Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use
In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatograp...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/9/404 |
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| author | Pamela I. Aldrete-Herrera Mercedes G. López Luis Medina-Torres Juan A. Ragazzo-Sánchez Montserrat Calderón-Santoyo Marisela González-Ávila Rosa I. Ortiz-Basurto |
| author_facet | Pamela I. Aldrete-Herrera Mercedes G. López Luis Medina-Torres Juan A. Ragazzo-Sánchez Montserrat Calderón-Santoyo Marisela González-Ávila Rosa I. Ortiz-Basurto |
| author_sort | Pamela I. Aldrete-Herrera |
| collection | DOAJ |
| description | In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were evaluated. We found that the ages and variety influenced the carbohydrate content and also fructan dispersion. Two- to four-year-old plants exhibited the highest concentrations of free sugars and fructans, with a low apparent degree of polymerization (DP<sub>a</sub>) of ≤9 monomers, which highlights their potential use as prebiotics. Conversely, 10- to 12-year-old plants presented a low concentration of free sugars and fructans with a maximum DP<sub>a</sub> of 70 monomers, which can be used to obtain fractions with high, intermediate and low DP<sub>a</sub>. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties <i>Agave</i> spp., <i>Agave salmiana</i>, and <i>Agave atrovirens</i> showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. <i>A. salmiana</i> spp. crassipina and <i>Agave tequilana</i> variety cenizo presented DP<sub>a</sub> ≤50 and DP<sub>a</sub> ≤70, respectively, which could be useful in the production of fructan fractions of different DP<sub>a.</sub> These fractions might be used as functional ingredients in the manufacture of a wide range of food products. |
| first_indexed | 2024-12-20T01:47:18Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-20T01:47:18Z |
| publishDate | 2019-09-01 |
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| series | Foods |
| spelling | doaj.art-bff9eb2a016b4d4ab4265e245c0732f22022-12-21T19:57:44ZengMDPI AGFoods2304-81582019-09-018940410.3390/foods8090404foods8090404Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial UsePamela I. Aldrete-Herrera0Mercedes G. López1Luis Medina-Torres2Juan A. Ragazzo-Sánchez3Montserrat Calderón-Santoyo4Marisela González-Ávila5Rosa I. Ortiz-Basurto6Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Fracc. Lagos del Country, 63175 Tepic, Nayarit, MexicoCentro de Investigación y de Estudios Avanzados del IPN. Km. 9.6 Libramiento Norte Carretera Irapuato León, 36821 Irapuato, Guanajuato, MexicoFacultad de Química de la Universidad Nacional Autónoma de México, Circuito Exterior S/N, Coyoacán, Cd. Universitaria, 04510 México city, MexicoLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Fracc. Lagos del Country, 63175 Tepic, Nayarit, MexicoLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Fracc. Lagos del Country, 63175 Tepic, Nayarit, MexicoCentro de Investigación y Asistencia en Tecnología y diseño del Estado de Jalisco, Av. Normalistas 800, Colinas de La Normal, 44270 Guadalajara, Jalisco, MexicoLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Fracc. Lagos del Country, 63175 Tepic, Nayarit, MexicoIn this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were evaluated. We found that the ages and variety influenced the carbohydrate content and also fructan dispersion. Two- to four-year-old plants exhibited the highest concentrations of free sugars and fructans, with a low apparent degree of polymerization (DP<sub>a</sub>) of ≤9 monomers, which highlights their potential use as prebiotics. Conversely, 10- to 12-year-old plants presented a low concentration of free sugars and fructans with a maximum DP<sub>a</sub> of 70 monomers, which can be used to obtain fractions with high, intermediate and low DP<sub>a</sub>. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties <i>Agave</i> spp., <i>Agave salmiana</i>, and <i>Agave atrovirens</i> showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. <i>A. salmiana</i> spp. crassipina and <i>Agave tequilana</i> variety cenizo presented DP<sub>a</sub> ≤50 and DP<sub>a</sub> ≤70, respectively, which could be useful in the production of fructan fractions of different DP<sub>a.</sub> These fractions might be used as functional ingredients in the manufacture of a wide range of food products.https://www.mdpi.com/2304-8158/8/9/404wild agave plantsagave fructansapparent degree of polymerizationagave age |
| spellingShingle | Pamela I. Aldrete-Herrera Mercedes G. López Luis Medina-Torres Juan A. Ragazzo-Sánchez Montserrat Calderón-Santoyo Marisela González-Ávila Rosa I. Ortiz-Basurto Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use Foods wild agave plants agave fructans apparent degree of polymerization agave age |
| title | Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use |
| title_full | Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use |
| title_fullStr | Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use |
| title_full_unstemmed | Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use |
| title_short | Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use |
| title_sort | physicochemical composition and apparent degree of polymerization of fructans in five wild agave varieties potential industrial use |
| topic | wild agave plants agave fructans apparent degree of polymerization agave age |
| url | https://www.mdpi.com/2304-8158/8/9/404 |
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