Fermented and dehydrated aloe GEL product and process for the preparation thereof

Abstract

The present invention provides an aloe gel product comprising chewable or crisp fermented and dehydrated pieces of a fillet of an Aloe species' leaf, having a physical form that is not a powder and a humidity of up to 35%, and comprising probiotic bacteria in an overall concentration of at least about 105 CPUs per gram, which is stable for at least (4) months at room temperature, as well as a process for the preparation thereof.

Description

FERMENTED AND DEHYDRATED ALOE GEL PRODUCT AND PROCESS FOR THE PREPARATION THEREOF TECHNICAL FIELD

[0001] The present invention provides an aloe gel product comprising chewable or crisp fermented and dehydrated pieces of a fillet of an Aloe species’ leaf, having a physical form that is not a powder and a humidity of up to 35%, and comprising probiotic bacteria in an overall concentration of at least about 105colony forming units (CFUs) per gram, which is highly stable, as well as a process for the preparation thereof.BACKGROUND ART

[0002] Most probiotic bacteria-containing products (also referred to herein as “probiotic supplements”) currently available are based on probiotic bacteria derived from artificial fermentation processes. These products often contain very large quantities of probiotic bacteria (e.g., 25-100* 106CFUs per gram) which are poorly absorbed and barely affect the microbiota community of the host\recipient, and in many cases they also contain chemical preservatives, flavoring, coloring agents, tableting aids, or other additives that may be harmful, as well as fillers such as sweet potato fibers and other vegetable fibers; and must be stored under refrigeration conditions.

[0003] The probiotic supplements currently available have relatively short shelf life, and in most cases are not as effective as they could be due to various reasons such as poor bioavailability and the use of fillers, chemical stabilizers and preservatives. Such products are often formulated as capsules, which in fact prevent the first phase of digestion (i.e., incorporating the product with the saliva by chewing / swirling it in the mouth of the host) that allows better absorption and decreases the chances of an autoimmune reaction in patients with autoimmune diseases / disorders or in patients suffering from phenomena such as leaky gut syndrome (an intestinal condition in which a weakening of the intestinal walls allows bacteria, toxins and undigested particles getting into the bloodstream).

[0004] KR20220136107 discloses an aloe vera fermentation product in the form of a powder, comprising lactic acid bacteria in an amount of 2.5* 1011CFU / g or more. The product disclosed has been prepared by first extracting either aloe vera powder or aloe vera gel with water at 100°C, mixing the extract thus obtained with soy peptone and glucose, and sterilizing at 110°C for 45 minutes. The sterilized extract is added to a culture mediumcontaining Lactobacillus plantarum,' the mixture is fermented for 24 hours at 37°C; and a secondary fermentation is carried out for additional 8 hours after adding a mixture of probiotic bacteria other than Lactobacillus plantarum. The cultured aloe vera fermented product is then freeze-dried and powdered.

[0005] There is thus an unmet need for a probiotic product, having high bioavailability and comprising healthy ingredients and natural rather than artificial preservatives, which is highly stable and may preferably be stored also at room temperature.SUMMARY OF INVENTION

[0006] In one aspect, the present invention provides a product, herein also referred to as “aloe gel product”, comprising chewable or crisp fermented and dehydrated pieces of a fillet of an Aloe species’ leaf from which either one or both of the upper and lower epidermis had been removed, wherein said product has a physical form that is not a powder, and a humidity of up to 35%, e.g., from 15% to 35%, preferably from 20% to 30%, more preferably from 25% to 30%, and wherein said product comprises probiotic bacteria such as lactic acid bacteria, derived primarily from the Aloe species’ leaf, in an overall concentration of at least about 1 x 105colony forming units (CFUs) per gram of said product. Particular such aloe gel products are devoid of a pathogenic bacteria selected from a Salmonella spp. and Listeria spp.; and comprise aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms in an overall concentration not exceeding 1000, preferably 800 or 600, CFUs per gram of said product.

[0007] The aloe gel product of the present invention is highly stable, and may be stored at a temperature of up to 41 °C, e.g., at room temperature, for at least 4, 5 or 6 months, and in certain conditions for at least a year, during which no substantial decrease is observed in the overall concentration of the probiotic bacteria, and no substantial increase is observed in the overall concentration of the aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms.

[0008] In another aspect, the present invention relates to a process for the preparation of a product, i.e., an aloe gel product, as defined above, said process comprising the steps:(i) providing a fillet of an Aloe species’ leaf, i.e., an Aloe species leaf from which either one or both of the upper and lower epidermis had been removed; (ii) cutting said fillet to pieces, each independently being a geometric object having a thickness not exceeding about 3 cm, such as in the range of 2-3 cm;(iii) fermenting said pieces in a fermentation broth comprising water and a salt essentially consisting of sodium chloride, such as Himalayan salt, sea salt or coarse table salt, while shaking / mixing, for a period of 7-28, preferably 14- 28 or 21-28, days, at a temperature of from about 15°C to about 25°C, preferably from 18°C to 22°C; and(iv) dehydrating the fermented pieces at an air temperature such that the temperature developed within the fermented pieces during the dehydration step does not exceed 30°C, e.g., at an air temperature of from about 30°C to about 41°C, e.g., from about 30°C to about 35°C, for a period of up to 10 hours, to thereby obtain said aloe gel product.BRIEF DESCRIPTION OF DRAWINGS

[0009] Fig. 1 shows pictures of aloe gel products prepared according to the process disclosed herein with (darker pieces) and without (lighter pieces) the addition of honey to the fermentation broth, illustrating the difference in thickness between the two products obtained. The product obtained by the addition of honey into the fermentation broth is thicker and more viscous, quite sticky, and has a gum texture. Due to its texture, the consumption of such a product as an edible product is quite pleasant, releasing bursts of deep and concentrated honey flavor with every chew. In contrast, the product obtained without the addition of honey into the fermentation broth is thinner and crisp, and may thus be used as both a food supplement (e.g., by incorporating into fruit / vegetable juices or blending into shakes, or by grinding and using the powder obtained as a [probiotic] salt) and in cosmetic (e.g., by grinding and incorporating the powder obtained into cosmetic products; or soaking in water and thus creating band-aids for covering open wounds).DETAILED DESCRIPTION

[0010] As has been found in accordance with the present invention, by subjecting a fermented fillet of an Aloe species’ leaf to a moderate dehydration process, such that the temperature developed within the fermented fillet during said dehydration process does not exceed 30°C, e.g., at an air temperature of from about 30°C to about 41°C, a fermented and dehydrated non-powdered product characterized by humidity level of not less than 15%, preferably 20%, and up to 35% is obtained. Due to the fermentation process, which in fact proceeds during the moderate dehydration phase (because of the sufficient humidity levelmaintained within the fermented fillet and the air temperature utilized), the fermented and dehydrated product is highly rich in probiotic bacteria derived primarily from the Aloe species’ leaf, more specifically comprises probiotic bacteria in an overall concentration of at least about 105CFUs per gram of said product. On the other hand, the product is free of pathogenic bacteria such as Salmonella sp., Listeria sp., Shigella sp., Campylobacter sp., and Yersinia sp.; and comprises aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms in an overall concentration not exceeding 1000, preferably 800 or 600, CFUs per gram of said product. As speculated by the inventor, the moderate dehydration process carried out further enables retaining a substantial amount of the acemannan present in the fermented fillet, and the product obtained is thus also rich in acemannan, known as having immuno-stimulating, antiviral, antineoplastic, and gastrointestinal properties.

[0011] The fillet of the Aloe species’ leaf is fermented in a fermentation broth comprising water and a salt essentially consisting of sodium chloride, for a period of time and at a temperature which allow, i.e., promote or create conditions for, multiplication of the probiotic bacteria originating from the Aloe species leaf, and yet prevent, inhibit or discourage growth of both pathogenic bacteria such as Salmonella sp. and Listeria sp., as well as aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms, that might be present on the aloe vera leaf, in the water source and / or in the manufacturing facility in case of inadequate sterilization. In order to obtain a product that would be more suitable as a food additive or supplement, honey may be added to the fermentation broth prior to the fermentation phase. The honey added, which is optionally unheated\unpasteurized, serves as an additional source for probiotic bacteria, and the addition thereof results in a product that is sweeter and chewy. Moreover, it is speculated that due to its physical properties, the addition of honey to the fermentation broth allows retaining even a greater amount of acemannan in the product obtained. Alternatively, honey may be added to the fermented and dehydrated product, e.g., so as to coat said product.

[0012] The term “fermentation” as used herein refers to a lactic acid fermentation, i.e., an anaerobic fermentation process by which glucose or other six-carbon sugars, as well as disaccharides such as sucrose and lactose, are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.

[0013] In sharp contrast to similar products, prepared in a process comprising fermentation only, the fermented and dehydrated product is highly stable, and may be stored at room temperature, let alone under refrigeration conditions (i.e., at a temperature of about 2-8°C),for at least 4, 5 or 6 months, and in certain conditions for at least a year, during which neither a substantial decrease in the overall concentration of the probiotic bacteria nor a substantial increase in the overall concentration of the aerobic-, anaerobic-, or facultative anaerobic-non-probiotic microorganisms is observed.

[0014] In one aspect, thus disclosed herein is a product, herein also referred to as “aloe gel product”, comprising chewable or crisp fermented and dehydrated pieces of a fillet of an Aloe species’ leaf from which either one or both of the upper and lower epidermis had been removed, wherein said product has a physical form that is not a powder, and a humidity of up to 35%, e.g., from 15% to 35%, and wherein said product comprises probiotic bacteria derived primarily from the Aloe species’ leaf, in an overall concentration of at least about 105CFUs per gram of said product, wherein said product is stable for at least 4 months at room temperature or at a temperature of up to 41 °C. In certain embodiments, the aloe gel product disclosed comprises fermented and dehydrated pieces of a fillet of an Aloe species’ leaf from which either the upper or lower epidermis had been removed; and in other embodiments, said aloe gel product comprises fermented and dehydrated pieces of a fillet of an Aloe species’ leaf from which both the upper and lower epidermis had been removed.

[0015] The aloe gel product disclosed is characterized by a humidity level of up to 35%, e.g., from 15% to 35%, preferably from 20% to 30%, more preferably from 25% to 30%, e.g., 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, or 29%. Such a humidity level is substantially, i.e., by tens of precent (e.g., between 40-70%), lower than that of a corresponding product prepared from the same starting material (an Aloe species leaf from which either one or both of the upper and lower epidermis has been removed) by a process comprising fermentation only; yet, sufficient to maintain the viability of the probiotic bacteria comprised within the product.

[0016] The probiotic bacteria comprised within the aloe gel product disclosed originate primarily from the Aloe species leaf from which said product has been prepared, and the concentration of said probiotic bacteria in said aloe gel product results from the fermentation process by which said product has been prepared, more specifically the duration of said fermentation process, as well as from the dehydration phase following said fermentation process. In other words, the presence of probiotic bacteria at a concentration of at least about 105CFUs / gram is inherent to the product as prepared, wherein at no point during the preparation of said product, probiotic bacteria are externally (i.e., artificially) added. The phrase “derived primarily from the Aloe species leaf’ as used herein means that the probioticbacteria comprised within the aloe gel product are derived either only or mainly from the Aloe species leaf. Possible additional sources for probiotic bacteria may be raw / unpasteurized honey, if added to the fermentation broth during the preparation of said aloe gel product or to the fermented and dehydrated product once obtained.

[0017] In certain embodiments, the probiotic bacteria comprised within the aloe gel product disclosed is lactic acid bacteria (LAB). The term “lactic acid bacteria” refers to an order of gram-positive, low guanine-cytosine (GC) content, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic product of carbohydrate fermentation. The genera that comprise the LAB are at its core Lactobacillus such as L. acidophilus and L. casei, Bifidobacterium such as B. bifidum. B. longum, B. infanlis. and B. breve, I.euconosloc, Bediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella.

[0018] The overall concentration of the probiotic bacteria comprised within the aloe gel product disclosed is at least about l><105CFUs per gram of said product. In certain embodiments, the overall concentration of said probiotic bacteria is up to about l><107, e.g., at least about 5xl05, at least about IxlO6, or at least about 5xl06, CFUs per gram of said product; and in other embodiments, the overall concentration of said probiotic bacteria is from about 5xl07to about 5xl09, e.g., at least about U108, at least about 5xl08, or at least about 1 x 109, CFUs per gram of said product.

[0019] As stated above, the humidity level characterizing the aloe gel product disclosed results from the dehydration process to which the fermented fillet of Aloe species’ leaf has been subjected, and is aimed inter alia at maintaining the viability of the probiotic bacteria developed during the fermentation of said fillet. Although such a humidity level may apparently be achieved by subjecting the fermented fillet of the Aloe species’ leaf to a dehydration process at different temperatures and consequently for different time periods, the dehydration process utilized for the preparation of the product of the present invention should be a moderate dehydration process. The term “moderate dehydration process” as used herein refers to a dehydration process, more specifically a convective dehydration process such as air dehydration process, carried out under conditions, i.e., for a time period which is sufficient for multiplication of neither pathogenic microorganisms such as Salmonella sp.,Listeria sp., Shigella sp., Campylobacter sp., and Yersinia sp., nor aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms (that might be present in the fermented fillet); and at a gas temperature, such that the temperature developed within the fermented fillet of the Aloe species’ leaf during said process is effective in sufficiently reducing the humidity level of the fermented fillet, and at the same time does not harm the probiotic bacteria population developed during the fermentation phase, i.e., does not exceed 30°C. The term “convective dehydration” as used herein refers to a process similar to that utilized in the food industry, which involves removing moisture from the fermented fillet through evaporation by exposing it to a stream of hot, dry gas, typically air. The circulated gas needs to be relatively dry itself, as it acts as a medium absorbing the moisture released from the fermented fillet, and sufficiently warm to encourage evaporation of moisture from the fermented fillet but such that the temperature developed within the fermented fillet does not exceed 30°C. The term “air dehydration" as used herein refers to a particular convective dehydration process, which involves removing moisture from the fermented fillet by circulating air around it. In an alternative convective dehydration process, inert gas such as nitrogen or carbon dioxide may be used instead of air.

[0020] In certain embodiments, the aloe gel product disclosed is pathogenic bacteria-free, i.e., devoid of pathogenic bacteria or comprise pathogenic bacteria in an amount that is, at most, below the limit of detection; and comprises aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms in an overall concentration of up to, i.e., not exceeding, 1000 CFUs per gram of said product. The term “pathogenic bacteria” as used herein refers to any bacteria that can cause a disease in human, e.g., when entering into the gastrointestinal tract, regardless of its concentration in the product, such as any species of Salmonella, Listeria, Shigella, Campylobacter, and Yersinia. The term “aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganism” as used herein refers to any non-probiotic bacteria, or fungi, which may be present on an Aloe species’ leaf (as well as in the water and / or salt used in the preparation of said product, or due to a contamination in the manufacturing facility due to lack of sterility and / or the absence of GMP standards) and thus in the aloe gel product, and might be pathogenic to human only in an amount exceeding a certain level. Examples of aerobic-, anaerobic-, or facultative anaerobic- non-probiotic bacteria include, without being limited to, Enterobacteriacea such as a Coliform, Escherichia coli, Klebsiella, and sulfite reducing Clostridia, and examples of fungi include, without limiting, yeasts and moulds. In certain embodiments, the aloe gel product disclosed,according to any one of the embodiments above, comprises aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms in an overall concentration not exceeding 1000, preferably 800, 700, 600, or 500, CFUs per gram of said product; and in other embodiments, the aloe gel product disclosed comprises non-probiotic microorganisms wherein the concentration of each one of said non-probiotic microorganisms does not exceed 10 CFUs per gram of said product. A concentration of above 1000 CFUs non-probiotic microorganisms per gram, and in certain cases a concentration of above 10 CFUs with respect to a specific non-probiotic microorganism, may render such a product unsafe for consumption as a food additive or supplement, and may pose a risk when using such a product topically or cosmetically.

[0021] In certain embodiments, the aloe gel product disclosed, according to any one of the embodiments above, further comprises a salt essentially consisting of sodium chloride, in an amount of up to about 9%, preferably up to about 6, 7 or 8%, by weight of said product. The phrase “essentially consisting of sodium chloride” as used herein with respect to the salt optionally comprised within the product disclosed means that said salt, regardless of the origin thereof, comprises at least 95%, e.g., about 96%, 97%, 98%, 99%, or more, sodium chloride, and thus not more than 5%, e.g., up to 4.5%, 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, or 1%, only, other ingredients such as minerals (e.g., calcium, magnesium, potassium, and halogens other than chloride, e.g., iodine) and contaminants such as heavy metals. Examples of salts that may be comprised within said product include, without being limited to, Himalayan salt (containing trace minerals including calcium, magnesium and potassium), sea salts such as Celtic salt (also referred to as “gray salt”; containing higher amount of iodine compared to Himalayan salt) and table salt, and coarse table salt. The salt comprised within the aloe gel product disclosed preferably contains no anti-clumping (anti-caking) agent, i.e., is an anti-clumping / anti-caking agent free salt. A particular example of an anticaking agent is silicon dioxide, which is a highly porous and hygroscopic agent, working in dry formulations by absorbing trace quantities of moisture that can otherwise cause particles to clump or stick to manufacturing equipment. In preferred embodiments, the salt comprised within the aloe gel product is Himalayan salt, which unlike sea salts is produced (derived) from a non-polluted source and therefore generally less “contaminated” (e.g. with heavy metals) compared to sea salts, or coarse table salt.

[0022] The preparation of the aloe gel product disclosed may comprise the addition of honey, preferably raw\unpasteurized honey, to the fermentation broth in which the Aloespecies’ leaf is fermented, or to the dehydrated product finally obtained. The addition of honey is aimed at enriching the product prepared with sugars, thus obtaining a sweeter product that is more suitable as an edible product, as well as with other ingredients present in honey (particularly in raw / unpasteurized honey) such as phenolic compounds, enzymes, amino acids, vitamins, minerals such as iron and zinc, and antioxidants. The addition of honey to the fermentation broth will result in a chewier product, characterized by a humidity level which is higher than that characterizing a corresponding product prepared without the addition of honey to the fermentation broth (but yet within the range recited above).

[0023] In certain embodiments, the aloe gel product disclosed, according to any one of the embodiments above, thus further comprises at least one monosaccharide such as glucose and fructose; disaccharide such as sucrose; and / or phenolic compound, and optionally further comprises at least one enzyme. Examples of phenolic compounds that may be present within the aloe gel product include, without limiting, flavonoids such as apigenin, catechin, chrysin, galangin, genistein, isorhamnetin, kaempferol, luteolin, myricetin, pinobanksin, pinocembrin, quercetin, and rutin, as well as phenolic acids such as 2-cisA-trans abscisic acid, 2-hydroxycinnamic acid, caffeic acid, chlorogenic acid, cinnamic acid, ellagic acid, and ferulic acid. Non-limiting examples of enzymes that may be present within said product include the diastase, invertase, glucose oxidase, catalase, glucosylceramidase, a-amylase, a-glucosidase, P-glucosidase, and proteases. In particular such embodiments, the overall amount of the monosaccharide and disaccharides comprised within the aloe gel product disclosed is up to about 40%, e.g., from about 2% to about 38%, from about 5% to about 35%, from about 10% to about 30%, or from about 15% to about 25%, by weight of said product. In certain embodiments, aloe gel products comprising one or more monosaccharides, disaccharides and / or phenolic compounds are further characterized by a viscosity of at least 1,600,000, e.g., from about 1,800,000 to about 2,600,000, from about 2,000,000 to about 2,400,000, or from about 2,200,000 to about 2,300,000, centipoise (cP; also referred to as millipascal seconds, mPa’sec) at 25°C, when measured with Brookfield viscometer RVDVE, at spindle number 07, torque 16.4%, and 0.3 rpm.

[0024] Acemannan is a thick, mucilage-like polysaccharide composed of acetylated mannose monomers linked by P-l,4-glycosidic bonds, which is found in aloe vera leaves and known to have immuno-stimulating, antiviral, antineoplastic, and gastrointestinal properties. As postulated by the present inventor, the moderate dehydration process utilized for the preparation of the aloe gel product disclosed does not harm the acemannan present inthe Aloe species’ leaf, and thus enables retaining (maintaining) a substantial acemannan content in the aloe gel product obtained. Moreover, due to its viscosity, thickness, gluey, and mucilage properties, it is assumed that the addition of honey, which is a proven natural preservative, to the fermentation broth allows retaining even a greater amount of acemannan in the product obtained.

[0025] According to the literature, exposure of a product containing acemannan to a temperature of 30°C or more results in a remarkable reduction in the acemannan content, and may further promote modification of the acemannan, increasing its molecular weight (Femenia et cd., Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller. Carbohydrate polymers, 2003, 51(4), 3970405). In contrast, it is assumed that exposure of a fermented Aloe species’ leaf to a moderate dehydration process as referred to herein results in a relatively low, i.e., non- sub stand al, loss of acemannan, without promoting modification thereof.

[0026] In certain embodiments, the aloe gel product disclosed, according to any one of the embodiments above, thus further comprises acemannan. In particular such embodiments, the amount of acemannan in said product is from about 100 mg to about 750 mg, e.g., from about 150 mg to about 700 mg, from about 200 mg to about 650 mg, from about 250 mg to about 600 mg, from about 300 mg to about 550 mg, from about 350 mg to about 500 mg, or from about 400 mg to about 450 mg, per 100 gram of said aloe gel product (Hamman, Composition and applications of Aloe vera leaf gel. Molecules, 2008, 13(8), 1599-1616; Comas-Serra et al., Evaluation of acemannan in different commercial beverages containing Aloe vera (Aloe barbadensis Miller) gel. Gels, 2023, 9, 552).

[0027] In certain embodiments, the aloe gel product disclosed, according to any one of the embodiments above, is a preservative-free product, i.e., a product containing no artificial or synthetic preservative. The term “artificial or synthetic preservative” as used herein refers to any chemical substance added to an edible product to extend its shelflife or prevent spoilage. Examples of such preservatives include, without limiting, a sorbate such as sodium sorbate, a benzoate such as sodium benzoate, a sulphite such as sulphur dioxide, a nitrite such as sodium nitrite, an anti-clumping (anti -caking) agent such as silicon dioxide, and a compound having an E (Europe) number in the range of E200-E299, e.g., sorbic acid (E200) or a salt thereof such as sodium sorbate (E201), potassium sorbate (E202), and calcium sorbate (E203); and benzoic acid (E210) or a salt thereof such as sodium benzoate (E211), potassium benzoate (E212), calcium benzoate (E213), ethyl / / ra-hydroxybenzoate (ethylparaben,E214), sodium ethyl / / ra-hydroxybenzoate (E215), propyl / / ra-hydroxybenzoate (propylparaben, E216), sodium propyl / / ra-hydroxybenzoate (E217), methyl para-hydroxybenzoate (methylparaben, E218), and sodium methyl / / ra-hydroxybenzoate (E219).

[0028] In certain embodiments, the aloe gel product disclosed, according to any one of the embodiments above, is a fermented and dehydrated fillet of an Aloe species’ leaf from which either one or both of the upper and lower epidermis had been removed, wherein said fillet of an Aloe species’ leaf is a geometric object having a thickness (also might be referred to as “height”) not exceeding about 3 cm, such as in the range of 1-2 or 2-3 cm. Such thickness is required so as to ensure proper dehydration (a greater thickness may result in a product that cannot be effectively dehydrated and thus comprises a lot of moisture trapped therein, which is consequently substantially less stable). Unlike its thickness, both the length and width of said geometric object do not affect the dehydration process of said fillet, and each one of these dimensions is therefore not limited. In certain embodiments, the length of said geometric object is up to about 40 cm, e.g., from about 2 cm to about 4, 6, 8, or 10 cm, from about 2 cm to about 40 cm, from about 5 cm to about 35 cm, from about 10 cm to about 30 cm, or from about 15 cm to about 25 cm; and the width of said geometric object is up to 15 cm, e.g., from about 1 cm to 2, 4, or 6 cm, from about 1 cm to about 12 cm, from about 2 cm to about 10 cm, from about 3 cm to about 8 cm, or from about 4 cm to about 6 cm.

[0029] In certain embodiments, the present invention thus provides an aloe gel product comprising a fermented and dehydrated fillet of an Aloe species’ leaf from which either one or both of the upper and lower epidermis had been removed, wherein said aloe gel product is characterized by humidity of up to 35%, preferably up to 30%, and comprises probiotic bacteria in an overall concentration of at least about 105CFUs per gram of said product, wherein said aloe gel product further comprises (i) a salt essentially consisting of, i.e., comprising at least 95%, sodium chloride, in an amount of up to about 9%, preferably up to about 6, 7 or 8%, by weight of said product; (ii) at least one monosaccharide, disaccharide, and / or phenolic compound, and optionally at least one enzyme; and optionally (iii) acemannan, e.g., in an amount of from about 100 mg to about 750 mg, e.g., from about 150 mg to about 700 mg, from about 200 mg to about 650 mg, from about 250 mg to about 600 mg, from about 300 mg to about 550 mg, from about 350 mg to about 500 mg, or from about 400 mg to about 450 mg, per 100 gram of said aloe gel product, and wherein said product is a preservative-free product, i.e., contains no artificial or synthetic preservative such as asorbate, benzoate, sulphite, nitrite, an anti-clumping (anti-caking) agent, or compound having an E number in the range of E200-E299. In particular such embodiments, (a) the salt comprised within said product is Himalayan salt, sea salt or coarse table salt, preferably Himalayan salt or coarse table salt; and / or (b) said monosaccharide is glucose or fructose; said disaccharide is sucrose; said phenolic compound is a flavonoid such as apigenin, catechin, chrysin, galangin, genistein, isorhamnetin, kaempferol, luteolin, myricetin, pinobanksin, pinocembrin, quercetin, and rutin, or a phenolic acid such as 2-czs,4-trans abscisic acid, 2-hydroxycinnnamic acid, caffeic acid, chlorogenic acid, cinnamic acid, ellagic acid, and ferulic acid; and said enzyme is selected from the diastase, invertase, glucose oxidase, catalase, glucosylceramidase, a-amylase, a-glucosidase, P-glucosidase, and proteases. In more particular such embodiments, the overall amount of said monosaccharide and said disaccharide is up to about 40%, e.g., from about 2% to about 38%, from about 5% to about 35%, from about 10% to about 30%, or from about 15% to about 25%, by weight of said product. In certain such embodiments, the probiotic bacteria comprised within the aloe gel product disclosed hereinabove is lactic acid bacteria such as Lactobacillus (e.g., L. acidophilus and L. easel) and a Bifidobacterium (e.g., B. bifidum. B. longum, B. infanlis. and B. breve), or a combination thereof. In particular such embodiments, the overall concentration of said probiotic bacteria is up to about U IO7, e.g., at least about 5*105, at least about U IO , or at least about 5*106, CFUs per gram of said product; and in other embodiments, the overall concentration of said probiotic bacteria is from about 5*107to about 5*109, e.g., at least about 1 *108, at least about 5*108, or at least about 1 *109, CFUs per gram of said product. The aloe gel products disclosed hereinabove are preferably pathogenic bacteria-free, i.e., devoid of pathogenic bacteria, or comprise pathogenic bacteria in an amount that is, at most, below the limit of detection; and comprise aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms such as Enterob acteriacea and fungi in an overall concentration of up to 1000 CFUs per gram of said product.

[0030] In certain embodiments, the aloe gel product disclosed, according to any one of the embodiments above, is an edible product intended for consumption as a food additive or supplement. Obviously, a salt comprised within such a product should be edible as well, i.e., nutraceutical acceptable. In certain particular embodiments, the preparation of such products comprises the addition of honey, preferably raw\unpasteurized, to the fermentation broth in which the Aloe species leaf is fermented, and said products obtained are thus both sweeter and chewier than the corresponding products prepared in a process wherein no honey isadded to the fermentation broth. In other particular embodiments, honey, preferably raw / unpasteurized, is added to the product after the dehydration step, e.g., so as to coat said the fermented and dehydrated product. In still other particular such embodiments, the preparation of such products does not comprise the addition of honey to the fermentation broth or after the dehydration step, and said product is thus crispy rather than chewy, and may be grounded into a fine powder and used as a spice, e.g., as a “probiotic salt”.

[0031] In other embodiments, the aloe gel product disclosed, according to any one of the embodiments above, is intended for topical application, e.g., in cosmetics. In some embodiments, such products, specifically when prepared without the addition of honey into the fermentation broth, might be crispy rather than chewy, and in those cases, they may be grounded into a fine powder to be integrated / incorporated within cosmetic products. In other embodiments, said products may be soaked within water and then used as a band-aid.

[0032] The term “Aloe species” as used herein refers to any species of the genus Aloe, which contains over 600 species of flowering succulent plants, and is native to tropical and southern Africa, Madagascar, Jordan, the Arabian Peninsula, and various islands in the Indian Ocean such as Mauritius, Reunion and Comoros (a few species have also become naturalized in other regions such as the Mediterranean, India, Australia, North and South America, and Hawaiian Islands). Particular Aloe species that may be used for the preparation of the aloe gel product disclosed herein, according to any one of the embodiments above, include, without limiting, Aloe barbadensis Miller (Aloe Vera), Aloe arborescens (Krantz Aloe), Aloe ferox (Cape Aloe), Aloe lormenlorii. Aloe macra Haw, Aloe maculala. Aloe succotrina Weston, and Aloe purpurea Lam. In particular embodiments, the Aloe species’ from which the aloe gel product disclosed has been prepared is Aloe barbadensis Miller (Aloe Vera).

[0033] The aloe gel product disclosed, according to any one of the embodiments above, is highly stable, and in fact may be stored at room temperature, i.e., at a temperature of from about 18°C to about 25°C, e.g., at 19°C, 20°C, 21°C, 22°C, 23°C, or 24°C, or at a temperature of up to 30°C, 35 °C, or 41 °C, for at least 4, 5 or 6 months, and in certain embodiments, for at least a year. The term “stable” as used herein means that (i) either no decrease at all, or a decrease of up to 1%, 2%, 3%, 4%, or 5% only, is observed in the overall concentration of the probiotic bacteria in said product; and (ii) no increase is observed in the overall concentration of the aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms in said product (a concentration of up to 1000 CFUs per gram of saidproduct is maintained), and consequently both the texture (surface characteristics and appearance) as well as the flavor and smell of said product are generally maintained, i.e., substantial changes are observed neither in the texture of the product nor in the flavor or smell thereof.

[0034] In a particular such aspect, disclosed herein is an aloe gel product comprising chewable or crisp fermented and dehydrated pieces of a fillet of an Aloe species’ leaf from which either one or both of the upper and lower epidermis had been removed, wherein said product has a physical form that is not a powder, and a humidity of from 15% to 35%, preferably from 20% to 30%, and wherein said product comprises probiotic bacteria derived primarily from the Aloe species’ leaf, in an overall concentration of at least about 105CFUs per gram of said product, and further comprises acemannan, e.g., in an amount of from about 100 mg to about 750 mg per 100 gram of said product, wherein said product is stable for at least 4 months at room temperature or at a temperature of up to 41 °C.

[0035] In another aspect, disclosed herein is a process for the preparation of a product, i.e. an aloe gel product, according to any one of the embodiments above, herein also referred to as “the process of the present invention , said process comprising the steps:(i) providing a fillet of an Aloe species’ leaf, i.e., an Aloe species leaf from which either one or both of the upper and lower epidermis had been removed; (ii) cutting said fillet to pieces, each independently being a geometric object having a thickness not exceeding about 3 cm, such as in the range of 2-3 cm; (iii) fermenting said pieces in a fermentation broth comprising water and a salt essentially consisting of sodium chloride, such as Himalayan salt, sea salt and coarse table salt, while shaking / mixing, for a period of 7-28 days, at a temperature of from about 15°C to about 25°C, preferably from 18°C to 22°C; and(iv) dehydrating the fermented pieces at an air temperature such that the temperature developed within the fermented pieces during the dehydration step does not exceed 30°C, e.g., at an air temperature of from about 30°C to about 41 °C, e.g., from about 32°C to about 38°C, or from about 34°C to about 36°C, for a period of up to 10 hours, to thereby obtain said aloe gel product.

[0036] In certain embodiments, the fillet provided in step (i) is an Aloe species leaf from which either the upper or lower epidermis had been removed; and in other embodiments, said fillet is an Aloe species leaf from which both the upper and lower epidermis had beenremoved. According to the present invention, prior to removal of said upper and / or lower epidermis, said Aloe species leaf is treated by removing all spikes, washing both upper and lower epidermis, and then drying using, e.g., a towel (such as a kitchen towel) that does not leave microfibers of the leaf. Said washing is necessary so as to remove any dirt as well as possible pathogenic and / or opportunistic bacteria that may reside on the leaf or in the dirt.

[0037] In certain embodiments, the fermentation broth in which said pieces are fermented in step (iii) comprises water, preferably reverse osmosis water, and a salt, preferably Himalayan salt or coarse table salt, at a concentration of from about 75 to about 180 gram / liter, optionally wherein the ratio between said pieces and said fermentation broth is about 1 gram : 1 ml, respectively. The concentration of the salt in the fermentation broth may depend on whether honey is added to the fermentation broth, and in certain particular embodiments may be from about 120 to about 180 gram / liter in case honey is added, or from about 75 to about 90 gram / liter in case honey is not added to the fermentation broth. The shaking / mixing is done at least once but preferably twice or more a day, during the whole fermentation step, and is aimed at making sure said pieces (which tend to float on top of the fermentation broth) are well submerged within the fermentation broth, such that said fermentation broth may be easily absorbed by said pieces.

[0038] According to the process disclosed, the fermentation step is carried out for a period of 7-28 days, wherein a longer fermentation period results in a greater probiotic count, i.e., a higher concentration of probiotic bacteria per gram of the final product, and may further result in a final product having an improved flavor. In preferred embodiments, the fermentation step is thus carried out for a period of at least 14 days, i.e., for a period of 14-28 days or 21-28 days.

[0039] In certain embodiments, the process disclosed, according to any one of the embodiments above, further comprises adding honey to the fermentation broth prior to the fermentation step (iii) and / or after the dehydration step. In certain particular such embodiments, the honey is added to the fermentation broth in an amount of from about 0.4 to about 0.8, e.g., about 0.5, 0.6 or 0.7, gram per milliliter fermentation broth. In other particular such embodiments, the honey is added after the dehydration step so as to coat the dehydrated product, in an amount of about 15% to about 40% by weight of said dehydrated product. In preferred embodiments as exemplified herein, the honey added is Aloe vera flower honey, such as raw\unpasteurized Aloe vera flower honey.

[0040] As stated above, the addition of honey to the fermentation broth will result (upon dehydration of the fermented pieces) in a chewier product, characterized by a humidity level which is higher than that characterizing a corresponding product prepared without the addition of honey, and is aimed at enriching the product prepared with both sugars, thus obtaining a sweeter product that is more suitable as an edible product, as well as with other ingredients present in honey such as phenolic compounds, enzymes, amino acids, vitamins, minerals, and antioxidants.

[0041] According to the process disclosed, the fermented pieces are subjected in step (iv) to a moderate dehydration process, i.e., a dehydration process carried out for a time period that is sufficient for multiplication of neither pathogenic microorganisms such as Salmonella sp., Listeria sp., Shigella sp., Campylobacter sp., and Yersinia sp., nor aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms (that might be present in the fermented pieces); and at an air temperature, such that the temperature developed within the fermented pieces during the dehydration phase does not exceed 30°C. In this respect, it should be noted that at air temperature of up to 41 °C, the temperature developed within the fermented pieces at the beginning of the dehydration phase is normally about 20°C lower than the air temperature; however, due to the continuous decrease of the water content and consequently of the humidity level in the fermented pieces during said phase, the temperature inside the fermented pieces increases, and may reach a point at which it is only about 5-10°C below the air temperature.

[0042] In certain embodiments, the fermented pieces are dehydrated in step (iv) at an air temperature of from about 30°C to about 41°C, e.g., from about 32°C to about 38°C, or from about 34°C to about 36°C, for a period of about 1-6 hours, e.g., about 1-3, 2-4, 3-5, or 4-6, hours. As found by the present inventor, air temperature within that range, e.g., of 30°C-41 °C, does not harm the probiotic bacteria inside the fermented pieces (even in case the temperature developed inside the pieces reaches the point where it is equal to the air temperature), and in fact allows further multiplication of said probiotic bacteria (due to the temperature inside the fermented pieces during the dehydration phase, which is within the range of room temperature and up to 41 °C). The duration of the dehydration step may vary depending on whether honey has been added into the fermentation broth. In certain embodiments, honey has been added into the fermentation broth, and the period required for dehydration is about 4 hours or more; and in other embodiments, honey has not been addeduntil after the dehydration phase, and the period required for dehydration is about 3-4 hours or less.

[0043] In certain embodiments, the process disclosed, according to any one of the embodiments above, further comprises a step of sealing the fermented and dehydrated product obtained in vacuum.

[0044] The Aloe species used in the process of the present invention, according to any one of the embodiments above, may be any one of the more than 600 species currently known, e.g., Aloe barbadensis Miller (Aloe Vera), Aloe arborescens (Krantz Aloe), Aloe ferox (Cape Aloe), Aloe lormenlorii. Aloe macro Haw. Aloe maculala. Aloe succotrina Weston, and Aloe purpurea Lam. In particular embodiments, the Aloe species’ used is 4 / oc barbadensis Miller (Aloe Vera).

[0045] In a further aspect, the present invention provides an aloe gel product as disclosed herein, according to any one of the embodiments above, wherein said product has been obtained in a process comprising (i) fermenting pieces of a fillet of an Aloe species’ leaf at a temperature of from about 15°C to about 25°C; and (ii) dehydrating the fermented pieces at an air temperature such that the temperature developed within the fermented pieces during the dehydration step does not exceed 30°C, e.g., at an air temperature of from about 30°C to about 41 °C.

[0046] In certain embodiments, the aloe gel product disclosed has been obtained in a more specific process. In certain particular embodiments, said process comprises (i) fermenting pieces of a fillet of an Aloe species’ leaf, having a thickness not exceeding about 3 cm, at a temperature of from about 15°C to about 25°C; and (ii) dehydrating the fermented pieces at an air temperature such that the temperature developed within the fermented pieces during the dehydration step does not exceed 30°C, e.g., at an air temperature of from about 30°C to about 41°C. In other particular embodiments, said process comprises (i) fermenting pieces of a fillet of an Aloe species’ leaf, at a temperature of from about 15°C to about 25°C, for a period of 7-28, preferably 14-28 or 21-28, days; and (ii) dehydrating the fermented pieces at an air temperature such that the temperature developed within the fermented pieces during the dehydration step does not exceed 30°C, e.g., at an air temperature of from about 30°C to about 41 °C, for a period of up to 10, e.g., about 1-6, hours. In further particular embodiments, said process comprises comprising (i) fermenting pieces of a fillet of an Aloe species’ leaf, having a thickness not exceeding about 3 cm, at a temperature of from about 15°C to about 25°C, for a period of 7-28, preferably 14-28 or 21-28, days; and (ii) dehydrating thefermented pieces at an air temperature such that the temperature developed within the fermented pieces during the dehydration step does not exceed 30°C, e.g., at an air temperature of from about 30°C to about 41 °C, for a period of up to 10, e.g., about 1-6, hours.

[0047] In more particular embodiments, said aloe gel product has been obtained in a process as disclosed herein, i.e., “the process of the present invention", according to any one of the embodiments above.

[0048] Unless otherwise indicated, all numbers expressing, e.g., amounts, concentrations, ratios and temperatures, used in this specification, are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in this specification are approximations that may vary by up to plus or minus 10% depending upon the desired properties to be obtained by the present invention.

[0049] The invention will now be illustrated by the following non-limiting Examples.EXAMPLESStudy 1.

[0050] In a first Study, fermentation broths with and without honey were prepared, and fillets of Aloe species leaf were prepared, fermented, and were then dehydrated. The fermented aloe vera gel, both prior to and after the dehydration phase, was characterized by a laboratory that is certified by the Israeli Health Ministry and following International Test Standards, so as to determine its humidity level; the contents of salt, sodium and total sugar; and its probiotic value.Preparation of a fermentation broth containing honey

[0051] The fermentation broth was prepared by the following process:(a) A IL bottle (No. 1) was filled halfway with reverse osmosis re-mineralized water (after filtration, the water was forced to flow through a tube filled with natural rock pieces to re-incorporate minerals).(b) Himalayan salt (180 grams), blended using a Ninja blender to obtain fine particles, was added into the bottle and mixed with the water via shaking, and the remainder of the bottle was then filled with the same reverse osmosis water.(c) A IL bottle (No. 2) was filled with 450 ml of the salt water from bottle No. 1. Then, raw Aloe Vera Barbadensis Miller honey (total amount 500 grams) was poured into the bottle in two steps (first 450 grams, and additional 50 grams afterwards), and was mixed with the salt water (after each step) while shaking. After the addition of the honey, additional salty water (50 ml) from bottle No. 1 was added and mixed while shaking.Preparation of a fermentation broth containing no honey

[0052] The fermentation broth was prepared by the following process:(a) A IL bottle was filled halfway with reverse osmosis re-mineralized water (as in Example 1).(b) Himalayan salt, blended in a Ninja blender to obtain fine particles (90 grams), was added into the bottle and mixed with the water via shaking, and the remainder of the bottle was then filled with the same reverse osmosis water.The Aloe leaf processing phase (using a fermentation broth containing honey)

[0053] The Aloe leaf processing was carried out by the following process:(a) A mature Aloe barbadensis Miller leaf was pruned from an at least 3 -years old plant. The leaf was washed with water to remove any dust\dirt and was then dried with a towel. The spikes and base of the leaf were removed. (b) The leaf was placed face down on a stainless-steel counter which was first sanitized with boiling water. The face down epidermis layer was removed via a sharp knife.(c) The leaf was flipped and the gel within the leaf was cut vertically every 2-3 cm to form vertical lines and was then cut horizontally every 2-3 cm to form 2x2-3 cm pieces.(d) The gel was filleted with a sharp knife by pressing the leaf to the surface and making it as flat as possible in order to fillet the gel exclusively without the leaf (most leaves are curved and angled, and without pressing down the leaf or angling the knife trajectory it will therefore be nearly impossible to extract the pure gel and to get the preferable 2x2-3 x3 cm size).(e) The 2x2-3 cm gel (650 grams) was put in a glass mason Jar (1400 grams capacity), and 650 ml of the fermentation broth prepared according toExample 1 was poured into the jar. The jar lid was closed tight, and the content was then mixed via shaking to incorporate the gel within the broth thoroughly. (f) Additional gel (50 grams) was added into the jar, and the jar was then closed tight, and the content was mixed via shaking.(g) Additional fermentation broth (50 ml) was added to the jar, and the jar was then closed tight, and the content was mixed via shaking.The Aloe leaf processing phase (using a fermentation broth containing no honey)

[0054] The Aloe leaf processing was carried out following steps (a)-(d) of the process described in Example 3. The 2x2-3 cm gel (250 grams) was put in a glass mason Jar (1000 grams capacity), and 250 ml of the fermentation broth prepared according to Example 2 was poured into the jar. The jar lid was closed tight, and the content was then mixed via shaking to incorporate the gel within the broth thoroughly. Lastly, additional gel (125 grams) was added into the jar (the jar was then closed tight, and the content was mixed via shaking); and then additional fermentation broth (125 ml) was added to the jar (the jar was then closed tight, and the content was mixed via shaking).The fermentation phase

[0055] The j ars loaded with the fermentation broth and the aloe gel, prepared as described in Examples 3-4, were placed one next to the other in a pantry which temperature ranges between 15-24°C, and the content was fermented for 14 days. Once a day, the content of the jars was mixed via shaking, so as to make sure the gel (including the upper surface thereof) is well submerged within the fermentation broth, thus preventing excessive bacterial growth on the upper surface layer. The fermentation conditions (in terms of, e.g., the jar type, temperature, duration, and shaking time) were identical for both jars. During mixing, the jars were tightly closed; however, during fermentation, they were slightly opened to allow the pressure (caused due to gas exchange\metabolism) to dissipate.The dehydration phase

[0056] An Excalibur EXC10EL dehydrator was sanitized with a damp microfiber towel, and Excalibur ParaFlexx Reusable Non-Stick Drying Sheet was placed on a marble counter.

[0057] The fermented gel was scooped from the jar, using a spoon, and was placed onto a strainer to allow excess fermentation broth to drip. The pieces of gel were then carefully spread on the ParaFlexx sheet, keeping a sufficient distance between them (avoiding any contact between the pieces, so as to allow full dehydration of all the mass). The ParaFlexxsheet was carefully placed onto the Excalibur dehydrator stainless steel tray, and the tray was then inserted into the dehydrator. The dehydrator was set to an air temperature of 41 °C for 6 hours.

[0058] The dehydration conditions were identical in both products (fermented with or without the addition of honey into the fermentation broth). The duration of the dehydration step in the case of the product fermented with the addition of honey was 5.5 hours, whereas in the case of the product fermented without the addition of honey, an overall duration of 2.5 hours was sufficient (in that case, the fermented pieces of gel were taken out of the dehydrator after 75 minutes of dehydration, squeezed against a strainer so as to remove excess of liquid, and returned to the dehydrator for additional 75 minutes).Packaging and storage

[0059] The dehydrated gels, prepared as described in Example 6, were inserted into a vacuum bag and the bag was sealed using a vacuum sealer (Nesco VS12).Characterization of the fermented aloe vera prior to and after dehydration phase

[0060] The fermented aloe vera pieces prior to dehydration were weighed according to the amount necessary to perform the different tests and were kept within their fermentation broth in small glass mason jars which were tightly shut.

[0061] Humidity levels. The humidity level of the aloe gel, fermented with honey, before dehydration was 68.7%; and the humidity level of the aloe gel, fermented with honey, after dehydration was 22.6%. The humidity level of the aloe gel, fermented without honey, before dehydration was 94.7% (data after dehydration not available). Tests were conducted using the Memmert UNE500 oven and following the AO AC standard reference method 950.46.

[0062] Salt, sodium and total sugar. The salt percentage, sodium level and total sugar in the aloe gel, fermented with honey and dehydrated, were 6.13%, 2568 mg per 100-gram product, and 58 grams per 100-gram product, respectively. The salt percentage, sodium level and total sugar in the aloe gel, fermented without honey and dehydrated, were 5.34%, 1564 mg per 100-gram product, and <0.5 grams per 100-gram product, respectively. The sodium level test was conducted using the Agilent 55 AA Atomic Absorption Spectrophotometer and following the AOAC standard reference method 985.35. The total sugar test was conducted using the Agilent HPLC 1290 with Refractive index (RI) detector and following the AOAC standard reference method 982.14. Salt percentage test by titration using the Titroline Alphaplus Titrator and following AOAC standard reference method 983.14.

[0063] Probiotic values. The aloe gel fermented without honey, before dehydration, was found to contain Bifidobacterium breve (2200000 CFUs\gram); Lactobacillus acidophilus (1500000 CFUs\gram); and lactic acid bacteria (1800000 CFUs\grams).

[0064] The aloe gel fermented with honey, before dehydration, was found to contain Bifidobacterium breve (16000 CFUs\gram); Lactobacillus acidophilus (600 CFUs\gram); and lactic acid bacteria (1350000 CFUs\grams).Study 2.

[0065] In a second Study, a fermentation broth containing honey was prepared following the exact protocol described in Study 1, and the Aloe leaf processing phase was carried out as described in Study 1 , with the exceptions that the glass mason Jar used was of 1000 (rather than 1400) gram capacity, the total amount of the gel introduced into the jar was 500 grams (450+50); and the total amount of the fermentation broth introduced into the jar was 500 (450+50) ml.

[0066] The jar loaded with the fermentation broth and the aloe gel was placed in a dark room at a temperature between 15-24°C, and the content was fermented for 6 days. Once a day, the content of the jars was mixed via shaking, so as to make sure the gel (including the upper surface thereof) is well submerged within the fermentation broth, thus preventing excessive bacterial growth on the upper surface layer. The fermented gels were dehydrated following the exact protocol described in Study 1, and the final product was stored in an airtight container.

[0067] The fermented and dehydrated aloe gel product was characterized so as to determine its humidity level; the carbohydrates contents; and its pathogenic microorganisms content.Characterization of the fermented and dehydrated aloe gel product

[0068] The fermented and dehydrated product was weighed according to the amount necessary to perform the different tests.

[0069] Humidity levels. The humidity level of the aloe gel, fermented with honey and dehydrated, was 21.6%.

[0070] Total carbohydrates. The total carbohydrates (not including fibers) in the fermented and dehydrated product were 60 grams, of which 58 grams were sugars, and the remainder 2 grams were non-monopolysaccharides including polysaccharides (it may be assumed that one of those polysaccharides is acemannan).

[0071] Pathogenic bacteria. The fermented and dehydrated aloe gel product was found to contain the following:• E. coli - below 10 CFUs\gram (based on ISO 16649\2, the Israeli health ministry standard / lab method)• Salmonella - below the limit of detection / 25 g swab (based on ISO 6579, the Israeli health ministry standard / lab method)• Listeria spp. - not detected (based on ISO 11290M, the Israeli health ministry standard / lab method)• Sulfite reducing Clostridia - below 10 CFUs\gram (based on SI 885 / 9, the Israeli health ministry standard / lab method)• Enter obacteriaceae Count - below 10 CFUs\gram (based on SI 885 / 9, the Israeli health ministry standard / lab method)• Total count of aerobic microorganisms - 40 CFUs\gram (based on SI 885 / 3, the Israeli health ministry standard / lab method)• Yeast - below 10 CFUs\gram (based on SI 885 / 8, the Israeli health ministry standard / lab method)• Mould count - below 10 CFUs\gram (based on SI 885 / 8, the Israeli health ministry standard / lab method)

Claims

CLAIMS1. A product comprising chewable or crisp fermented and dehydrated pieces of a fillet of an Aloe species’ leaf from which either one or both of the upper and lower epidermis had been removed, wherein said product has a physical form that is not a powder, and a humidity of from 15% to 35%, preferably from 20% to 30%, and wherein said product comprises probiotic bacteria derived primarily from the Aloe species’ leaf, in an overall concentration of at least about 105colony forming units (CFUs) per gram of said product, wherein said product is stable for at least 4 months at room temperature or at a temperature of up to 41 °C.

2. The product of claim 1, wherein said probiotic bacteria is lactic acid bacteria such as a Lactobacillus (e.g., Lactobacillus acidophilus and Lactobacillus easel) and a Bifidobacterium (e.g., Bifidobacterium bifidum. B. longum, B. infanlis. and B. breve), or a combination thereof.

3. The product of claim 1 or 2, wherein the overall concentration of said probiotic bacteria is from about 5*107to about 5*109, e.g., at least about 108, CFUs per gram of said product.

4. The product of any one of claims 1-3, wherein said product is pathogenic bacteria-free; and comprises aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms in an overall concentration not exceeding 1000 CFUs per gram of said product.

5. The product of claim 4, wherein:said pathogenic bacteria is selected from a Salmonella spp., Listeria spp., Shigella spp., Campylobacter spp., and Yersinia spp.; andsaid aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms comprise an Enterob acteriacea such as a Coliform, Escherichia coli, Klebsiella, and sulfite reducing Clostridia, and / or a fungi such as a yeast or mould.

6. The product of any one of claims 1-5, further comprising a salt, optionally edible salt, essentially consisting of sodium chloride, in an amount of up to about 9%, preferably up to about 6, 7 or 8%, by weight of said product.

7. The product of claim 6, wherein said salt is Himalayan salt, sea salt such as Celtic salt and table salt, or coarse table salt, preferably Himalayan salt or coarse table salt.

8. The product of any one of claims 1-5, further comprising a monosaccharide, disaccharide, and / or phenolic compound, and optionally further comprising an enzyme.

9. The product of claim 8, wherein said monosaccharide is glucose or fructose; said disaccharide is sucrose; said phenolic compound is a flavonoid such as apigenin, catechin, chrysin, galangin, genistein, isorhamnetin, kaempferol, luteolin, myricetin, pinobanksin, pinocembrin, quercetin, and rutin, or a phenolic acid such as 2-cisA-traris abscisic acid, 2-hydroxy cinnamic acid, caffeic acid, chlorogenic acid, cinnamic acid, ellagic acid, and ferulic acid; and said enzyme is selected from the diastase, invertase, glucose oxidase, catalase, glucosylceramidase, a-amylase, a-glucosidase, P-glucosidase, and proteases.

10. The product of claim 8 or 9, wherein the overall amount of said monosaccharide and said disaccharide is up to about 40%, e.g., from about 5% to about 35%, from about 10% to about 30%, or from about 15% to about 25%, by weight of said product.

11. The product of any one of claims 1-5, further comprising acemannan, e.g., in an amount of from about 100 mg to about 750 mg per 100 gram of said product.

12. The product of any one of claims 1-5, wherein said product is an artificial preservative-free product, i.e., devoid of an artificial or synthetic preservative such as a sorbate (e.g., sodium sorbate), benzoate (e.g., sodium benzoate), sulphite (e.g., sulphur dioxide), nitrite (e.g., sodium nitrite), an anti-clumping agent such as silicon dioxide, and compound having an E (Europe) number in the range of E200-E299 (e.g., sorbic acid (E200) or a salt thereof such as sodium sorbate (E201), potassium sorbate (E202), and calcium sorbate (E203); and benzoic acid (E210) or a salt thereof such as sodium benzoate (E211), potassium benzoate (E212), calcium benzoate (E213), ethyl para-hydroxybenzoate (ethylparaben, E214), sodium ethyl para-hydroxybenzoate (E215), propyl parahydroxybenzoate (propylparaben, E216), sodium propyl para-hydroxybenzoate (E217), methyl para-hydroxybenzoate (methylparaben, E218), and sodium methyl parahydroxybenzoate (E219)).

13. The product of claim 1, wherein said fillet of an Aloe species’ leaf is a geometric object having a thickness not exceeding about 3 cm, such as in the range of 2-3 cm.

14. The product of claim 1,wherein said product further comprises:(i) a salt, optionally edible salt, essentially consisting of sodium chloride, in an amount of up to about 9%, preferably up to about 6, 7 or 8%, by weight of said product;(ii) a monosaccharide, disaccharide, and / or phenolic compound, and optionally an enzyme; and optionally(iii) acemannan, e.g., in an amount of from about 100 mg to about 750 mg per 100 gram of said product, andwherein said product is devoid of an artificial chemical preservative such as a sorbate (e.g., sodium sorbate), benzoate (e.g., sodium benzoate), sulphite (e.g., sulphur dioxide), nitrite (e.g., sodium nitrite), an anti-clumping agent (e.g., silicon dioxide), or compound having an E (Europe) number in the range of E200-E299.

15. The product of claim 14, whereinsaid salt is Himalayan salt, sea salt, or coarse table salt, preferably Himalayan salt or coarse table salt; and / orsaid monosaccharide is glucose or fructose; said disaccharide is sucrose; said phenolic compound is a flavonoid such as apigenin, catechin, chrysin, galangin, genistein, isorhamnetin, kaempferol, luteolin, myricetin, pinobanksin, pinocembrin, quercetin, and rutin, or a phenolic acid such as 2-cisA-traris abscisic acid, 2 -hydroxy cinnamic acid, caffeic acid, chlorogenic acid, cinnamic acid, ellagic acid, and ferulic acid; and said enzyme is selected from the diastase, invertase, glucose oxidase, catalase, glucosylceramidase, a-amylase, a-glucosidase, P-glucosidase, and proteases.

16. The product of claim 14 or 15, wherein the overall amount of said monosaccharide and said disaccharide is up to about 40%, e.g., from about 5% to about 35%, from about 10% to about 30%, or from about 15% to about 25%, by weight of said product.

17. The product of any one of claims 14-16, wherein said probiotic bacteria is lactic acid bacteria such as a Lactobacillus (e.g., Lactobacillus acidophilus and Lactobacillus casei)and Bifidobacterium (e.g., Bifidobacterium bifidum, B. longum, B. infantis, and B. breve), or a combination thereof.

18. The product of claim 17, wherein the overall concentration of said probiotic bacteria is from about 5*107to about 5*109, e.g., at least about 108, CFUs per gram of said product.

19. The product of any one of claims 14-18, wherein said product is pathogenic bacteria-free; and comprises aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms in an overall concentration not exceeding 1000 CFUs per gram of said product.

20. The product of claim 19, wherein said pathogenic bacteria is selected from a Salmonella spp., Listeria spp., Shigella spp., Campylobacter spp., and Yersinia spp.; and said aerobic-, anaerobic-, or facultative anaerobic- non-probiotic microorganisms comprise an Enterob acteriacea such as a Coliform, Escherichia coli, Klebsiella, and sulfite reducing Clostridia, and / or a fungi such as a yeast or mould.

21. The product of any one of claims 1-20, wherein said Aloe species is selected from Aloe barbadensis Miller (Aloe Vera), Aloe arborescens (Krantz Aloe), Aloe ferox (Cape Aloe), Aloe tormentorii, Aloe macra Haw , Aloe maculata, Aloe succotrina Weston, and Aloe purpurea Lam.

22. The product of claim 21, wherein said Aloe species is Aloe barbadensis Miller (Aloe Vera).

23. The aloe gel product of any one of claims 1-22, wherein said product is stable for at least one year at room temperature or at a temperature of up to 41 °C.

24. A product comprising chewable or crisp fermented and dehydrated pieces of a fillet of an Aloe species’ leaf from which either one or both of the upper and lower epidermis had been removed, wherein said product has a physical form that is not a powder, and a humidity of from 15% to 35%, preferably from 20% to 30%, and wherein said product comprises probiotic bacteria derived primarily from the Aloe species’ leaf, in an overall concentration of at least about 105CFUs per gram of said product, and further comprises acemannan, e.g., in an amount of from about 100 mg to about 750 mg per 100 gram of said product,wherein said product is stable for at least 4 months at room temperature or at a temperature of up to 41 °C.

25. A process for the preparation of a product according to any one of claims 1-24, comprising the steps:(i) providing a fillet of an Aloe species’ leaf, i.e., an Aloe species leaf from which either one or both of the upper and lower epidermis had been removed;(ii) cutting said fillet to pieces, each independently being a geometric obj ect having a thickness not exceeding about 3 cm, such as in the range of 2-3 cm;(iii) fermenting said pieces in a fermentation broth comprising water and a salt essentially consisting of sodium chloride, such as Himalayan salt, sea salt and coarse table salt, while shaking / mixing, for a period of 7-28, preferably 14-28 or 21-28, days, at a temperature of from about 15°C to about 25°C, preferably from 18°C to 22°C; and(iv) dehydrating the fermented pieces at an air temperature such that the temperature developed within the fermented pieces during the dehydration step does not exceed 30°C, e.g., at an air temperature of from about 30°C to about 41 °C, for a period of up to 10 hours, to thereby obtain said product.

26. The process of claim 25, wherein said fermentation broth comprises water, preferably reverse osmosis water, and Himalayan salt at a concentration of from about 75 to about 180 gram / liter, optionally wherein the ratio between said pieces and said fermentation broth is about 1 gram :1 ml, respectively.

27. The process of claim 25, further comprising adding honey to the fermentation broth prior to step (iii).

28. The process of claim 27, wherein said honey is added to said fermentation broth in an amount of from about 0.4 to about 0.8, e.g., about 0.6, gram per milliliter fermentation broth.

29. The process of claim 27 or 28, wherein said honey is raw\unpasteurized Aloe vera flower honey.

30. The process of claim 25, wherein the fermented pieces are dehydrated at an air temperature of about 30°C, for a period of about 1-6 hours.

31. The process of claim 25, further comprising the step of sealing the fermented and dehydrated product obtained in vacuum.

32. The process of any one of claims 25-31, wherein said Aloe species is selected from Aloe barbadensis Miller (Aloe Vera), Aloe arborescens (Krantz Aloe), Aloe ferox (Cape Aloe), Aloe lormenlorii. Aloe macro Haw. Aloe maculala. Aloe succotrina Weston, and Aloe purpurea Lam, preferably Aloe barbadensis Miller (Aloe Vera).

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