Phytochemistry, Antioxidants, Antimicrobial Activities and Edible Coating Application of Aloe Vera

Aloe vera (L.) Burm. f. is a medicinal plant that has gained widespread interest due to the distinctive biological activities associated with its biologically active phytocomponents. To combat the difficulties caused by microbe resistance, it is urgently necessary to investigate potent antimicrobials as a natural alternative to synthetic chemicals. This challenging task is attracting a lot of interest from the scientific community worldwide. The previous antimicrobial results of A. vera indicated its broad spectrum to treat a variety of infectious diseases, which will support the development of new herbal antimicrobial agents and avoid the side effects of conventional antibiotics as well as preserve the fruit quality and extend the shelf-life of various vegetables and fruits To take advantage of the prospective uses of this plant, the current review offers insight into the phytochemical composition, and its production-limiting factors, antimicrobial and antioxidant properties, as well as the promising use of A. vera in postharvest fruit-coating. 

Keywords: Aloe vera, Antimicrobial, Anthraquinone, Antioxidant, Fruit coating, Polysaccharide.