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FRUIT JUICES WITH SABILA (Aloe Vera L)
N.J. MARTÍNEZ-RAMÓN, M.L. REYES -VEGA, J.C. Contreras -Esquivel
Food Research Department, Faculty of Chemical Sciences, Universidad Autonoma de
Coahuila. 25080 Saltillo, Coahuila, México
INTRODUCCTION
Sabila (Aloe vera L) has been used as emmenagogue, febrifuge in pleurisy and phthisis and
a remedy for gastrointestinal disorders, constipation, burns and against insect bites, amog
other uses. Its leaves contain a number of anthracene and chromone derivatives, sucha as
aloeemodin, aloesin, barbaloin, and other active principles. Actually, the tendency to use
vegetables with such active principles, as additives in foods is increasing. The addition of
sabila to fruit juices is an alternative to improve the nutraceutical value of these beverages.
This work comprehended the study of the variables that affect the process to prepare fruit
juices with sabila.
Fruit juices (orange, lemon, pinapple, tamarind and jamaica) were prepared from fresh
fruits. Sabila was added as a juice extract and as small cubes. Product development
included studies related with the concentration of sabila, the addition of sabila juice or
cubes, pretreatment of the cubes with calcium chloride, stability of the pulp and cubes in
the juice, addition of CMC and evaluation by HACCP.
METODOLOGY
Flow Diagram
1. Sabila was washed and cut in cubes, 1 cm.
2. Sabila cubes were pretreated with calcium chloride before their incorporation to the
juices.
3. Fruit juices with CMC (Carboxymethyl cellulose) were stirred during 90 minutes.
4. Potassium sorbate and sodium benzoate was added to the fruit juices to preserve
their microbiology quality.
5. Sabila cubes were added to the fruit juices and mixed to homogenize.
6. Pasteurization was carried out.
Analysis
a. Integrity of sabila cubes.
It was performed by means of a visual analysis.