Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrups

Escobosa, Alma Rosa Corrales; Ojeda, Armando Gómez; Magaña, Armando Alcázar; Wróbel, Katarzyna

doi:10.1016/j.foodchem.2014.05.140

Cited by 19 publications

(11 citation statements)

References 34 publications

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“…High‐performance liquid chromatography analysis was carried out on AS (Unicornio, Jarabe de Agave de origen Orgánico, Mexico) to determine its composition. HPLC results indicated that AS contained mainly fructose (79% ± 0.32) and glucose (20% ± 0.13), with a low amount of sucrose (1% ±0.2), which are close to literature values (Corrales Escobosa et al, 2014).…”

Section: Methodssupporting

confidence: 89%

“…XG was added to the AS at 0.1 and 0.3% to create osmotic solutions with higher viscosity. Inulin was added at 5% to the AS to study its effect on the mass transfer, but also taking into account that inulin is a prebiotic naturally present in AS at concentrations higher than 0.5% (Corrales Escobosa et al, 2014). The method used to dissolve XG and inulin in agave solutions follows.…”

Section: Methodsmentioning

confidence: 99%

“…However, there is a scarce information about the use of agave syrup (AS) as osmotic solution in the available scientific literature. AS contains high percentage of fructose (reported to be 55–90%, Willems & Low, 2012), sucrose, and glucose, but is gaining attention because of its richness in micronutrients (Edwards, Rossi, Corpe, Butterworth, & Ellis, 2016) and prebiotic inulin (>0.5%, Corrales Escobosa, Gomez Ojeda, Wrobel, Magana, & Wrobel, 2014). According to Corrales Escobosa et al (2014), high fructose ASs present as well bacteriostatic activity against Bacillus subtilis and Escherichia coli .…”

Section: Introductionmentioning

confidence: 99%

“…AS contains high percentage of fructose (reported to be 55–90%, Willems & Low, 2012), sucrose, and glucose, but is gaining attention because of its richness in micronutrients (Edwards, Rossi, Corpe, Butterworth, & Ellis, 2016) and prebiotic inulin (>0.5%, Corrales Escobosa, Gomez Ojeda, Wrobel, Magana, & Wrobel, 2014). According to Corrales Escobosa et al (2014), high fructose ASs present as well bacteriostatic activity against Bacillus subtilis and Escherichia coli . A previous study made by St‐Pierre et al (2014) showed that AS has similarities with maple syrup with respect to bioactive components and insulin response, hence both can be used as natural alternatives to the traditional sweeteners like pure sucrose.…”

Section: Introductionmentioning

confidence: 99%

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Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

Zongo

Khalloufi

Ratti

2021

J Food Process Engineering

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Osmotic dehydration of mangoes was investigated for the reduction of solids gain (SG) and potential use of natural syrups as osmotic solutions. Different osmotic solutions at 60 °Brix were used (made with sucrose, glucose, fructose, corn syrup solids (CSS), and agave syrup (AS) with or without added xanthan gum [XG] or inulin) during osmotic dehydration at 40°C of mango slices (0.4 and 1.5 cm thickness). Rheological behavior and viscosity of the different osmotic solutions were determined at 22 and 40°C. According to the results, increasing the viscosity and the sample thickness helped to reduce the sugar gain while maintaining an adequate water loss. The highest sugar gain was found for sucrose, glucose, fructose, AS solutions, and the lowest, for CSS solutions and XG added to AS. The impact of increasing apparent viscosity on SG was more pronounced for thin samples, indicating the importance of the Biot number on selective mass transfer during osmotic dehydration. Practical Applications This research aims to obtain osmotically dehydrated mangoes with low sugar content by using a natural multicomponent solution such as an AS with added ingredients. In this study, the role of solution viscosity combined to sample thickness in lowering SG during osmotic dehydration was elucidated. As well, AS used in this research as a model, is particularly interesting due to its rich content in vitamins and prebiotic (inulin) which levels up the mango nutritious values. This study would help industrials to offer healthier snacks, in particular for consumers who wish to reduce their sugar intake.

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Section: Methodssupporting

confidence: 89%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

Zongo

Khalloufi

Ratti

2021

J Food Process Engineering

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“…In many circles, the appeal of agave syrup is its glycemic index (10–27), which is considerably lower than that of sucrose (68) and honey (55) (Foster-Powell et al, 2002 ; Willems and Low, 2012 ; Corrales Escobosa et al, 2014 ). This is largely attributable to its carbohydrate pool consisting of up to 90% fructose (Figlewicz et al, 2009 ).…”

Section: Introductionmentioning

confidence: 99%

Agave as a model CAM crop system for a warming and drying world

Stewart

2015

Front. Plant Sci.

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As climate change leads to drier and warmer conditions in semi-arid regions, growing resource-intensive C3 and C4 crops will become more challenging. Such crops will be subjected to increased frequency and intensity of drought and heat stress. However, agaves, even more than pineapple (Ananas comosus) and prickly pear (Opuntia ficus-indica and related species), typify highly productive plants that will respond favorably to global warming, both in natural and cultivated settings. With nearly 200 species spread throughout the U.S., Mexico, and Central America, agaves have evolved traits, including crassulacean acid metabolism (CAM), that allow them to survive extreme heat and drought. Agaves have been used as sources of food, beverage, and fiber by societies for hundreds of years. The varied uses of Agave, combined with its unique adaptations to environmental stress, warrant its consideration as a model CAM crop. Besides the damaging cycles of surplus and shortage that have long beset the tequila industry, the relatively long maturation cycle of Agave, its monocarpic flowering habit, and unique morphology comprise the biggest barriers to its widespread use as a crop suitable for mechanized production. Despite these challenges, agaves exhibit potential as crops since they can be grown on marginal lands, but with more resource input than is widely assumed. If these constraints can be reconciled, Agave shows considerable promise as an alternative source for food, alternative sweeteners, and even bioenergy. And despite the many unknowns regarding agaves, they provide a means to resolve disparities in resource availability and needs between natural and human systems in semi-arid regions.

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Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar

Chun-feng

Zhang

2019

Food Sci Biotechnol

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Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrups

Cited by 19 publications

References 34 publications

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

Agave as a model CAM crop system for a warming and drying world

Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar

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