Evaluation of the fermentation of acetylated agave fructans (agavins), with Saccharomyces boulardii as a probiotic

Buitrago-Arias, Carolina; Londoño-Moreno, A.; Ávila-Reyes, Sandra Victoria; Arenas-Ocampo, Martha Lucía; Alamilla‐Beltrán, Liliana; Jiménez–Aparicio, Antonio Ruperto; Camacho-Díaz, Brenda Hildeliza

doi:10.24275/rmiq/poly2533

Cited by 12 publications

(13 citation statements)

References 32 publications

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“…A different compound in AS is agavins, which are reserve carbohydrates in the agave plant, are formed by fructose polymers and one unique glucose. Nowadays, they are considered to be prebiotic substances and offer several applications (wall material and encapsulating bioactive compounds) [ 51 ]. As a result of of their special phytochemical and chemical composition, agavins do not undergo degradation by oral microbiome in either the oral cavity or the small intestine by digestive enzymes.…”

Section: Quality and Safety Controlmentioning

confidence: 99%

Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts

Saraiva

Carrascosa

Ramos

et al. 2022

IJERPH

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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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Section: Quality and Safety Controlmentioning

confidence: 99%

Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts

Saraiva

Carrascosa

Ramos

et al. 2022

IJERPH

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“…They are linear polysaccharides from sources such as achicoria (inulin) or hyperbranched polysaccharides from Agave genus, also known as agavins or agave fructans (López et al ., 2003). Agavins have shown a prebiotic effect (Pool‐Zobel et al ., 2002; Allsopp et al ., 2013; Buitrago‐Arias et al ., 2021) and also capacity to diminish obesity, triglycerides and body fat (Arrizón et al ., 2014; Padilla‐Camberos et al ., 2018). Therefore, fructans have nutritional value added to the final product in spray drying.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray‐drying conditions on the anthocyanin content and physicochemical properties

Santiago-García

León-Martínez

Gutiérrez

et al. 2023

Int J of Food Sci Tech

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SummaryThe searching of alternative products that help reduce sugar consumption is a recurring objective due to the high number of overweight people in the world. The spray drying process of natural strawberry juice (SWJ) was evaluated using Agave angustifolia fructans as an encapsulating agent. Five fructan concentrations and three drying conditions were evaluated. The microcapsules obtained were characterised by anthocyanins content (UVvis), moisture percentage, hygroscopicity, colour, Tg, morphology (light scattering and SEM) and FTIR. Considering a recovery yield above 50%, the inlet/outlet temperatures of 180/90–95 °C and 15% of fructans were the conditions to obtain the powders with a hygroscopicity of 31%, anthocyanin retention of 84% and the highest Tg (54 °C). FTIR spectra and SEM evidenced that fructans can act as a homogeneous encapsulating matrix of SWJ. Therefore A. angustifolia fructans can be an alternative of low‐caloric power for the encapsulation of SWJ through spray.

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“…Agavins and whey proteins have been used as spray-dry wall materials, both individually or in combination, to encapsulate probiotics such as Enterococcus faecium , Lactobacillus acidophilus , Bifidobacterium pseudocatenulatum CECT 7765, Bifidobacterium bifidium and Saccharomyces boulardii . The mentioned materials improve the encapsulation rate, viability during storage and simulated gastrointestinal testing, producing more stable beads with potential application in different foods, as they significantly preserve the quality of food matrices [ 26 , 27 , 40 , 41 , 42 ]. The FAO/WHO (2001) [ 43 ] defines probiotics as “live microorganisms that, when consumed in adequate amounts, confer a healthful effect on the host”.…”

Section: Introductionmentioning

confidence: 99%

“…This microorganism is usually dispensed in lyophilized form in soft gelatin beads, while its use in food matrix processing is scarce [ 47 ]. The prebiotic properties of agavins were proved using the probiotic microorganism S. boulardii as a model, which used agavins as a carbon source, where a greater growth of the population density was observed when such compounds were added to the culture medium [ 42 ]. Previous studies have shown that the encapsulation of S. boulardii using different techniques (spray drying, extrusion/cold gelation and layer-by-layer technique) seemed to have potential as an oral delivery system in pharmaceutical or food applications.…”

Section: Introductionmentioning

confidence: 99%

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

et al. 2022

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Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.

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Evaluation of the fermentation of acetylated agave fructans (agavins), with Saccharomyces boulardii as a probiotic

Cited by 12 publications

References 32 publications

Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts

Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts

Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray‐drying conditions on the anthocyanin content and physicochemical properties

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions

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