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Paper Title
FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT
Authors
Aswajith vp , Prashant Sagar , Neetu singh
Keywords
FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT
Abstract
Aloe vera, scientifically known as Aloe barbadensis, has a rich history based on scientific studies. The plant's numerous chemical compounds have been investigated for their possible health advantages ( Sonawane et al., 2020). Scientists discovered that aloe vera's leaves contain a gel-like substance rich in bioactive substances like polysaccharides, vitamins, minerals, and antioxidants. These components help the plant's medicinal qualities. According to research, aloe vera gel possesses anti-inflammatory, antibacterial, and wound-healing qualities. It has also been used in Ayurveda as an appetite stimulant and purgative, as well as to treat coughs, colds, piles, debility, dyspnea, asthma, and jaundice (Priyanka Sharma et al., 2014).). Raw "gel" resembles colorless gelatin with hair-like connective matrices and is also known as juice (Baby Joseph and S.Justin Raj,2010). Aloe vera (Aloe barbadensis Miller) was utilized for its bioactive polysaccharides, vitamins, and antioxidant compounds, while honey served as a natural sweetener and preservative, contributing phenolic compounds and antimicrobial activity. Different concentrations of Aloe vera gel (10-40%) were blended with honey to determine an optimal formulation based on palatability, stability, and nutrient retention. Physicochemical parameters including pH, total soluble solids (TSS), viscosity, and antioxidant activity (DPPH assay) were analyzed, alongside microbial and sensory evaluations using a semi-trained child panel. The optimized formulation (Aloe vera 25% : honey 75%) exhibited favorable pH stability, enhanced antioxidant capacity, and high sensory scores for taste, aroma, and color. The product demonstrated extended shelf life and maintained microbial safety under refrigerated storage for 30 days. These results indicate that Aloe vera fortified with honey represents a promising functional food product for children, combining therapeutic benefits with natural sweetness and consumer acceptability. Further studies are recommended to assess bioavailability and long-term health impacts in pediatric populations. Aloe vera Latex (Aloin, a bitter-tasting purgative that is harmful to healthy tissue and cells) is derived from specialized cells called pericyclictubules found just beneath the epidermis or rind of the leaves (V. K. CHANDEGARA and A. K. VARSHNEY 2013).
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IJCRT — journal style
"FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT", IJCRT - International Journal of Creative Research Thoughts (www.ijcrt.org), ISSN:2320-2882, Vol.13, Issue 10, page no.g865-g871, October 2025, Available :https://ijcrt.org/papers/IJCRT2510802.pdf
APA — 7th edition
vp, A., Sagar, P., & singh, N. (2025). FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT. International Journal of Creative Research Thoughts, 13(10), g865-g871. https://ijcrt.org/viewpaperforall.php?paper=IJCRT2510802
MLA — 9th edition
vp, Aswajith, et al. "FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT." International Journal of Creative Research Thoughts, vol. 13, no. 10, 2025, pp. g865-g871, https://ijcrt.org/viewpaperforall.php?paper=IJCRT2510802.
Chicago — 17th, bibliography
vp, Aswajith, Prashant Sagar, and Neetu singh. "FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT." International Journal of Creative Research Thoughts 13, no. 10 (2025): g865-g871. https://ijcrt.org/viewpaperforall.php?paper=IJCRT2510802.
Harvard — author–date
vp, A., Sagar, P. and singh, N. (2025) 'FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT', International Journal of Creative Research Thoughts, 13(10), pp. g865-g871. Available at: https://ijcrt.org/viewpaperforall.php?paper=IJCRT2510802
IEEE — numbered reference
A. vp, P. Sagar and N. singh, "FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT," IJCRT, vol. 13, no. 10, pp. g865-g871, Nov. 2025.
Vancouver — biomedical
vp A, Sagar P, singh N. FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT. IJCRT. 2025 Nov;13(10):g865-g871.
AMA — 11th edition
vp A, Sagar P, singh N. FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT. IJCRT. 2025;13(10):g865-g871. Accessed at https://ijcrt.org/viewpaperforall.php?paper=IJCRT2510802
BibTeX — Zotero, Mendeley, LaTeX
@article{IJCRT2510802,
author = {Aswajith vp and Prashant Sagar and Neetu singh},
title = {FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT},
journal = {International Journal of Creative Research Thoughts},
volume = {13},
number = {10},
pages = {g865-g871},
year = {2025},
month = {November},
issn = {2320-2882},
url = {https://ijcrt.org/viewpaperforall.php?paper=IJCRT2510802}
}
RIS — EndNote, RefWorks
TY - JOUR
AU - vp, Aswajith
AU - Sagar, Prashant
AU - singh, Neetu
TI - FORTIFICATION OF HONEY BY ADDING ALOE VERA GEL AND OPTIMIZE IT
T2 - International Journal of Creative Research Thoughts
JA - IJCRT
VL - 13
IS - 10
PY - 2025
SN - 2320-2882
UR - https://ijcrt.org/viewpaperforall.php?paper=IJCRT2510802
SP - g865-g871
ER -
Issue
Volume 13 Issue 10,
November-2025
Pages : g865-g871
Article Information
- Published In
- International Journal of Creative Research Thoughts — Volume 13, Issue 10, November 2025
- Pages
- g865-g871
- Published
- November 2025
- Registration ID
- IJCRT_295915
- Published Paper ID
- IJCRT2510802
- Research Area
- Science and Technology
- Author Type
- Indian Author
- Location
- India
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- Request Peer Review Report
- Licence
- CC BY 4.0 · Open Access
- ISSN & Impact Factor
- 2320-2882 · IF 9.17
- Downloads
- 204
- Permanent Link
- https://ijcrt.org/viewpaperforall.php?paper=IJCRT2510802
- Published Paper PDF
- https://ijcrt.org/papers/IJCRT2510802.pdf
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