Análisis de las actividades biológicas del gel y el extracto de Aloe vera utilizados como posibles aditivos alimentarios naturales

• Nuray Gamze Yörük University of Dokuz Eylül, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. İzmir, Türkiye

DOI: https://doi.org/10.52973/rcfcv-e34453

Palabras clave: Gel de Aloe vera, extracto de Aloe vera, actividad biológica, aditivos alimentarios naturales

Resumen

El propósito de este estudio es evaluar las propiedades antimicrobianas del gel de Aloe vera (AVG) y el extracto de Aloe vera (AVE). En el contexto de la seguridad alimentaria, el enfoque principal ha sido el uso potencial de estos productos naturales como conservantes de alimentos y sus efectos a nivel microbiano. Como parte del estudio, se prepararon AVG y AVE en diferentes concentraciones (1, 2, 3, 4 y 5% p/v). Los microorganismos utilizados en las pruebas incluyeron Salmonella spp., Staphylococcus aureus, Escherichia coli, Bacillus subtilis subsp. spizizenii, Candida albicans y Aspergillus niger. Los análisis microbiológicos se realizaron de acuerdo con las normas ISO y las cargas microbianas se evaluaron en diferentes diluciones. El análisis estadístico de los datos se realizó mediante la prueba de rangos con signos de Wilcoxon, la prueba no paramétrica de Friedman y el ANOVA bidireccional. Se descubrió que ambas formas de AVG y AVE eran efectivas contra ciertas bacterias y hongos probados. Específicamente, la forma de gel de AVG mostró efectividad contra B. subtilis y E. coli, mientras que la forma de extracto fue ineficaz contra estos microorganismos. Los análisis estadísticos indicaron que el tiempo es un factor importante en la eficacia antimicrobiana de AVG y AVE. El estudio presentó hallazgos que respaldan el uso potencial de AVG y AVE como conservantes de alimentos.

Citas

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