Agave Syrup Research Articles

Oligo– and polysaccharides as fraud marker in honey and agave syrup

Oligo– and polysaccharides as fraud marker in honey and agave syrup

Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii.

Agavins are reserve carbohydrates found in agave plants; they present texture-modifying properties and prebiotic capacity by increasing the viability of the intestinal microbiota. Through its hydrolysis, agave syrup (AS) can be obtained and can be used as a sweetener in food matrices. The objective of this work was to evaluate the effect of the variation in the content of agavins and AS on the physical, structural, and viability properties of Saccharomyces boulardii encapsulates incorporated into gelatin gummies. An RSM was used to obtain an optimized formulation of gelatin gummies. The properties of the gel in the gummy were characterized by a texture profile analysis and Aw. The humidity and sugar content were determined. A sucrose gummy was used as a control for the variable ranges. Alginate microcapsules containing S. boulardii were added to the optimized gummy formulation to obtain a synbiotic gummy. The viability of S. boulardii and changes in the structure of the alginate gel of the microcapsules in the synbiotic gummy were evaluated for 24 days by image digital analysis (IDA). The agavins and agave syrup significantly affected the texture properties (<1 N) and the Aw (>0.85). The IDA showed a change in the gel network and an increase in viability by confocal microscopy from day 18. The number of pores in the gel increased, but their size decreased with an increase in the number of S. boulardii cells. Agavins and cells alter the structure of capsules in gummies without affecting their viability.

Development of a tamarind-based functional beverage with partially-hydrolyzed agave syrup and the health effects of its consumption in C57BL/6 mice

Excess consumption of sweetened beverages is associated with a global rise in metabolic diseases. Tamarind and partially-hydrolyzed agave syrup have potential for developing healthier beverages. Our objective was to develop a functional beverage using these ingredients (PH-AS-B). We also evaluate shelf-life stability (physicochemical, microbiological, and antioxidant properties) and health effects in C57BL/6 mice compared with tamarind beverages sweetened with glucose or fructose. Optimal tamarind extraction conditions were a 1:10 ratio (g pulp/mL water) and boiling for 30 min, and the resulting beverage had a shelf life of two months at 4 °C. Non-volatile metabolites were identified using HPLC/MS. PH-AS-B was associated with decreased blood cholesterol (5%) and triglyceride (20–35%) concentrations in healthy mice as well as lower lipid (82%) concentrations and evidence of protein oxidation (42%) in the liver, compared with glucose- and fructose-sweetened tamarind beverages. In conclusion, PH-AS-B was stable and associated with beneficial metabolic properties in healthy mice.

40 years of adding more fructose to high fructose corn syrup than is safe, through the lens of malabsorption and altered gut health–gateways to chronic disease

Labels do not disclose the excess-free-fructose/unpaired-fructose content in foods/beverages. Objective was to estimate excess-free-fructose intake using USDA loss-adjusted-food-availability (LAFA) data (1970–2019) for high fructose corn syrup (HFCS) and apple juice, major sources of excess-free-fructose, for comparison with malabsorption dosages (~ 5 g-children/ ~ 10 g-adults). Unlike sucrose and equimolar fructose/glucose, unpaired-fructose triggers fructose malabsorption and its health consequences. Daily intakes were calculated for HFCS that is generally-recognized-as-safe/ (55% fructose/45% glucose), and variants (65/35, 60/40) with higher fructose-to-glucose ratios (1.9:1, 1.5:1), as measured by independent laboratories. Estimations include consumer-level-loss (CLL) allowances used before (20%), and after, subjective, retroactively-applied increases (34%), as recommended by corn-refiners (~ 2012). No contributions from crystalline-fructose or agave syrup were included due to lack of LAFA data. High-excess-free-fructose-fruits (apples/pears/watermelons/mangoes) were not included. Eaten in moderation they are less likely to trigger malabsorption. Another objective was to identify potential parallel trends between excess-free-fructose intake and the “unexplained” US asthma epidemic. The fructose/gut-dysbiosis/lung axis is well documented, case-study evidence and epidemiological research link HFCS/apple juice intake with asthma, and unlike gut-dysbiosis/gut-fructosylation, childhood asthma prevalence data spans > 40 years.ResultsExcess-free-fructose daily intake for individuals consuming HFCS with an average 1.5:1 fructose-to-glucose ratio, ranged from 0.10 g/d in 1970, to 11.3 g/d in 1999, to 6.5 g/d in 2019, and for those consuming HFCS with an average 1.9:1 ratio, intakes ranged from 0.13 g/d to 16.9 g/d (1999), to 9.7 g/d in 2019, based upon estimates with a 20% CLL allowance. Intake exceeded dosages that trigger malabsorption (~ 5 g) around ~ 1980. By the early 1980’s, tripled apple juice intake had added ~ 0.5 g to average-per-capita excess-free-fructose intake. Contributions were higher (~ 3.8 g /4-oz.) for individuals consuming apple juice consistent with a healthy eating pattern (4-oz. children, 8-oz. adults). The “unexplained” childhood asthma epidemic (1980-present) parallels increasing average-per-capita HFCS/apple juice intake trends and reflects epidemiological research findings.ConclusionDisplacement of sucrose with HFCS, its ubiquitous presence in the US food-supply, the industry practice of adding more fructose to HFCS than generally-recognized-as-safe, and increased use of apple juice/crystalline fructose/agave syrup in foods/beverages has contributed to unprecedented excess-free-fructose intake levels, fructose malabsorption, gut-dysbiosis and gut-fructosylation (immunogen burden)-gateways to chronic disease.

Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners.

The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5-6.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03% w/w) or agave syrup (4.5% w/w). The high-protein yoghurts were made with stevia (0.04% w/w), xylitol (6% w/w) or honey (6% w/w). Sucrose (6% w/w) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. The high-protein yoghurts were found to be more acidic (>1% as lactic acid), had a lower syneresis index (between 2.1 and 16.2%) and a better consistency (stronger gel structure) than the low-protein yoghurts. In terms of rheological parameters, stevia-sweetened yoghurts scored higher than the other sweetened yoghurts, showing a better gel structure. The different sweeteners tested did not significantly affect the sensory properties of the yoghurts, although the high-protein yoghurts scored higher for most of the attributes evaluated. Overall, consumers preferred stevia-sweetened yoghurts to yoghurts sweetened with sucrose or agave for the low-protein yoghurts. Of the tested formulations, those containing high protein with the alternative natural sweetener xylitol received higher scores in all attributes. These results reveal the potential of the tested natural sweeteners as sucrose substitutes, while contributing to improving the nutritional value of yoghurts.

Problems and prospects of functional nutrition in Russia: industry and social aspect

In recent years, great importance has been attached to the preservation and strengthening of public health, the role of disease prevention and the formation of a healthy lifestyle, including the formation of a culture of healthy nutrition of the population. Prolonged improper, irrational nutrition is a factor of increased risk of developing diseases: oncological diseases, alimentary risk factors of which are the presence of carcinogenic additives in food products; diseases of the cardiovascular system; obesity; disorders of the gastrointestinal tract due to the low content of dietary fiber in food; osteoporosis is a change in the composition of bones due to the loss of calcium. The analysis of the nutrition structure of the Russian population indicates significant deviations from the recommendations on rational norms of food consumption that meet modern requirements of a healthy diet. In this paper, a matrix method of developing a formula for a fermented milk product with a high protein content is considered by enriching yogurt with vegetable components: hemp flour, jerusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk products were prepared and tasting was carried out. According to the organoleptic results, the expediency of using the matrix method of computer modeling in the development of formulations of fermented milk products is confirmed. The resulting yogurts can be recommended for use by people with diabetes and those who lead a healthy lifestyle, because the protein content in the samples has been increased to 3.7% and the introduction of sugar is excluded.

Long-term consumption of natural sweeteners differentially modulates stress, anxiety, and depression behaviors in C57BL/6 female mice

Excessive consumption of added sugars has been associated with psychiatric disorders such as stress, anxiety, and depression, especially in women. The aim of this study was to evaluate the effect of natural sweeteners on stress, anxiety, and depression behaviors and physiological effects in C57BL/6 female mice (n = 72). Agave syrup (AS), monk fruit (MF), glycyrrhizin (GLY), xylitol (XYL), and allulose (AL) were administered in the drinking water for 20 weeks. The intake of food and drink, and body weight of the mice was evaluated weekly. Moreover, forced swimming, tail suspension, elevated maze tests, morphometric analyses, organ weight/body weight index estimation, leukocyte count and granulocytes/leukocytes (G/L), and plasma glucose levels were performed at the end of the experimental trial. According to the results, all sweeteners increased weight gain (p < 0.01) but not food and drink intakes or glucose levels. The consumption of AS, MF, XYL, and AL decreased the symptoms of depression, while the consumption of AS, GLY, XYL, and AL increased the signs of anxiety (p < 0.001). In leukocyte count, all sweeteners caused changes compared to the control group (CON) (p < 0.0001). Organ weights, lengths, and G/L ratio showed significant reductions for all sweeteners except GLY. In conclusion, the consumption of natural sweeteners in female mice triggers alterations in behavioral disorders and other physiological responses.

Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics

The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.

Develop of agave syrup using emerging technology by ohmic heating

Agave syrup is a natural sweetener made from agave mead after it has been heated. The aim of this study was to determine and assess the impact of ohmic heating on the production of agave syrup. Temperature and electrical conductivity were monitored throughout the process until it reached 70° Bx, as were color, pH, soluble solids, viscosity, techno functional as well as sensory qualities. The results showed that the average temperature at the five voltages was 90 °C from the boiling point; the 14.28 v/cm treatment obtained higher electrical conductivity, and pH remained at an average of 4.4/5.0 + - 0.01. The viscosity in the five treatments was higher at 20 °C and on a scale of 1000 mPas to 10,000 mPas. Sensorially, treatment 9.52 received audience choice scores close to one of five on a 5-point hedonic scale ranging from strongly liking (1) to strongly disliking (5).

Thermal Treatment of Commercial Sweetener Solutions Modulates the Metabolic Responses in C57BL/6 Mice during a 24-Week-Long Exposition

The purpose of this paper was to evaluate the effect of thermal treatment (TT: 121 ± 2 °C, 15 min) on the composition of commercial sweeteners diluted in water (10 °Brix). Additionally, we evaluated the impact of this TT on metabolic responses in C57BL/6 mice during a 24-week treatment. The sweeteners included in this study were sucrose (SC), glucose-63 (GLU63), agave syrup (AS), sucralose (SUC), and steviol glycosides (STG). HPLC analysis showed changes in the concentration of simple sugars of GLU63 and AS after TT. Importantly, in all sweeteners, TT modulated metabolic responses in mice. The mice drinking thermally treated sweetener solution showed an increase of 10–13% (p &lt; 0.05) in food intake (AS, SUC, and STG), beverage intake (2–21%; SC and GLU63), weight gain (38%; SUC), energy (10–13%; AS, SUC, and STG), glucose levels (11–17%; SC and STG), GLP-1 (30%; SC) and insulin (88%; AS) release, and the generation of protein carbonyl (SC) and malondialdehyde (all sweeteners tested) compared to mice drinking solution without TT. In conclusion, TT of sweetener solutions accentuates the metabolic responses of healthy mice, which can be related to overweight and its comorbidities.

Usability of Carbon Sources as Sucrose, Honey and Agave Syrup in Fermentation of Lemonade with Water Kefir Grains

Usability of Carbon Sources as Sucrose, Honey and Agave Syrup in Fermentation of Lemonade with Water Kefir Grains

The hydrolysis degree of agave syrup modulates its functional properties: Impact on metabolic responses and oxidative stress in C57BL/6 mice

Nowadays, agave syrup (AS) is a controversial sweetener due to its high fructose content. However, the hydrolysis process to which AS is subjected could contribute to improving its functional properties. This work aimed to evaluate the relationship between the degree of hydrolysis (DH) of AS (95%: AS95, 88%: AS88, and 50%: AS50) and its functional properties. In addition, the impact of these properties on weight gain, blood biochemical parameters, and oxidative stress (lipids and proteins) was studied in C57BL/6 mice. By HPLC analysis, the main polyphenols identified in AS were catechin, chlorogenic acid, caffeic acid, vanillin, quercetin, naringin, rutin, ellagic acid, and gallic acid. As the DH of AS increased, its fructose concentration increased (p < 0.05), and its concentration of fructans, bioactive compounds (BC), and antioxidant capacity decreased. In the case of blood glucose, the mice drinking AS solutions did not present differences (p > 0.05) in comparison to the control (water). However, mice drinking AS50 solutions showed a decrease (p < 0.05) in weight gain (35%), cholesterol (6%), triglycerides (18–22%), and oxidative stress in lipids (63%) and proteins (44%) compared to mice drinking AS88 and AS95 solutions.

POTENTIAL OF QUINOA FOR PRODUCTION OF NEW NON-DAIRY BEVERAGES WITH REDUCED GLYCEMIC INDEX

Recently, there has been a growing effort to include underutilised crops to food products. The potential of pseudocereal quinoa for the production of non-dairy plant-based beverages was investigated. Developed products were analyzed for nutritional composition, sugars, glycemic index, technological parameters, and sensory acceptance in comparison with a commercial quinoa beverage. Quinoa beverages contained 0.60-0.63 g per 100 mL proteins, had a medium glycemic index and their energy values ranged from 113.14 to 120.79 kJ per 100 mL of beverage. For improvement sensory acceptance of beverages, these were sweetened with natural sweeteners with a low glycemic index (inulin or agave syrup). It was found that the final products had similar consistency as commercial quinoa drink, but showed a lower overall acceptance. Moreover, it was determined that the acceptance of beverages sweetened with agave syrup was higher than those sweetened with inulin. Due to the absence of gluten in quinoa and medium glycemic index of final products, the developed beverages can represent a new alternative for consumers with special nutritional needs. The addition of suitable ingredients may be recommended to improve their acceptance.

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization.

Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (-10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential.

Improving the quality of cupcakes by optimizing the recipe using a mathematical modeling method

In order to model the process of developing new recipes for muffins from organic raw materials, a mathematical model of the problem has been built. The solution involved using a Microsoft Excel spreadsheet processor and a computer algebra system from the class of automated design systems Mathcad. The object of research is the cupcake "Grechanyk", and the control sample is the cupcake "Stolichny". The following components are proposed to be introduced into the cupcake: buckwheat flour, agave syrup, cane sugar, sesame oil, butter, dried raisins. All raw materials are organic. With the help of modeling the content of food nutrients – amino acids, fatty acids, carbohydrates, and the price of raw materials, a rational formulation of the product has been developed. In the developed cupcake, a comprehensive quality indicator is investigated by qualimetric evaluation. Group quality indicators included organoleptic, physical-chemical, and microbiological indicators. They also include the content of toxic elements, nutritional and energy value. The weighting coefficients of group quality indicators are: 0.15 for organoleptic, physical-chemical, microbiological indicators. The coefficient of weight of the energy value is 0.10; food – 0.20, toxicological elements – 0.25. The results of the study showed that the integrated quality indicator is 0.82. These correspond to an excellent level of quality. The values of group quality indicators are as follows: organoleptic indicators – 0.14; physical and chemical indicators – 0.11. The content of toxicological elements is 0.22. Microbiological indicators – 0.14. The nutritional value is 0.13. Energy value – 0.09. The results indicate the relevance of the use of the mathematical apparatus of design. The research results can be used by food industry enterprises to expand the range of products and to optimize the production process in the presence of the specified amount of raw materials.

Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study

Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia.Objectives:In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners.Methods:In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose.Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only.Conclusion:The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun.Keywords: Natural sweeteners, Sucrose replacement, Indian sweets, Sensory evaluation, new product development, Agave syrup, Stevia

Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions.

Chemical interaction and multicompound competition were investigated on solids gain and carbohydrate profiles evolution during osmotic dehydration of mangoes. Tommy Atkins mango slices (0.4cm and 1.5cm thickness) were osmotically processed at 40°C for up to 4h and 8h, respectively. Osmotic solutions (60 °Brix) were separated in two categories: single solute (sucrose, glucose, fructose) and multisolute (agave syrup, alone or with additions of 5% inulin or 0.1-0.3% xanthan gum) solutions. High performance liquid chromatography (HPLC) analysis was carried out on treated mango to determine sugar profiles evolution during osmotic dehydration and final product concentrations. Findings pointed out that composition of osmotic solution may modulate mango sugar profiles by triggering uptake or loss of sugar according to different phenomena: chemical potential gradient, lixiviation, prevailing mass transfer, formation of carbohydrate barrier, and solution viscosity. Mango was enriched with the solute present in the single solute osmotic solution, while it lost its own native sugars, which were absent in the osmotic solution. Increasing sample thickness reduces individual sugar uptake or loss in mango treated with both single and multisolute solutions. Significant differences in mono solute solution behavior were found for sucrose due to its capability to form a sugar layer outside the surface of thicker samples, which was shown by scanning electron microscopy (SEM) images, a barrier markedly hindering the sucrose uptake or loss. Addition of polysaccharides (particularly xanthan gum) was found to have an impact of lowering mango individual sugar uptake (18-30%). Practical Application These results will help in understanding the mechanisms by which gain of individual sugars could be reduced and composition could be modulated during osmotic dehydration of fruits. Thus, the findings in this work could lead to production of low-sugar content, osmotically processed mango snacks, enriched with inulin, enhancing their dietary and marketable value.

Agave syrup as a replacement for sucrose: An exploratory review

Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana &amp; Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.

Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango

Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain. In this present study, pretreatments of freeze-thawing (freezing at −36 °C for 2 weeks and thawing at 4 °C for 24 h) and pulsed electric field (1 kV/cm, 10 and 30 pulse numbers), were applied to mango 1 cm-thickness slices prior to osmotic dehydration conducted at 40 °C for 4 h. Three different 60 °Brix agave syrup solutions with or without added polysaccharides (inulin or xanthan gum) were used in the osmotic dehydration operation. Water loss (WL), sugar gain (SG) and microstructure images were used to compare the effects of pretreatments on mango osmotic dehydration efficiency. Results indicated that pulsed electric field (PEF) pretreatment increased slightly WL during osmotic dehydration, contrary to freeze-thawing (F-T), which for most cases led to a decrease. As for solids uptake, due to higher damage induced by F-T to mango tissue, SG was higher than for fresh and PEF pretreated mangoes. Using xanthan gum as additive to agave syrup solution, helped to decrease sugar uptake in frozen-thawed mango due to an increase in solution viscosity. A similar WL/SG ratio was obtained with frozen-thawed mango in solution with xanthan gum. Therefore, in the case of frozen-thawed mango, it is recommended to use an osmotic solution with high viscosity to obtain low sugar uptake in the final product. The novelty of this contribution is twofold: (i) using pretreatments (F-T or PEF) to minimize sugar uptake during osmotic dehydration, and (ii) using agave syrup with added polysaccharides to enrich final product with inulin.

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes.

This research developed model foods of gelatine-based gels, where carbohydrates from Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by agave carbohydrates (agave syrups and agave fructans), obtaining the subsequent gel formulations: 100% agave syrup (F2 gel), 100% agave fructan (F3 gel), and 50% agave syrup–50% agave fructan (F4 gel). The unsubstituted gel formulation was used as a control (F1 gel). The prebiotic activities, physical properties, thermal stability (HP-TLC), and texture of gelatine-based gels were evaluated. The gel formulations showed translucent appearances with approximately 36 g/100 g of water and water activities values between 0.823 and 0.929. The HP-TLC analysis validated that agave fructans did not hydrolyse during the thermal process of gels production. Gels produced with agave syrup and agave fructan (F2-F4 gels) provided higher hardness, gumminess, and springiness values (p < 0.05) than those produced with glucose and sucrose (F1 gel). Gelatine-based gel formulations displayed prebiotic activities correlated to the ability of Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus rhamnosus to use agave carbohydrates as carbon sources. Based on the prebiotic effect and physical and textural properties, the F2 and F4 gel formulations displayed the best techno-functional properties to produce gel soft candies.