Evaluation of Agave salmiana by-products as a functional ingredient for the development of sustainable foods

BACKGROUND

The generation of agro-industrial wastes and strategies to reduce the environmental and economic impacts that this problem generates has aroused interest in the use of lignocellulosic wastes to promote food sustainability. These wastes are rich in polysaccharides, and their addition can affect the physicochemical characteristics of bakery food. In this study, agave wastes were evaluated at different substitution levels (0%, 10%, 20%, and 30%, w/w) in wheat flour to determine their nutritional, techno-functional, and thermal qualities.

RESULTS

There was an improvement in the proximal chemical composition in the flour blends, mainly in crude fiber (0.01%, 0.47%, 0.80%, and 1.70%, respectively). This also resulted in differences in the coloration (ΔE; 0, 12.43, 21.05, and 24.22) owing to the brown color of agave powder. An increase in water holding capacity was obtained (1.29, 1.44, 1.52, and 1.69%), while oil holding capacity presented a decrease (1.59%, 1.38%, 1.36%, and 1.33%). Viscosities were significantly affected by the addition of agave. However, the final viscosity (3195.67, 2573.33, 2430, and 2107.33 cP) suggested that the maximum level of substitution was 20%. Thermal properties indicated a decrease in the heat capacity required for starch gelatinization (39.45, 36.36, 35.33, and 34.47 J g⁻¹) due to its partial substitution.

CONCLUSION

This study suggests that non-conventional fiber obtained from agave waste can be incorporated into conventional flours such as wheat flour for food development within the concept of a circular economy, which is an option for the functional improvement of food from wheat and valorizing wastes of economic importance. © 2025 Society of Chemical Industry.