A rheological study of chicory and agave tequilana fructans for use in foods

Research output: Contribution to journalArticle

Abstract

Fructans are biopolymers used as food additives to modify physical properties such as texture and viscosity, while providing health benefits. They are extracted from chicory roots and roots of other plants such as agavaceas. Fructans of the genus Agave have structural differences with respect to chicory inulin, in terms of their interaction with other components. The effect of concentration and temperature on the rheological properties of fructan solutions obtained from agave and inulin was studied. The intrinsic viscosity, critical concentration and capacity of gel formation were determined in conjunction with the effects of temperature on these properties. The samples exhibited similar values of intrinsic viscosity (0.060–0.072 dL g−1), showing a critical concentration (C *) between 170 and 180 g L−1. However, only inulin formed a viscoelastic solid (gel) at concentrations higher than C*. The apparent viscosity of the solutions of both agave fructans and the inulin decreased in relation to an increase in temperature. In the concentration range of 20–100 g L−1, both biopolymers showed no variation in viscosity. It is suggested that agave fructans can be used as food additives like those from chicory inulin in the concentration range of 20–100 g L−1.

Original languageEnglish
Article number108137
JournalLWT
Volume115
DOIs
StatePublished - Nov 2019

Fingerprint

Agave
Agave tequilana
Chicory
Fructans
chicory
fructans
Inulin
inulin
Viscosity
viscosity
Food
Food Additives
Biopolymers
biopolymers
food additives
Temperature
Gels
gels
temperature
Plant Roots

Keywords

  • Agave fructans
  • Biopolymers
  • Concentration
  • Physical properties
  • Viscosity

Cite this

@article{ea5f04cfb3fc4af59f6717159de3ed73,
title = "A rheological study of chicory and agave tequilana fructans for use in foods",
abstract = "Fructans are biopolymers used as food additives to modify physical properties such as texture and viscosity, while providing health benefits. They are extracted from chicory roots and roots of other plants such as agavaceas. Fructans of the genus Agave have structural differences with respect to chicory inulin, in terms of their interaction with other components. The effect of concentration and temperature on the rheological properties of fructan solutions obtained from agave and inulin was studied. The intrinsic viscosity, critical concentration and capacity of gel formation were determined in conjunction with the effects of temperature on these properties. The samples exhibited similar values of intrinsic viscosity (0.060–0.072 dL g−1), showing a critical concentration (C *) between 170 and 180 g L−1. However, only inulin formed a viscoelastic solid (gel) at concentrations higher than C*. The apparent viscosity of the solutions of both agave fructans and the inulin decreased in relation to an increase in temperature. In the concentration range of 20–100 g L−1, both biopolymers showed no variation in viscosity. It is suggested that agave fructans can be used as food additives like those from chicory inulin in the concentration range of 20–100 g L−1.",
keywords = "Agave fructans, Biopolymers, Concentration, Physical properties, Viscosity",
author = "F. Rodr{\'i}guez-Gonz{\'a}lez and {Parra-Montes de Oca}, {M. A.} and {\'A}vila-Reyes, {S. V.} and Camacho-D{\'i}az, {B. H.} and L. Alamilla-Beltr{\'a}n and Jim{\'e}nez-Aparicio, {A. R.} and Arenas-Ocampo, {M. L.}",
year = "2019",
month = "11",
doi = "10.1016/j.lwt.2019.05.035",
language = "Ingl{\'e}s",
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journal = "LWT",
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A rheological study of chicory and agave tequilana fructans for use in foods. / Rodríguez-González, F.; Parra-Montes de Oca, M. A.; Ávila-Reyes, S. V.; Camacho-Díaz, B. H.; Alamilla-Beltrán, L.; Jiménez-Aparicio, A. R.; Arenas-Ocampo, M. L.

In: LWT, Vol. 115, 108137, 11.2019.

Research output: Contribution to journalArticle

TY - JOUR

T1 - A rheological study of chicory and agave tequilana fructans for use in foods

AU - Rodríguez-González, F.

AU - Parra-Montes de Oca, M. A.

AU - Ávila-Reyes, S. V.

AU - Camacho-Díaz, B. H.

AU - Alamilla-Beltrán, L.

AU - Jiménez-Aparicio, A. R.

AU - Arenas-Ocampo, M. L.

PY - 2019/11

Y1 - 2019/11

N2 - Fructans are biopolymers used as food additives to modify physical properties such as texture and viscosity, while providing health benefits. They are extracted from chicory roots and roots of other plants such as agavaceas. Fructans of the genus Agave have structural differences with respect to chicory inulin, in terms of their interaction with other components. The effect of concentration and temperature on the rheological properties of fructan solutions obtained from agave and inulin was studied. The intrinsic viscosity, critical concentration and capacity of gel formation were determined in conjunction with the effects of temperature on these properties. The samples exhibited similar values of intrinsic viscosity (0.060–0.072 dL g−1), showing a critical concentration (C *) between 170 and 180 g L−1. However, only inulin formed a viscoelastic solid (gel) at concentrations higher than C*. The apparent viscosity of the solutions of both agave fructans and the inulin decreased in relation to an increase in temperature. In the concentration range of 20–100 g L−1, both biopolymers showed no variation in viscosity. It is suggested that agave fructans can be used as food additives like those from chicory inulin in the concentration range of 20–100 g L−1.

AB - Fructans are biopolymers used as food additives to modify physical properties such as texture and viscosity, while providing health benefits. They are extracted from chicory roots and roots of other plants such as agavaceas. Fructans of the genus Agave have structural differences with respect to chicory inulin, in terms of their interaction with other components. The effect of concentration and temperature on the rheological properties of fructan solutions obtained from agave and inulin was studied. The intrinsic viscosity, critical concentration and capacity of gel formation were determined in conjunction with the effects of temperature on these properties. The samples exhibited similar values of intrinsic viscosity (0.060–0.072 dL g−1), showing a critical concentration (C *) between 170 and 180 g L−1. However, only inulin formed a viscoelastic solid (gel) at concentrations higher than C*. The apparent viscosity of the solutions of both agave fructans and the inulin decreased in relation to an increase in temperature. In the concentration range of 20–100 g L−1, both biopolymers showed no variation in viscosity. It is suggested that agave fructans can be used as food additives like those from chicory inulin in the concentration range of 20–100 g L−1.

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