Potential use of aleo vera (Aloe barbadensis Miller) leaf gel in the development of functional ice-cream: Physicochemical, bioactive, thermal, rheological, and sensory properties

Aloe vera leaf has a transparent mucilaginous gel with chemical, pharmacological, biological and therapeutic activities. The unique structure and colloidal composition of ice-cream make it a highly suitable medium for efficient delivery of bioactive compounds, as well as its ability to be stored at low temperatures. In this study, the effects on the physico-chemical, rheological, total phenolic content (TPC), thermal, and sensory characteristics of both ice-creams with different proportions of aloe vera leaf gel (AVLG, 1% and 2%) along with/without emulsifier in the formulation were investigated in comparison with reference samples. The findings revealed that the pH values of the samples were nearly neutral, ranging from 6.55 to 6.61. Incorporating AVLG, with or without an emulsifier, led to an increase in both dry matter and TPC. Additionally, the supplementation of AVLG, with or without an emulsifier, played a significant role in altering the color features of the enriched-samples compared to the reference sample. According to the thermal analysis, enriching the samples with AVLG, with or without an emulsifier, resulted in a slower melting rate, thereby improving the overall quality of the enriched-samples in comparison to the reference. The Ostwald de Waele model shown efficacy in precisely (R2>0.9974) characterizing the steady-state shear data of ice-cream mixtures displaying a pseudoplastic flow characteristic. The sensory evaluation results suggest that there were no statistically notable differences in sensory perception among the evaluated samples. Overall, the findings highlight that AVLG can serve as a functional ingredient and natural colorant in ice-cream production, offering various advantages.