<i>Aloe vera</i> in Food Preservation: Harnessing Bioactive Constituents for Clean‐Label Innovation and Safety Assurance

ABSTRACT Aloe vera is a polysaccharide‐ and phenolic‐rich bioresource for developing clean‐label edible films and coatings that mitigate microbial spoilage, oxidative deterioration, and textural loss in perishable foods. Its gel fraction, composed of > 98% water and 0.5%–1.0% solids containing acemannan, sugars, vitamins, and trace anthraquinones, provides a natural matrix for biopolymer integration. This narrative review consolidates advances reported between 2000 and 2025 in A . vera ‐based preservation systems, describing antioxidant, antimicrobial, and barrier mechanisms exploited in polymer composites, emulsions, and nano‐enabled coatings that extend shelf life. Based on multiple studies reviewed, reported formulations typically reduce microbial load and weight loss by 30%–60% and retard lipid oxidation in meat and dairy products by up to 45%, depending on matrix and formulation. Nanoformulation strategies, such as nanoparticle stabilization (10–100 nm) and biocomposite films, enhance adhesion, strength, and controlled release of active constituents. The review further examines hydroxyanthracene derivative (HAD) toxicity (≤ 25 ppm in gel) alongside current regulatory frameworks. Several Aloe ‐based coating systems demonstrate characteristics consistent with TRL 5–6 in defined food matrices. However, progression toward higher readiness levels required for large‐scale adoption faces challenges in compositional standardization, regulatory clearance, scalable processing integration, and long‐term safety validation, particularly for incorporating HADs or nano‐enabled components.