Conservation of Aloe Vera nutraceutical properties (Aloe Barbadensis Miller) by drying techniques
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An analysis was made of the applications and drying techniques for obtaining aloe vera powder, used in the
production of food products, pharmaceuticals, and cosmetics. For the above, the existing techniques and those that allow the greater conservation of their nutraceutical and functional properties were taken into account, for the elaboration of these products, guaranteeing safety and safety for the consumer. A description was made regarding the operation and some guidelines of the equipment, selecting the most appropriate dehydration method to produce a high-quality product. For the development of this, the main databases were consulted such as Science Direct, EBSCO, Springer Journals, Scopus, ProQuest Central, Redalyc, Wiley Online Library among others. It was determined that the techniques that allow the best conservation of the properties of aloe vera were: spray drying, freeze-drying and refracting window, due to the low temperatures used, which prevents the degradation of its components (given the high sensitivity of the gel at temperatures above 50°Celsius). In terms of costs and operating time, spray drying is the technology with the greatest benefits.
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