Processing of fructans and oligosaccharides from Agave plants

Tipo de material: Texto

TextoSeries ; Processing and Impact on Active Components in Food, p.121-129, 2014Trabajos contenidos:

Carranza, C.O
Fernandez, A.A
Bustillo Armendáriz, G.R
López-Munguía, A

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Resumen: Agave plants have been part of human food and rituals since Mesoamerican civilizations and are now the raw material of distilled spirit beverages like tequila and mezcal. Nevertheless, they are also a natural source of fructans, known as agavins that may be considered the functional components of both traditional products such as aguamiel and pulque, and neutraceuticals for the formulation of functional products. In this chapter the structure, biosynthesis and nutritional properties of agave fructans are reviewed, as well as the main unit operations involved in new processing alternatives. Finally the market potential for agavins is discussed.

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Agave plants have been part of human food and rituals since Mesoamerican civilizations and are now the raw material of distilled spirit beverages like tequila and mezcal. Nevertheless, they are also a natural source of fructans, known as agavins that may be considered the functional components of both traditional products such as aguamiel and pulque, and neutraceuticals for the formulation of functional products. In this chapter the structure, biosynthesis and nutritional properties of agave fructans are reviewed, as well as the main unit operations involved in new processing alternatives. Finally the market potential for agavins is discussed.

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