Effect of packaging materials and temperatures on vitamin A and C of flavored aloe vera juice

Abstract

Aloe vera juice was prepared from aloe vera gel. The standardization of aloe vera juice was done using six different treatments with strawberry and vanilla. Sensory overall acceptability of the product blended with sugar in the ratio of 50:50 was most promising. The juice was packed using three different packaging materials (viz., plastic bottle, glass bottle, and tetra pack) and stored at 5 and 10 °C, respectively. For increasing the shelf life of juice by the above treatment, the hurdle technology was employed. In hurdle technology two methods of preservation, chemical and physical methods were used. Physical method included pasteurization while chemical method involved the use of class II preservatives viz., citric acid, sorbic acid, sodium benzoate, and ascorbic acid. Chemical treatment was more efficient for vitamin A and C.