Aloe vera and its byproducts as sources of valuable bioactive compounds: Extraction, biological activities, and applications in various food industries
Emmanuel O. Mensah, Parise Adadi, Richard Vincent Asase, Opoku Kelvin, Fatemeh Jalil Mozhdehi, Isaac Amoah, Dominic Agyei
Abstract
Aloe vera (AV) is a succulent plant renowned for its medicinal properties, containing numerous bioactive compounds that offer significant health benefits. Aligning with the United Nations Sustainable Development Goals, particularly Goal 12 on Responsible Consumption and Production, utilizing AV and its byproducts in the food industry can promote sustainability by reducing waste and maximizing resource efficiency. This review provides an in-depth analysis of AV and its byproducts as sources of functional compounds for the food industry. It focuses on various extraction methods for isolating bioactive compounds. The biological activities of these compounds, such as antioxidant, antimicrobial, anti-inflammatory, and gut microbiome properties, will be discussed to highlight their potential health benefits. Additionally, the review will explore the diverse applications of AV extracts and byproducts in the food industry, including their use as natural preservatives, functional ingredients, and nutraceuticals. Effective extraction techniques preserve the functional properties of isolated compounds, which exhibit a wide range of biological activities. Ultimately, AV extracts and byproducts can enhance the nutritional profiles of food products and contribute to the development of health-promoting formulations. By harnessing these benefits, the food industry can create innovative products that align with sustainable practices while improving consumer health. • Aleo vera (AV) extract has a diverse application in the food industry. • The leaf rind, suckers, roots, and flowers are considered byproduct during AV processing • AV byproducts is overwhelmed with bioactive compounds with various biological properties. • The holistic utilization of the AV and its byproduct in food industry is reported. • Green extraction methods enhanced the recovery of bioactive compounds