Aloe Vera Drink Fortification with Free and Microencapsulated Pumpkin Seed Protein Hydrolysate

January 2024 in “ Journal of Food Processing and Preservation ”

Zeinab Nooshi Manjili, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Hoda Shahiri Tabarestani

aloe vera pumpkin seed protein hydrolysate chitosan alginate antioxidant properties microcapsulation bioactivity encapsulation efficiency microbial growth inhibition

Studysummary This study found that adding microcapsulated pumpkin seed protein hydrolysate to aloe vera drinks improved antioxidant activity, taste, and shelf life, with chitosan-alginate microcapsules effectively inhibiting microbial growth during 30 days of refrigerated storage. Our plain-language summary of this paper — not a Tressless recommendation.

The study explored the fortification of aloe vera drinks with free and microcapsulated pumpkin seed protein hydrolysate (PSPH) to enhance antioxidant properties and shelf life. Encapsulation using chitosan-coated alginate beads improved the stability and bioactivity of PSPH. The encapsulated PSPH showed higher antioxidant activities and better encapsulation efficiency compared to free PSPH. Adding PSPH increased bitterness, acidity, and antioxidant activity, while encapsulated PSPH reduced acidity and increased pH. The use of chitosan-alginate microcapsules effectively inhibited microbial growth, suggesting that multilayer hydrogels can improve the taste, antioxidant properties, and shelf life of aloe vera drinks.

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