Application of a Box-Behnken design for optimizing the extraction process of agave fructans (Agave tequilana Weber var. Azul)
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- 作者：Emmanuel Flores-Giró ; n ; Juan Alfredo Salazar-Montoya and Emma Gloria Ramos-Ramí ; rez
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2016
- 出版时间：30 August 2016
- 年：2016
- 卷：96
- 期：11
- 页码：3860-3866
- 全文大小：415K
- ISSN：1097-0010
文摘
Agave (Agave tequilana Weber var. Azul) is an industrially important crop in México since it is the only raw material appropriate to produce tequila, an alcoholic beverage. Nowadays, however, these plants have also a nutritional interest as a source of functional food ingredients, owing to the prebiotic potential of agave fructans. In this study, a Box–Behnken design was employed to determine the influence of temperature, liquid:solid ratio and time in a maceration process for agave fructan extraction and optimization.