Physico-Chemical Properties and Shelf-Life Study of Aloe-Melon Juice

Keeping in the view the nutritional value of the Aloe vera and watermelon a formulation of a tasteful Aloe-Melon juice was prepared. The effects of storage and prior processing on lycopene content of juice as well as three weeks shelf-life study of developed Aloe-Melon juice was done. For further satisfaction proximate analysis (moisture, ash, fat, protein, fibre, total sugar, total solids, pH, and acidity) of Aloe vera gel and raw Aloe-Melon juice were also conducted. Spectrophotometric method was employed to measure the lycopene value of the product. It was found that the lycopene value of the raw Aloe-Melon juice was minimum but after processing lycopene value was increased. It happened because by nature in raw Aloe-Melon juice, lycopene is present in trans form but during the processing of the juice, trans form was converted into cis form. Additional research validated the shelf-life analysis of Aloe-Melon juice, demonstrating that lycopene levels were consistent, indicating lycopene's stability. Moisture, ash, and fibre values of Aloe-Melon juice were slightly decreased during storage while protein values remained constant. The sample's increasing acidity and decreasing pH caused the values of total sugar to slightly rise. Additionally, the juice's shelf-life testing showed that it kept fresh for three weeks at room temperature. Alkaloids in aloe vera gel were also detected and extracted. The product showed better acceptability, texture, and flavour during storage period. The slight decline in the nutritional values of Aloe-Melon juice amended its taste on small scale but juice did not expire till three weeks.