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This study aims to assess how high-intensity ultrasound processing affects Aloe vera gel's functional properties and antioxidant activity.

July 10, 2026FoodsOpen Access

High-Intensity Ultrasound Processing of Aloe vera (Aloe barbadensis Miller): Effect on Rheology, Phenolic Compounds, and Antioxidant Activity

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Randomized trial evaluates high-intensity ultrasound effects on Aloe vera, suggesting improved functional properties.

This study aims to assess how high-intensity ultrasound processing affects Aloe vera gel's functional properties and antioxidant activity.
Evaluated the effects of high-intensity ultrasound at 11, 28, and 43 W/cm2 for 2.5, 5, and 7.5 minutes on Aloe vera gel.
Measured changes in rheological properties, phenolic compounds, aloin content, and antioxidant activity.
Conducted a comprehensive analysis of moisture retention, fat adsorption, and viscosity post-treatment.
Swelling capacity decreased by up to 60%, while water retention capacity increased from 45.62 g/g to nearly 90 g/g.
Total phenolic content reduced from ~6.0 mg GAE/g dm to 2.6–3.3 mg GAE/g dm after treatment.
Antioxidant activity ranged from 31 to 47% DPPH inhibition, with ORAC values between 75 to 150 µmol TE/g.

Sáenz-Esqueda et al. (2026) studied this question.

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