Authors Padmaja, N., & Bosco, S. J. D.

Sapota is a climacteric fruit and is very much appreciated for its taste and nutritional value but the production and commercialization of the fruit is limited. The sweet tasting fruit possesses a delicate characteristic aroma, sometimes slightly astringent. So far, many attempts has been made to extend the shelf life which include Calcium salts dip treatment, GA?, Waxol and hot water treatments. But these were not able to increase the storage life to appreciable level as the MAP does which was expensive and need technical expertise. Aloe vera gel has been used as an edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest treatments. Aloe Vera has been used for centuries for its medicinal and therapeutic properties anti-inflammatory and antimicrobial activities apart from the antioxidant capacity. Pectin has wide applications in a variety of food formulations as jellying and thickening agent. Since it sets into Jelly in sugar-acid solution, it is regularly used in the preparation of jams, jellies, and marmalades. Because of its ever-increasing use and demand, pectin has become an indispensable ingredient in food industry. Low density polyethylene has wide applications in the food industry as packaging material to avoid weight loss, dust, contamination of microorganisms. Edible coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. They act as barriers to moisture and oxygen during processing, handling and storage and do not solely retard food deterioration but also enhance its safety due to their natural biocide activity or the incorporation of antimicrobial compounds.

The post Preservation of sapota (Manilkara zapota) by edible aloe vera gel coating to maintain its quality. appeared first on AMB Wellness.

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.

Author: Didier-Noel Carlotti, Doct.-Vét., DECVD

shampoo formulations are composed of surfactants (cleansing agents, foaming agents and conditioners) as well as thickeners, softeners, sequestering agents, preservatives, fragrance and sometimes opacifiers and colouring additives. Surfactants are amphophilic molecules, i.e., molecules with a dual affinity, both for water and oil, Surfactants are composed of a hydrophilic part (hydrophilic “head”) and a lipophilic part (“lipophilic tail”). They are called surfactants (surface active ingredients) due to their propensity absorption on various interfaces (oil/water, air/water…), modifying the properties of the interface (decrease of the interface tension and stabilisation of the interface), In water, surfactants form micelle structures. These structures correspond to a spontaneous molecular arrangement of the amphiphilic molecules. The micelle formation process explains many of the surfactant properties and particularly their ability to emulsify, render soluble and disperse oils, dirty and debris, Pet shampoos have to ensure excellent cleansing of the hair and skin, leaving them soft, supple, lustrous and easy to manage. A specifically formulated combinations of surfactants is necessary in order to combine superior cleansing properties and a perfect local tolerance on canine and feline skin. pet shampoos have a physiological pH adapted to the canine and feline skin, Another important feature of pet shampoos is ease of rinsing, because surfactants can induce skin irritation when they are not totally removed by rinsing and also, because dogs and cats (contrary to humans) often lick their fur ingesting shampoo residues, local tolerance and efficacy are assessed on dogs and cats suffering from conditions for which the shampoo is indicated. Canine and feline skin is often more sensitive than is human skin due to anatomical and physiological differences, including differences in the thickness of the stratum corneum, skin pH and hair follicle density which can facilitate cutaneous penetration of active ingredients, Surfactants can be classified into 4 groups, according to their ionic nature: anionic, cationic, non-ionic amphoteric surfactants, efficacy of shampoos on skin hydration, the surface lipid film and stratum corneum, which are of great importance in keratoseborrhoeic disorders, transepidermal water loss (TEWL) measurement, corneocyte counts, measurement of corneal layer thickness, stripping, chemical analysis of lipid film, water content measurement, surface biopsy and corneometry4. These procedures have been deemed to be not reproducible and thus useless in evaluating effects of topical treatments in the dog, ction of active ingredients applied to the skin: liposomes prolong the moisturizing effect and Spherulites® increase bioavailability of therapeutic agents and promotes immediate and residual moisturising properties (reinforced by chitosanide). Also, microemulsions enhance bioavailability of active ingredients, which readily diffuse, and they also have an effective cleansing effect, CAS NUMBER: 85507-69-3

The post Terapy In Veterinary Dermatology. World Small Animal Veterinary Association World Congress Proceedings, 2004. appeared first on AMB Wellness.

Authors Kallen Mulilo Nalyanya, Ronald K. Rop , Arthur Onyuka, Zephania Birech , Paul Kamau

Aloe barbadensis miller (Abm) mixed with carrageenan has been investigated as an alternative eco benign ingredient in mitigating hexavalent chromium Cr (VI) formation in thermally and photoaged wet blue and leather crust. The effect of post-tanning operations on the formation of Cr (VI) in wet blue and leather crusts due to spontaneous and accelerated ageing caused by exposure to the temperature of 80 “C and UV radiations for 132 hours is also presented. The Cr (VI) content was analyzed according to ISO 17075 standard procedure of Diphenyl carbazide and UV-VIS spectrophotometer at 540 nm. The levels of Cr (VI) in retanned wet blue leather were detectably high, while for tanned, dyed and fat liquored crusts, the levels were below detection limit of 0.2247 mg/kg. After ageing, the Cr (VI) content increased to a detectable level, the highest recorded in retanned wet blue, followed by fat liquored crust and with the lowest levels recorded in dyed wet blue leather. In all the aged samples, the levels were remarkably higher than the recommended 3 mg/kg. The levels of Cr (VI) in wet blue leathers processed with Aloe barbadensis miller/carrageenan were below detection limit of 3.587 mg/kg, even after exposing the samples to accelerated ageing conditions. Aloe barbadensis miller /carrageenan completely inhibits formation of Cr (VI) in wet blue and leather crusts. Aloe barbadensis miller/carrageenan will contribute to the eco benign and sustainable production of leather under the superior chrome-tanning technology.

The post Mitigating the Formation of Hexavalent Chromium in Leather by Using Aloe Barbadensis Miller Mixed with Carrageenan. appeared first on AMB Wellness.

Authors Eli Harlev1,Eviatar Nevo1,Ephraim P.Lansky1,Rivka Ofir2,Anupam Bishaye e3

Aloe?s pharmaceutical potential, against neoplastic disease, anticancer biological mechanism of acemannan, pluripotent effector cells, aloe induce macrophage activating activity, immunobiology, Aloe polysaccharide, combined with chemotherapeutic agents, such as cisplatin (DDP) and 5-fluorouracil (5-FU), enhances the therapeutic effect and reduces adverse side effects, tablet, powder, capsule, granule, suspension, syrup, oral liquid, emulsion, nanoparticle, liposome, ointment, patch, and injection, stimulatory activity of PAC?I (acemannan polysaccharide) on murine peritoneal macrophages

The post Aloe vera species has biological effect Anticancer Potential of Aloes: Antioxidant, Antiproliferative,and Immunostimulatory Attributes appeared first on AMB Wellness.

Author: Eli Harlev , Eviatar Nevo , Ephraim P. Lansky , Rivka Ofir , Anupam Bishayee

Aloe vera; acemannan; applications; biological activity; polysaccharide; structure, immunoregulation, anti-cancer, anti-oxidation, wound healing and bone proliferation promotion, neuroprotection, and intestinal health promotion activities, structure-activity relationships of acemannan, medical applications, pharmacological applications of acemannan, neuroprotection, and intestinal health promotion activities, prevention or treatment of skin diseases, metabolic diseases, cardiovascular diseases and cancers, immunomodulation, antimicrobial, antiviral, anti?cancer, anti?inflammatory properties, Polysaccharide acetylation, Acemannan, a ??(1,4)?acetylated soluble polymannose, immunomodulatory activity of acemannan on splenic lymphocyte, macrophage and dendritic cell, adaptive immune system and the innate immune system

The post Anticancer Potential of Aloes: Antioxidant, Antiproliferative, and Immunostimulatory Attributes 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: 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: Subrata Das, Dr.

The operation which is done for improving the appearance or look of the fabric is known as finishing. Fabrics generally carry various microorganisms which causes several problems to the wearer. The speedy growth in the textile industry has created many opportunities for variety of innovative finishes. In today’s world, naturally renewable resources are increasingly being required because of human dedication to protect environment. Apart from new innovations created using the fabric, value added finishing gives add up value to the fabric in this situation. During finishing process, the fabric attains beneficial characteristics like resistance to fire, wrinkle, mildew, etc. This high value-added fabrics have generated demanding consumer market. In the last few years, there is a growing awareness about the healthy and hygienic surrounding condition. The diseases normally spread from person to person and through the surface touch of the hands, clothes, etc. of that infected person. Antimicrobial fabrics have its large acceptance as surgical clothes, undergarments, baby clothing, etc. The antimicrobial finishing treatment is now extended to the traditional clothing and the home textiles. The antimicrobial agents kill or inhibit the growth of pathogens to control their effect. The natural fibers like cotton get easily attacked by the microbes, because of the presence of carbohydrates in the fibre. Antimicrobial finished fabrics have wide variety of applications in sports clothing, Footwear, medical textiles, furniture, automotive textiles, intimate apparels, etc. The presence of microorganism in the fabric causes unpleasant odor, staining and causes health problems. Microbial infections cause some danger to the skin and therefore, the garment which is worn next to the skin requires antimicrobial finish. To protect the skin of the wearer, the application of antimicrobial finish using some herbs are done. Two types of antimicrobial agents. Antimicrobial agents are of two types: leaching and non-leaching. The synthetic antimicrobial agents such as quaternary ammonium compound, triclosan and many others are used for the antimicrobial finish. However, these synthetic antimicrobial agents are durable but they cause many side effects. Currently, the synthetic antimicrobial agents are banned according to the US and European standards, there is an increasing demand for eco-friendly antimicrobial textiles depend on natural antimicrobial agent such as chitosan which does not cause any harm to the wearer. There are various variety of herbs which are widely used as a traditional medicine in America, Africa, Europe, etc. for treating various type of diseases. The different parts from the organic plant such as papaya, aloe vera, neem, banana, hemp extracts can also be used for the purpose of antimicrobial finish. Many plants in the world contain the compound which is responsible for antimicrobial activity. There are various compounds in the plant which is responsible for the antibacterial activity such as tannin, flavonoids, terpenoids, etc. They are both bactericides (which kills the micro-organism) and bacteriostatic (which inhibit the growth of micro-organism). Environment friendly antimicrobial textile can be produced using plant extracts. Various plants have been gathered and they are tested for their antimicrobial activity. An effective study was regulated to evaluate the plant extracts both qualitatively (AATCC-147) and quantitatively (AATCC-100) for their antimicrobial activity. Although, the plant extracts have shown effective antimicrobial activity, the vital issue is the wash durability. The durability of antimicrobial ?nishing against washing was assessed using quantitative (ICP-OES) and semi-quantitative (LA-ICP-TOF-MS) methods. The physical properties (weight, thickness, fabric structure, count, EPI and PPI) of the fabric before and after application of finish have also been analyzed. There are various natural antimicrobial agents available, but limited studies have been carried out for their antimicrobial activity on to the textile materials.

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Author: Textile School

Physical properties of Fabrics, Physical properties are the static physical dimensions of fabric. The following physical properties are used to define the static physical dimensions of strand fabrics: Fiber or filament: type, size, length, Yarn: diameter, twist, weight or size, count, fiber content for mixed yarns, ply., Weight: ounces per squared or yards per pound., Thickness: vertical depth. Fabric structure. Woven fabrics: weave type, warp and filling yarn count per linear inch, Knitted fabric: knit type, wale and course count per inch, Finishes: chemicals such as resins, starches, waxes and mechanical effects such as Calendaring and napping applied to the woven fabric to yield or enhance style, durability, and utility values. Fabric width: The length of the filling or course, Colour: Hue, value, and intensity (degree of brilliance), Fabric density: weight per unit of volume. Surface contour: the geometric dimension of the surface plane. Physical characteristics of fabrics, Physical characteristics are the dynamic physical parameters of fabric. They are physical changes in the fabric that result from applying outside forces on the fabric. Most of the durability and utility values of fabric are characteristics and not properties. There are four major categories of fabric characteristics that interest the apparel manufacturer. They are Style characteristics, Utility characteristics, Durability characteristics, Product production characteristics, There are often correlations among the four types of characteristics. A utility characteristic such as fabric elongation will be correlated to a working character, Styleristic such as sewing without stretching. Style characteristics of a fabric, Style characteristics are those changes which affect the emotional appeal, the fabric imports to the consumer. This is exemplified when a consumer handles a fabric and refers to the fabric with adjectives such as stiff, soft, hand, etc. The three basic categories for style characteristics are: Hand characteristic – are the changes of the fabric plane with hand manipulations, which exert tensile compression, molding, or supporting forces on the fabric. The hand characteristics include some of the utility characteristics, such as elongation, elasticity, flexibility, etc., Tactile characteristics – refer to the changes in surface contour that result from a mechanical force exerted on or against the surface structure. These changes apply to the surface contour aspects of the fabric surface and not the fabric plane. The surface contour changes dimension under tactile pressure (no matter how small the pressure) this is a tactile characteristic. Pile, napped, and any fabric whose surface contour can be varied by tactile pressure, have obvious tactile characteristics. Designers specify tactile characteristics with terms such as soft, coarse, rough, hard, smooth sticky, oily and greasy. Visual characteristics – are the changes in the color values when either the fabric or light is moved. End – to – end shading, side – to – side shading and mark – off are three color quality problems in addition to metamorphic fabrics. End – to – end shading – refers to changes in shade throughout the length; the shade of one end of the bolt differs from the shade of another end. Side – to – side shading – refers to changes in shade from selvage to selvage; the shade of the fabric along one selvage differs from the shade of the fabric along the other selvage. Mark – off – in the fabric is the phenomena of changing the shade and/or the intensity of the fabric surface by rubbing it. Metamorphic – fabrics exhibit color difference with the change in the spectral distribution(characteristics) of the illuminant, Utility Characteristics, Utility characteristics are changes in the fit, comfort, and wearing functions of the garment when the fabric engages a mechanical thermal, electrical, or chemical force during the utilization of the garment. The two major types of utility characteristics are transmission and transformation. A transmission characteristic transmits mass or energy through the fabric. Transmission characteristics include: Air permeability (includes all gases and vapor), Heat transmission ( thermal conductivity), Light permeability, Moisture transmission, Radioactivity transmission (the degree with which radioactive energy such as x-ray and gamma rays can penetrate fabrics).Transformation characteristics charge a physical property of the fabric. The property dimension(s) is altered without destroying the fabric. Changes which disintegrate the fabric are durability characteristics. Transformation characteristics include: Colorfastness, Crease resistance, Crock resistance, Dimensional stability, Pilling, Shrinkage, Static electricity etc, Durability characteristics, Durability characteristics are the capacities of fabric to maintain the style and utility characteristics during wear. It is the measure of stress which destroys the fabric or the fabrics ability to repeat a desired style or utility characteristic. The durability characteristics are: Abrasive strength (the measure of rubbing action), Bursting strength (the measure of vertical pressure), Launder-ability (the measure of washing), Tearing strength, Moth resistance, Tensile strength, Radiation absorption strength (the rate at which radiation energy either disintegrate a fabric or destroys utility characteristics), Fire resistance, Corrosive strength ( the measure of chemical action, acid or alkaline), Dry cleaning durability ( the measure of dry cleaning performance), Product Production working characteristics, Product production working characteristics are those characteristics which affect the quality of production with respect to quality values and the cost of production method. The working characteristics of a fabric include: The coefficient of friction ( cutting, sewing, pressing and packing), Sewed seam strength, Sewed seam slippage (yarn slippage), Sewing distortions, Yarn severage, Bondability strength (fused, cemented, and heat – sealed seams, Pressing moldability (to what degree a flat piece of fabric may be skewed during pressing with hand and /press buck), Die moldability – how well a flat seamless piece of fabric may be molded with dies into a given from such as a bra cup or a hat.

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