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Research Journal of Topical and Cosmetic Sciences
Year : 2018, Volume : 9, Issue : 1
First page : ( 7) Last page : ( 11)
Print ISSN : 0976-2981. Online ISSN : 2321-5844.
Article DOI : 10.5958/2321-5844.2018.00003.1

A Review on Stability of Aloe Vera Gel

Thorat Kranti Jayavant*, Yamgar Tejaswini Sudhakar, Dr. Shirote P.J., Ms. Deshmane Bhavna

Department of Pharmaceutical Chemistry, Appasaheb Birnale College of Pharmacy, South Shivajinagar, Miraj Road, Sangli, Maharashtra, India. 416416

*Corresponding Author E-mail: 1411krantithorat@gmail.com

Online published on 24 October, 2018.


Aloe is the dried juice of the leaves of Aloe barbadensis Miller, known as Curacao aloes; or of Aloe perryi Baker, known as Socotrine aloes; or of Aloe ferox Miller and hybrids of this species with Aloe Africana Miller and Aloe spicata Baker, known as Cape aloes, belonging to family Liliaceae.1. The aim of the present review article is to study different methods to overcome the stability problem of aloe gel. This review article deals with methods like selection and optimization of gelling agent, use of high hydrostatic pressure for processing and formulation of polyelectrolyte complex beads to enhance stability of aloe gel. Carboxy methylcellulose sodium, Carbomer 934, HPMC and different concentration of viscosity enhancer can be used to increase the stability of aloe gel. High hydrostatic pressure (HHP) is an innovative emerging technology to increase the stability of aloe vera gel. High Hydrostatic Pressure involves the application of pressure on the product within a range of 50 to 1000 MPa. It has been reported that pressure up to 350 MPa can be applied to plant systems without any major effect on texture and structure. Another method to overcome the stability problem of aloe gel is formulation of polyelectrolyte-complex beads using chitosan-sodium alginate and suspending them into calamine lotion. The gels obtained by using either of above methods were evaluated for pH, colour, viscosity and stability.



Aloe gel, high hydrostatic pressure, polyelectrolyte-complex, gelling agent, stability.


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