水果和蔬菜汁的消费被广泛认为是所有年龄段的健康选择。橙色,胡萝卜,芦荟以其功能特性和健康益处而闻名。在这项研究中,我们研究了芦荟凝胶在混合橙汁和胡萝卜汁中的潜在掺入。我们还评估了所得的混合益生菌汁(化学,微生物,和感官方面)在冰箱温度下的14天存储期间。研究了芦荟凝胶的化学组成和植物化学结构,然后评估这些健康果汁对糖尿病白化病大鼠的生物学效应。结果表明,总可溶性固形物有所改善,减少糖,和总糖随着储存时间的增加。此外,研究表明,将芦荟掺入天然混合果汁中可以增强其植物化学质量。添加芦荟凝胶的处理具有最高的酚类和类黄酮物质总含量。分别为310毫克GAE/100克和175毫克槲皮素/100克,分别。益生菌菌株(动物双歧杆菌乳酸亚种Bb12,植物乳杆菌299V,和嗜酸乳杆菌L10)在橙色和混合橙色和胡萝卜益生菌汁中表现出良好的活细胞计数,活菌数为7.42-8.07logCFU/mL。关于感官属性,研究发现,增加橙汁的比例可以改善果汁混合物的味道,而增加胡萝卜汁的比例可以增强果汁混合物的颜色。将芦荟掺入混合天然果汁中也可以增强血糖的降低,甘油三酯,胆固醇,LDL,肌酐,ALT,AST,和尿素水平,同时增加糖尿病大鼠的总蛋白和HDL水平。基于这些发现,橘子,胡萝卜,芦荟提供了产生新的潜力,美味,营养丰富,和吸引人的果汁。此外,这项研究确定,具有良好感官特性的功能性果汁可以通过混合75%的橙汁来创建,20%胡萝卜汁,和5%芦荟凝胶。此外,芦荟在大鼠中表现出更高的抗糖尿病药功效。建议进一步研究探索芦荟凝胶和益生菌汁在缓解糖尿病和其他代谢综合征方面的潜在优势。
The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42-8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.