Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review
Inulin and agavin fructans have been widely used in the food industry as fat substitutes, wall materials, and prebiotics, among other applications. Chemical modifications offer several advantages, from enhancing functional properties to broadening industrial applications, making them a key area of r...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/30/13/2672 |
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| author | Dafne I. Díaz-Ramos Maribel Jiménez-Fernández Oscar García-Barradas Rosa Isela Ortiz-Basurto Benoit Fouconnier |
| author_facet | Dafne I. Díaz-Ramos Maribel Jiménez-Fernández Oscar García-Barradas Rosa Isela Ortiz-Basurto Benoit Fouconnier |
| author_sort | Dafne I. Díaz-Ramos |
| collection | DOAJ |
| description | Inulin and agavin fructans have been widely used in the food industry as fat substitutes, wall materials, and prebiotics, among other applications. Chemical modifications offer several advantages, from enhancing functional properties to broadening industrial applications, making them a key area of research in biotechnology, nutrition, and food science. This review examines the chemical modifications of fructans, specifically the inulin and agavin types. It describes the most commonly used methods, their characteristics, and their impact on the physicochemical, functional, and prebiotic properties of fructans. Additionally, it explores the interactions underlying these changes. Modifications enhance, extend, or generate new biological properties and activities. While most yield positive outcomes, challenges remain, including a deeper understanding of the structure–bioactivity relationships and further toxicity assessments, particularly in agavins. These insights aim to guide future research and innovation in the field. |
| format | Article |
| id | doaj-art-ed814f822bed4cafbea8d3ba56effbe4 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-ed814f822bed4cafbea8d3ba56effbe42025-08-20T03:28:25ZengMDPI AGMolecules1420-30492025-06-013013267210.3390/molecules30132672Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A ReviewDafne I. Díaz-Ramos0Maribel Jiménez-Fernández1Oscar García-Barradas2Rosa Isela Ortiz-Basurto3Benoit Fouconnier4Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa 91190, Veracruz, MexicoCentro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa 91190, Veracruz, MexicoInstituto de Química Aplicada, Universidad Veracruzana, Xalapa 91190, Veracruz, MexicoLaboratorio Integral de Investigación en Alimentos, TecNM-Instituto Tecnológico de Tepic, Tepic 63175, Nayarit, MexicoFacultad de Ciencias Químicas, Universidad Veracruzana, Coatzacoalcos 96538, Veracruz, MexicoInulin and agavin fructans have been widely used in the food industry as fat substitutes, wall materials, and prebiotics, among other applications. Chemical modifications offer several advantages, from enhancing functional properties to broadening industrial applications, making them a key area of research in biotechnology, nutrition, and food science. This review examines the chemical modifications of fructans, specifically the inulin and agavin types. It describes the most commonly used methods, their characteristics, and their impact on the physicochemical, functional, and prebiotic properties of fructans. Additionally, it explores the interactions underlying these changes. Modifications enhance, extend, or generate new biological properties and activities. While most yield positive outcomes, challenges remain, including a deeper understanding of the structure–bioactivity relationships and further toxicity assessments, particularly in agavins. These insights aim to guide future research and innovation in the field.https://www.mdpi.com/1420-3049/30/13/2672fructansmodificationchemical methodsstructurefunctionality |
| spellingShingle | Dafne I. Díaz-Ramos Maribel Jiménez-Fernández Oscar García-Barradas Rosa Isela Ortiz-Basurto Benoit Fouconnier Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review Molecules fructans modification chemical methods structure functionality |
| title | Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review |
| title_full | Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review |
| title_fullStr | Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review |
| title_full_unstemmed | Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review |
| title_short | Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review |
| title_sort | chemical modification methods for inulin and agavin type fructans synthesis characterization and biofunctional activity a review |
| topic | fructans modification chemical methods structure functionality |
| url | https://www.mdpi.com/1420-3049/30/13/2672 |
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