Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts

Abstract

Agave syrup (AS), a food product made from agave plant sap, is a vegan sweetener that has become popular for replacing conventional sweeteners such as sucrose. As the demand for naturally derived sweeteners has grown in the last decade, this review paper addresses and discusses, in detail, the most relevant aspects of the chemical AS analysis, applications in the food industry, sustainability issues, safety and quality control and, finally, nutritional profile and health impacts. According to our main research outcome, we can assume that the mid-infrared-principal components analysis, high-performance anion exchange chromatography equipped with a pulsed amperometric detector, and thin-layer chromatography can be used to identify and distinguish syrups from natural sources. The main agave–derived products are juice, leaves, bagasse, and fiber. In sustainability terms, it can be stated that certified organic and free trade agave products are the most sustainable options available on the market because they guarantee products being created without pesticides and according to specific labor standards. The Mexican government and AS producers have also established Mexican guidelines which prohibit using any ingredient, sugar or food additive that derives from sources, apart from agave plants, to produce any commercial AS. Due to its nutritional value, AS is a good source of minerals, vitamins and polyphenols compared to other traditional sweeteners. However, further research into the effects of AS on human metabolism is necessary to back its health claims as a natural sugar substitute.

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

“…Food applications of agave syrup are its inclusion as a sugar alternative in cheese, cookies, bread, fruit preserves, coating microspheres, cereal bar snacks, dehydrated snacks, chocolate, guava purees, gummy bears, ice cream, microcapsules, sports drinks, and yogurt. 108,109 In a 100 g recommended quantity, blue-agave syrup contributes 310 kcal of energy and is an ordinary source of vitamin C and several B vitamins. It is a concentrated liquid of 76% carbohydrates, 23% water, 0.4% fat, and protein.…”

“…Fructans present in agave nectar are excellent in boosting the metabolic system through glucose digestion, reduction in weight and obesity, enhanced mineral absorption, brain protection, and chemoprotective and immunomodulatory effects. Food applications of agave syrup are its inclusion as a sugar alternative in cheese, cookies, bread, fruit preserves, coating microspheres, cereal bar snacks, dehydrated snacks, chocolate, guava purees, gummy bears, ice cream, microcapsules, sports drinks, and yogurt. , In a 100 g recommended quantity, blue-agave syrup contributes 310 kcal of energy and is an ordinary source of vitamin C and several B vitamins. It is a concentrated liquid of 76% carbohydrates, 23% water, 0.4% fat, and protein .…”

Ethnobotany in Iturbide, Nuevo León: The Traditional Knowledge on Plants Used in the Semiarid Mountains of Northeastern Mexico

“…Two native root species are used to make alcoholic beverages: Dasylirion and Agave. In addition, the sap of Agave americana is widely harnessed in Mexico for the extraction of "agua miel" (honey water, raw) or syrup or honey (cooked, [85]). Dasylirion is utilized for the manufacture of "sotol" (alcoholic beverage) and its leaves in many parts of Mexico are used for making handicrafts, in the specific case of Rarámuri women for crafting baskets [86].…”

The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners

“…Most of the reported investigations point to the separation, identification, and determination of sweetening agents in commercially available food products [ 13 , 14 , 15 ]. There are many reports on the determination of elements in natural sweeteners, sometimes in the context of nutritional profile assessment, such as sugar [ 16 , 17 , 18 ], honey [ 18 , 19 ], maple syrup [ 20 ], agave syrup [ 21 ], cane syrup [ 22 ], and nipa palm syrup [ 23 ], whereas only a few studies exist on the quantification of mineral constituents in artificial sweeteners, for example, aspartame [ 24 , 25 ], sodium cyclamate, sodium saccharin, sucralose, and acesulfame potassium [ 25 ]. The largest number of reported investigations implicate only a few elements, usually recognized as essential, such as Ca, Fe, K, Mg, Mn, Na, and Zn [ 16 , 17 , 20 , 21 , 22 , 25 ].…”

“…There are many reports on the determination of elements in natural sweeteners, sometimes in the context of nutritional profile assessment, such as sugar [16][17][18], honey [18,19], maple syrup [20], agave syrup [21], cane syrup [22], and nipa palm syrup [23], whereas only a few studies exist on the quantification of mineral constituents in artificial sweeteners, for example, aspartame [24,25], sodium cyclamate, sodium saccharin, sucralose, and acesulfame potassium [25]. The largest number of reported investigations implicate only a few elements, usually recognized as essential, such as Ca, Fe, K, Mg, Mn, Na, and Zn [16,17,[20][21][22]25]. Only limited research papers have been devoted to multielement analyses [18,19,23,24].…”