Development of Pomegranate Aloe Vera Juice: Pomalo

Abstract

Pomegranate juice is a good source of polyphenols and has good antioxidant potential, whereas, the studies on pomegranate juice have shown that it possesses antiatherogenic, antioxidant, antihypertensive, and anti-inflammatory properties. The literature also reported the major decrease in atherosclerotic lesion region in immune-deficient mice and intima media thickness in cardiac patients on medications, due to consumption of pomegranate juice. Whereas, in patients with type 2 diabetes, a reduction in lipid peroxidation was observed and in hypertensive patients, a systolic blood pressure and serum angiotensin converting enzyme activity was determined. Therefore, the study showed the potential cardioprotective advantages of pomegranate juice and suggests the inclusion of this juice in a diet for a healthy living. the composition of aloe vera and its role in development of functional foods. The colorless and watery gel-like consistency are the characteristics of aloe vera gel that makes it better option for blend beverages. The functional characteristics render aloe vera with broad range of application in the pharmaceutical, cosmetics and food sectors. The presence of antioxidants and hormones (auxins and gibberellins) in aloe vera, are responsible for preventing chronic diseases and wound healing properties by inducing the cell propagation, thus providing anti-inflammatory action, respectively. Saponins and salicylic acid present in it, provides antibacterial and antiseptic activity. The literature also reveals that emidine and aloin are the compounds present in aloe that act as antiviral, antibacterial and analgesic agent. Whereas, it also contains vitamins E, C and minerals such as, copper, selenium and zinc, along with enzyme brady kinase, fatty acids and sugar, essential and non-essential amino acids, 12 anthraquinones phenolic compounds. The most abundant monosaccharide and polysaccharides found in aloe vera are Mannose-6-phosphate, and glucomannans, respectively.

Introduction

I. INTRODUCTION

The major supplement included in diet of people from time being are the fruits, as fruits are considered significant in body functioning. Fruits are rich in essential elements, such as water, vitamins, minerals (Ca, Mg, Zn, Fe, K etc.), fibers and other organic components, which renders fruit, with nutritional quality and importance. The bioactive components and antioxidants are usually found in significant amounts in fruits, namely apple, berries, cherries, grapes, pomegranate, citrus fruits The fruit-based foods like juices are considered a main source of nutrition and hence consumed globally, in fresh, packaged, ready to serve forms. Moreover, the juice acquired from citrus fruits contain aromatic volatiles, such as alcohols, esters, aldehydes, ketones and non-volatile compounds such as, sugars and organic compounds.

The major component of fruit juice is water, followed by carbohydrate content (sucrose, fructose, glucose, and sorbitol), which is found in 0.44 kcal/mL to 0.64 kcal/mL. This can be compared to the human milk that contain 7 g percent of carbohydrate content. The functional foods are developed and standardized from fruits due to its beneficial nutraceutical attributes, along with rising research and studies that help understand functional and health promoting components of fruits. Fruits and fruit juices are excellent source of phytonutrients or phytochemicals, that help in preventing diseases, builds immunity and protects intra-cellular and extra-cellular oxidative damages caused due to free radicals.

The phytonutrients present in fruits and vegetables are responsible for lowering of the risk of Cardio Vascular Diseases (CVDs). The polyphenols such as, ellagitannins, isothiocyanates, flavonoids, resveratrol, organosulfur compounds and carotenoids are some of the phytochemicals found in fruits.

Moreover, several studies performed in both humans and animals, and epidemiological studies, confirmed the rise of immunity and reduction in cardiovascular, cerebrovascular diseases and cancer mortality, respectively associated to the consumption of fruits and vegetables or juices containing high phenolic content. The research on phenolic components possessing antioxidant properties has been done to discover its various dietary sources.

II. MATERIALS AND METHODOLOGY

This chapter contains all the materials and methodology followed to prepare and test the product. The test method for testing raw materials and product are also discussed. New product  development work was carried out at the Department of Food Technology, Ballarpur Institute of Technology, Bamni, Ballarpur.

Conclusion

Consumer demand base food product formulation trends always motivating the researchers to formulate the food product with distinct sensory properties and health attributes. The present investigation entitled date bar by using pomegranates and aloe vera was carried out in the department of food technology, Ballarpur institute of technology, Dr. Babasaheb Ambedkar Technologies University, Lonere, Maharashtra India, during the academic year 2022-23. The experiment was conducted to develop POMALO. with different composition. It can be concluded that POMOGRANATES & ALOE VERA can be incorporated in suitable proportion in the POMALO which has many health benefits. From the above study. also covers some of the risks associated with use. It contains healthful plant compounds. It has antioxidant and antibacterial properties. It accelerates wound healing. It reduces dental plaque. It helps treat canker sores. It reduces constipation. It may improve skin and prevent wrinkles. Regular consumption of pomegranate & aloe vera helps in improving gut health, digestion, and keep bowel diseases at bay. 3. \"Adding it in your daily diet will also assist in improvising and regulating the flow of blood,\"

References

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Copyright

Copyright © 2024 Sandesh Ainapure, Suraj Bawane, Vishal Patil, Haishika Raipure, Divya Korde, Prashant Watkar. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.