Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

Exploring the chemical composition of granola formulated with different sweeteners and produced via oven and microwave baking

The objective of this study was to create and characterize an innovative granola, a popular choice in quick breakfasts. The granola samples were sweetened with agave syrup (A), honey (H), and stevia (S) and produced using conventional oven (1) and microwave (2) baking techniques at temperatures of 160°C and 300 W, respectively. Among the samples, H1 exhibited the highest total sugar content (26.64 ng/µL), with fructose being the predominant monosaccharide in A and H samples, whereas saccharose and maltose were more prominent in S-containing samples. Hydroxymethylfurfural was absent in S2, but its concentrations ranged between 10.52 and 85.78 ppm in the other samples. Linoleic acid constituted nearly 52% of the fatty acid composition in all granolas. In terms of organic acid composition, malic acid ranged between 1189.55 and 2022.95 µg/mL, and citric acid fell within the range of 341.58 and 1824.04 µg/mL. The granola specimens also contained individual phenolic compounds, such as vanillic acid, vanillin, ferulic acid, propyl gallate, and pyrocatechol. PRACTICAL APPLICATION: This study demonstrates that both baking method and sweetener choice significantly impact the chemical quality attributes of granola, which is a popular breakfast cereal. Microwave baking can be a faster and potentially healthier option, whereas stevia offers a low-calorie sweetener alternative. Further research is needed to maximize health benefits of granola products.

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

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.

Natural sweeteners: Sources, extraction and current uses in foods and food industries

Food producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier lifestyle and higher nutritional values. This article discusses the evidence of natural sweeteners in the available commercial products. A comprehensive review of natural sweeteners is presented, which includes their resources, properties and extraction methods, as well as a discussion on several emerging technologies that offer improvements to the traditional extraction methods. Finally, the progress of natural sweeteners in the food industry is assessed, and the commercial food products containing these natural sweeteners are mentioned.

Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods

Agave, commonly known as “maguey” is an important part of the Mexican tradition and economy, and is mainly used for the production of alcoholic beverages, such as tequila. Industrial exploitation generates by-products, including leaves, bagasse, and fibers, that can be re-valorized. Agave is composed of cellulose, hemicellulose, lignin, fructans, and pectin, as well as simple carbohydrates. Regarding functional properties, fructans content makes agave a potential source of prebiotics with the capability to lower blood glucose and enhance lipid homeostasis when it is incorporated as a prebiotic ingredient in cookies and granola bars. Agave also has phytochemicals, such as saponins and flavonoids, conferring anti-inflammatory, antioxidant, antimicrobial, and anticancer properties, among other benefits. Agave fibers are used for polymer-based composite reinforcement and elaboration, due to their thermo-mechanical properties. Agave bagasse is considered a promising biofuel feedstock, attributed to its high-water efficiency and biomass productivity, as well as its high carbohydrate content. The optimization of physical and chemical pretreatments, enzymatic saccharification and fermentation are key for biofuel production. Emerging technologies, such as ultrasound, can provide an alternative to current pretreatment processes. In conclusion, agaves are a rich source of by-products with a wide range of potential industrial applications, therefore novel processing methods are being explored for a sustainable re-valorization of these residues.

Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour

The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47-2.74%), protein (0.94-1.36%), fiber (4.41-8.10%), and resistant starch (3.65-2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.

Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25-100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

Functionality of Agave Bagasse as Supplement for the Development of Prebiotics-Enriched Foods

Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation. This plant is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple ascribable health benefits. In the present work, the potential of ashen and green agave bagasse as functional ingredients in supplemented cookies was studied. For its application, the chemical, functional, properties of agave bagasses and formulated cookies were evaluated, as well as the physical properties of cookies. Chemical characterization was carried out by the proximate analysis of both bagasses and cookies, besides, the analysis of oligosaccharides was made by thin-layer chromatography and high-performance anion-exchange chromatography. In the same way, functional properties such as oil holding capacity, organic molecule absorption capacity, swelling capacity, and water holding capacity were analyzed in both agave bagasses and supplemented cookies. Finally, modifications in color and texture due to bagasse addition was studied through an analysis of total color difference and a penetrometric test, respectively. In this sense, ashen and green agave bagasses demonstrated chemical and functional properties for use in the food industry, since they increased oil holding capacity of cookies and transferred prebiotic fructooligosaccharides to both agave bagasse formulations, which remain active as a prebiotic ingredient in cookies after in vitro digestion and cookie manufacture, including thermal treatment. Hence, agave bagasse could be considered a valuable alternative for the addition of the nutritionally-relevant dietary fiber in healthier foods.

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 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 (DPa) 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 DPa of 70 monomers, which can be used to obtain fractions with high, intermediate and low DPa. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties Agave spp., Agave salmiana, and Agave atrovirens showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. A. salmiana spp. crassipina and Agave tequilana variety cenizo presented DPa ≤50 and DPa ≤70, respectively, which could be useful in the production of fructan fractions of different DPa. These fractions might be used as functional ingredients in the manufacture of a wide range of food products.

Biological activities of Agave by-products and their possible applications in food and pharmaceuticals

Agave leaves are considered a by-product of alcoholic beverage production (tequila, mezcal and bacanora) because they are discarded during the production process, despite accounting for approximately 50% of the total plant weight. These by-products constitute a potential source of Agave extracts rich in bioactive compounds, such as saponins, phenolic compounds and terpenes, and possess different biological effects, as demonstrated by in vitro and in vivo tests (e.g. antimicrobial, antifungal, antioxidant, anti-inflammatory, antihypertensive, immunomodulatory, antiparasitic and anticancer activity). Despite their positive results in biological assays, Agave extracts have not been widely evaluated in food systems and pharmaceutical areas, and these fields represent a potential route to improve the usage of Agave plants as food additives and agents for treating medical diseases. © 2017 Society of Chemical Industry.

Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices

The effects of the partial replacement of maltodextrin by native agave fructans on the characteristics of spray-dried pineapple and mango powder were evaluated in this study. An experimental 3³ design, three concentrations of maltodextrin (5, 7, and 10%), three concentrations of native agave fructans (0, 2, and 4%), and three feed temperatures (110, 115, and 120  ℃) were used. The results using the treatment in which only maltodextrin was used as a reference indicated that an increment in the inlet temperature decreases the moisture content, a_w, and solubility. Likewise, an increase (more than 2%) in fructans concentration generates products with increased a_w, moisture, hygroscopicity, wettability, and greater solubility. Additionally, no modification of storage stability was observed. Mango and pineapple powder color were affected mainly by the inlet temperature, causing an increase in luminosity (L*) and a decrease in parameter ( a*). A scanning electron microscopy showed spherical powder particles with certain contractions; powder stability in treatments with native agave fructans was not modified in the treatment at 2%. Finally, the addition of 2% agave fructans as carrier material was able to reduce the maltodextrin concentration of the spray drying process.

Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture

A non-conventional starch obtained from guinea arrowroot tubers (Calathea allouia) grown in the Amazon was used as a polymeric matrix for the development of edible films. The films were manufactured by blending/thermo molding and plasticized with glycerol. Agro-industrial wastes from wine manufacture (grape waste flour and grape waste extract) were used as natural fillers of the thermoplastic starch (TPS) matrices. The results showed that the natural fillers caused cross-linking in the TPS matrix. This led to the production of films with higher resistant starch (RS) content, especially RS type 4 (RS4), although the DSC results showed that the films developed also contained RS type 3 (RS3). As expected, the presence of RS reduced the in vitro digestibility rate. Films made with the natural fillers were also less hydrophilic, had a greater thermal resistance, and tended towards ductile mechanical behavior. Finally, the edible film containing grape waste flour as a natural filler proved to be pH-sensitive, although this material disintegrated under alkaline conditions.

Obesity and neurological disorders: Dietary perspective of a global menace

Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades in the development of several functional foods and dietary regimens to reduce this menace. Being a multifactorial phenomenon and related to increased fat mass that adversely affects health, obesity has been associated with the development of several other co-morbidities. A great body of research and strong scientific evidence identifies obesity as an important risk factor for onset and progression of several neurological disorders. Obesity induced dyslipidaemia, metabolic dysfunction, and inflammation are attributable to the development of a variety of effects on central nervous system (CNS). Evidence suggests that neurological diseases such as Parkinson's disease and Alzheimer's disease could be initiated by various metabolic changes, related to CNS damage, caused by obesity. These metabolic changes could alter the synaptic plasticity of the neurons and lead to neural death, affecting the normal physiology of CNS. Dietary intervention in combination with exercise can affect the molecular events involved in energy metabolism and synaptic plasticity and are considered effective non-invasive strategy to counteract cognitive and neurological disorders. The present review gives an overview of the obesity and related neurological disorders and the possible dietary interventions.

Agave as a model CAM crop system for a warming and drying world

As climate change leads to drier and warmer conditions in semi-arid regions, growing resource-intensive C3 and C4 crops will become more challenging. Such crops will be subjected to increased frequency and intensity of drought and heat stress. However, agaves, even more than pineapple (Ananas comosus) and prickly pear (Opuntia ficus-indica and related species), typify highly productive plants that will respond favorably to global warming, both in natural and cultivated settings. With nearly 200 species spread throughout the U.S., Mexico, and Central America, agaves have evolved traits, including crassulacean acid metabolism (CAM), that allow them to survive extreme heat and drought. Agaves have been used as sources of food, beverage, and fiber by societies for hundreds of years. The varied uses of Agave, combined with its unique adaptations to environmental stress, warrant its consideration as a model CAM crop. Besides the damaging cycles of surplus and shortage that have long beset the tequila industry, the relatively long maturation cycle of Agave, its monocarpic flowering habit, and unique morphology comprise the biggest barriers to its widespread use as a crop suitable for mechanized production. Despite these challenges, agaves exhibit potential as crops since they can be grown on marginal lands, but with more resource input than is widely assumed. If these constraints can be reconciled, Agave shows considerable promise as an alternative source for food, alternative sweeteners, and even bioenergy. And despite the many unknowns regarding agaves, they provide a means to resolve disparities in resource availability and needs between natural and human systems in semi-arid regions.