Conservación de las propiedades nutraceúticas del Aloe Vera (Aloe Barbadensis Miller), mediante técnicas de secado
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Se realizó el análisis de las aplicaciones y técnicas de secado para la obtención de polvo de aloe vera, usado en la elaboración de productos alimentarios, farmacéuticos y cosméticos. Para lo anterior, se tuvo en cuenta las técnicas existentes y aquellas que permiten la mayor conservación de sus propiedades nutracéuticas y funcionales para la elaboración de éstos productos, garantizando inocuidad y seguridad para el consumidor. Se realizó una descripción respecto al funcionamiento y algunas pautas de los equipos, seleccionando el método de deshidratación más adecuado para producir un producto de alta calidad. Para el desarrollo de éste, se consultaron las principales bases de datos como Science Direct, EBSCO, Springer Journals, Scopus, ProQuest Central, Redalyc, Wiley Online Library entre otras. Se determinó, que las técnicas que permite la mayor conservación de las propiedades del aloe vera fueron: secado por aspersión, liofilización y ventana refractante, debido a las bajas temperaturas usadas, la cual evita la degradación de sus componentes (dada a la alta sensibilidad del gel a temperaturas superiores a 50°C). En cuanto a costos y tiempo de operación, el secado por aspersión es la tecnología que presenta mayores beneficios.
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