RESUMO
Agavins (fructans from the agave plant) are used for their technological and prebiotic properties in developing functional foods. In this study, four extraction methods were evaluated: ultrasound (U), microwave (M), simultaneous ultrasound-microwave (UM), and heat treatment (HT). Isomers with a degree of polymerization (DP) > 10, as well as a significant concentration of fructooligosaccharides (FOS) were identified. The yield obtained by UM (72%) was similar to the other methods; however, the extraction time was shorter (5 min). In U, M, and HT the yields were 86, 76, and 85% in 35, 30, and 180 min, respectively. In addition, FTIR spectra showed evidence of regions corresponding to fatty acids and carbohydrates. Therefore, using UM to obtain agavins is a more ecological and faster process.
Assuntos
Agave , Temperatura Alta , Frutanos , Micro-Ondas , CarboidratosRESUMO
Color is the first attribute that influences the acceptance of foods as they become more attractive to consumers when they are more intense and uniform. In recent years, the interest of producers and consumers in purchasing products containing natural ingredients have constantly increased. Natural pigments are commonly extracted from fruits and vegetables, and have been proven to provide health benefits to reduce the risk of diseases such as type-1 diabetes, obesity, and coronary diseases. Additionally, advanced extraction and encapsulation technologies that make food matrices more efficient are useful tools for improving the use of these pigments. In this review, the state-of-the-art of pigments such as carotenoids, anthocyanins, and betalains of plant origin are discussed, including their main sources of production and the factors that affect their physicochemical stability. In addition, different extraction methods are discussed, listing their advantages and disadvantages, and providing some applications of natural pigments in food.
Assuntos
Antocianinas , Betalaínas , Carotenoides , Pigmentação , VerdurasRESUMO
In this study the effect of agavin and inulin addition on the microstructural, textural, thermal and sensory properties of apple leathers was investigated. Agavins and inulin were added to leathers at two concentration levels (6 and 4%) individually and as a mixture. Scanning Electron Microscopy (SEM) revealed more compact and less porous matrices in the 6% concentration with respect to the control, influencing leather texture. In formulations with agavins the texture was significantly (pâ¯<â¯0.05) smoother than in those with inulin. No relationship was found between hardness and glass transition temperature (Tg), but there was a significant difference between treated leathers and the control. The acceptability of the product showed a direct relationship with the hardness. There were significant changes in the leathers after storage. Agavins and inulin exhibited different technological properties and considering the texturising effect of the agavins, their potential for use in the food industry is promising.