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Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities

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Abstract

This study aims to characterize the Agave americana leaves powder (AALP) and valorize its soluble extract (soluble extract Agave americana leaves (SEAAL)) on a steamed yoghurt. During 21 days of storage, the analyses of pH, titratable acidity, syneresis, viscosity, color and texture of SEAAL at 1, 2 and 3% on refrigerated yoghurt were performed. The results revealed that AALP had a high level in mineral composition and richness in total sugars and protein with 55.68 and 34.56%, respectively. Concerning the techno-functional and biological properties, AALP had a higher (p < 0.05) water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SWC), exhibiting a good anti-food-borne bacterial activity, especially against Salmonella typhymurium. The incorporation of SEAAL extract into yoghurt was also investigated to determine the rheological properties, instrumental color (L*, a* and b*) and textural (hardness, cohesivness, adhesiveness and elasticity) parameters, as well as sensory attributes using a 5-point hedonic scale. Generally, SEAAL improved the color and texture of the product by decreasing the syneresis and increasing the viscosity compared to the control samples. Similarly, the yoghurt enriched with 2% of SEAAL was the most appreciated by the tasting panel. Given its richness in nutritious ingredients, SEAAL could be a promising constituent for improving the quality of yoghurt. Furthermore, SEAAL could be a strong candidate for future applications in a wide range of healthy dairy products.

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Acknowledgements

We acknowledge the financial support of the Ministry of Higher Education and Scientific Research, Tunisia. Special thanks go to Mr. Salem Makhlouf (LAVASA, ENIS) for his kind help to carry out this study. The authors would also like to extend their thanks to Mrs Leila Mahfoudhi, Teacher of English in the Faculty of Science of Sfax, for proofreading and polishing the language of the manuscript.

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Authors and Affiliations

  1. Ecole Nationale d’Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Route de Soukra, 3038, Sfax, Tunisia

    Mohamed Ali Bouaziz, Brahim Bchir, Hanen Chalbi, Haifa Sebii, Sirine Karra, Hamadi Attia & Souhail Besbes

  2. Laboratoire de Biotechnologie Microbienne, Enzymatique et de Biomolécules (LBMEB), Centre de Biotechnologie de Sfax, PB 1171, 3018, Sfax, Tunisia

    Slim Smaoui

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  1. Mohamed Ali Bouaziz
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Bouaziz, M.A., Bchir, B., Chalbi, H. et al. Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities. Food Measure 15, 309–326 (2021). https://doi.org/10.1007/s11694-020-00632-9

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