Effects of pasteurization on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller

► Pasteurization effects on bioactive acemmanan and cell wall polysaccharides from Aloe vera. ► Fresh aloes contained low levels of acemannan and high amounts of pectins. ► Pasteurization promoted an apparent increase in acemannan yields. ► Pectins were degraded either at low (enzymatically) or at high temperature (thermal degradation). ► Pasteurization promotes important changes on functional properties related to Aloe polysaccharides.