Abstract
Agaves represent an important economic source due to the distillates obtained; however, they also represent a significant amount of agro-industrial waste that is harmful to the environment. In recent years, this waste has been utilized to obtain various bioproducts; their technological applications in the food area are focused on obtaining bioplastics, edible films, packaging materials, and food additives. Currently, these wastes have been used in food applications due to the prebiotic effect of agave polysaccharides; their application helps to improve products from a nutritional, technological, and biological point of view. The prebiotic effect exerted by these polysaccharides has been little studied through in vitro digestion models that help us understand how these carbohydrates work in human health. This review aims to analyze agaves as a promising source of prebiotic polymers with the potential for diverse technological applications and a beneficial effect on intestinal health.
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