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Review
. 2023 Apr;60(4):1265-1273.
doi: 10.1007/s13197-022-05375-7. Epub 2022 Feb 7.

Agave fructans: a review of their technological functionality and extraction processes

Wendy Guadalupe García-Villalba  1 , Raúl Rodríguez-Herrera  2 , Luz Araceli Ochoa-Martínez  1 , Olga Miriam Rutiaga-Quiñones  1 , José Alberto Gallegos-Infante  1 , Silvia Marina González-Herrera  1
Affiliations
Review

Agave fructans: a review of their technological functionality and extraction processes

Wendy Guadalupe García-Villalba et al. J Food Sci Technol. 2023 Apr.

Abstract

Fructans are a polydisperse mixture of fructose polymers generally bound to a glucose molecule, in recent years, interest in their use has grown, either as a potential ingredient in functional foods or for their technological properties. The diversity of its applications lies in its structure and origin. Until now, the scientific approach has been more focused on inulin-type fructans and not so much on the effect of those of mixed branched structure as agave fructans. These have a complex structure with the presence of β (2 - 1) and β (2 - 6) bonds that give it prebiotic properties. In this context, a review is made of the general processes of extraction of agave fructans, as well as their technological functionality in the obtaining of base structures for the development of food products.

Keywords: Extraction; Fat substitute; Prebiotics; Sugar substitute.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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