Abstract
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.
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Acknowledgements
The authors thank to Tecnológico Nacional de México/Instituto Tecnológico de Durango WGGV with CVU 776747 thanks to National Council of Science and Technology (CONACYT) for financial support during her PhD studies.
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This research was supported by the Tecnológico Nacional de México/Instituto Tecnológico de Durango.
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All authors, Wendy Guadalupe García-Villalba, Raúl Rodríguez-Herrera, Luz Araceli Ochoa-Martínez, Olga Miriam Rutiaga-Quiñones, José Alberto Gallegos-Infante, Silvia Marina González-Herrera, agree for submitting this manuscript to Journal of Food Science and Technology.
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All authors, Wendy Guadalupe García-Villalba, Raúl Rodríguez-Herrera, Luz Araceli Ochoa-Martínez, Olga Miriam Rutiaga-Quiñones, José Alberto Gallegos-Infante, Silvia Marina González-Herrera, agree for submitting this manuscript to Journal of Food Science and Technology. We declare that the manuscript is an original work which has not been submitted to other Journal.
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García-Villalba, W.G., Rodríguez-Herrera, R., Ochoa-Martínez, L.A. et al. Agave fructans: a review of their technological functionality and extraction processes. J Food Sci Technol 60, 1265–1273 (2023). https://doi.org/10.1007/s13197-022-05375-7
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DOI: https://doi.org/10.1007/s13197-022-05375-7