Creamer Encapsulated Aloe Vera: Physical and Chemical Screening for A Beverage Prospect

Abstract

Recently, consumers of herbal drinks have been exposed to nutritional effects of Aloe vera. This article presents an analysis of physical and chemical properties of creamer encapsulated Aloe vera as a nutrient-rich food candidate. The research aimed to explore comparison between the drying method influence, spray-drying and freeze-drying. The yield percentage was made up to investigate the effectiveness of the procedure. In addition, the physical observation of the final product consists of morphology, moisture content, water solubility, acidity level, viscosity and color. The chemical analysis was decided for the polysaccharide and acetyl-O polysaccharide content calculation of the materials. To begin with, XRF data explained that the dried Aloe vera as raw materials is a prospect for an osteoporosis agent which contains 0.506% of magnesium and 3.75% of calcium. After being dried with creamer encapsulation, the freeze-drying technique produced almost twice as much yield as the spray-drying. The Av-Cr-SD was scanned as an oval shape, whereas the Av-Cr-FD was a smooth thin layer. Moreover, Av-Cr-FD contained higher moisture, dissolved faster in water and was lower pH than Av-Cr-SD. For viscosity and color parameters, the both products did not show significant value. The chemical study explained that Av-Cr-SD was calculated as a lower percentage of polysaccharide and acetyl-O polysaccharide content. Overall, we estimated that the freeze-drying method is more applicable to produce the encapsulated powders. As in the previous studies, we found that the heat of the different equipment is one of the factors that result in the different characteristics of the products.