Aloe vera

Gel for Edible Films and Coatings: Extraction, Functional Properties, and Applications in Food Preservation

Aloe vera

(AV) gel has emerged as a multifunctional ingredient for edible films and coatings amid global efforts to improve food security, reduce plastic waste, and limit postharvest losses. This review summarizes current knowledge on the extraction, composition, and application of

Aloe vera

gel in biopolymer‐based systems for food preservation. The literature indicates that AV gel contains polysaccharides, which are primarily responsible for film formation, as well as phenolic compounds and organic acids that provide antioxidant and antimicrobial activity. The incorporation of biopolymers and inorganic nanoparticles into films containing AV gel can enhance their overall performance, as these materials reinforce the polymer matrix, increase mechanical strength, reduce water vapor permeability, and lower solubility. Nanoparticles act as structural reinforcing agents, while biopolymers such as starch, alginate, chitosan, and gelatin improve cohesion and stability, resulting in films with enhanced properties for food packaging applications. In postharvest applications, AV‐based coatings reduce weight loss, microbial and oxidative deterioration, and delay changes in color and texture in fruits, vegetables, and meat products, often extending shelf life without compromising sensory quality. Regulatory concerns mainly related to hydroxyanthracene derivatives, together with environmental and economic considerations, are also addressed. Overall, AV represents a promising natural ingredient for sustainable edible packaging. However, further progress relies on standardizing AV raw materials, conducting sensory and toxicological assessments, and validating formulations at pilot and industrial scales.