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.

The physico-mechanical properties of fructan fractions in different agave species without Tequila Denomination of Origin (DOT) need to be studied to identify and expand industrial applications. The rheological and physicochemical characterization of three fractions of Agave tequilana cv. cenizo fructans without DOT, with different degree of polymerization (DP) was carried out to propose their use as an additive in the food industry. Fractions were obtained by apparent DP enrichment (DPa) by stepwise ultradiafiltration with 10, 5 and 1 kilodalton (kDa) membranes and classified on the basis of the enriched fraction evidenced by HPLC profiling with amperometric detector. The ultradiafiltrate of the membrane with 10 kDa, called High Degree of Polymerization (HDP), showed enrichment of fructans with high DPa ≥ 30, the one with 5 kDa called Intermediate Degree of Polymerization (IDP), presents enrichment in DPa between 10 to 30, these fractions dried by spray, showed a modal particle size distribution (D [4,3] < 20 µm). In the ultradiafiltrate of the 1 kDa membrane, called Low Polymerization Grade (LDP), fructo-oligosaccharides (FOS) and fructans with maximum DPa of 15 were enriched; this sample was concentrated to 72 °Brix. The glass transition (Tg) showed a DPa-dependent increase (LDP = 152.17 °C, IDP = 216.12 °C and HDP = 227.5 °C). Viscosity was dependent on the degree of polymerization, exhibiting thermo-mechanically stable flow behavior. The reconstituted powders exhibited Newtonian and flow-stable behavior in a concentration range of 2-50 %, temperature of 5-45 °C and pH of 2-9. The macro and micro structural properties identified in the respective fractions of agave fructans, diversify possible applications with potential interest as encapsulating material, stabilizer and prebiotic sweetener, among others that agave fructans have in the food and nutraceutical industry.