, primary function of quenching thirst, they have a key role in human culture, beverages can be classified into two main groups- non-alcoholic beverages and alcoholic beverages, Incorporation of natural compounds in the fruits, rhizomes, vegetables such as phyto-chemicals, flavonoids, anti-oxidants and vitamins together without harmful to human consumption is one of the new product development strategy in functional beverage industry, development of health beneficial beverage, aloe vera, Ghrit-kumari, Gheegwar, blend beverages can be prepared from blends of different fruits and extracts of plants having medicinal, nutritional and therapeutic values with acceptable palatability, palatable drinks with functional values to the consumers, consumers are becoming health conscious and more careful to their health and fitness subsequently demands for natural beverages with nutraceutical properties over synthetic one increasing in the market, drinks rich in nutritional and medicinal properties is one of the major constraints before the beverages processing industries, reducing, non-reducing and total sugars were estimated by using Fehling’s solution, changes in TSS content might be due to inversion or hydrolysis of polysaccharides into simple sugars, 25 per cent of the blend containing 80% strawberry pulp, 10% aloe vera gel and 10% ginger juice was found best on Hedonic Scale

Author Preetesh Kumar Pandey, Jitendra Trivedi, Annu Verma and Praveen Gupta

best treatment among all as it obtained the highest organoleptic score and was liked very much and found to be the most acceptable combination for blending, Bottle gourd fruit is a good source of vitamin B complex and choline along with fair quantum of vitamin C, Bottle gourd is well known for their immunomodulatory, hepatoprotective, antioxidant, anti-stress, adaptogenic, analgesic, anti-inflammatory, cardio protective, cardio tonic, antihyperlipidemic, diuretic, aphrodisiac, antidote to certain poisons and cooling properties, aloe vera as valuable ingredient for food application due to its biological activities and functional properties, ingredient for functional foods, mainly in the development of health drinks and beverages, ginger has been used to cure dyspepsia, gastritis, blood circulation disturbance and inflammatory diseases. It displays potential antipyretic, antiallergenic, analgesic, antitussive and chemo-preventive activities, blending of juice is a way of utilization of vegetables, fruits, and spices. This may be attributed to change in dietary habits, taste preferences, and the way of life of present-day consumers, improve the taste, aroma, palatability, storability, and nutritive value of bottle gourd juice, it was thought to be convenient to blend it with highly nutritive juices namely Aloe vera, aonla and lemon with spice extracts like ginger, experiment was conducted at the laboratory, Preparation of RTS, prepared by blending all three juices in different concentrations as per the treatments and homogenization, Sensory analysis, is a test which measures the consumer’s acceptability for the product, Organoleptic Evaluation of Blended RTS at the Time of Preparation, Flowchart for preparing RTS from bottle gourd blend with Aloe vera and ginger

Author: Rodríguez, E. R., Martín, J. D., & Romero, C. D. (2010).

Aloe vera gel, functional foods, bioactive compounds, therapeutic properties, chemical analyses, Aloe gel contains mannose polymers with some glucose, Acemannan, glycoproteins, enzymes, amino acids, vitamins, and minerals

Author: C. Abuajah, A. C. Ogbonna, C. Osuji C

relationship between functional components of food, health and well-being, functional components of food can be effectively applied in the treatment and prevention of diseases, impart physiological benefits and promotion of wellbeing, functional ingredients such as non-starchy carbo-hydrates including soluble and insoluble dietary fibers, fucoidan; antioxidants including polyphenols, carotenoids, tocopherols, tocotrienols, phytosterols, isoflavones, organosulphur compounds; plant sterols and soy phytoestrogens occur only in plant foods (whole grains, fruits, and vegetables) as phytochemicals. However, probiotics, pre-biotics, conjugated linolenic acid, long-chain omega-3, ?6and?9-polyunsaturated fatty acids, and bioactive peptides have proved that functional components, healthy diet in preventing non-communicable diseases is well accepted, the borderline between food and medicine is becoming very thin, Functional components are non-conventional biomolecules that occur in food which possess the capacity to modulate one or more metabolic processes or pathways in the body, resulting to health benefits and promotion of well-being, functional components have health-promoting roles, treatment and prevention of diseases, Functional components include phytochemicals which are plant-derived, non-nutritive and biologically active chemicals that function in the body to prevent the onset of certain non-communicable diseases, Alpha-carotene/beta-carotene, neutralize free radicals which may cause damage to cells. Lutein , reduce the risk of muscular degeneration, Lycopene , Reduce the risk of prostate cancer , Immune modulation; apoptosis of cancer cells; stimulates brain development; anti-clotting effect; lower blood cholesterol le vels; decrease high blood pressure, stabilize blood sugar, Insoluble dietary fibre, Reduces risk of breast or colon cancer, Soluble dietary fibre (?-Glucans) Reduces risk of cardiovascular disease; protects against heart disease and some cancers; lower LDL and total cholesterol. Soluble Fibre , Reduces risk of cardiovascular disease; protects against heart disease and some cancers; lower LDL and total cholesterol, Long chain omega-3 Fatty, Reduce risk of cardiovascular disease; improve mental and visual function , Conjugated Linoleic Acid (CLA), Improve body composition, Phenolic, Neutralize free radicals, Improve urinary tract health; Plant Sterols, Lower blood cholesterol levels by inhibiting cholesterol absorption, Prebiotics and Probiotics, Improve quality of intestinal microflora; gastrointestinal health, functional components usually occur in multiple forms such as glycosylated, esterified, thiolated, or hydroxylated materials in food, multiple metabolic activities allowing for beneficial effects on several diseases and target tissues in the body, functional components focus on their types, nature, medicinal properties, functions, sources, carbohydrates which are polymers of glucose molecules and other sugars including galactose, fructose, xylose, arabinose, aloe polysaccharides, AMB develop unique state of the art processing techniques increase the concentration of acemannan in aloe vera, main compound of aloe vera by retention of functional compounds

Author: L. Day, Robert Seymour, K. Pitts, I. Konczak, L. Lundin

market for functional ingredients, increased consumer awareness and promotion of healthy eating and lifestyle, challenges remain to ensure that functional ingredients survive and remain ‘active’ and ‘bioavailable’ after food processing and storage, aloe vera can act as vehicle for the delivery of bioactives and micronutrients at suitable levels that provide health benefits for increased wellbeing, new bioactives and functional food ingredients, model bioactive substances, diet-related diseases and their influence on the health and wellbeing, consumer demand for healthy nutritious foods with not only a balanced calorific content, but also with additional health-promoting functions, aloe vera is a healthy products of high quality and convenience need to be developed through inversion of AMB wellness, innovative multidisciplinary research programs, foods or ingredients of foods that provide an additional physiological benefit beyond their basic nutrition, bioactive phytochemicals such as polyphenols and carotenoids known to have antioxidant activity in protecting body’s cells against oxidative damage and reduce the risk of developing certain types of cancer, research and product development, food and beverages industry are reformulating functional beverages to enhance the physiological functionality of inherent nutrients or by adding bioactives with largely clinically proven physiological function, functional food research has focused on nutritional composition of the food and to a lesser extent on the effects of adding a bioactive on the food texture and product quality

Author: F. Shahidi B

functional foods, nutraceuticals and other natural health products has been well recognized in connection with health promotion, disease risk reduction and reduction in health care costs, source of components with health beneficial effects, health conscious consumers, health promotion and disease risk reduction, functional food ingredients, nutraceuticals and dietary supplements around the world, Functional foods, nutraceuticals and natural health products, nutraceuticals are derived from foods, but are used in the medicinal form of pills, capsules, potions and liquids and again render demonstrated physiological benefits, natural health products that promote health, chemistry and mechanism of action of dietary phytochemicals and bioactives, Functional foods and natural health products, efficacy in health promotion and disease prevention, antioxidant lower blood triacylglycerol and, possibly, cholesterol levels.

Author: Rashida Ali, M. Athar, Umer Abdullah, S. Abidi, M. Qayyum

components of foods have clearly established strong links with human health and it is learnt that their deficiencies provoke diseases, molecular level of such interactions of specific food constituents with that of the toxicants generated in the living cells to control and prevent many of the diseases, products possess fantastic healing capacity, nutrients functional food factor (FFFs), health promotion, disease prevention and cure, natural products releasing such superb active components are known as nutraceutical foods, bioactive constituents of many foods have been identified during the goal oriented scientific studies and are used frequently in community and clinical nutrition, metabolic processes, immunomodulator, nutritional immunology, stimulating actions of phytochemicals on neuronal diseases have indicated wide spectrum of applications of functional foods both in daily life and in the industry

Author: N. Harbourne, E. Marete, J. Jacquier, D. O’Riordan

phytochemical constituents, sources of functional ingredients in food product formulations, incorporated into foods or beverages the stability of these bioactive constituents, extraction conditions on the level of bioactive constituents

Author: Lavanya T, Raj D, Vaghashiya JM.

preparation of health drink, Aloe vera is the most widely used and commercially available medicinal plant because of its nutritional and therapeutic properties, food-product manufacturers have initiated the use of Aloe vera, Aloe vera have been attributed to its bioactive polysaccharide namely glucomannan or acemannan, aloe vera RTS , color, appearance, refreshing, delicious in taste and nutritious, demand for the fat free, low calorie and new emerging foods to prevent us from various degenerative diseases, healthy normal life without sacrificing their taste perception but combining sensory and nutritional properties, Average weight of produce was determined gravimetrically, different formulations on nutritional attributes of prepared health drink

Author: A. Ozen, A. Pons, J. Tur

demand for foods and beverages that improve or benefit health has increased in many parts of the world, alongside rising costs of healthcare, increases in life expectancy, and desire for a higher quality of life, dietary supplements is a health tool that promises specific effects related to particular food components, functional foods containing ingredients that beneficially influence specific body functions, in addition to being nutritious, functional food can thus be a natural food or it can be a food that has been modified to have a functional influence on the health and well-being of the consumer through the addition, removal, or modification of specific components, patterns of functional food consumption

Author: M. Abid, M. S. Zahid

Aloe drink, properties of different blends of Aloe vera drink, sensory qualities that were evaluated include color, taste, smell, appearance and feels, most least liked Aloe blend was Aloe gel, water, sugar and mint leaves,

Author: O. Singh, H. K. Choro, J. Kanwar, S. Dwivedi, Richa Singh

aloe vera nutraceutical RTS, functional ingredient in a wide array of health foods and drinks, blended ready-to-serve was analyzed for its different sensory quality, evaluated by adopting 9 point hedonic scale, RTS have a longer shelf life without having any microbial infestation, data generated during the experiment revealed that TSS, total acidity and total sugar increased, while ascorbic acids content decreased, developed ready-to-serve could be promoted as a nutraceutical product with multiple benefits to the consumers, Aloe vera juice have wide application in food products like production of ready-to-serve health drink, Aloe vera lemon drink, sherbet, diet drink with soluble fiber, health benefits of aloe vera, formulation, aloe properties are intestinal problem, increasing high density lipoprotein, reducing low density lipoprotein, reducing blood sugar in diabetics, fighting acquired immune deficiency syndrome, allergies and improving immune system, Ginger, a source of valuable phytonutrients, aloe based blended beverages, palatability, Ginger is known to contain several antioxidant compounds such as gingerol, gingediol and shogaol, which possess antimicrobial activity, Aloe vera and ginger which provide benefits of taste and nutrition, Ready-to-serve was prepared by mixing calculated amount of blended pulp, sugar, citric acid and water according to blending ratio and recipes, organoleptic evaluation, evaluation of blending ratio for preparation of ready-to serve beverages, Juice blending is one of the best methods to improve the nutritional and medicinal quality of ready-to-serve beverages.

Author: J. Gruenwald

functional beverages industry and at the functional ingredients, health benefits of polyphenols, carotenoids, oils, sterols, natural stimulants and botanicals and discusses their value for functional beverages, Functional Beverages: The Emerging Side of Functional Foods, growing recognition of the key role of foods and beverages in disease prevention and treatment, health benefit beyond the basic nutritional functions, beverages are by far the most active functional food category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ?-3 fatty acids, plant extracts, and fiber, prebiotics, and probiotics, scientific advances in the emerging area of functional beverages, potential health benefits related to their consumption, potential health benefits related to their consumption

Authors: Gülnur Ek?i Bona, Sevinc Kurbanoglu, Sibel A. Ozkan

Functional beverages, Medicinal beverages, Analysis Plant-based ingredient, consumer awareness of relation between health and plant products has driven the functional and medicinal beverages industry to put much effort into products with botanically fortified ingredients, addition of botanical products requires high-level knowledge of chemistry, functional beverages and medicinal beverages with botanical products, analytical methods such as electrochemical, chromatographic, spectrophotometric, bio-compound standardized, beverages fortified by the botanical substances and their potential health benefits, scientific evidence of many medicinal plants possessing immunomodulatory, immunostimulatory, antidiabetic, anticarcinogenic, antimicrobial, and antioxidant properties, plant materials, methods of production, biological activities, advantages, and risks of uses of herbal extracts for functional and medicinal beverages, antioxidant and antimicrobial effects of several herbal extracts, development of functional food products,

Author: R.DorothyaK, SnekaLathab R .M. Joanyc T. Sasilathaa Susai Rajendranb Gurmeet Singhd S. Senthil Kumarane

Beverage Industry, Multifunctional drinks, natural ingredients, regular intake of fresh fruit juice keeps us away from ailments, detoxifying our body, Enriched with vitamins, healthiest drinks, zero-calorie beverages, sports drinks, ginger juice, cucumber juice, green tea, aloe vera and lemon juice with honey, are good for health, trend of health consciousness, beverage products, healthy and harmless ingredients, researches support the use of prebiotic ingredients, Ingredient manufacturers, new product launches, research/development investments, new technologies, collaborations with research institutes , offer healthy ingredients, in line with the health-conscious trend of consumers, use of prebiotic ingredients and their benefits on human intestinal health, enhancement of the nutritional value of food products, functional ingredients blended in beverages provides various health benefits, applications such as dietary supplements and animal feed, use of natural ingredients in various applications without compromising on quality, texture, and nutritional value of the products, biotechnology advancements, probiotic ingredients , beverages, digestion, teas and green botanicals, such as algae or aloe vera are also rich in effective bioactives , Bioactive ingredients should balance nutrional deficits, support physical and mental health, and may improve beauty from within, Costumers tend to favor a healthy lifestyle and the nutrional choices that go with it, functional botanical ingredients, new functional beverages, like fortified water, tea and/or diary products, nutritional markets, like dietary supplements, functional beverages are the fastest growing segment, consumer interest, are substances with antiaging, energy supplying, relaxing, or beauty enhancing effects. Functional beverages (among them sports and performance drinks, energy drinks, ready-to-drink teas and designer waters) have acquired a claim to being healthy recently, good for physical fitness and mental well-being, botanical enhancements discovered by food science, advantages use botanical extracts in beverages, functional drinks , wide range of active components and functions , raw materials, natural botanicals should be organic , appeal of a health-promoting ingredient, beverage deliver a health benefit, beneficial compounds , polyunsaturated fatty acids, flavanols (anthocyanins and proanthocyanidins), flavonols (quercetin), and ellagic acid, as an anti-oxidant, also deliver antimicrobial, anti-inflammatory, and anti-mutagenic properties, traditional herbal remedy, against oxidative damage, development of nutraceutical, cosmeceutical, or supplement, applications on the basis of aloe vera , green botanicals in beverages provides nutrients like vitamins, proteins, minerals, and antioxidants, which are researched for numerous health benefits, phytonutrients, aloe vera as cosmetic ingredient increasingly used in beverage applications, also immunostimulation, digestive aid, anti-diabetic activity/blood sugar balance, kidney stone prevention, oral/gum health, antiinflammatory for joint comfort, cholesterol/triglyceride reduction, and antioxidant protection and detoxification, loe incorporated into a multitude of functional beverages exploiting the health and beauty connection that is increasingly moving into the consumers’ awareness, create an aromatic and mildly sedative herbal tea, and its extracts are used in a variety of functional bottled waters with flower extracts, tea contains three types of polyphenol flavonoids: catechins, theaflavin, and quercetin, black, white and green teas, green tea extract is effective neutralizing free radicals , aloe vera is an attractive beverage ingredient, bioactives are carotene, fatty acids, chlorophyll, flavonols, polyphenols, inositol, trace minerals, antioxidants, tannins, pantothenic acid, and even amino acids, aloe raw material is valuable ingredient for wellness beverages

Author: Choi, S. and M. H. Chung. 2003.

Aloe vera (Aloe barbadensis Miller), whole gel extract of aloe vera, Aloe vera gel extract stimulated fibroblast growth in a synovial model and also enhanced wound tensile strength and collagen turnover, growth factors, cell migration, related factors, matrix-forming factors, and matrix-degradation factors, immunomodulatory activity of aloe vera gel, aloe vera gel also increased levels of hyaluronic acid and dermatan sulphate in granulation tissue, components of aloe vera, glycoproteins, anthraquinones, saccharides, and low–molecular-weight substances, polysaccharides are largely glucomannans , acetylated ,Galactose and galactouronic, acid polymers , Acetylated mannan, glycoproteins stimulate cell proliferation, proliferation and wound healing effect of a 5.5 kDa glycoprotein, glycoprotein is linked to saccharides, 70% of which is mannose, Aloe ,rich source of polysaccharides and has various carbohydrate constituents, polysaccharides, acemannan, and mannose-6-phosphate

Author: Joerg Gruenwald

Natural substances are generally preferred, natural ingredients improve health and appearance, functional beverages, segment on the functional food market, fortified water, tea, diary, or juices claiming overall nutrition, energy, anti-aging or relaxing effects, superfruits, such as berries, grapes, or pomegranate delivers an effective range of beneficial compounds, including vitamins, fatty acids, minerals, and antioxidants,

Author: He Q, Changhong L, Kojo E, Tian Z.

quality and safety hazards were analyzed based on the principle of total quality management (TQM) and HACCP during the manufacture of aloe vera gel juice. It covers production, identification of quality control points (QCPs) and critical control points (CCPs), and preventive (control) and corrective actions. were developed for the food industry to ensure the biological integrity, the organoleptic stability, and the quality of the final product, FSSCC22000 for safety assurance, good manufacture practices (GMP), control points for safety, pasteurization, control points for quality were reception of raw materials, filleting operation, grinding or homogenization, pectolytic enzyme addition, filtration, addition of vitamin C and citric acid, dearation, pasteurization, flash cooling, and storage, processing of aloe vera gel, derived from the leaf pulp of the plant, resource of functional food, especially for the preparation of health drinks which contain aloe vera gel and which have no laxative effects, aloe beverage industry, to improve product quality, to preserve and maintain almost all of the bioactive chemical entities naturally present in the plant during processing,

Author: Javed S, Rahman

Aloe vera has found wide applications in the cosmetics and nutraceutical industry, Aloe gel contains mannose polymers with various sugars including glucose; acemannan is the most active ingredient, vitamins, minerals, enzymes, proteins, and phytosterols, Aloe vera products, biocompounds, therapeutic properties, food grade processing, quality control, GMP, HACCP, ISO22000, FSCC,

Author Dubale Befikadu Chala*a and Shimelis Admassu Emireb

focus on food’s role has shifted from just suppressing hunger or providing the nutrients essential for normal cellular function to components to a variety of documented bioactive capabilities potentially boosting health and wellbeing, including illness prevention, development of functional food products is a multistage process, that requires input from commercial, academic, and regulatory agencies, as well as a critical necessity to assure consumer acceptance, response to consumer demand for foods containing health-promoting bioactive compounds, functional food companies are processing health, wellness, enhancing their efficacy value added products , benefits to consumers, and ensuring the industry’s long-term competitiveness, focus on the utilization of bioactive-containing potential plant ingredients in food matrices, as well as their impact on physicochemical, functional, rheological, and sensory qualities , Food is fundamentally the component required for various life sustaining functions such as energy generation, nutrients supply, supporting diverse metabolic activities in addition to body growth and maintenance whereas functional food is processed food comprising ingredients that assist specific body functions besides its nutritional content, Functional food products are categorized as basic, enriched, fortified, altered, enhanced or processed, Basic/whole/unaltered products are foods containing increased content of nutrients naturally or components, foods containing enhanced amount of existing nutrients via supplementation of extra amount of those nutrients like vitamin C in fruit juices, Enriched or supplemented food products are those foods with containing newly added nutrients or components which is normally absent in a specific food like muffins with ?-glucan or fruit juice enriched with calcium, enhance functional components, Reasons such as urbanization and its effect, transitional health, changing demography with aging population, loss of traditional food culture, food security and awareness of decline in personal health are among reasons brought by hectic lifestyles with poor choices of convenient foods and competitive market have driven functional foods development possessing a health promoting plant based functional bioactive ingredients, Greater self-medication, increased levels of knowledge from health authorities, insufficient daily physical activity, and media coverage of nutrition, the relation between diet and health, and scientific advances in nutrition research are all elements that have an effect, Major Health Benefits Of Bioactive Compounds Based Novel Foods, inclusion of bioactive compounds in functional foods has been linked to a reduced incidence of coronary heart disease, diabetes, obesity, osteoporosis, cancer, and other chronic age-related degenerative diseases, according to epidemiological evidence, Bioactive chemicals, therapeutic potential and have a variety of pharmacological and biological impacts on human health, antiinflammatory, anticarcinogenic, antidiabetic, antifungal, antioxidants, antipyretic, antiapoptotic, hepato-protective, chemo-preventive, analgesic, hypo-lipidemic, CNS stimulant and cellular immunity stimulation among such health effects, Bioactive-containing functional foods are becoming increasingly popular as an alternative to conventional medications and since they are less expensive, safer, and more readily available, Vegetables and fruits possess health merits owing to quantity and kinds of phytochemicals they contain, Bioactive ingredients are thus ingredients upon incorporation in to foods, improves health, Bioactive ingredients are a source food extracted compounds like fruits, vegetables, cereals and residues of food processing that maintain their features even after extraction, major bioactive ingredients consists of probiotics, prebiotics, peptides, amino acids, proteins, structured lipids, omega-3, minerals and phytochemicals, extracts of plant, fibers, carotenoids, vitamins, antioxidants and special carbohydrates, all of which can be obtained from different sources and are served in the form of beverages, personal care products, supplements and functional foods for consumers, development of foods having bioactive ingredients is gaining popularity as a result of various studies on getting these compounds, because the efficiency of nutraceutical and functional products in prevention of disease is dependent on the active ingredients’ bioactivity, stability, and bioavailability, insufficient residence time in the gastric, low permeability and/or solubility in the intestine, and instability in the gastrointestinal tract or during food processing, a significant challenge is manifested as a small proportion of molecules only remains available after oral administration, development of potential novel functional food products, bioactive compounds identification and quantification, the establishment of appropriate delivery systems and dosage to integrate bioactive compounds into foods, incorporated ingredient bioavailability and absorption the analysis, incorporated bioactive compounds safety testing, product storage stability, bioactive compound during food processing, and bioavailability upon incorporation in to food matrix, bioactive compounds application as functional ingredients, get these compounds, biodisponibility and evaluation of their properties, vitamins and minerals, plants contain bioactive compounds that act as medicines largely at cellular levels to repair damaged tissues, restore normal physiological functions, and enable the body fight diseases

Author: Luh Suriati1, I Gede Pasek Mangku2, Luh Kade Datrini3, Hanilyn A. Hidalgo4, Josephine Red5

Aloe-gel , bignay fruit , acidity, total dissolved solids, and color, health beverages, functional beverage made from natural ingredients, aloe vera contributes to health, Aloe gel contains 75 functional compounds, and bignay/ grosella is known for its antioxidant, Functional food innovation, fast development , stimulated by the requirement for food and beverage that can improve health, functional beverage made from aloe vera gel and bignay fruit contains bioactive compounds , aloe vera mucilage called the gel, bignay/ grosella has sour and sweet taste, formulation of aloe vera gel and bignay fruit into refreshing beverages that provide health effects is a step to diversify beverage products and improve composition, determine the best formula for Aloe with fruit juice, cid is a chemical that gives off hydrogen ions in water and forms salts by combining with certain metals. The acidity value indicates the hydrogen ion concentration which depicts the acidity level. Acidity is measured on a scale called the pH scale, content of organic acids and total phenol content in bignay is relatively high and can contribute to increasing the acidity of aloe-bignay beverages

Author: Gill HS, Kaushal N, Kaur M, Jyoti S, Singh G.

fruit blended with Aloe vera gel, RTS beverage is a liquid ready to serve drink and beverages, nutritional along with good taste, aroma and flavor, preparation of value added nutraceutical RTS from Kagzi lime juice blended with aloe vera gel and rose juice, variation in TSS, pH, titrable acidity and ascorbic acid content, quality attributes like appearance (color), flavor, taste and overall acceptability, commercial production of RTS beverage on large scale, bottling production line, all over the world for new food products which are nutritious with delicate flavor, Productions of RTS beverages have been increasingly gaining popularity throughout the country due to their health and nutritional benefits, apart from pleasant flavor and taste, Fruit based RTS beverages, Herbal beverages in the form of RTS, squashes, appetizers, health drinks are important from the nutritional point of view

Authors: Nivetha Thangaraj,Veerapandi Loganathan, Sinthiya Rajendran, Karunyah Amirthadharshini

Aloe vera (Aloe barbadensis) is an evergreen perennial and a succulent plant species, bioactive components including vitamins, minerals and amino acids and most importantly it is well known for its antioxidant and antimicrobial properties, RTS (Ready to Serve) beverages are being well liked than the other synthetic drinks due to the aroma, flavor, taste and most importantly their retained nutritive value, feasibility of formulating a Ready-to-serve (RTS) beverage from the blends of aloe vera, formulated beverage showed good acceptability with Blends of Aloe Vera, Ginger and Honey, wide range of soft drinks are being produced in the market such as sweetened, carbonated or aerated and soft drinks but still there is always a demand for the RTS beverage from the consumers. Hence the development of RTS from the blends of two nutritional plants will seek a very good outcome in markets for their high nutritious values and their easy way of consumption, when aloe and ginger are being formulated together, the Gingerols in ginger and polyphenols in aloe vera will give a very high antioxidant property to the beverage. The combination of the polyphenols can improve the digestion issues, diabetes, neurodegenerative diseases, cardiovascular diseases, and weight balancing. The strong antioxidant activity will help to combat the reactive oxygen species formed inside the body. And when both are blended then the RTS beverage will contain considerable amounts of calcium, potassium, carbohydrates, crude fibre, water and vitamin C, development of the new functional product is for the development of nutritious and value-added beverage

Author: (Richardson et al., 2005; Dal’Belo et al., 2006), 17, 18. Chand, P., Pandey, N., Naik, B., Singh, A., & Kumar, V. (2019).

health related problems are arising globally in all age groups due to bad life style and food habits, regular use of an Aloe vera based gel, has found its way into skin lotions, cosmetic products, shampoos, lip balms, soaps and sunscreens, Aloe vera benefits include a strong moisturizing capacity, promote healthy skin, benefits of Aloe vera is that it can be used in sensitive areas, such as around the eyes, internal use of Aloe is marketed as a treatment for coughs, ulcers, muscle pain, headaches

Author: Khalid M, Muneeb M, Shamrez B, Muhammad A, Ayub M, Durrani Y, et al.

Fruits are important source for good health, and good for all ages as it form an important part of healthy diet that’s why natural compounds in foods and vegetables such as polyphenols, flavonoids and tannins, essential vitamins and polyphenolic compounds present in drinking fruit juices are related to ingestion of bioactive components, studies shown polyphenols in fruits, Holy Quran dates, golf countries, in the month of Ramadan usually Muslim breaks their day fasting with date, dates makes it nutritionally an energetic food, By nutrition point of view strawberry fruit has low energy carbohydrate and high amount of vitamin C than oranges, market requirements, Food industry considering new ingredients for developing new commercial food products, demand of ready to serve drink has been increased, Blending is considered as one of the best methods to enhance the nutritional properties of the juice, natural health drink and appetizers, blend ready to serve drink and a nutritious and energy rich product according to consumer taste and demand, study the effect of treatments and storage on physicochemical and sensory characteristics of product, appealing color and pleasing flavor enhanced the requirement of aloe vera juice blended, bioactive compounds, taste, pH value of aloe vera is in between 3.5 to 4.5 range, exposure of aloe vera in PET clear bottle can oxidate the beverage

Author: Singh T P, Kumari S and Sethi S,

aloe vera juice in Lassi manufacture to improve the health benefits of product, level of aloe vera juice was optimized on the basis of growth and activity of culture in terms of pH and acidity, Lassi is a fermented dairy product produced from cow’s milk with a characteristic sour taste, Increasing awareness among consumers to ensure good health coupled with the change in the lifestyle has led to the concept of functional foods, development of functional foods is thus a unique opportunity to contribute to the improvement of the quality of food and consumer health and well-being, aloe vera in functional foods , beverage and dairy yogurts , soft drinks, It is not a drug or a medicine, nor is it intended to replace any drug or medicine, benefits like stimulation of lactic acid bacteria, inhibition of contaminating bacteria like Staphylococcus and improved shelf-life of different fermented dairy products, probiotic approach that affects the host by selectively stimulating the growth and/or activity of one or limited number of bacteria in the colon aloe vera can be added to Lassi to increase its nutraceutical value, beneficial effects of fermentation on the presence of aloe vera, effect of varying levels of aloe vera juice in Lassi on the growth and activity of mix culture in terms of pH, titratable acidity and microbial counts

Author: Kumar Sampath KP, Bhowmik D, Chiranjib and Biswajit (2010).

Aloe vera contains numerous vitamins and minerals, enzymes, amino acids, natural sugars and agents which may be anti-inflammatory and anti-microbial, healing properties, antibacterial, anesthetic and antiseptic properties, and is good to use as a tool for restoration of tissue, used on burns and minor cuts, especially good for sunburns, rashes, vaginal yeast infections, Aloe be made from the juice as a wash for eyes, Skin disorders, burning healing, coronary heart disease, many researches , many scientific studies, in vivo, in vitro, anti aging and anti wrinkle creams and moisturizers, it reduces the pain and the inflammation and gives relief from the burning sensation and heals the wound, stomach ailments like irritable bowel, reflux, Crohn’s disease, indigestion, heartburn, soothing effect on the stomach, helps to cure mouth and gum problems and severe gum diseases, curing skin problems like eczema, burns and wounds caused by cuts, Aloe barbadensis, Aloe indica, Aloe barbados, Aloe vera, Acids – antimicrobial, anti-helminitic (anti-parasitic worms), wound healing for skin tissue and ulcers, amino acids required for repair and growth. Aloe vera contains twenty of the twenty two essential amino acids, enzymes catalysts enabling chemical reactions to take place, lectin – anti-tumour effects, Lipids principle structural components of living cells, minerals – calcium, magnesium, potassium and sodium are all present in significant quantities, lactates and Salicylates analgesic properties, phenolics mild antiseptics and antimicrobials, polysaccharides low and long chain sugars , urea nitrogen pain killing effect, vitamins – contains 8 of the 13 recognized vitamins, Aloe vera has been used from time immemorial to aid in smooth functioning of the gastrointestinal tract, mainly because of its properties of soothing, cleansing and helping the body to maintain healthy tissues, Aloe vera gel is famous for facilitating digestion, aiding blood and lymphatic circulation, as well as improving kidney, liver and gall bladder functions, aloe vera has a minimum of three anti-inflammatory fatty acids, which help in smooth functioning of the stomach, small intestines and colon, It has a natural property to alkalize digestive juices and prevents over-acidity, which is one of the common causes of digestive ailments, Aloe vera juice concentrates are high in essential enzymes, which stimulate digestion and liver functions, the synergistic effect of Aloe vera juice used in combination with a few other herbs does wonders as a liver-cleansing agent. Aloe vera supplements also contain a rare natural ingredient called saponins, which is provided by nature to cleanse and flush out waste products and toxins, more medicinal uses of Aloe vera are described in the following sections, Aloe vera could be used to reduce the burning sensation of burns and blisters, juice or gel of Aloe vera is used to reduce warts, psoriasis and eczema, skin doctors prescribe skin gels and creams made from Aloe vera, Aloe vera is used to cure and heal rashes, vaginal infections, foot sores and fungus attack of various types, Aloe vera is used in hair loss treatment,the enzyme content of Aloe vera prevents hair loss by protecting the scalp against any diseases, aloe vera also helps in the reduction of dandruff, regular doses of Aloe Vera, it helps in increasing the immunity of the body, Aloe vera is a main ingredient in the yogurt, Aloe polysaccharides Acemannan boosting of the immune system providing nutritional supplements, Aloe vera improves the skin’s ability to hydrate itself, aids in the removal of dead skin cells and has an effective penetrating ability that helps transport healthy substances through the skin, Aloe vera is the ideal ingredient in cosmetic and dermatological products, Aloe vera is currently one of the most important ingredients in the cosmetics industry, being utilized in over 95% of the dermatologically valuable extracts manufactured worldwide. Aloe vera gel also proved to be an effective part of a nutritional support program, there are many claims as to Aloe vera benefits and its uses

Author: Mishra Sunita and Srivastava Ananya (2015).

Aloe Vera Blended Beverages, Bael content high nutritive tannin value which is very beneficial for the health, Aloe gel is the clear, jelly-like substance found in the inner part of the aloe plant leaf, Aloe vera is one of the oldest known medicinal plants gifted by nature, development of bael and aloe Vera blended beverages. 12% TSS, 0.3% acidity and 10% blended juices of different blending ratio of 95% Bael juice + 5% Aloe vera juice (A), 90% Bael juice + 10% Aloe vera juice (B), 85% Bael juice + 15% Aloe vera juice (C) and controlled RTS containing 100% Bael juice without Aloe vera (Control), aloe has a high nutritive value which is very use full for the health point view

Author: Ahmed A, Ali SW, Reh, Manzoor S, Ayub SR (2016)man KU

develop nutraceutical drink having acceptable sensory attributes by blending Aloe vera and Moringa leaf extracts at different levels, Moringa oleifera, Aloe barbadensis, organoleptic evaluation, physicochemical analysis, functional drink, Moringa-Aloe vera blended nutraceutical beverage.

Author: Sharma, R., Tandon, D., Joshi, V. K., & Attri, S. (2015).

Aloe vera (L.) Burm.f., Aloe barbadensis Mill., antioxidant activity, functional beverages, sensory qualities, aloe gel pure juice, overall sensory acceptability, Physico-chemical, nutritional and sensory characteristics of different A. vera based beverages , aloe is the basis of its nutritional and sensory characteristics, maintaining good health, trace minerals, bioavailability, enhance immune system, wellbeing, medicinal plants, Liliaceae family, organic ECOCERT, fair trade certification, kosher, halal , natural ingredient, vegan, innermost part of the Aloe vera inner gel is a clear, soft, moist and slippery tissue that consists of large thin walled parenchyma cells which contains vital ingredients, vitamins, mineral, essential fatty acids, polysaccharides, vitamins, minerals, amino acid, saponins, phytosterols, lipids, chromones, flavonoids, lectins, tannins, gama-linoleic (GLA), arachidonic acid, lignins, phytohormones, organic acids, healthy life, micro y macro nutrients, number other-promoting phytochemicals, plant foods, absorption , aloe is novel delivery system, improve and boost the effectiveness of dietary supplements, acemannan o mannose acetylated, benefits, make cells more resistant to viruses and pathogenic bacteria, by incorporating themselves into cell walls, improve overall cellular metabolism and functioning, reduce inflammation, provide critical lubrication of joints; helping to prevent arthritis and to heal it once it has developed, aid in the absorption of water, minerals and nutrients in the GI tract, reduce pain, improve vascular flow, reduce scarring, improve macrophage activity as much as tenfold, enhance macrophage effectiveness in modulating the entire immune system, enhance macrophage effectiveness in stimulating, producing, and releasing antibodies, fight fungal infections, such as: athlete’s foot, ringworm, pruritus anivalvae, balnea, essential pruritus, and vaginal yeast infections, help heal athletic injuries such as muscle cramps, sprains, strains, bruises, swelling, soreness, tendonitis, and bursitis, Soothe and promote the healing of intestinal disorders such as: Indigestion, Heartburn, Hyper-acidity, Peptic and duodenal ulcers, colitis, and hemorrhoids, help with diabetes, Kill parasites such as: pinworms and threadworms, speed wound healing by as much as 35%, reduce allergic reactions, stimulate bone marrow activity, stimulate fibroblasts to release collagen and elastin to make new tissue, healing power of Aloe mucilaginous polysaccharides explained, takes stress off the immune system helps stop the bleeding, damage and leakage of the intestine wall, relieves autoimmune response and allergic conditions, helps to effectively balance and restore proper immune system function, reduce inflammation: very strong anti-inflammatory agent, by curing your disease or syndrome your body will restore the intestinal protective mucus lining, encourages and increases: the tissue healing process, prevents the production of too much stomach acids which lead to heartburn, acid reflux disease or gastro esophageal reflux disease known as GERD, will maintain or correct fluid levels within the colon after continued use, eliminating both diarrhea and constipation, by helping all the body’s systems work together as they should: proper digestion, absorption of foods and nutrients are no longer a problem, will help to correct and protect the healing of former damaging processes in the digestive tract, helps with people who have a problem with maldigestion and all the pathological reactions associated with maldigestion, will cure and prevent: anti-bacterial, anti-viral, anti-fungal, anti-yeast and anti-parasitic infections and viruses, protects and encourages healthy flora in the digestive tract, controls chronic yeast growth: to insure that normal healthy flora may remain, Increases blood circulation through the body, balances blood sugar throughout the body, works as an intracellular antioxidant cleaning out all cells, is absorbed by every cell in the body, aloe mucilaginous polysaccharides act as a potent anti-inflammatory agent, absorbed through receptor sites, which are located within the human digestive tract, aloe mucilaginous polysaccharides have a remarkable ability to help promote tissue growth and regeneration inside and out, clean and detoxify enhances the break-down and removal of excess waste, mucous, toxins, heavy metals and foreign buildup from cells, tissues and organs, fortify cell walls strengthening cells resistance and integrity, Improve cellular metabolism – enhancing energy and optimal functioning of each cell of the body, help normalize damaging processes caused by poor digestion, help enhance the immune systems functions, help correct imbalances within the body and has broad-spectrum uses in cases such as constipation and diarrhea, help take the stress off the immune system, help increase the number and intensity of all immune cells in the body

Author: Boghani A H, Raheem A and Hashmi S I,

Aloe vera, ingredient for functional foods, mainly in the development of health drinks and functional beverages, aloe can be enhanced with addition of some other fruit juices, nutritive, medicinal and therapeutic values, aloe vera gel in development of RTS, organoleptic evaluation for assessing the taste, color, flavor, aroma and texture

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.

Author: Jairajpuri DS, Khan KA, Somvanshi SPS, Pandey A.

aloe vera plant known for its medicinal properties, benefit for the digestive and immune systems, as well as having healing effects on the skin, develop a ready to serve (RTS) beverage using Aloe vera gel, physicochemical parameters, antioxidant profile, microbial quality and sensory acceptability, nutraceutical rich aloe gel and berry juice, develop nutritional and tasty functional fruit beverage with improved quality, plant produces a thicker, jelly like preparation, termed aloe gel. It is to this gel that the majority of health benefits of aloe vera are attributed. It is produced by parenchymal cells in the central portion of the leaf and is a rich mixture of a variety of substances, gel comprises over 70 constituents, and it is currently unclear to which of these the medicinal effect is attributed. Vitamins, amino acids, sugars, minerals and salicylic acids are all found in the gel, and may contribute to the possible therapeutic effects of the preparation, Aloe gel juice with other health foods particularly antioxidant rich fruits such as peaches, pineapple, orange, berries, develop a beverage of exotic fruits, total soluble solids (in 0Brix) determined using digital hand refractometer(Rudolph Research Analytical) and total sugars were determined by the using Fehling’s reagent, of fermentable substrate, product stability of the beverage blend

Author: Bhuiyan MHR, Shams-Ud-Din M, Islam MN.

develop functional beverage based on taste preference, pure aloe vera functional juice, Aloe Vera beverage part of a booming healthy lifestyle market, busy lifestyles, work and social commitments, which generates substantial stress and weakens their immune systems, people appear to tend to drink more beverages or natural supplements with function and healthful values, Consumers everywhere are looking to live longer, better and wiser , rising healthcare costs and whirlwind lifestyles that cause people to compromise balanced nutrition with on-the-go eating, and to squeeze exercise in around busy work and family schedules, full factorial design was used to identify significant factor and base formulation, sweetness, sourness and their interaction have significant effect on overall acceptability in the development of functional beverage, Aloe Vera combine per liter of functional beverage, Organoleptic taste test, TSS and pH showed linear whereas acidity and vitamin C concentration, storage ensured better retention of chemical and sensory properties, functional beverage contains different nutrient such as ascorbic acid, tocopherol, beta-carotene , benefits of dietary phytochemicals, Consumption of functional food would deliver health and wellness to consumer, Functional beverage category is one of the most significant drivers of new product development, consumer behavior is influenced by healthy factor, market for functional drinks is expected to expand further due to the trend toward lifestyle diseases, main components of soft drinks are water, acidulants, flavorings, food colors, preservatives, and other functional ingredients, natural ingredient make the drinks more acceptable, functional foods need to be promoted as convenient, nutritious and tasty formulations with specific health benefits, development of low cost health beneficial beverage is a demand of time, Formulation fundamentals, Design of beverages, select raw materials, 3² full factorial design, sweetness, sourness from lime juice, soft drink is sweetened water- based beverage, one factor at a time optimization method, Polynomial model having R² value a minimum of 0.85, Preparation of beverage, Sensory evaluation, consumer acceptability of the developed product was evaluated by a taste-testing panel, Chemical analysis, Significant factors, Factorial ANOVA (Analysis of Variance), formulation of the base sample, acceptability, polynomial (SDP) model, Factors responsible for vitamin C losses are; temperature, oxidation, acidity, pH and metal trace, reaction kinetics, rate constant is dependent on inverse absolute temperature by an Arrhenius type relationship, ensure maximum retention of chemical and sensory properties, preferences men showed likings for sweetness and women showed likings for sourness.

Author Sharma, R., Kumar, S., Kumar, V. and Thakur, A. 2019.

Plants have been claimed to possess potential therapeutic properties, plant derived medicines, contributed towards health and wellbeing, phytochemicals are plant components having discrete bio-activities with a variety of health benefits and are sometimes referred to as functional ingredients/ nutraceutical compounds, phenolics, terpenoids, glucosinolates, pollyacetylene, phytosterols & phytostanols and non-digestible carbohydrates, continuous consumption of fruits and vegetables in regular diet is often correlated with decreased risk of cancer, cardiovascular diseases and age-related macular degeneration, identification, quantification, standardization of extraction techniques for different compounds, potential nutraceutical ingredients, transition in lifestyle, changes in food consumption pattern combined with a high level of mental stress has resulted increased incidences of lifestyle related problems like heart disease, obesity, diabetes, cancer and hypertension, interest of consumers in specific food or food components which can maintain and improve health over a specific consumption period, improving health and quality of life, plant based bioactive compounds or ‘phytochemicals’, applications of phytochemicals , nutraceutical and functional foods, food provides medical or health benefits including the prevention and treatment of disease, Nutraceutical is a product isolated or purified from foods , functional ingredients, bioactive or nutraceutical compounds, view the potential of these compounds in health care system, different types of phytochemicals along with their health-promoting activities and potential use as functional food ingredient or food supplements, Phytochemicals are bio chemicals produced in plants by primary or secondary metabolic processes and possess biological activity, protect cellular systems from oxidative damage, In nature more than 4,000 phytochemicals, mostly classified on the basis of their biological activity, physical characteristics and chemical characteristics, Phenolics constitute the largest category of phytochemicals, Flavonoids, phenolic acids and stilbenes (sometimes also known as tannins, role in suppressing free radical-mediated disease processes, Role of dietary phenolics in suppression of weight gain and inhibition of fatty acid biosynthesis, Stilbenes are small molecular weight phenolics (approximately 200-300 g/mol), aroma therapy products and dietary supplements, Hypolipidemic properties of ferulic acid are helpful in lowering obesity linked to high fat diet and can also reduce serum cholesterol, protects liver injury and most importantly it is a potent tumor inhibitor, tannins and can be categorized into two classes i.e. hydrolysable tannins and condensed tannins, resveratrol is an important stilbene found in grape skin which has anti inflammatory, anti-cancer and anti-oxidant activities, resveratrol which can effectively promote vasorelaxation, decrease platelet aggregation, reduce lipid peroxidation, suppress atherosclerosis and improve serum cholesterol and triglyceride concentrations, Flavonoids constitute one of the largest groups under phenols and they are the compounds with low molecular weight and a wide spectrum occurrence, flavonoids are further grouped into two different categories viz. anthocyanins and anthoxanthins, strong inverse association between occurrence of coronary heart diseases and flavonol and flavones intake. The anticarcinogenic, antiobesity and antiproliferative effects of flavonoids and quercetin are now well explained and they have been reported to inhibit adipogenesis and induce apoptosis, isoflavones , polyphenols, intake of 23 mg/day ?avonol and ?avones in Dutch diet effectively inflicted the nutraceutical action, Terpenoids have a wide range of biological functions and have been used in preparation of functional foods, flavorings, bio-colorants pharmaceuticals, cosmetics, disinfectants and agrichemicals, Terpenoids are also well recognized for their role in stress response or defense mechanisms, Tocopherol, ?-d-tocopherol (vitamin E) has been extensively reviewed for its antioxidant potential and is also reported effective apoptotic inducers for human breast cancer cells, Carotenoids, Carotenes (?-carotene, lycopene and lutein), a type of Carotenoids have a tissue specific biological activity and have been reported to protect against uterine, prostate, breast, colorectal and lung cancers, Zeaxanthin, cryoptoxanthin and astazanthin are important forms of xanthophyll which are used as functional food ingredients in various preparations, Glucosinolates (GLS), Polyacetylenes are chemically reactive natural metabolites isolated from different flora, Phytosterols and Phytostenols, Plants contain a large variety of sterols, which are collectively known as ‘phytosterols, Phytosterols occur in five common forms viz.(i) free alcohol (FS), (ii) fatty-acid esters (SE), (iii) steryl glycosides (SG), (iv) acylated steryl glycosides (ASG) and (v) phytosteryl hydroxycinnamic-acid esters (HSE), sitosterol, sitostanol, campesterol and campestan, Non-digestible carbohydrates (NDC) are complex, heterogeneous dietary substances derived principally from plants. There are 3 main types of NDC namely (i) non-starch polysaccharides (NSP), (ii) resistant starch (RS) and (iii) nondigestible oligosaccharides (NDOs), water-soluble fibre (non-starchy polysaccharides, mainly ?-glucan) and water-insoluble fibre (lignin, cellulose, hemicelluloses and arabinoxylan), cellulose, non-cellulosic polymers and pectic polysaccharides, Nutritionally one of most important dietary fibre is ?-glucan which have been recognized to be present in various forms with distinctly important positive therapeutic properties with protection against coronary heart disease and reduction of cholesterol and glycemic response, It is difficult to establish a clear functional and structural similarity or difference among different phytochemicals especially their relationship regarding effects on biological systems. This is due to their wide spectrum occurrence, structural similarity and complexity of physiological reactions

Author: Karen Poala Contreras-Lozano a Héctor José Ciro-Velásquez b & Carlos Julio Márquez-Cardozo b

rheological properties of food suspensions can be modified by adding hydrocolloids to improve stability, a beverage formulated, rotational and oscillatory tests, consistency coefficient , flow behavior index , apparent viscosity, viscoelastic behavior of the beverage, frequency range, storage modulus, potential use of Aloe vera gel as ingredient in the formulation of food products, including ready-to-drink beverages, has increased, because of its therapeutic and functional properties and hence its beneficial effects on human health, aloe gel is composed mainly of galacturonic acids and glucuronic acids attached to sugars like glucose, galactose and arabinose, other nutrients such as vitamins, enzymes, amino acids, minerals and trace elements, bioactive compounds include organic acids, phenolic compounds and phytosterols , suspensions of some hydrocolloids or food gums that form gels, aloe vera gel develops viscoelastic behavior, so its addition in food products could affect the rheological properties, food dispersions, such as beverages, and these are influenced by chemical composition, processing conditions and the addition of some ingredients such as stabilizers, formulating a natural drink, elastic component overrides the viscous component, Power Law model, induced significant changes in flow behavior, Arrhenius equation, activation energy results indicate that the addition of aloe vera and hydrocolloids increased stability of the beverages, beverage without stabilizers, viscoelastic profile of beverages formulated, elastic component, good stability of the suspension

Author: Ramachandran, P., & Nagarajan, S. (2014).

Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks, exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry, develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare the blend with TSS of 15 ?Brix, analysis for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability, nutraceutical rich Aloe vera Gel , develop functional fruit beverages with improved quality and shelf life, healthy beverages, particularly those that offer functional ingredients such as botanicals, minerals, and antioxidants, are increasing in demand, Fruit based functional beverages with refreshing flavors and tastes are being preferred over aerated drinks by the health-conscious consumers, value enhancement is feasible with addition of functional ingredients, nutraceuticals from botanical origin have a great scope to offer varied health benefits , preparation of functional fruit beverage, As the nutraceutical ingredient, Aloe vera (Aloe barbadensis Miller) gel, herbal botanical therapeutic effects, is a valuable ingredient in foods, New products combining the Aloe gel juice with other health foods particularly antioxidant rich fruits such as berries, peaches extracts, blend with tropical fruits such as papaya, however, remains to be explored, spices used for preparing appetizer drinks , additional flavor in beverages, functional beverage with enhanced nutritional and nutraceutical value, Raw Material Characterization, Total soluble solids, acidity was found to increase, attributed to the decomposition of fermentable substrate, especially, carbohydrates in the fruits and added sugar, thereby increasing the acidity, nonenzymatic browning (NEB) , Maillard , Aloe gel enriched beverage, total polyphenols in the beverages, brix grade, flavonoid content, phenolic compounds, fresh sensory quality in Aloe gel enriched beverage

Author: Kausar H, Parveen S, Saeed S, Ishfaq B, Ali MA.

functional ready-to-serve (RTS) drink made from blend of aloe vera gel, lemon juice extract, blended therapeutic RTS drink, therapeutic properties of aloe-vera, worldwide important valuable ingredient, Beverages from fruits and vegetables have a vital role in human nutrition, consumed by people of all the groups to quench the thirst and health food, Beverages are considered to be an excellent medium for the supplementation of nutraceutical components for enrichment, blending could lead to the production of delightful and delicious beverages with improve organoleptic quality and high nutritive value. Blending increases taste and flavor of fruit juices. The blending of juice may also improve aroma, taste and nutrients of the beverages, nutritive and health benefits of Aloe vera, INNOVALOE© product line from AMB has at least 8% of polysaccharide content measured by HPLC, premium brand ACETYPOL© contains 10-45% polysaccharides, develop therapeutic Nutraceutical formulations, innovative functional beverages, natural and healthy beverages, Spurred by aging populations and heightened interest in preventative health, sales of vitamins, minerals, and nutritional and herbal supplements have surged, there are a global demand for Aloe Vera extracts, merge the need of innovative, high quality and cost-effective aloe vera drinks to ramping up your sales, rapidly growing middle class with increasing disposable income is making a steady shift to natural and organic products, create a nutraceutical range of products with Aloe Vera

Author: Biswas, S., Masih, D., Singh, M., & Sonkar, C. (2016).

Pineapple Juice Blended Beverage, aloe vera barbadensis miller, glass bottles, protein content was observed to be increasing with the increasing amount of Aloe vera, acidity increased (0.179-0.192) and pH of the juice decreased progressively during the storage period, overall acceptability scores of more than 8.5 for juice samples up to 30% Aloe vera juice, manufacturing good and nutritious pineapple juice blended with Heat pasteurization (97″C for 2-3 min) was more effective for inactivating the microbial flora, hot filling , non-preservatives added, shelf life, fruit and vegetable beverages have higher nutritional, medicinal and calorific values compared to synthetic beverages, main compound of aloe is glucomannan, Acemannan the major carbohydrate fraction in the gel soluble long chain mannose polymer which accelerate wound healing, modulate immune function and demonstrates antineoplastic and antiviral effects , pineapple is the third most important tropical fruit in the world after banana and Citrus, pineapple fruit can supply about 16.2% of daily requirement for vitamin C , global functional beverages market drives due to the growth in health and wellness concerns increase in disposable incomes, consumer awareness, introduction of new flavored products meeting various nutritional and health requirements, obesity concerns, aging population and changing lifestyles, aloe vera due bioavailability function add to human body take from fruit juice blends basic nutrients, aloe improves absorption of the vitamin and mineral content depending on the kind and quality of fruits and vegetables used , Aloe vera has a great value in the society for studies demonstrate its analgesic, antidiabetic, antimicrobial, anti-inflammatory, wound healing, anti-proliferative, gastric mucosal protection, hepato-protective, neuro-protective, hypolipidemic, anti-leishmanial, radio protective and immune-modulatory properties based on scientific evidence, field of health care, layout of the development of Aloe vera and pineapple juice blended juice drink bottled, Lowry’s assay is generally the most performed colorimetric assay for the determination of total protein, total phenolic content estimation was carried out using Follin-Ciocalteau method , shelf life is a product of physical, microbiological and chemical processes, triggered by any one of a multitude of contributing factors, quality test for each parameter such as pH, titratable acidity, antioxidant activity, protein content, Pineapple juice being a very acidic fruit has a very low pH, Aloe vera pH value increase, pH lies in a very acidic range, titratable acidity of pineapple-Aloe vera juice blends

Author R Arivuchudar

formulation of a ready to serve functional drink, aloe vera and fruit juice is conceded with the intent to substitute the consumption of carbonated beverages which pay for nothing but empty calories, fruit juice supplies the micronutrients from fruits needed for energy production, blends of extracts of aloe vera, fruit juice (Watermelon/ Pomegranate/ Kiwi/ Orange/ Apple), amla, mint, ginger and sugar, functional drink is a non- alcoholic mixture of either one or all of the following viz. fruit juices, herbs, synthetic amino acids, vitamins and minerals added in order to provide energy, to quench thirst and replenish cells and tissues by hydrating, refreshing to relieve mental fatigue, provide immunity, population has started to pose more conscious on weight reduction and general well-being, state of mind of consumers has now turned the food market towards the innovative formulations of ready to drink, ready to serve functional drinks from easily available and nutritious natural fruit or vegetable juices, aloe vera is the base material for the RTSF drink to be prepared, Fruits are the major sources of availability of essential micronutrients – vitamins and minerals , sodium and potassium which serve as electrolytes and bioflavonoids, nutraceuticals ingredients by nature, most preferred variant of the aloe vera RTS blends prepared from aloe vera: sweet lime: amla with respect to the sensory quality was in the ratio of 60: 20:15, hence the same fraction of aloe vera: fruit: amla was preferred and the extracts for different variations from the aloe vera, respective fruits (watermelon, pomegranate, kiwi, orange, apple), mint and ginger was prepared and blended, required amount of sugar syrup was prepared by mixing sugar, water and .3% of citric acid and just heated to dissolve the sugar, rheology in sensory evaluation, shelf stability and sensory perception, texture and mouth feel, and it can probe the overall structure as well as the interplay between individual colloidal components, Watermelon is an exceptional source of L-citrulline, an amino acid, which benefits athletes and body builders by reducing fatigue and muscle soreness and increase the average peak force and decrease peak torque. It also improves blood flow and improves immunity. More over watermelon is a nutritious bag of antioxidants Vitamin A, Vitamin C, Selenium, and richest store of Lycopene. It has 80% moisture which aids in immediate hydration.

Author: López Z, Núñez-Jinez G, Avalos-Navarro G, Rivera G, Salazar-Flores J, Ramírez JA, Knauth P.

food industries use supplements from Aloe vera as highly concentrated powders (starting products), 5?g/L for decolourized and spray-dried inner leaf powder, total phenol concentration of 68–112??M gallate-eq, antioxidant capacity of 90–123??M ascorbate-eq. for DPPH was similar to the fresh extract, Starting products, dissolved at 1x, Inner gel powder at CC50 = 1–5?g/L exhibited cytotoxic effects, that is, at concentrations even below the recommended for human consumption, the thick watery inner parenchyma, called Aloe fillet, and the thin chlorenchyma [3]; extruded Aloe fillet is called Aloe gel, contains many secondary metabolites such as complex polyphenols (e.g., tannins and flavonoids), lignins, saponins, anthraquinones, glycoproteins, polysaccharides, and enzymes and also smaller metabolites, like sterols, fatty acids, alcohols, vitamins, amino acids, and saccharides [3, 5, 6]. The Aloe gel consists of about 99% water; the residual dry mass is composed of approximately 35.5% crude fibres, 26.8% soluble saccharides, 23.6% ashes (minerals), 8.9% proteins, and 5.1% lipids, soluble saccharides are glucose; the nonstarch polysaccharides (apart from pectin, cellulose, and hemicellulose) consist mainly of mannose, glucose, and galactose, forming ?1,4-linked polymers of 30–40?kDa, Aloe extracts as a supplement for functional food, International Aloe Science Council (IASC) established the industry standard for oral consumption to less than 10?ppm aloin, acemannan content of different 200x inner leaf gel powders ranged between 4 and 9%

Author: Jayabalan K and Karthikeyan C

Chemical Engineering, Research and Applications, sensory quality of jam produced by aloe vera, optimize the ingredients, model fit, satisfactory correlation between actual and fitted values, optimise the factors levels for highest acceptability, aloe vera jam, analysis of variance (ANOVA) and analyzed using a second order polynomial equation, ingredients composition, sensory score is aloe vera juice, pectin, sugar, optimization, citric acid, Jam ( marmalade) is an intermediate food prepared by boiling fruit pulp with sugar, acid, pectin and other ingredients for colouring and flavouring with preservatives to a thick consistency and firmness to the hold the fruit tissues, specification of the Codex Alimentarius Commission the finished jam should contain more than 65% TSS. Sugar constitutes more than 40% of total weight and 80% of total solids in jam, alternative sweeteners with less calorific value, partial or full replacement of sucrose with other carbohydrate or non-carbohydrate sweeteners like xylitol, sorbitol, aspartame, acesulfame-K, cyclamate, stevioside, sucralose, or combinations of these, Aloe vera product, health foods for medical and preservative purposes, aloe vera gel’s ability to fine-tune our immunity therefore enhancing the body’s abilities to fight off challenges, antioxidant properties that are mainly due to its overall effect on the body and it contains vitamins A, C and E, Aloe vera induces an improvement in blood flow to the skin through capillary dilation, aloe acts as a natural anti-inflammatory agent without the side-effects of steroids, quantitative factors, determine the optimum formulation, experimental trials, sensory outputs, aroma and texture.

Author: Zaira López, 1Antoni Femenia,2Gabriela Núñez-Jinez,,1Michelle N. Salazar Zúñiga,1M. Eduardo cano,3Teresa Espino,4and Peter Knauth

Aloe vera as concentrated 200x powder, key ingredient for food supplement of aloe vera, extracted from Aloe inner leaf gel, powder rich in high molecular weight and soluble polysaccharides, biological activities of raw extracts from Aloe vera, induction of apoptosis ,hepatoprotection , antioxidant , antibacterial, antidiabetic, antihyperglycemic, and anti-inflammatory effects, Such effects are attributed to more than 70 potentially bioactive compounds present in the Aloe vera plant; however, these biological activities can often be attributed to a synergistic action of more thanone constituent rather than to a single compound, polysaccharides present in theAloe gel are responsible for the immunomodulatory effects, since they can alter several interactions among cells of the immune system, Aloe gel the soluble acemannan, an acetylated polysaccharide, industrial process (spray drying, freeze drying, refraction window, or radiant zone drying), immunomodulatory effect on human macrophage-like cell line THP-1 induced by Aloe gel commercial powders, powders, used as food supplements, were provided by our Mexican facilities, amb-wellness.com

Author Djuniar Rahmatunnisa Haristy1,* I Gusti Putu Suryadarma2, Khoirul Huda1, Puji Rahayu1, Nedia Erlini1

Healthy Lifestyle, Increasing the community’s welfare affects lifestyle changes, especially patterns of food consumption in a negative direction on the increase of degenerative diseases, community then realized that the magnitude of the relationship between food and the risk of disease. Fact, the primary function of food is not just to provide a feeling of fullness, but more than that, foods that have varied nutritional content will have an impact on health maintenance, aloe vera , AMB , Innovaloe, Digestive organs that function correctly cause the body’s metabolism to work correctly so that ultimately the primary purpose of food is to maintain survival for a healthier life that is better and free from disease, healthy living behavior should be a habit to become a good culture in living everyday life, healthy life behavior, aloe vera maintain and improve health to prevent disease risk, formation of a healthy living culture, Healthy living can be achieved through the consumption of healthy, nutritious, and balanced food, nutritious, healthy food is food that is hygienic, nutritious, and does not cause disease with balanced nutrition by the amount and composition needed by the body. The body needs balanced nutrition for the process of growth and development, health maintenance, and activities. The nutritional content in a balanced diet that the body needs include carbohydrates, protein, fat, vitamins, and mineral, body’s need for nutrition is not balanced with what is consumed, then health problems will occur, prevention of illness or disease through functional food, knowledge about the importance of eating healthy and nutritious foods, reducing unhealthy food by switching to functional food so that changes in behavior or culture of food consumption towards healthy and nutritionally balanced food is one way of healthy living in order to meet nutritional needs and improve certain physiological functions, Aloe vera can be processed into functional food because it has much nutritional content outside the necessary nutrients that regulate a person’s physiological functions, live healthily is to reduce unhealthy food by switching to functional food, Aloe Vera has ingredients and benefits that meet the functional food requirements, healthy lifestyles by utilizing the wealth of natural resources, global health problems related to lifestyles and poor food consumption patterns, Aloe Vera as a functional food containing bioactive compounds that are good for maintaining health and stimulating immunity, importance of comprehending the concept of nutrition to researches or food formulators need to train them with nutritional problems related to daily life, integrating aloe vera as functional food in the concept of natural sciences, Aloe vera as a functional food, nutritional content of Aloe vera, which varies as functional food, fulfill necessary and additional nutrients as good nutrition for health, The structure and function of the human digestive system, presence of nutrients (mostly enzymes) in Aloe vera as functional food facilitates the food metabolism system, which causes digestion to be healthy so that it can absorb nutrients more optimally to support the body’s immunity, Disorders of the digestive system and efforts to prevent or treat it, knowing food that has the potential as a functional food is beneficial in maintaining the health of the digestive tract , nutritional content of Aloe Vera as functional food nourishes the digestive tract so that in addition to maintaining health, it also alleviates diseases of the digestive tract, lidah buaya, aloe vera, Alloeh, Halal, Aloe Vera contains much nutritional value in the form of active ingredients, so it is good for health, food consumed undoubtedly not only provides a feeling of fullness, but must meet health requirements and contain sufficient nutrients, so that the body’s metabolism can function properly, help smooth the metabolic process, aloe contains , Carbohydrate, monosaccharide, Glucose, Disaccharide, Fructose, Polysaccharide, Glucomannan, arabinan, arabinorhamnogalactan, glactan, galactogalacturan, glucogalactomanan, glucoronate acid, cellulose, manosa, L-rhamnose and aldopentose, Protein Amino acid Non-essential: histidine, arginine, hydroxyproline, aspartate acid, glutamate acid, proline, glisin and alanine, essential: lysine, threonine, valine, leucine, isoleucine, phenylalanine, and methionine , enzym Aliase, alkali fosfatase amylase, catalase, peroxidase, lipase, carboxypeptidase, cyclooxygenase, and oxidase, Fat, Sterol, Campestrol, cholesterol, ?-sitosterol, lupeol, Vitamin Vitamin A (?-carotene), vitamin B (B1, B2, B6, choline, folate acid), vitamin C (ascorbate acid), and vitamin E (?-tocopherol), Mineral Zinc (Zn), calcium (Ca), copper (Cu), magnesium (Mg), manganese(Mn), sodium (Na), chlorine (Cl), chromium (Cr), dan iron (Fe), Aloe vera contains lipase and amylase enzymes that will help speed up the process of digestion of food, amylase enzyme in Aloe vera helps break down large molecules into small ones so that the digestive products in the oral cavity called the bolus will pass through the pharynx (pharynx) to the esophagus (esophagus), presence of essential and non-essential amino acids in Aloe Vera makes it easier for the stomach to digest, Vitamins and minerals do not undergo digestion and can be directly absorbed by the small intestine. Glucose molecules, water-soluble vitamins, amino acids, and minerals will be absorbed by the small intestinal villi and carried by the blood to the liver and circulated throughout the body, Aloe vera helps the digestive and metabolic processes of the body, Glucomannan found in Aloe vera is a hemicellulose component in the cell wall that functions as food fiber, Aloe vera contains which has the potential as a functional food. In detail, the nutrients contained in Aloe vera related to digestive disorders, low carbohydrate content is safe for consumption for diabetics and obesity, soluble fiber is suitable for diet and smoothes the drainage of food waste, digestive debris is not too in the large intestine, which can cause the body to be poisoned. Besides, dietary fiber absorbs much water, making food softer and easier to digest, Mineral vitamins prevent vitamin-mineral deficiency, Increase the work of the stomach, suppress intestinal microorganism populations, importance of aloe vera is maintain digestive health is the principal capital to maintain body immunity

Author: Stephanie Cernivec

Ingredient could offer gastrointestinal, immune, beauty health benefits as skin-soothing benefits, aloe vera can be found in a multitude of consumer packaged goods (CPG) products, including tissues, soaps and lotions, oral consumption of aloe vera, additional benefits come into play, aloe is a trendy ingredient in functional beverages, aloe drinks have been popular internationally, influx of single-serve aloe vera drinks from Asia , Europe and USA, while no claims are intended to be made, there have been good, legitimate scientific studies to indicate that aloe can be helpful with gastrointestinal disorders, low molecular weight polysaccharides found in aloe vera has been beneficial for the immune system, Korean Food and Drug Administration (KFDA) concluded that functional health foods containing aloe taken orally support immune function. Additionally, another study affirmed by the KFDA found that daily consumption of functional health foods containing 1.2 grams of aloe taken orally showed significant positive clinical indexes of skin aging with reduction of wrinkles and increased skin elasticity, maintain health through management of cholesterol in the normal range and reducing oxidative stress status, stimulate the body’s antioxidant system, aloe is an antioxidant, anti-inflammatory benefit, digestive health, IASC, University of Scranton in Pennsylvania found that the bioavailability, or absorption rate, of vitamins C and E were significantly increased when the vitamins were taken with aloe vera instead of water, over 200 compounds found in aloe vera, the polysaccharides and, particularly, the molecular weight distribution of those polysaccharides, play a major role in the bio-communication and benefits derived, AMB Wellness fits aloe vera molecular weight distribution as fress and nature aloe plant, high-performance liquid chromatography-size exclusion chromatography (HPLC-SEC) analysis of any aloe vera raw material to compare its total polysaccharide and molecular weight distribution with what is found in nature as well as with Innovaloe products, AMB’s brand line, Innovaloe© aloe brand of ingredients will have at least 10 percent polysaccharides by weight, INNOVALOE line are available in both liquid and powder forms, aloe vera generally is easy to incorporate into beverage applications, aloe vera gel single strength juice 1X is 99.5 percent water, it can be incorporated easily into most water-phase product batches, aloe Innovaloe concentrated powder formats also work well in aqueous solutions, customers request aloe vera in a powder format most often, the key factor of the powder is it’s easy to ship and, it’s easy to store, but as a formulator, what’s great about it is there’s no preservatives in it, there’s no fillers; there’s nothing added to it, aloe vera 200X powders are pure aloe vera solids, is easy to work with and goes right into solution and you get all and same as natural benefits from aloe, Innovaloe powder can be significantly concentrated — AMB offers a 200-to-1 spray dried powder concentrate , one kilo plus 199 DI water , makes 200 lts od aloe vera juice 1X at % of aloe solids, which is the value of X in aloe industry, only a small amount is needed in a beverage, and it will not affect the color or taste of the product much, Beverage-makers challenges when incorporating aloe vera powder into dilution making with a significantly high or low Ph, Aloe vera ingredients also can face difficulties when it comes to alcohol, because beverages with a high alcohol content can precipitate the polysaccharides found in aloe, formulators encounter very few challenges with the ingredient

Author: Priya Patel, Harshitha CG and Shoba MS

Aloe vera is natural treatment and alternative therapy, biological activities, bioactive compounds, processed products , Bioactive compounds of Aloe vera, boost up immune system and neutralize free radicles, Aloe vera contain plenty of essential and non-essential amino acid are Alanine, arginine, aspartic acid, glutamic acid, lycine, histidine, hydroxyl proline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, threonine, tyrosine, valine, drink aloe vera has health benefits, Lipids act as a principle structural components of living cells. The lipid present in aloe are arachidonic acid, ?-linolenic acid. Campestrol, cholesterol, ?-sitosterol and lophenol are the steroids, Minerals are in organic substance which improve overall health of our bodies and are interactive with the vitamins, co-enzymes and proteolytic enzymes. Calcium, chlorine, chromium, copper, iron, magnesium, manganese, potassium, phosphorous, sodium and zinc these are the essential minerals present in the significant amount. These minerals improve overall health like, Copper help to improve red blood cell, skin and hair pigment, iron involved in oxygen transportation and making of hemoglobin in red blood cells, potassium has a capacity to maintain the fluid balance, phosphorus strengthen the bones and teeth, and also assists in metabolism and maintains body pH and sodium regulates body liquids, helps in nerve and muscle performance, and helps in delivering nutrients to body cells

Author Oshin Pali, N Shukla, Annu Verma and Gunjeshree Gond

Consumers are always interested in new products which are full of nutrition as well as having pleasant taste. RTS is picking up prevalence because of their astounding taste and nutritive qualities, keeping all the above facts in mind this blended RTS beverage has been prepared to formulate all ingredients and to deliver excellent therapeutic benefits to consumers, trials were conducted to assess the optimum level of ingredients for the blended RTS beverage, optimum levels of all the ingredients mix, juice, sugar, citric acid, sodium benzoate, food color and water were selected, hedonic rating test, blended RTS beverage is to enhance the nutritional quality of the product

Author: Ramachandra C T and Srinivasa P R,

aloe beverage industry, to improve product quality, to preserve and maintain almost all of the bioactive chemical entities naturally present in the plant during processing, Processing of Aloe vera gel, resource of functional food, mucilaginous polysaccharides or acemannan, stabilized gel, The production process of aloe products involve crushing, grinding or pressing of the entire leaf of the Aloe vera plant to produce an Aloe vera juice, followed by various steps of filtration and stabilization of the juice, aloe vera for the preparation of health food drinks and other beverages, including blended with tea, there are wide spectrum of biological activities possessed by the aloe gel of the Aloe vera plant and its wide spread use, it has become imperative that the leaf be processed with the aim of retaining essential bioactive components, action of Aloe vera is simply due to its moisturizing and emollient effects, number of mucopolysaccharides (MPS) present, The highest therapeutic value is found in product containing between 10,000 and 20,000 MPS per liter, Basic methods of processing Aloe vera leaves are hand filleted Aloe processing or Mechanical filleting method

Author: Shankarappa Thyavanahalli

preparation of value added nutraceutical products from guava blended with Aloe vera and roselle, standard recipes. Prepared products, RTS beverage, storage stability and overall acceptability, quality attributes like appearance, flavor, taste and overall acceptability, production of RTS beverage and nectar on large scale, Nutraceuticals are the bioactive ingredients present in foods which protect or promote health in addition to providing traditional nutrients delivered for processed foods, dietary supplements, extracts, beverages or other products, aloe and roselle would enhance the nutraceutical value of the products, prepared products were filled into pre-sterilized glass bottles, Nutraceuticals rich recipes, inherent biological nature of the produce, intrinsic nutraceutical properties, synergetic (better combination) effect , overall acceptability

Author: Shagun Sharma, Astha Singh, […], and Vijay Kumar Garlapati

formulation ingredients in beverages, nutritional as well as healthier, food concept, functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health, functional additives in beverages, regulate the human immune system , optimum functionality of the probiotic, specific probiotic strain, developing novel functional food-based formulations, probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body, probiotics-based foods and beverages formulations, Nutritional status is one of the leading risk factors for health ailments, probiotics-based functional food is one way of nutritional enrichment of beverages, probiotics reduce intestinal inflammation by NF-?B activation inhibition, process-based parameters pH and temperature affects the probiotic formulation, present impinged ”Immunity” awareness boosts the technological sector, healthy society, improve their living standards, nutritional status has been described as one of the leading risk factors for severe illness, including corpulence and malnutrition, for survival are safe, nutritious, and usable foods, which play an essential part in improving the immune system’s ability to fight the disease, thereby improving health, nutraceutical food items exceed essential nutrition and provide nutritional benefits beyond the generally balanced diet, international food quality standards, probiotics, prebiotics, antioxidants, herbal supplements, dietary fiber, minerals, and other phytochemicals dominate the functional foods sector, Probiotics-based food items and drinks, probiotics have different effects on the body, improving the host’s health by providing nutritional benefits, balancing of the intestinal homeostasis by suppressing or inhibiting microbes, strengthening the immunity, improving the assimilation of lactose, preventing the risk of heart diseases, diabetes, and allergic reactions, after the ingestion of probiotics, there are modifications to the intestinal tract microbiota, physicochemical and nutritive capacities, which enable these to buffer the stomach’s harsh acidic environment (where pH is 2–3), allowing a possible amount of probiotics to survive in the lower gut and potentially exert their curative effects, protection of food items and drinks which are probiotics-based, factors such as their source and composition, infectivity, delivering mechanism, capacity to bear antibiotic-resistant genes or not, the extent of subjection to exposure, host health condition, Probiotics as a functional ingredient in different beverages, alternate raw materials show suitable substrates for nondairy probiotics. Fruit juices are suitable substrates for probiotics because they already comprise Valuable nutrients like vitamins, minerals, antioxidants, and fibers. Their natural sugar promotes the growth of probiotics, fruit juices used as fruit matrices for probiotic delivery are cashew apple, pineapple, apple, banana, orange, and blueberry, Epithelial cells lining the intestine are constantly in touch with luminal contents and the continually changing enteric flora, acting as a critical defensive mechanism, the intestinal barrier protects organisms from their surroundings while maintaining epithelial integrity increased gene expression involved in tight junction signaling has been a potential strategy for improving the integrity of the intestinal barrier

Author: Ramachandran P, Nagarajan S (2014)

Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks, Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry, develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya, physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability, Healthy beverages, particularly those that offer functional ingredients such as botanicals, minerals, and antioxidants, are increasing in demand. New product introductions in the health drink and fruit juice categories, Functional beverage sector has been reported to be the fastest growing segment, Fruit based functional beverages with refreshing flavors and tastes are being preferred over aerated drinks by the health-conscious consumers, in particular, value enhancement is feasible with addition of nutraceuticals from botanical origin have a great scope to offer varied health benefits such as improved antioxidant profile and protection against various chronic metabolic diseases.

Author: Mishra LK, Sangma D (2017)

formulations of A. vera RTS drink with ginger, sweet lime and amla, physico-chemical, organoleptic and microbial analysis, The increasing demand for soft drinks offers a great scope for development of natural nutrient rich beverages, option which has negligible synthetic chemicals and also has immense health benefits, beverages made from natural sources that contain ingredients preferably having nutraceutical properties, health drink and fruit juice categories, functional beverage prepared by blending of fruits, vegetables and products from medicinal plants is an emerging sector in food industry. Owing to its nutraceutical and functional properties Aloe vera is being explored as a potential ingredient in a wide array of health foods and drinks, RTS blends having A. vera blended with other fruits have been reported earlier by researchers, Polysaccharides are considered to be the active ingredients for aloe, acetylated glucomannans in addition to desired vital nutrients, preparation of health drink, Formulations of A. vera have also found their use for health, medical and cosmetic purposes, Value addition of A. vera based RTS drinks with other medicinal plants like ginger and amla may be an excellent way to deliver these therapeutic benefits of A. vera to the consumers.

Author: Adefegha, A.S. 2018.

chronic diseases; disease prevention; functional foods; health promotion; nutraceuticals, promoting health and preventing diseases, primary role of providing the body with the required amount of essential nutrients such as proteins, carbohydrates, vitamins, fats, and oils needed for its healthy survival, interaction of functional food bioactive compounds including polyphenols (phenolic acids [hydroxybenzoic acids and hydroxycinnamic acids], flavonoids [flavonols, flavones, flavanols, flavanones, isoflavones, proanthocyanidins], stilbenes, and lignans), terpenoids, carotenoids, alkaloids, omega-3 and polyunsaturated fatty acids, among others with critical enzymes (?- amylase, ?- glucosidase, angiotensin-I converting enzyme [ACE], acetylcholinesterase [AChE], and arginase) linked to some degenerative diseases (type-2 diabetes, cardiovascular diseases [hypertension], neurodegenerative diseases [Alzheimer’s disease] and erectile dysfunction). Different functional food bioactive compounds may synergistically/additively confer an overwhelming protection against these degenerative diseases by modulating/altering the activities of these critical enzymes of physiological importance.

Author: Vinson JA, Al Kharrat H, Andreoli L

Aloes improve the absorption of both vitamins C and E, Aloe on the human absorption of vitamins C and E, the most popular vitamin supplements, consumption of Aloe vera liquid preparations on the absorption of water- or fat-soluble vitamins, plasma bioavailability of vitamins C and E, for vitamin C and Aloe Gel was 304% absorption, For vitamin E and aloe Gel 369%.Vitamin/supplement intake, Aloe preparations are well-tolerated and enhance bioavailability of vitamins C and B12 and ORAC. This could have major implications with regards to supplementation of vitamins to target chronic diseases, especially in elderly.

Author: Khyati Adlakha, Bhupendra Koul :: SSRN

Drinks have always been a medium to quench thirst, health benefits , health drinks, beverages manufacturers novelty provide a genuine herbal health drink, all the natural constituents including herbs that have high nutrient content (vitamins, antioxidants and minerals) for meeting the energy requirements, full of nutrients, functional drinks replacement of good biocompunds for body, preparation of herbal health drinks, Any liquid that is intended for human consumption and fulfills the minimal requirement of human body that is satisfying the thirst is called a drink, preparation include distillation, pasteurizing, fermentation, carbonation, infusion, juicing and mixing, consumption of soft drinks, carbonated drinks and juices, energy drinks or stimulant drinks, drinks are attributed to boost with energy and stamina, improve health, concentration and athletic performance, there are a market’s needs of health drinks, caffeine, taurine, guarana, ginseng, sugars and some herbal supplements, boost energy and metabolism, functional ingredients produce health effects as aloe vera, for diet soft drinks, low sugar contents, Herbal health drinks , herbal teas like chamomile, hibiscus, peppermint and rooibos are naturally caffeine-free occurring plants, these teas are known to relieve stress and anxiety, beneficial natural aloe beverage boosts immunity and promote prevention disease, valuable medicinal properties, functional beverages are considered as nutritional supplement, involvement of microorganisms in non-alcoholic fermented drinks, potent source of energy and are stamina boosters.

Author: Rakesh Sharma1•Geney Burang1•Satish Kumar1•Y. P. Sharma2•Vikas Kuma

The shift in food consumption pattern to accommodate an array of bioactive compounds in foods with minimum calorie intake has resulted in the development of many novel beverages, optimization of apricot (AP; 0–50%) blended Aloe vera (AV; 50–100%) based low-calorie beverage functionally enriched with aonla juice (AJ; 3,5,7,10%) using steviol glycoside (SG; 0–100%), color, consistency, taste, and overall acceptability scores, developed beverage recorded a high amount of functional compounds with reduced energy values. The beverage can be a recommendation for general consumption for health- conscious people to cover their functional food desires, low calories beverages, health-aware people seeking nutritionally enriched functional food products have always created a new vacuum for novel innovations in the food industry, food products to meet the specific product- oriented desire of the masses, fruit beverages especially those loaded with health- promoting and functional incorporations, novel beverages, now-a-days not only are used for quenching thirst, but also to prevent nutrition-related diseases while improving physical and mental well-being at the same time, Functional beverage market continues to be the fastest growing segments in the food market, beverages like isotonic and hypertonic beverages, sports and energy drinks, reduced energy/ zero calorie beverages as well as fruit based functional beverages

Author: Ponnam Vijetha, Naresh Kumar Katari, T. Subbaiah & K. Murali Naik

Aloe vera, delectable plant rich in nutrients and minerals, scope of aloe vera as the nutraceutical component present in ready-to-serve (RTS) fruit beverages, extraction techniques for aloe vera juice, physicochemical properties, proximate and mineral composition of aloe vera juice in the prepared health drink, protocol for preparation of an RTS fruit beverage by utilizing aloe vera juice as a novel ingredient in the formulation of health drinks is studied by a varying proportion of aloe vera juice, Shelf stability,Microbial spoilage, Gel

Author: Joy K HM and Rani R NA (2013).

process aloe vera into values added functional food and healthy beverages, also formulate food products like jams, marmalades, and squashes by adding aloe vera. Sensory evaluation of the products ranked strawberry jam, papaya jam and pineapple jam, Aloe vera is only now coming in personal care industry, many are now including aloe vera in such products as cosmetics, baby wipes, washing powders and washing up liquids, facial tissues, toilet paper, safety razors, aloe vera available in India is Aloe Vera Juice, fruits were formulated with aloe vera, large varieties of products formulated are Jams (strawberry jam, papaya jam, pineapple jam), marmalades (orange marmalade, grape marmalade, watermelon and orange marmalade), squashes (banana squash, watermelon squash, papaya squash), From the nutrient analysis it is evident that only certain nutrients are present in fruits, but by adding aloe vera to the products the nutrients that are already present have been enhanced as well as the nutrients that are not available in the fruits but available in aloe vera has also been added.

Author: Kaur J, Kumar V, Kumar S, Aggarwal P, Sharma K, Bhadariya V (2021)

development of nutritionally sound beverages using fruits and vegetables owing to the presence of potential phytochemicals, perform process optimization for the development of tea and fruit-oriented energy drink (ED) using apple juice concentrate (AJC), tea extract, herb extract, and dried brahmi leaves, physicochemical characteristics and phytochemical content, Energy Drink (ED) is a class of beverage which is advertised and consumed for enhancing energy, vigilance, performance, improve perception, prevent or reduce exhaustion, enhance temperament, burst of energy , young adults especially students have been reported to use these beverages to complete major work assignments, decrease fatigue, increase physical performance, driving for longer period of time, or mixed with alcohol, contains different ingredients including caffeine, sweeteners, amino acids (carnitine), B-vitamins, and herb extracts such as ginko biloba, guarana, ginseng, milk thistle, These drinks are also offered in different flavors like fruity and mint in attractive packaging to fetch consumer’s attention, EDs are responsible for numerous health effects both positive and negative including protection against cardiovascular diseases, mood upliftment, neuromodulation, scavenge free radicals, hypoglycemic effect, dehydration, anxiety, cancer, infertility, increased trend of general population toward the attainment of overall human wellness by natural approach and health foods, , tea extract and herb extract due to their potential health benefits. Fruits contribute significantly to nutrient intake as they are potential source of phytochemicals, antioxidants, vitamins and minerals, Apple fruit is an excellent source of flavonoids, dietary fiber, phenolics compounds, analisys linear, quadratic,and interactive models, adequacy was calculated by F-ratio, mean, coefficient correlation, standard deviation and lack of fit test. R2 value

Author: Corbo MR, Bevilacqua A, Petruzzi L, et al.

antioxidants, beverages, bioactive properties, cold storage, disease prevention, functional foods, minerals, nutrients, omega-3 fatty acids, plant extracts, prebiotics, probiotics, vitamins, key role of foods and beverages in disease prevention and treatment, provide a health benefit beyond the basic nutritional functions, meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf?stable products, active functional food category, delivering means for nutrients and bioactive compounds, functional beverages, health benefits

Author: Hossain, M. M., Ram, L., Ngupani, P. S., & Bepary, R. H. (2017).

functional ready-to-serve (RTS) beverage, blend with jackfruit and aloe vera juice, The blended juice was made by using the different combination of jackfruit and aloe vera juice as T0 (100:0), T1 (90:10), T2 (80:20), T3 (70:30) and T4 (60:40) to improve the flavor and therapeutic properties, the blends were homogenized and filled into 200 ml colorless sterilized PET bottle and pasteurized at 85″C for 10 minutes, cooled and stored at refrigerated temperature, blended RTS beverages were prepared to optimize the mixed ratio of jackfruit and aloe vera juice, mixed jackfruit and aloe vera functional RTS beverage was stored up to 5 months without notable change in chemical and sensorial parameters at refrigerated temperature, Jackfruit fruit has some amount of vitamin-A and flavonoid pigments viz., ?-carotene, xanthin, zeaxanthin, lutein, and ?-cryptoxanthin, play the important roles in antioxidant and eyesight function, Functional beverage is a non-alcoholic drink which contains non-traditional ingredient such as herbs, vitamin, minerals, amino acid or added raw fruits or vegetables, beverages based on therapeutic properties such as blended RTS beverage like Aloe vera-Aonla and ginger , Bael-Aloe vera , Aloe vera-Papaya and Aloe vera-pineapple juices are gaining importance, nutritional and pharmacological properties, blending of juices would help in the production of delicious, refreshing and delightful drinks , blending improves the aroma, taste, nutrition and functional properties, a drink based on fruits and vegetable are considered as an excellent medium for the supplement of the bioactive compound, nutritive and health benefits, The finished RTS beverages contains 14.86 ± 0.15 % of sugar, 0.28 ± 0.01 % of acidity, Aloe vera gel is an innovative component, and it is preferred to use in the processing of RTS drinks, in the search of aloe vera raw materials avoid the presence of aloin content that causes the bitterness, aloe vera market exists aloin traces at 0.1 ppm @ 0.5 % aloe solids single strength juice as AMB Wellness with INNOVALOE brand, www.amb-wellness.com , this aloe product free of aloin save fruit juice to mask bitterness,

Author: David Julian McClements & Lutz Grossmann

plant-based products, main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, nutrition, and functionality of these products using healthy, affordable, and sustainable plant-derived ingredients, molecular and physicochemical properties of plant-derived ingredients, nutritional perspective, plant-based foods often need to be fortified with these micronutrients, health concerns, knowledge of the molecular and physicochemical properties of plant-derived ingredients, plant-based products should also be designed to be healthy, which involves controlling their nutrient profile, digestibility, and bioavailability, plant-derived ingredients can be used as-is, science and technology behind the formulation of the main categories of plant-based alternatives

Author: Diner Mori-Mestanza , Darwin Perez-Ruiz , Veronica Zuta-Chamoli ,Guillermo Idrogo-Vasquez , Armstrong Barnard Fernández Jeri , Lucas Dalvil Muñoz-Astecker , Robert Javier Cruzalegui Fernadez , Segundo Grimaldo Chavez Quintana

Beverage production, aloe vera, Jamaican sorrel, beneficial properties such as polyphenols, antioxidant activity, anthocyanins , biological activity of these compounds reduces cellular ageing, help to prevent and enhance the therapeutic effects, develop an aloe vera and Jamaican sorrel (Hibiscus sabdariffa) beverage, antioxidant activity by 2,2-Diphenyl-1-picrylhydrazyl free radical capture (DPPH) and total anthocyanins by differential pH. The best beverage formulation: 5% aloe vera and 0.9% Jamaica, had a total phenol content of 714.86 mgAGE / 100ml, antioxidant activity 1858.56 mg Trolox/100ml, total anthocyanins 5587.99 mg C-3GE / 100ml, “Brix 7.5, pH 3.8 and acidity 0.38%, beverage contain high potential amounts of natural active compounds, beneficial for human health due to their antioxidant and nutritional properties, Healthy beverages are considered functional drinks, protect human body cells from free radicals, aloe beverages enhance therapeutic effects, aloin content of aloe vera products in European countries is 0.1 ppm in food and beverages, the International Aloe vera Science Council (IASC) recommends concentration of 0.5% Aloe vera solids solution for consumption, nutritional approach, content of the formulated beverages,

Author: Harendra, Deen B.

blend beverages of fruits, medicinal plants and spices are rich source of nutrients, medicinal properties, and flavors to meet the consumers demand in National and International markets, Syrup; mango pulp (Mangifera indica L.); kagzi lime juice (Citrus aurantifolia Swingle.); aloe vera gel (Aloe barbadensis Miller.); ginger juice (Zingiber officinale Rosc.); blend combination; glass and polypet bottles; storage; organoleptic quality, beverage is a liquid intended for human consumption, in addition to their basic function of satisfying thirst, nutritional characteristics, natural beverages rich in nutrients and having therapeutic as well as medicinal values, are increasing because of changing life style, health consciousness and increasing purchasing capacity of the consumers, aloe gel

Author: Bornare DT.

Aloe vera gel, nutraceutical potential, functional ingredient, development of value added product of aloe vera and produce blended Ready-to-Serve (RTS) beverage with different blending proportion of aloe vera (10%, 20%, 30%, 40%) and mango pulp (90%, 80%, 70%, 60%), Blended Ready-to-Serve (RTS) beverage, Aloe vera, Mango, Aloe vera can be utilized as a valuable ingredient for food application due to its biological activities and functional properties, blended drinks are good alternative for development of new products to provide benefit of taste, nutrition as well as medicinal properties, convert a fruit juice into a functional adding aloe vera juice, selection of Ingredients, raw materials Aloe vera gel juice, blended Aloe vera mango beverages Ready-to-Serve formulation, Blended RTS beverages were prepared using 13% TSS, 0.3% acidity and 10% blended juices of different blending ratio of 90% Mango juice + 10% Aloe vera juice (B), 80% Mango juice + 20% Aloe vera juice (C), 70% Mango juice + 30% Aloe vera juice (D), 60% Mango juice + 40% Aloe vera juice (E) and controlled RTS containing 100% Mango juice without Aloe vera (A-Control), mouth feel of beverage improved with increase in concentration of Aloe vera juice up to the level of 20%

Author: Rewadee Meesat, Srisak Trungwachrakul, Panida Bunjongsinsiri, Bussakorn Praditniyakul, Wannee Suttivattanavet, Narongdej Asa, Jirawat Eiamwat, Benjawan Keattisin, Damrongchai Sittisamang

research and development on healthy beverages and powder products made from the Aloe Vera, Aloe Vera leaf gel with formulated drinks, formulated drink was prepared with Aloe vera (52 %), concentrated fruit juice (17 %), water (17 %) and fructose (14 %). Second, the Aloe vera drink with fresh fruit juice was consisted Aloe vera (19 %), fresh fruit juice (73 %) and fructose (8 %), Aloe Vera drink containing orange concentrate juice, Aloe vera powder with bael , Aloe vera powder (0.2 g), bael powder (3 g) and fructose syrup powder (10 g). The Aloe vera powder with Chrysanthemum was mixed with aloe vera powder (0.2 g), chrysanthemum powder (2.5 g) and fructose syrup powder (10 g). The water activity (aw) of the dry products was 0.45.