Aloe vera and Probiotics: A New Alternative to Symbiotic Functional Foods
R. B. Cuvas-Limón
Department of Research in Food, School of Chemical Sciences, University Autonomous of Coahuila, Ing. José Cárdenas, 935, Saltillo, C.P. 25280, Coahuila, México.
Montañez Sáenz Julio
Department of Research in Food, School of Chemical Sciences, University Autonomous of Coahuila, Ing. José Cárdenas, 935, Saltillo, C.P. 25280, Coahuila, México.
Contreras Esquivel Juan Carlos
Department of Research in Food, School of Chemical Sciences, University Autonomous of Coahuila, Ing. José Cárdenas, 935, Saltillo, C.P. 25280, Coahuila, México.
Cruz Hernández Mario
Department of Food Science and Technology, University Autonomous Agrarian Antonio Narro, Calzada Antonio Narro 1923, Buenavista Saltillo, C.P. 25315, Coahuila, México.
Solange I. Mussatto
Department of Biotechnology, Delft University of Technology, Julianalaan 67, 2628 BC, Delft, The Netherlands.
Belmares-Cerda Ruth *
Department of Research in Food, School of Chemical Sciences, University Autonomous of Coahuila, Ing. José Cárdenas, 935, Saltillo, C.P. 25280, Coahuila, México.
*Author to whom correspondence should be addressed.
Abstract
Providing products that beyond a high nutritional value brings health benefits to consumers is a major challenge to food industry. Functional foods, including prebiotics and probiotic as components, are the protagonists to promote these advantages. Aloe vera is a medicinal plant well characterized in terms of its chemical composition and therapeutic properties. Taking into account these characteristics Aloe vera represents an excellent natural source of prebiotics, as well as a substrate for lactic acid bacteria fermentation. Thus a symbiotic drink using Aloe vera as the main ingredient and lactic acid bacteria as probiotics with significant benefits to human health might represent a promising product to develop.
Keywords: Aloe vera, lactic acid bacteria, fermentation, functional, probiotics and prebiotics.