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<subfield code="a">Aloe vera: técnicas de cultivo, métodos de procesado y aplicaciones en alimentación</subfield>
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<subfield code="a">[eng] Aloe vera stands out for its beneficial properties, largely due to acemannan, its main bioactive compound, and the polysaccharides that make up its cell wall. However, it is relevant to consider that the composition and structure of these polysaccharides, as well as their inherent health benefits, are susceptible to changes caused by various factors such as cultivation conditions, processing procedures, and the incorporation of plant extracts into different food products. In this context, the present Doctoral Thesis is based on three fundamental pillars. Firstly, it aims to evaluate the effects of abiotic stress on the main bioactive compounds present in Aloe vera gel. Secondly, it intends to study the main effects resulting from processing aimed at obtaining ingredients with specific functionalities, both from Aloe vera and Aloe ferox. Lastly, it seeks to assess the bioactive compound acemannan in the context of a wide variety of commercial beverages, where Aloe vera plays a primary role. Regarding the studies on the impact of abiotic stress on the bioactive compounds of Aloe vera, the plants were subjected to different levels of humidity (high and low) and salinity (0, 20, 40, 60, and 80 mM NaCl). It was observed that induced stress not only increased the concentration of aloin but also of pectic and water-soluble polysaccharides, particularly acemannan. More detailed analyses revealed an increase in the acetylation of acemannan along with an increase in pectin esterification (>60%). A greater presence of type I rhamnogalacturonans in the cell wall structure was also identified, which enhanced the functional properties related to these bioactive compounds. Regarding the effects resulting from processing, the mucilages of Aloe ferox and Aloe vera were subjected to spray-drying at temperatures of 150, 160, and 170°C. Although the morphology of both spray-dried mucilages was similar, Aloe ferox exhibited better color preservation and an increase in both functional properties and antioxidant capacity. In terms of carbohydrate composition, a highly acetylated mannose-rich polysaccharide (>90%) was observed in Aloe ferox, which was predominant and exhibited chemical composition and structural characteristics similar to the characteristic acemannan polymer of Aloe vera, making it a new and promising functional ingredient. Finally, the acemannan content and its degree of acetylation were evaluated in commercial beverages containing Aloe vera in varying concentrations (30-99.8%), according to their labeling. It was found that flavored beverages (Aloe vera gel <77%) had reduced levels of acemannan and mostly lacked acetylation. These beverages also contained significant amounts of other biopolymers probably due to the inclusion of additional ingredients. In contrast, in unflavored samples (Aloe vera gel ≥99.5%), the acemannan content ranged from 10 to 260 mg/100 g of fresh sample. However, only one of these samples exhibited a high degree of acetylation (>99%), while in the others, it was less than 35%, indicative of lower quality. Overall, this study highlights the opportunity to maximize the production of bioactive compounds, particularly acemannan and pectins, with superior quality through the proper use of saline water in cultivation. It also points out the potential of Aloe ferox as a functional alternative to Aloe vera and the need for regulations, focused on the analysis of acemannan content and its degree of acetylation, to ensure the quality of Aloe vera-based food products present in the market.</subfield>
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