Conclusions Results showed that use of A. vera gel is an innovative method for maintaining quality parameters of minimally processed oils such as firmness, colour and bioactive compounds. In addition, micro-bial spoilage was largely reduced with A. vera treatments compared with the control, the combination of A. vera gel at 100% + ascorbic acid and citric acid at 1% being the most effective treatment. Tak-ing into account data from sensory analysis and microbiological quality, panelists gave the highest scores for those areas treated with the above treatment, and thus this coating could be used for commercial purposes.