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• W2999209715 endingPage "105642" @default.
• W2999209715 startingPage "105642" @default.
• W2999209715 abstract "Functional foods are products focused to human consumption with benefits to different physiologic aspects in order to prevent diverse metabolic problems in the body. Prebiotics recently have been started to be employed as functional foods, and fructans as inulin or agave inulin, known as agavin, represent a valuable source of them. Standard polysaccharides as starch, inulin, cellulose and agavin were vibrationally analyzed by FTIR spectroscopy, as well as solid mixtures with different agavin-cellulose and agavin-cocoa ratios, to identify important absorption peaks to detect evolutive changes of bands in absorbance intensities and wavenumbers displacements, in order to employ this information for possible adulteration in this prebiotic functional foods. Three commercial products identified as supplemented agavins with Aloe vera, antioxidants and cocoa were vibrationally analyzed and described by comparative visualization with standard solid mixtures for detecting discrepancies with ingredient compositions. The vibrational patterns displayed by standard polysaccharides allowed to identify frequency zones for making an approach to elucidate standards; furthermore, solid mixtures of standards described the evolution of absorption peaks proportionally to the ratio of the samples. Spectra of agavin-cellulose and agavin-cocoa solid mixtures exhibited an increment in bands associated with C–O and C–O–C between 1176 cm−1 and 1074 cm−1 when the agavin content diminished in the mixture; an opposite behavior was depicted at 926 cm−1 absorption band, intensity decreased when the agavin ratio decreased. The spectra of commercial agavins provided the information to identify structural similarities with the absorption bands shown by polysaccharide standards, which made it possible to identify the presence of the components of interest." @default.
• W2999209715 created "2020-01-23" @default.
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• W2999209715 date "2020-06-01" @default.
• W2999209715 modified "2023-10-16" @default.
• W2999209715 title "A comparative FTIR study for supplemented agavin as functional food" @default.
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• W2999209715 doi "https://doi.org/10.1016/j.foodhyd.2020.105642" @default.
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