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<p>This study investigates the incorporation of aloe vera gel (Aloe barbadensis Miller) into mango toffee formulations at concentrations ranging from 0 to 50% (w/w). The effects on chemical, phytochemical, antioxidant, sensory, and storage parameters were analyzed across different packaging materials. Aloe vera gel, known for its antimicrobial, antioxidant, and anti-inflammatory properties, was explored for its potential to enhance the functionality of confectionery products.Toffees with 20% aloe vera gel showed the highest overall acceptability, surpassing both control and higher supplementation levels. The addition of aloe vera gel improved moisture content, total solids, and phytochemical properties, enhancing the toffees’ functional value, while its effects on pH, ash content, acidity, and sugars were minimal. FTIR analysis confirmed the presence of phenolic compounds, sugars, and organic acids, indicating significant bioactive potential.Packaging studies demonstrated better stability in low-permeability materials, ensuring longer shelf life and retention of nutritional and sensory qualities. These findings highlight the potential of aloe vera-enriched mango toffees as innovative functional confectionery products with enhanced health benefits and extended storage stability.</p>

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Storage stability and quality assessment of mango toffee enriched with aloe vera in diverse packaging

  • 期刊论文

  • 发表日期：

    2025年5月6日

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  • Rimalpreet Kaur,
  • Neha Babbar,
  • Arashdeep Singh,
  • Bharti Kapila,
  • Poonam A. Sachdev

摘要

This study investigates the incorporation of aloe vera gel (Aloe barbadensis Miller) into mango toffee formulations at concentrations ranging from 0 to 50% (w/w). The effects on chemical, phytochemical, antioxidant, sensory, and storage parameters were analyzed across different packaging materials. Aloe vera gel, known for its antimicrobial, antioxidant, and anti-inflammatory properties, was explored for its potential to enhance the functionality of confectionery products.Toffees with 20% aloe vera gel showed the highest overall acceptability, surpassing both control and higher supplementation levels. The addition of aloe vera gel improved moisture content, total solids, and phytochemical properties, enhancing the toffees’ functional value, while its effects on pH, ash content, acidity, and sugars were minimal. FTIR analysis confirmed the presence of phenolic compounds, sugars, and organic acids, indicating significant bioactive potential.Packaging studies demonstrated better stability in low-permeability materials, ensuring longer shelf life and retention of nutritional and sensory qualities. These findings highlight the potential of aloe vera-enriched mango toffees as innovative functional confectionery products with enhanced health benefits and extended storage stability.