Agave fructans: a review of their technological functionality and extraction processes.
- 2022-02-07
- Journal of food science and technology 60(4)
- Wendy Guadalupe García-Villalba
- Raúl Rodríguez-Herrera
- Luz Araceli Ochoa-Martínez
- Olga Miriam Rutiaga-Quiñones
- José Alberto Gallegos-Infante
- Silvia Marina González-Herrera
- PubMed: 36936110
- DOI: 10.1007/s13197-022-05375-7
Study Design
- Type
- Review
- Methods
- 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
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.
Research Insights
The provided abstract discusses agave fructans, their structure, extraction processes, and technological functionality, and does not mention Lactobacillus rhamnosus NH001 or any health outcomes from consuming it.
- Effect
- Neutral
- Effect size
- Small