Bioactive potential of a traditional hispanic plant: fermented and non-fermented agave products
Agave is an autochthonous plant of Mexico, used for culinary preparations and medicinal purposes. Agave is traditionally consumed as fermented and non-fermented food. The Agave sap (“aguamiel”) and the leaves cuticle (“mixiote”) are the two main non-fermented products used in the regional cuisine. Aguamiel is a very sweet viscous liquid, obtained by scrapping the center of the agave stem that rapidly undergoes fermentation by the endogenous microbiota to produce “pulque”. Pulque is a popular fermented beverage in Mexico and is considered a valuable source of nutrients, prebiotics, and probiotics. Lactic acid bacteria (LAB) are the predominant microorganisms in pulque; mainly, Lactobacillus and Leuconostoc exert several health benefits, including anti-inflammatory, antiobesity, and bifidogenic activity. Naturally and as a result of the microbial activity, pulque contains bioactive polysaccharides such as dextrans and fructans with interesting techno-functional characteristics as food ingredients. Given the beneficial effect of consuming aguamiel and pulque, there is a growing market for these food products alone or as functional ingredients.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
American Chemical Society
2022
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| Online Access: | http://hdl.handle.net/10261/307106 |
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