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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.

This paper aims to investigate the tensile behavior of epoxy and polyester matrix composites reinforced with continuous and aligned aloe vera fibers.

Composites with different volume fractions (30, 40 and 50 Vol. %) were fabricated by laying the fibers in a steel mould and pouring liquid resin, either DEGEBA/TETA epoxy or methyl-ethyl ketone hardened orthophthalic polyester, under pressure of 3 MPa. The specimens were cured for 24 h at room temperature and then tested in a universal Instron testing machine, model 5582, at 298 K (25°C).

The fracture surface was analyzed by scanning electron microscopy (SEM) under an acceleration voltage of 15 kV. SEM fractography revealed a poor adhesion between both the epoxy and polyester matrices with the aloe vera fiber. The results showed that in both cases the introduction of aloe vera fibers had a minor effect on the matrix reinforcement.

Investigation and comparison of tensile behavior of epoxy and polyester matrix composites reinforced with continuous and aligned aloe vera fibers have not been attempted so far.

In recent years, the use of earth as a material applied to construction has been adapted as an attractive alternative to modern concepts. The earth construction technique takes advantage of regional natural resources, among which are earth bricks. The purpose of this paper is to analyze the effect of the addition of coconut fibers and aloe vera on the mechanical properties of compressed earth blocks (CEB).

CEBs were manufactured from silty and clay soil (Altamira, Tamaulipas, Mexico) with biodegradable stabilizers of aloe vera and short coconut mesocarp fibers, which were compared with the conventional mixture with lime as stabilizer. The samples were subjected to compression tests (Mexican Standard NMX-C-404-ONNCC3-205), flexion (NMX-C083-ONNCCE.), abrasion (NTC-5324 3.4.3), water absorption (NMX-C-37-ONNCE-205), surface morphology and thermal properties (ASTM D5334-14).

It was found that the addition of coconut fibers has a 12% difference in flexural strength. The addition of 0.5% of coconut fibers decreases swelling by 2% with water and reduces the thermal conductivity of the material by 12%. Likewise, this mixture increases the abrasion resistance of CEB by 30%. When there is a pressure greater than 1,700 psi in the CEB, the addition of coconut fibers does increase the compressive strength of the material, showing a 34% improvement over the CEB without adding coconut fibers.

The authors show a new sustainable CEB production with aloe vera and coconut fiber that is possible for self-production with better mechanical properties than others, commonly produced in Mexico.

The purpose of this paper is to identify the ideal process parameters to be set for the drilling of hybrid fibre-reinforced polymer (FRP) (kenaf and banana) composite using High-Speed Steel drill bits (5, 10, 15 mm) coated with tungsten carbide by means of statistical reproduction of the delamination factor and machining force using Taguchi–Grey Relational Analysis.

The contemplated process parameters are Feed, Speed and Drill Diameter. The trials were carried out by taking advantage of the L-27 factorial design by Taguchi. Three factors, the three level Taguchi Orthogonal Array design in Grey Relational Analysis was used to carry out the trial study. Video Measuring System was used to identify the damage around the drill region. “Minitab 18” was used to examine the data collected by taking advantage of the various statistical and graphical tools available. Examination of variance is used to legitimize the model in identifying the most notable parameter.

The optimised set of input parameters were found out successfully which are as follows: Feed Rate: 450 mm/min, Cutting Speed: 3,000 rpm and Drill Diameter of 5 mm. When these values are fed in as input the optimised output is being obtained. From ANOVA analysis, it is apparent that the Speed (contribution of 92.6%) is the most influencing parameter on the delamination factor and machining force of the FRP material.

Optimization of process parameters on drilling of natural fibres reinforced in epoxy resin matrices using Taguchi–Grey Relational Analysis has not been previously explored.

The purpose of this study is to fabricate and compare the mechanical and thermal properties of Sansevieria and Kaans fiber reinforced polyester matrices composites.

Treated Sansevieria and Kaans fiber was used as reinforcement for the fabrication of polymer matrix composites. Kaans fiber, which was available plenty in the delta region, but physical and mechanical properties of Kaans fiber were low when it compared with Sansevieria fiber. To make use of Kaans fiber for the fabrication of composite, the physical and mechanical properties have to be enhanced. So Egg shell powder was selected as a filler material to enhance the Kaans fiber reinforced composite. The selected fibers were properly weaved after alkali treatment. A three-layered (0°/45°/0°) Sansevieria fiber reinforced polymer (S-FRP) and Kaans fiber reinforced polymer (K-FRP) composite plates were fabricated using the compression molding method. As per American Society for Testing and Materials standards, the specimens were cut and mechanical, thermal and absorption properties of Sansevieria and Kaans fiber composites were investigated experimentally.

Tensile and flexural test reveals that K-FRP composite has good ductility and bending property than S-FRP composite plate. But from the other test results, S-FRP possesses high elongation capability than K-FRP. Thermo gravimetric analysis, moisture absorption and swelling test too done which clearly appeared S-FRP composite plate has prevalent execution than K-FRP composite plate.

This original research study enlists the mechanical, thermal properties and absorption properties of fabricated S-FRP and K-FRP composite plates.

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.

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.

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.

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 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.