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Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19127022. [PMID: 35742286 PMCID: PMC9222424 DOI: 10.3390/ijerph19127022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/03/2022] [Accepted: 06/06/2022] [Indexed: 02/04/2023]
Abstract
Agave syrup (AS), a food product made from agave plant sap, is a vegan sweetener that has become popular for replacing conventional sweeteners such as sucrose. As the demand for naturally derived sweeteners has grown in the last decade, this review paper addresses and discusses, in detail, the most relevant aspects of the chemical AS analysis, applications in the food industry, sustainability issues, safety and quality control and, finally, nutritional profile and health impacts. According to our main research outcome, we can assume that the mid-infrared-principal components analysis, high-performance anion exchange chromatography equipped with a pulsed amperometric detector, and thin-layer chromatography can be used to identify and distinguish syrups from natural sources. The main agave–derived products are juice, leaves, bagasse, and fiber. In sustainability terms, it can be stated that certified organic and free trade agave products are the most sustainable options available on the market because they guarantee products being created without pesticides and according to specific labor standards. The Mexican government and AS producers have also established Mexican guidelines which prohibit using any ingredient, sugar or food additive that derives from sources, apart from agave plants, to produce any commercial AS. Due to its nutritional value, AS is a good source of minerals, vitamins and polyphenols compared to other traditional sweeteners. However, further research into the effects of AS on human metabolism is necessary to back its health claims as a natural sugar substitute.
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Ozuna C, Franco-Robles E. Agave syrup: An alternative to conventional sweeteners? A review of its current technological applications and health effects. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Michel MR, Gallegos ACF, Villarreal-Morales SL, Aguilar-Zárate P, Aguilar CN, Riutort M, Rodríguez-Herrera R. Fructosyltransferase production by Aspergillus oryzae BM-DIA using solid-state fermentation and the properties of its nucleotide and protein sequences. Folia Microbiol (Praha) 2021; 66:469-481. [PMID: 33770363 DOI: 10.1007/s12223-021-00862-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Accepted: 12/17/2020] [Indexed: 01/25/2023]
Abstract
Fructosyltransferase (FTase) catalyzes the transfer of a fructosyl group to a sucrose molecule or a fructooligosaccharide (FOS) when a FOS with a longer chain is formed. Production of FTase by two Aspergillus species and its mixture was exploited using solid-state fermentation (SSF) and employing agave sap as substrate. The maximum FTase activity (1.59 U/mL) by Aspergillus oryzae was obtained after 24 h, using a temperature of 30 °C, with an inoculum of 2 × 107 spores/mL. The nucleotide sequence coding for the fructosyltransferase showed 1494 bp and encodes for a protein of 498 amino acids. The hypothetical molecular tertiary structure of Aspergillus oryzae BM-DIA FTase showed the presence of structural domains, such as a five-bladed beta-propeller domain characteristic of GH (glycoside hydrolase) and C terminal, which forms a beta-sandwich module. This study contributes to the knowledge of stability, compatibility, and genetic expression of Aspergillus oryzae BM-DIA under SSF bioprocess conditions for industrial production of fructosyltransferase.
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Affiliation(s)
- Mariela R Michel
- Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza e Ing, José Cárdenas S/N. República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Adriana C Flores- Gallegos
- Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza e Ing, José Cárdenas S/N. República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Sandra L Villarreal-Morales
- Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza e Ing, José Cárdenas S/N. República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Pedro Aguilar-Zárate
- Engineering Department, Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Carr. al Ingenio Plan de Ayala Km. 2, Col Vista Hermosa, 79010, Ciudad Valles, San Luis Potosí, México
| | - Cristóbal N Aguilar
- Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza e Ing, José Cárdenas S/N. República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Marta Riutort
- Departament de Genética, Facultat de Biología, Universitat de Barcelona, Avenida Diagonal, 643, 08028, Barcelona, Spain
| | - Raúl Rodríguez-Herrera
- Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza e Ing, José Cárdenas S/N. República Oriente, 25280, Saltillo, Coahuila, Mexico.
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Rascón L, Cruz M, Rodríguez-Jasso RM, Neira-Vielma AA, Ramírez-Barrón SN, Belmares R. Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of Agave salmiana. Foods 2020; 9:E1834. [PMID: 33321750 PMCID: PMC7763741 DOI: 10.3390/foods9121834] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 11/17/2022] Open
Abstract
The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganisms in "aguamiel" as well as to study the effects on physicochemical analysis like total sugars, soluble solids, electric conductivity pH, and color. The results showed that the conductivity of "aguamiel" was 0.374 s/m, this as temperature increased, conductivity rose as well. During OH a bubbling was observed when reaching 70 °C due to the generation of electrochemical reactions during the OH process. OH had a significant effect in the reduction of E. coli, yeast, and lactobacillus compared to conventional pasteurization, reaching optimal conditions for its total inactivation. Regarding its physicochemical properties, both treatments, conventional pasteurization and OH, did not show negative changes in aguamiel, demonstrating that OH technology can be a feasible option as a pasteurization technique. In conclusion it is important to notice that negative changes were not found in quality, color and sugars of "aguamiel". Therefore, ohmic heating can be an option to replace traditional methods used for pasteurization.
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Affiliation(s)
- Luis Rascón
- Food Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico; (L.R.); (R.M.R.-J.)
| | - Mario Cruz
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro no. 1923, Col. Buena Vista, Saltillo C.P. 25280, Coahuila, Mexico;
| | - Rosa M. Rodríguez-Jasso
- Food Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico; (L.R.); (R.M.R.-J.)
| | - Alberto A. Neira-Vielma
- Studies and Research Interdisciplinary Center, Autonomus University of Coahuila, Saltillo Coahuila, Prolongación David Berlanga y 16 de Septiembre, Unidad Camporredondo, Saltillo C.P. 25280, Coahuila, Mexico;
| | - Sonia N. Ramírez-Barrón
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro no. 1923, Col. Buena Vista, Saltillo C.P. 25280, Coahuila, Mexico;
| | - Ruth Belmares
- Food Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico; (L.R.); (R.M.R.-J.)
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Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar. Processes (Basel) 2020. [DOI: 10.3390/pr8101294] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
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.
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de la Rosa O, Múñiz-Marquez DB, Contreras-Esquivel JC, Wong-Paz JE, Rodríguez-Herrera R, Aguilar CN. Improving the fructooligosaccharides production by solid-state fermentation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101704] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values. Processes (Basel) 2020. [DOI: 10.3390/pr8070841] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The effects of UV-C irradiation (at doses of 8.16, 10.93, 16.17, and 33.29 mJ/cm2) on the physicochemical and microbiological properties of Agave tequilana Weber extracts at various pH values (4.5, 5.5, and 6.5) were evaluated. Thermal treatment (TT) was used as a control (85 °C for 30 s). Both processed (UV-C or TT) and unprocessed (UP) extracts were investigated. The UV-C dose and the pH significantly (p < 0.05) affected the inactivation of total coliforms (TC), total aerobic mesophiles (TAM), and yeasts and molds (YM). UV-C doses of 10.93 mJ/cm2 at pH 4.5 and 33.29 mJ/cm2 at any agave extract pH completely inactivated the native microbial load compared to TT. The total polyphenols (TP), antioxidant activity (AA), and sugar content did not change in the agave extracts at any dose, but the total flavonoid (TF) content decreased at doses > 16.17 mJ/cm2 at the evaluated pH values. Although the color of the agave extracts (L*, a*, and b*) was significantly affected, the total color difference (∆E) did not change after processing compared to the ∆E in the UP extracts. TT further reduced all the physicochemical properties of the agave extracts compared to UV-C processing. The results suggest that UV-C continuous flow technology can be used to stabilize agave extracts at doses of 10.93 mJ/cm2 and pH 4.5, while preserving their functional properties.
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Application of Quality-by-Design Approach in the Analytical Method Development for Quantification of Sugars in Sugarcane Honey by Reversed-Phase Liquid Chromatography. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01767-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Villarreal Morales SL, Enríquez Salazar MI, Michel Michel MR, Flores Gallegos AC, Montañez-Saens J, Aguilar CN, Herrera RR. Metagenomic Microbial Diversity in Aguamiel from TwoAgaveSpecies During 4-Year Seasons. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2018.1547200] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Sandra Luz Villarreal Morales
- Departamento de Investigación en Alimentos Facultad de Ciencias Químicas, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - María Isabel Enríquez Salazar
- Departamento de Investigación en Alimentos Facultad de Ciencias Químicas, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Mariela Ramona Michel Michel
- Departamento de Investigación en Alimentos Facultad de Ciencias Químicas, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | | | | | | | - Raúl Rodríguez Herrera
- Departamento de Investigación en Alimentos Facultad de Ciencias Químicas, Universidad Autonoma de Coahuila, Saltillo, Mexico
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