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It is well accepted that diabetes is associated with heart diseases and hyperlipidemia as a risk factor. In traditional medicines, some herbs such as Aloe vera seem to be effective in controlling diabetes. Owing to lack of human studies, this study aims to examine the effect of Aloe vera consumption on fasting blood sugar (FBS), lipid profiles and body composition in type 2 diabetic patients.

This double-blind, placebo-controlled trial study was conducted in 2019, in Shiraz, Iran. A total of 56 diabetic subjects were randomized by block randomization to receive a daily supplement of 1,000 mg Aloe vera powder capsules (n = 28) or placebo (n = 28) for eight weeks. At baseline and after eight weeks of treatment, dietary intake and physical activity were assessed by three-day food recall and international physical activity questionnaire. Meanwhile, after an overnight fasting, FBS and lipid profiles were measured. Blood pressure and anthropometric parameters were assessed in the beginning and the end of the study. Independent t-tests were used for between-group analysis and paired t-tests for within-group analysis.

After intervention, weight, body mass index and waist circumference significantly decreased in comparison to the placebo group (p-value: < 0.001, 0.001 and 0.02). Although, FBS, total triglyceride and systolic blood pressure decreased significantly (p-value: 0.03, 0.001 and 0.01), no change has been seen in low density lipoprotein, high density lipoprotein and total cholesterol blood level and diastolic blood pressure.

The limitations of this study are the short study duration and lack of Aloe vera powder’s ingredient analysis.

This study is one of few human studies investigating the effect of Aloe vera on metabolic syndrome’s indices in diabetic patients. Because pharmacological therapy is tough, not comfort and correlated with potential adverse drug interactions, it is important to find an alternative or complementary measure to aid the diabetic patients. This study shows that Aloe vera has positive effect on body weight and blood sugar.

This paper aims to prevent cotton textiles from fungi damage using eco-friendly aloe vera leaf extract, which was applied at a minimum amount, and cost-effective material.

Batch extraction method using methanol solvent; phytochemical analysis was investigated and three-level factorial design of experiment and analysis of variance (ANOVA) was used for the optimization of 27 test runs. The finish was applied by pad-dry-cue at distinct concentrations, and the chemical property after treatment was studied. Colorfastness and coordinates are analyzed. Cotton fabrics were cultured with Fusarium oxysporum fungi and the anti-fungal property was examined and reported according to AATCC 30–2004 standard.

The maximum yield of extract was at an optimum volume of 200 ml, 65 °C for 120 min. The effective antifungal fabric was achieved with minimum concentrations. There was significant strength loss in warp and weft direction. The treatment results in yellow-colored cotton fabric with fastness grade 3. The antifungal effect is durable until fifteen washes as the tensile strength losses were less than 1%.

The findings of this work were based on samples considered in the laboratory. However, it can be reproducible at the factory production scale the treatment has the potential of yielding yellow dyed cotton fabric with multifunctional finishing.

The treated fabric is against Fusarium oxysporum Fungi which is one of the vital antimicrobial properties of textile apparel products for various areas of application.

The natural extract material applied to a textile material is eco-friendly effective against microbes of cotton seeds during cultivation and apparel end-uses.

The work application of fungi resistance on cotton fabric using aloe vera active component was original; this work provides extraction of the active agent from aloe vera leaf, which is optimized statically and successfully applied for anti-fungal activity on cotton fabric.

Aloe vera gel has nutritional and therapeutic properties due to presence of bioactive components. The aim of this study is to investigate the effect of pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice.

Aloe vera gel juice (Aloe barbadensis Miller) was pasteurized at 90°C for 1 min and stored up to 30 days at 4 and 25°C. The effect of pasteurization and storage time on glucomannan, vitamin C, DPPH inhibition (percent) and color of the juice was evaluated.

The results showed that pasteurization reduced vitamin C content and antioxidant activity 16% and 57%, respectively. During storage at 4 and 25°C, vitamin C and glucomannan contents reduced from 84.47 to 54.96 and 46.82 mg vitamin C/100 g dm and from 2.11 to 1.77 and 1.71 g/L, respectively. DPPH inhibition (percent) and Browning index (BI) increased significantly at both storage temperatures, which was more intensive at 25 than 4°C.

This paper is believed to be the only one which investigates the effect of thermal pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice.

The need for seeking alternate materials with increased performance in the field of composites revived this research, to prepare and evaluate the mechanical properties of e-glass and aloe vera fiber-reinforced with polyester and epoxy resin matrices.

The composites are prepared by hand layup method using E-glass and aloe vera fibers with length 5-6 mm. The resin used in the preparation of composites was epoxy and polyester. Fiber-reinforced composites were synthesized at 18:82 fiber–resin weight percentages. Samples prepared were tested to evaluate its mechanical and physical properties, such as tensile strength, flexural strength, impact strength, hardness and scanning electron microscope (SEM).

SEM analysis revealed the morphological features. E-glass fiber-reinforced epoxy composite exhibited better mechanical properties than other composite samples. The cross-linking density of monomers of the epoxy resin and addition of the short chopped E-glass fibers enhanced the properties of E-glass epoxy fiber-reinforced composite.

This research work enlists the properties of e-glass and aloe vera fiber-reinforced with polyester and epoxy resin matrices which has not been attempted so far.

The purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.

Mahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.

Physicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.

The study may help small-scale brewers to increase the shelf-life of mahewu.

Results of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

Renewable energy alternatives and nanoscale materials have gained huge attention in recent years due to the problems associated with fossil fuels. The recyclable battery is one of the recent developments to address the energy requirement issues. In this work, the development of nanoscale materials is focused on using green synthesis methods to address the energy requirements of hybrid electric vehicles.

The current research focuses on developing metal oxide nanoscale materials (NANO-SMs). The Zno-Aloe vera NANO-SM is prepared using the green synthesis method. The developed nanoscale materials are characterized using analysis methods like FESEM, TEM, XRD and FTIR.

The average size of ZnO-Aloe vera mono-crystalline was recorded as 60–70 nm/Hexagonal shape. The nanoscale materials are used for the detection of LPG gases. The sensitivity observed was 48%. The response time and recovery time were recorded as 8–10 s and 230–250 s, respectively. The average size of SnO₂-green papaya leaves poly-crystalline was recorded as 10–20 nm/powder form.

Nanoscale materials are developed using green synthesis methods for hybrid vehicle applications. The nanoscale materials are used for the detection of harmful gases in hybrid vehicles.

Business planning project with experiential approach have been implemented in beverage processing technology course, as a part of entrepreneurship teaching in undergraduate food technology study program. Seventy one students were divided into 6 groups and each group designed a business plan of beverage production. The business plans (production of RosBerry juice, Alang‐alang jelly drink, Luo Tung Kua healthy drink, Aloe vera juice, Soycorn milk and Bumble bee) were realized by production each product in pilot plant and selling the products in campus area. Five groups succeed to realize their business plans and get profit varies from 11.67 per cent to 58.29 per cent, but one group (production of Bumble bee) suffered losses of 28.63 per cent. About 84 per cent of students possess sufficient self‐confidence to success as an entrepreneur. Significant increasing of self‐confidence to success in business planning and marketing occurred. However, declining of self‐confidence also occurred especially in financing and managerial skill aspects. It is needed to improve self‐confidence in financing and managerial skill aspects.

The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of Aloe vera on the storage quality of aerobically packaged chicken nuggets.

The Aloe vera pulp was incorporated at various levels, namely, 0, 5, 10 and 15 per cent, replacing lean meat in the formulation. The products were analyzed for proximate composition, physicochemical and sensory parameters. Chicken nuggets incorporated with optimum level of Aloe vera (10 per cent) along with control nuggets (0 per cent Aloe vera) were aerobically packaged and assessed for lipid oxidation, physicochemical and microbiological characteristics under refrigerated (4°C) conditions.

pH, crude protein, ether extract and ash content of the nuggets showed significant (p < 0.05) decreasing trend with increasing levels of Aloe vera; however, there was a significant (p < 0.05) increase in the moisture content, emulsion stability and cooking yield. Aloe vera-enriched nuggets showed significantly (p < 0.05) lower values than control nuggets for almost all the lipid oxidation and microbiological parameters, i.e. free fatty acid, thiobarbituric acid-reactive substances value, total plate count, psychrophillic count and yeast and mould count. No significant (p > 0.05) difference was observed in the sensory parameters of the Aloe vera-enriched nuggets and the control samples throughout the period of storage.

The paper has demonstrated the use of Aloe vera as a potential natural antioxidant without any marginal decline in the sensorial characteristics and nutritive value of the muscle foods.

This study evaluates “potentials for using tourism in promoting indigenous resources for community development at Musina Municipality, Limpopo Province, South Africa.”

The study used a questionnaire survey, focus group discussions, and field observations to gather data. Microsoft Excel, Spreadsheet, cross-tabulation analysis, and manual sorting contributed to quantitative and qualitative data analyses.

The study uncovered vast significant indigenous species, resources, and tourism potentials with low impacts of indigenous species and resource benefits to the local communities. The details pointing to the actual and potential indigenous resources situations around tourism activities in Musina municipality emerged prominently. Thus, the study concluded such significant indigenous species, resources, and better tourism potentials need a well-combined strategy to channel the benefits to the local community's livelihoods.

The issue of indigenous resources, forests, trees, and tourism concerning rural community livelihoods has become of curiosity in the past few years. Nonetheless, few such studies have investigated the synergies between tourism and significant indigenous species and resources to improve their livelihoods.

The purpose of this paper is to study the effect of concentration of H₂SO₄ on the corrosion of mild steel and to investigate the inhibitive properties of Aloe vera for mild steel corrosion. The study also seeks to investigate the possibility of using Aloe vera as a green corrosion inhibitor for mild steel.

Gasometric (Hydrogen evolution) and thermometric methods of corrosion monitoring have been adopted for the study. The study was conducted at 303 and 333 K and the concentrations of inhibitor used were 0.1, 0.2, 0.3 and 0.4 g/L. The inhibitor was prepared by using alcohol extract of moisture free samples of Aloe vera. The functional groups present in the extract have been determined using infra red spectrophotometer. Thermodynamic and adsorption theories have been used to interpret the data.

Ethanol extract of Aloe vera is a good inhibitor for mild steel corrosion at 303 and 333 K. The inhibitor acts by chemical adsorption isotherm. Functional groups identified in the extract are found to played dominant role in the adsorptive and inhibitive potentials of this extract. Values of inhibition efficiency obtained from gasometric and thermometric analysis were comparable.

Further study on synergism with the view of enhancing the inhibition efficiency of Aloe vera extract and the used of other analytical methods may reveals a wealth of information on the possibilities of transforming this research for field application.

The paper provides information on the use of Aloe vera as a green corrosion inhibitor. It has not been published elsewhere.