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.

The post Development, Quality Evaluation and Shelf Life Studies of Probiotic Beverages using Whey and Aloe vera juice. J Food Process Technol, 6:486. appeared first on AMB Wellness.

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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,

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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

The post Studies on preparation of squash from strawberry (Fragaria ananassa Duch), ginger (Zingiber officinale Rosc.) and aloe vera (Aloe barbadensis Miller) blend. appeared first on AMB Wellness.

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

The post Standardization and sensory evaluation of RTS developed from blends of bottle gourd, Aloe vera and ginger juice. appeared first on AMB Wellness.

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

The post Aloe vera as a functional ingredient in foods. appeared first on AMB Wellness.

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

The post Standardization of formulation for preparation of health drink by blending aloe vera, guava and jamun. appeared first on AMB Wellness.

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

The post Worldwide consumption of functional foods: a systematic review. appeared first on AMB Wellness.

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

The post Functional components and medicinal properties of food: review. appeared first on AMB Wellness.

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

The post Incorporation of functional ingredients into foods. appeared first on AMB Wellness.

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.

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