SUMMARY
    The link between food and health is an issue for some years marks the evolution of the food industry. The origin of functional foods is the result of this concern extending the concept of power to the possibility of maintaining and/or improves health. Functional foods are a valid claim to achieve this purpose, and include, as defined by the ILSI, "any food or ingredient that has, in addition to the simple nutritional value derived from its nutrients, an additional health benefit”. 
    The overall objective of this work was to develop fresh functional products from vegetable, using matrix engineering techniques. We studied and characterized three in this area unprecedented plant matrix, as are: endive (Cichorium intybus L.var. foliosum), broccoli (B. oleracea var. italica) and cauliflower (B. oleracea var. botrytis) also was used carrot (Daucus carota L), whose behavior has been studied previously. 
    In the present study it was to worked with different types of plant tissue introducing in a natural structure with physiological function, aloe vera, by application of a vacuum impregnation technique. Analyzing the effect of dispersions or suspensions and their interaction with structural matrices studied. 
    This study provides a survey of physicochemical parameters of the aloe dispersions, in order to obtain empirical models to facilitate future assessments of its main characteristics. 
    Finally, it was studied the feasibility of enriching the different plant matrices dispersions aloe, using a similar solid concentration as found in the natural aloe plant gel and another with a higher concentration of solids, always taking care that the means of impregnation would be isotonic with the plant material.
    The concentration of aloe which entered the matrices was determined through three components existing in the aloe (polysaccharides, malic acid and Ca2+), with an estimated penetration of aloe in the parent plant matrices of between 0.5 and 5 g of aloe/100g dry matter.
    The success of a food depends primarily on its acceptance by consumers; therefore it was made an emotional-type test, using a numerical-verbal hedonic scale to determine the sensory evaluation which the product would receive by potential consumers.