The role of agave fructans in health and food applications: A review

Abstract

BackgroundAgave fructans are natural reserve carbohydrates in agave plants. These polysaccharides are composed of blends of fructose polymers with different degrees of polymerization (DP). Today, agave fructans have begun to be used as functional ingredients in various food products due to their technological properties and their favorable impact on health. Agave fructans are healthy ingredients that promote the growth of beneficial bacteria, regulate serum glucose, lessen health problems associated with obesity and overweight, favor calcium absorption, and promote chemoprotective, immunomodulatory, and antioxidant effects. Scope and approachThis manuscript summarizes studies on the nutrition and health impacts of agave fructan consumption, followed by a summary of the most relevant food applications and the development of functional foods. Key findings and conclusionsScientific findings suggest that agave fructans can be used to treat and prevent different diseases, including colorectal cancer, overweight, obesity, diabetes, and osteoporosis, and have brain protection properties. These studies will accelerate the development of new functional food products to satisfy consumers’ demands and expectations. The development of new products requires detailed knowledge of the physicochemical properties, interactions, and limitations of agave fructans as techno-functional ingredients. Agave fructans are ingredients that improve flavor, color, texture, sweetness, and sensory attributes. Their high solubility and compatibility with different foods make agave fructans ideal ingredients for several applications, including encapsulation and snack products, baked goods, dairy products, beverages, and fruit preserves.