TY - JOUR
T1 - Aloe vera and its byproducts as sources of valuable bioactive compounds
T2 - Extraction, biological activities, and applications in various food industries
AU - Mensah, Emmanuel Ofosu
AU - Adadi, Parise
AU - Asase, Richard Vincent
AU - Kelvin, Opoku
AU - Mozhdehi, Fatemeh Jalil
AU - Amoah, Isaac
AU - Agyei, Dominic
N1 - Publisher Copyright:
© 2025 The Authors
PY - 2025/3
Y1 - 2025/3
N2 - 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, were discussed to highlight their potetial health benefits. Additionally, the review explores the diverse applications of AV and its 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 and its 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.
AB - 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, were discussed to highlight their potetial health benefits. Additionally, the review explores the diverse applications of AV and its 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 and its 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.
KW - Aloe vera
KW - Bioactive compounds
KW - Food industry
KW - Green methods
KW - Sustainable Development Goals
UR - http://www.scopus.com/inward/record.url?scp=85217902915&partnerID=8YFLogxK
U2 - 10.1016/j.phanu.2025.100436
DO - 10.1016/j.phanu.2025.100436
M3 - Review Article
AN - SCOPUS:85217902915
SN - 2542-520X
VL - 31
JO - PharmaNutrition
JF - PharmaNutrition
M1 - 100436
ER -
