Composition comprising natural agave pulp and method for preparing same

Abstract

The present invention relates to a nutritional composition comprising agave pulp, an acidulant and a stabilising agent. Said composition is intended for human consumption and for use in the prevention and complementary treatment of metabolic disorders, excess weight, atherosclerosis and cardiovascular diseases. The present invention also relates to a method for preparing a composition comprising agave pulp. The method comprises the steps of: a) obtaining agave pulp, which in turn comprises conditioning, cooking and grinding agave hearts; and b) formulating a nutritional composition by incorporating additional ingredients.

Description

COMPOSITION BASED ON NATURAL AGAVE PULP AND ITS MANUFACTURING PROCESS Field of invention

[0001] The present invention is related to the field of the food industry, particularly to the production of a product from blue agave and more specifically to an agave pulp and the process of making it. Background of the invention

[0002] Poor diet and a sedentary lifestyle, as well as some genetic factors, increase the risk of elevated cholesterol and triglyceride levels, which in turn is associated with the development of chronic diseases, mainly cardiovascular diseases, type 2 diabetes, and other severe metabolic complications.

[0003] Hyperglycemia, or elevated blood glucose levels, is a condition commonly associated with diabetes mellitus. Persistently high glucose levels can lead to damage to blood vessels, neuropathy, retinopathy, and kidney problems. Furthermore, chronic hyperglycemia is a significant risk factor for cardiovascular disease.

[0004] Triglycerides, on the other hand, are a type of fat found in the blood. While essential as an energy source, excessively high levels can contribute to atherosclerosis, the hardening and narrowing of the arteries, which increases the risk of heart attacks and strokes. Hyperglycemia is frequently associated with other metabolic problems, such as obesity and insulin resistance.

[0005] Cholesterol, a fatty substance produced by the liver and present in certain foods, is crucial for the formation of cells and hormones. However, high levels of LDL cholesterol (low-density lipoproteins, also known as “bad” cholesterol) can lead to the accumulation of plaque buildup in the arteries, increasing the risk of heart disease. On the other hand, low levels of HDL cholesterol (high-density lipoproteins, also known as "good" cholesterol) can also be harmful.

[0006] Furthermore, nutritional deficiencies resulting from poor diet are associated with the development of chronic diseases, mainly osteoporosis, anemia, and cardiovascular problems.

[0007] The management of these metabolic and nutritional problems can be effectively addressed through diet and supplementation with appropriate nutritional products.

[0008] In this regard, it has been described that the fiber contained in food can help reduce blood glucose and cholesterol levels. Soluble fiber, in particular, is effective in decreasing cholesterol absorption and improving glycemic control. Furthermore, dietary fibers with prebiotic activity have been found; that is, fiber that is not digestible but stimulates the growth and activity of beneficial bacteria in the gastrointestinal tract and has various beneficial metabolic effects.

[0009] Additionally, agave pulp has been found to be an excellent source of calcium, iron, and potassium, which can help prevent osteoporosis, anemia, and hypokalemia, improve immune function, and maintain a regular heart rhythm.

[0010] In this regard, it has been described that species of the genus Agave possess a significant profile of phenolic compounds, such as flavonoids, homoisoflavonoids, and phenolic acids, which have been widely associated with important biological activity, including antioxidant, antibacterial, antifungal, antinematous, and immunomodulatory properties. Furthermore, these species are recognized as an important source of monosaccharides such as fructose for the production of traditional alcoholic beverages, as well as natural fibers, saponins, high-fructose corn syrup, and fructans.

[0011] Several studies have found that fructans have positive effects on metabolic syndrome; the potential of polysaccharide vapors obtained from agave for the treatment of metabolic syndrome has also been highlighted, with mechanisms of action associated with the regulation of apoptosis, the inflammation and the gut microbiota, among others. These polysaccharides mainly feature α-(1 6)-D, α-(1 4)-D, and δ-(1 4)-D glycosidic linkages, and their biological activities are closely related to their primary and higher structures.

[0012] Considering the health benefits provided by agave, some nutritional compositions have been developed that contain agave pulp or other components within their formulation.

[0013] US Patent 20240090547A1 discloses a tabletop sweetener composition comprising: (a) at least one composition comprising siamenoside I, (b) one or more additional sweeteners, (c) one or more flavor modifiers, or (d) a flavoring agent. In preferred embodiments, the one or more additional sweeteners are selected from a list of sweeteners including agave inulin, agave nectar, and agave syrup. While the patent describes agave syrup as potentially being used as a sweetener, the objective of the compositions described in D1 is to enhance the flavor of high-potency, non-caloric or low-calorie natural and / or synthetic sweeteners by imparting a more sugar-like flavor or characteristic through the use of additional natural and / or synthetic sweeteners and / or flavor modifiers. Furthermore, in some embodiments, the compositions are non-ingestable.In contrast, the agave pulp of the present invention aims to regulate the concentration of cholesterol, triglycerides and glucose in the blood, as well as improve intestinal health.

[0014] US20240000114A1 describes a method for preparing a functional beverage in which edible organic acids are used to suppress the salty taste of electrolyte salts. The organic acids used in preparing the functional beverage are combinations of acids comprising citric acid, malic acid, ascorbic acid, and tartaric acid. In some embodiments, the functional beverage may include sweeteners, which, in a vahada list, may include agave nectar. Additionally, the functional beverage of US20240000114A1 may include an emulsifier comprising one or more of the following: acacia senegal, guar gum, xanthan gum, gellan gum, garrotin gum, ester of Rosin glycerol and modified food starch. However, nowhere is it taught or suggested that this combination has an effect on regulating cholesterol, triglycerides, and blood sugar and / or improving gut health.

[0015] As a result of the above, the aim has been to provide a product containing agave pulp that contributes to the improvement and maintenance of health by regulating the concentration of glucose, cholesterol, and triglycerides in the blood, as well as improving intestinal health, whose manufacturing process maximizes the extraction and preservation of the functional properties of the agave. Objects of the invention

[0016] Taking into account developments in the prior art, it is an object of the present invention to provide a composition containing agave pulp, which, due to the functional properties of agave, contributes to the improvement and maintenance of health by regulating the concentration of cholesterol and triglycerides in the blood, as well as improving intestinal health.

[0017] Another object of the present invention is to provide a nutritional composition of agave with organoleptic properties acceptable and pleasing to the consumer.

[0018] An additional objective is to make full use of the agave pineapple through a production process with a nutritional composition that allows for the maximum extraction and preservation of the functional properties of the agave.

[0019] This and other objects are achieved through an agave pulp and a process for its preparation in accordance with the present invention. Brief description of the invention

[0020] To achieve this, a nutritional composition has been invented that comprises agave pulp, an acidulant, and a stabilizer.

[0021] Another aspect of the invention considers a process for preparing a nutritional composition as described above, the process comprising: a) obtaining from agave pulp, which comprises the steps of: - conditioning of agave pineapples; - to cook the pineapples; - grind the pineapples; b) formulate a nutritional composition by incorporating additional ingredients.

[0022] An additional aspect of the invention relates to the use of the nutritional composition described above in the prevention and complementary treatment of metabolic disorders, overweight, atherosclerosis, and cardiovascular diseases. Detailed description of the invention

[0023] It should be understood that the present invention is not limited to the methodologies, protocols, and reagents provided in the detailed description, as these may vary. It should also be understood that the terminology used herein is merely to describe particular embodiments and is not intended to limit the scope of this disclosure, which is limited only by the appended claims. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by a person skilled in the art.

[0024] As used in the present invention, the term “approximately” refers to an average value that, due to the nature of the techniques employed for its measurement, may vary. For example, a quantity of weight, time, dose, etc., is understood to encompass, for example, variations of ±20% or ±10%, in another example ±5%, in another example ±1%, and in another example ±0.1% of the specified quantity, since such variations are appropriate for carrying out the disclosed invention.

[0025] The term “jimado” is used to designate the technique of harvesting and processing agave, which includes selecting mature agave plants, cutting the agave leaves to expose the piña, extracting the piña from the ground and transporting the piñas to the place of processing.

[0026] On the other hand, “jima” refers to the specific activity of cutting the agave leaves flush with the pineapple.

[0027] The present invention will be better understood from the following examples, which are presented for illustrative purposes only to allow a full understanding of the preferred embodiments of the present invention, without implying that there are no other unillustrated embodiments that can be put into practice based on the detailed description above.

[0028] The present invention relates to a nutritional composition comprising agave pulp; in order to obtain a suitable consistency and organoleptic properties, the composition further comprises an acidulant and a stabilizer.

[0029] In one modality, the quantities of each of the components of the composition are as follows: at least 98% agave pulp; approximately 0.24% to 1% of an acidulant; and approximately 0.21% to 1% of a stabilizer; where the percentage indicated is with respect to the total weight of the composition.

[0030] Given the composition of agave, it is not necessary to add additional nutrients or sweeteners; agave provides sugars (fructans) that provide sweetness to the composition.

[0031] In another non-limiting modality, the acidulant is selected from the group consisting of citric acid, lactic acid, acetic acid, malic acid, phosphoric acid, sulfuric acid, sodium citrate, potassium bitartrate and mixtures thereof.

[0032] In a non-limiting manner, the stabilizer is selected from the group consisting of natural gums including xanthan gum, guar gum and gum arabic; modified starches including modified corn starch and modified tapioca starch; caseinate; gelatin; polyalcohols including sorbitol and glycerol; cellulose derivatives including carboxymethylcellulose and methylcellulose; lecithin; pectin and mixtures thereof.

[0033] The nutritional composition, as described above, has an acidic pH in the range of approximately 3 to 4, preferably 3 to 3.4. Likewise, the composition has a concentration of natural sugars from the agave pineapple in the range of approximately 40 °Bx to 42 °Bx.

[0034] In one preferred variety, the agave is the blue agave (Agave tequilana), which is used in the production of tequila, inulin, and agave syrup. The high concentration of inulin in the stem and piña of the blue agave at its mature stage has driven its use in the food industry as a functional ingredient due to its properties as a soluble fiber and prebiotic.

[0035] In a preferred form, the nutritional composition is a spreadable gel.

[0036] Furthermore, the nutritional composition of the present invention, in a preferred embodiment, is a functional food.

[0037] Surprisingly, it was found that, because the product is stabilized at a temperature of 50 °C to 70 °C during the incorporation of the ingredients of the composition of the present invention; likewise, an environment is generated in which fermentation processes of the sugars contained in the composition are avoided, so that the product can be stored at room temperature without its properties being altered.

[0038] The composition of the present invention, thanks to its ingredients, is rich in vitamins and minerals, including calcium, phosphorus, iron, potassium, vitamins D3, A, C and B3 (niacin).

[0039] The composition of the present invention has a high concentration of dietary fiber (approximately 5 g per 100 g of nutritional composition), which helps to regulate the concentration of glucose, triglycerides and cholesterol in the blood, as well as to improve intestinal health.

[0040] Fiber contains fructans, also known as agavins, which are prebiotics that promote the growth of beneficial microorganisms in the gut and, therefore, contribute to improved gut health. Inulin-type fructans have been found to contribute to weight management, reduce serum cholesterol and glucose levels, and promote satiety in animal models. Furthermore, beneficial bacteria can ferment inulin, producing short-chain fatty acids that lower the gut's pH. A decrease in gut pH helps inhibit the growth of pathogenic bacteria and improves the absorption of minerals such as calcium and magnesium.

[0041] Given the prebiotic properties of inulin, a balanced and healthy gut microbiota is promoted, which helps strengthen the immune system and reduce systemic inflammation. By supporting gut health, agave pulp also helps prevent digestive disorders such as irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), and other conditions related to an imbalance in the gut microbiota.

[0042] In addition to the properties mentioned above, the following are benefits of its nutritional composition, based on its nutritional values:

[0043] i. Moderate calorie content: A product with a moderate calorie content helps maintain a healthy energy balance, essential for weight management and cardiovascular health. It is important to note that the carbohydrates present in agave pulp are released slowly into the bloodstream, which contributes to better glucose control in people with diabetes or insulin resistance.

[0044] i. Low total fat content: A low total fat content is beneficial for people with high triglyceride and cholesterol levels, as excess fat in the diet contributes to an increase in these levels in the blood.

[0045] iii. Trans fat free: Trans fats are associated with an increase in LDL cholesterol (known as “bad” cholesterol) and a reduction in HDL cholesterol (known as “good” cholesterol). A trans fat free product is ideal for improving cardiovascular health.

[0046] iv. Low saturated fat content: Saturated fats can raise blood cholesterol levels. A very low saturated fat content is beneficial for reducing the risk of cardiovascular disease.

[0047] v. Cholesterol-free: The absence of cholesterol in the composition is especially beneficial for people with hypercholesterolemia, as it helps to keep blood cholesterol levels low.

[0048] vi. High mineral content: The high content of calcium, iron and potassium contributes to the prevention of mineral deficiencies, preventing pathologies such as osteoporosis, anemia and hypokalemia and at the same time improving immune, nervous and muscular function.

[0049] vii. Presence of antioxidants: Agave pulp contains antioxidants such as polyphenols, which help reduce oxidative stress associated with diabetes and improve overall health.

[0050] Based on the foregoing, the composition of the present invention is useful in the following scenarios:

[0051] 1. Weight control: Consuming low-calorie and low-fat products helps maintain a healthy weight, which is crucial for managing triglyceride and cholesterol levels.

[0052] 2. Reduction of trans and saturated fats: The absence of trans fats and low saturated fat content help prevent the increase of LDL cholesterol and triglycerides, reducing the risk of atherosclerosis and heart disease.

[0053] 3. Improved cardiovascular health: A cholesterol-free product helps maintain a healthy lipid profile, reducing the risk of developing cardiovascular diseases.

[0054] 4. Improvement of bone health, prevention of anemia, maintenance of nerve and muscle function.

[0055] Additionally, the composition of the present invention is suitable for following special diets that seek to control blood lipid levels.

[0056] In summary, the composition of the present invention is an excellent option for individuals with high glucose, cholesterol, and triglyceride levels, due to its low content of calories, total fat, trans fat, saturated fat, and cholesterol, as well as for individuals with mineral deficiencies. Consumption of this composition can significantly contribute to improved cardiovascular, intestinal, and bone health, as well as improved nerve and muscle function, making it suitable for the prevention and treatment of metabolic disorders, overweight, atherosclerosis, cardiovascular disease, and mineral deficiencies.

[0057] Another aspect of the invention relates to a process for preparing a nutritional composition comprising agave pulp, as described above, wherein the process comprises: a) obtaining the agave pulp, comprising the steps of: - conditioning of agave pineapples; - to cook the pineapples; - grind the pineapples; b) formulate a nutritional composition by incorporating additional ingredients.

[0058] To carry out stage a) and obtain the agave pulp, the agave hearts are prepared by reducing their size through cutting. Cutting the hearts facilitates their arrangement, cooking, and softening of the fibers.

[0059] The pineapples are cooked under controlled time and steam pressure conditions. The cooking time is approximately 36–48 hours, preferably at least 36 hours; the cooking pressure is approximately 0.3–0.6 kg / cm², preferably approximately 0.5 kg / cm². The cooking temperature is in the range of approximately 95–100 °C.

[0060] During the cooking of the pineapples, periodic purging can be carried out to remove bitter honeys.

[0061] After cooking, the ovens are depressurized and cooled to begin the grinding process.

[0062] Regarding the grinding of the pineapples, this step involves performing a wet grinding of the pineapples using a fine sieve.

[0063] In a preferred method, prior to conditioning the pineapples, a selection of them can be made, this selection involves determining the percentage of sugars in the pineapples using a refractometer and selecting those that have a Bhx value between approximately 35 °Bx and 40 °Bx.

[0064] In another modality, prior to conditioning, the jima is also carried out, that is, cutting the leaves of the pineapples flush with the head to facilitate their processing.

[0065] Once the agave pulp is obtained, the next step is stage b), which involves formulating a nutritional composition by incorporating additional ingredients. The addition of ingredients such as an acidulant and a stabilizer inhibits the agave's natural fermentation process.

[0066] During this stage, the ingredients are weighed, that is, agave pulp, an acidulant and a stabilizer according to the amount of nutritional composition to be prepared considering the following quantities: at least 98% agave pulp; approximately 0.24% to 1% of an acidulant; and approximately 0.21% to 1% of a stabilizer; where the percentage is with respect to the weight of the composition.

[0067] The heavy ingredients are mixed at a temperature in the range of approximately 50 °C to 70 °C, preferably 65 °C and at a speed in the range of approximately 50 rpm to 70 rpm.

[0068] The mixing process takes approximately 20 to 30 minutes.

[0069] Subsequently, the control parameters are monitored and validated, namely, an acidic pH in the range of approximately 3 to 4, preferably 3 to 3.4; and a concentration of natural sugars from the agave pineapple in the range of approximately 40 °Bx and 42 °Bx.

[0070] In a preferred embodiment, the process further comprises an additional packaging step that is carried out at a temperature in the range of approximately 50 °C to 70 °C, preferably 65 °C. Examples

[0071] Example 1. Preparation of nutritional compositions

[0072] Two nutritional compositions were prepared, for which the following procedure was followed:

[0073] Blue agave pineapples, which underwent a jimado process, were cut into fragments for subsequent cooking.

[0074] The cooking was carried out at a temperature between 95 °C and 100 °C for 36 hours at a pressure of 0.5 kg / cm² in an autoclave. During cooking, the ovens were depressurized and periodic purges were performed to remove bitter honey. Once the cooking time had elapsed, the oven was depressurized and cooled to a temperature of approximately 24 °C to 30 °C, preferably 28 °C, for milling.

[0075] The milling stage consisted of wet grinding of the previously cooked agave hearts. This was done using a mill-type machine and a fine sieve.

[0076] During milling, the agave fibers are transformed into a viscous, pasty pulp with a naturally sweet taste, derived from the fructose that in turn results from the hydrolysis of the inulin present in the pineapples.

[0077] The finely ground agave paste was weighed to control the amount used in the formulation of the compositions.

[0078] The compositions were formulated using a horizontal screw mixer at a temperature of approximately 65 °C. First, the agave paste was added, followed by the stabilizer and the acidulant.

[0079] The mixing was carried out for approximately 30 minutes maintaining a temperature of approximately 65 °C.

[0080] Once a homogeneous composition was obtained, the control parameters were monitored. After verifying that the compositions had a pH of 3, an acidity of 3.4, and a natural sugar concentration between 40 °Bx and 42 °Bx, packaging was carried out. The addition of extra ingredients and the maintenance of an acidic pH inhibit the natural fermentation process of the agave.

[0081] The product was packaged in previously sanitized glass jars with airtight lids. It is important to note that this process is carried out while maintaining the mixing temperature, approximately 65°C. Once the jars are filled and sealed, they are inverted until the mixture cools.

[0082] The specific formulation of each of the compositions is detailed in Table 1. Table 1. Formulation of the compositions. The percentage of components is indicated based on the total weight of the composition.

[0083] Table 2 contains the parameters that were controlled during the preparation of the compositions. It is worth noting that both compositions have a low concentration of naturally occurring sugars from the blue agave itself, between 40 °Bx and 42 °Bx, and a slightly acidic pH (pH 3-3.4), as well as a high presence of soluble and insoluble fiber. Table 2. Quality control of the manufacturing process.

[0084] Example 2. Sensory evaluation

[0085] Composition A underwent sensory evaluation by the general public. For this evaluation, a small sample of Composition A was provided to 10 randomly selected individuals, who were asked to rate its appearance, texture, flavor, aroma, and overall acceptability (product recommendation). The scale used was numerical, with a minimum of 1 (very poor) and a maximum of 5 (excellent). Additionally, data on age, gender, and frequency of consumption of agave products were collected. The evaluation results are shown in Table 3. Table 3. Sensory evaluation

[0086] The results show that, although most evaluators rarely consume agave products, the product has very good organoleptic characteristics, including appearance, texture, flavor and aroma, so the evaluators consider recommending the product, therefore its acceptability is considered to be very good.

[0087] Example 3. Microbiological analysis

[0088] Microbiological analyses were performed in duplicate on Composition A described in Example 1, which was stored for five days. Specifically, the following counts were performed: i) aerobic mesophilic bacteria, ii) fungi and yeasts, iii) total coliform bacteria, and iv) fecal coliform bacteria.

[0089] The methods used were based on the following regulations: • Official Mexican Standard NOM-201-SSA1-2002, Products and services. Water and ice for human consumption, packaged and in bulk. MEXICAN OFFICIAL STANDARD NOM-092-SSA1-1994, GOODS AND SERVICES. METHOD FOR THE COUNT OF AEROBIC BACTERIA ON PLATES. • NOM-110-SSA1-1994, Goods and services. Preparation and dilution of food samples for microbiological analysis. • Official Mexican Standard NOM-113-SSA1 -1994, Goods and services. Method for the enumeration of total coliform microorganisms on plates. • NOM-111-SSA1 -1994, Goods and services. Method for counting molds and yeasts in food.

[0090] The results of the microbiological analysis are detailed in Table 4. Table 4. Microbiological analysis

[0091] From the table above, it can be seen that the composition in accordance with one modality of the invention is within the permissible limits of microorganisms, corroborating its safety for human consumption.

[0092] Example 4. Nutritional content

[0093] Composition A was subjected to nutritional content analysis; in summary, the composition has a high fiber content, low calorie content, low total fat content, very low saturated fat content, and is free of trans fats and cholesterol.

[0094] The results of the analysis in a format adapted to the regulation established by the FDA (Food and Drug Administration) are shown in Table 5. Table 5. Nutritional content according to FDA regulation. Observations Serving size: 20 g Servings per container: 13.50 ▲ Accredited test %RI = Percentage of Daily Intake U = % of relative uncertainty considering a 95% confidence level and a coverage factor of K = 2 Portion values ​​rounded in accordance with the rounding parameters accepted by CFR-21, Chapter I, Subchapter B, Part 101, Subpart A, 101.12 Trans fats, cholesterol and vitamin D3 not analyzed and reported as 0.00 due to the nature of the product.

[0095] The results of the analysis in a format adapted to Mexican regulations are shown in Table 6. Table 6. Nutritional content according to Mexican regulations. Observations Serving size: 100 g Servings per container: 2.7 kilojoules (U): 588.5 ▲ Accredited test %RI = Percentage of Daily Intake U = % of relative uncertainty considering a 95% confidence level and a coverage factor of K = 2 Values ​​per portion rounded according to the rounding parameters accepted by the NOM-050-SCKI / SSA1-2010 modification Trans fats, cholesterol and vitamin D3 not analyzed and reported as 0.00 due to the nature of the product.

[0096] Example 5. Analysis of the nutritional content of agave pulp and its potential health benefits.

[0097] Based on the nutritional content analysis shown in Example 4, an evaluation of the benefits of the agave pulp of the present invention was carried out in various aspects.

[0098] The results of the evaluation performed by a Licensed Nutritionist are shown below:

[0099] I. Evaluation of energy and macronutrient content

[0100] Agave pulp has an energy content of 157.02 kcal per 100 grams, making it a moderate source of energy. In terms of macronutrients, it contains: - Total fat: 0.14 g / 100 g, with 0.09 g of saturated fat, and no trans fat or cholesterol. This makes the product very low in fat, particularly unhealthy fat. - Total carbohydrates: 38.01 g / 100 g, with 31.63 g of natural sugars (agave fructans), which constitutes the majority of its carbohydrate content. - Dietary fiber: 4.48 g / 100 g, which is significant for digestive health. - Protein: 0.93 g / 100 g, indicating a low protein content.

[0101] II. Evaluation of micronutrients and other components

[0102] Agave pulp is rich in certain essential minerals and vitamins: - Calcium: 252.91 mg / 100 g, which is crucial for bone health. - Iron: 14.22 mg / 100 g, important to prevent anemia. - Potassium: 51.20 mg / 100 g, essential for muscle and nerve function. - Vitamin C and niacin (vitamin B3): 1.20 mg and 1.23 mg respectively, which contribute to general health and energy metabolism.

[0103] III. Benefits for people with diabetes

[0104] The components of agave pulp have beneficial effects on diabetes control due to several factors:

[0105] a) Agave fructans:

[0106] The fructans present in agave pulp are natural sugars with a low glycemic index. This means their impact on blood glucose levels is less than that of other sugars. Furthermore, they act as prebiotics, promoting gut health and helping to maintain stable glucose levels. Fructans are metabolized in the large intestine, promoting intestinal health and improving insulin sensitivity.

[0107] b) High fiber content:

[0108] With 4.48g of dietary fiber per 100g, agave pulp can slow down the absorption of glucose in the gut, helping to prevent blood glucose spikes after meals.

[0109] c) Low glycemic index:

[0110] The carbohydrates present in agave pulp are released slowly into the bloodstream, which contributes to better glucose control in people with diabetes or insulin resistance.

[0111] d) Antioxidants:

[0112] Agave pulp contains antioxidants such as polyphenols, which help reduce oxidative stress associated with diabetes and improve overall health.

[0113] IV. Evaluation of agave pulp in the regulation of blood triglycerides

[0114] The components of agave pulp have beneficial effects on the regulation of triglycerides due to several factors:

[0115] a) Low fat content:

[0116] Agave pulp contains only 0.14g of total fat and no trans fats, which is beneficial for keeping triglyceride levels low.

[0117] Furthermore, the low level of saturated fats provides an added benefit for people who maintain a cardiovascular health regimen.

[0118] b) Agave fructans:

[0119] The fructans present in the pulp act as prebiotics, promoting gut health and potentially reducing lipid absorption, which helps control triglyceride levels. Inulin (a fructan) has been found to influence how the liver metabolizes fats, reducing triglyceride synthesis and, therefore, their levels in the blood.

[0120] c) Contains no added sugar:

[0121] Being a 100% agave pulp product, its natural sugars do not contribute to increased blood triglycerides, provided it is consumed in moderation and in a balanced way according to nutritional needs. Agave pulp has a low glycemic index, meaning it does not cause rapid spikes in blood glucose levels. This is important because high glucose levels can lead to increased triglyceride production. By maintaining stable glucose levels, agave pulp helps prevent excessive triglyceride synthesis.

[0122] d) Dietary fiber:

[0123] Agave pulp is rich in soluble fiber and helps lower triglyceride levels by slowing down the digestion and absorption of fats in the intestine. Soluble fiber forms a gel-like substance that traps fats and sugars, reducing their absorption into the bloodstream. Furthermore, dietary fiber improves fat metabolism, which helps reduce triglyceride production in the liver, where they are synthesized from excess carbohydrates and fats.

[0124] e) Antioxidants:

[0125] The polyphenols present in agave pulp have antioxidant properties that can help reduce oxidative stress and inflammation, factors associated with elevated triglyceride levels. Furthermore, These compounds can improve the overall lipid profile, including reducing triglycerides.

[0126] V. Evaluation of agave pulp in the regulation of blood cholesterol

[0127] The components of agave pulp have beneficial effects on regulating blood cholesterol due to several factors:

[0128] a) Low cholesterol content:

[0129] Agave pulp does not contain cholesterol, which is beneficial for maintaining low blood cholesterol levels.

[0130] b) High fiber content:

[0131] With 4.48 g of dietary fiber per 100 g, agave pulp can help lower LDL ("bad") cholesterol levels by promoting the excretion of bile acids, which are produced from cholesterol. Soluble fiber can help lower LDL cholesterol levels by interfering with cholesterol absorption in the intestine, leading to its elimination through feces. Additionally, inulin (a type of soluble fiber) promotes the growth of beneficial bacteria, which help metabolize fats, cholesterol, and bile acids.

[0132] It has also been found that inulin increases the excretion of bile acids, forcing the body to use more cholesterol to produce new bile acids, which helps to lower total cholesterol levels in the blood.

[0133] c) Phytochemicals:

[0134] Agave pulp contains phytochemicals such as polyphenols, which have antioxidant and anti-inflammatory properties. These compounds help reduce the oxidation of LDL cholesterol, a process that contributes to the formation of plaque in the arteries and the development of cardiovascular diseases.

[0135] VI. Evaluation of agave pulp on the health of the intestinal biota

[0136] The components of the nutritional composition benefit the intestinal biota due to several factors:

[0137] a) Agave fructans as prebiotics:

[0138] The fructans present in agave pulp, particularly inulin, act as prebiotics, promoting the growth of beneficial bacteria in the gut, such as bifidobacteria and lactobacilli. By encouraging the growth of beneficial bacteria, inulin helps maintain a healthy balance in the gut microbiota, which can prevent the overgrowth of pathogenic bacteria. Furthermore, the fermentation of inulin by the gut microbiota produces short-chain fatty acids that lower the pH of the gut, which in turn can help inhibit the growth of pathogenic bacteria and improve the absorption of minerals such as calcium and magnesium.

[0139] b) High dietary fiber content:

[0140] With 4.48 g of dietary fiber per 100 g, agave pulp can improve intestinal motility, prevent constipation, and promote a healthy gut environment. The soluble fiber is fermentable by the gut microbiota, generating short-chain fatty acids such as butyrate, which are essential for colon health and have anti-inflammatory properties.

[0141] VII. Evaluation of agave pulp on general health

[0142] a) Antimicrobial properties:

[0143] Fructans and other compounds present in agave pulp have antimicrobial properties that can help inhibit the growth of pathogenic bacteria, which is useful in preventing infections.

[0144] b) Bone health:

[0145] The high amount of calcium (252.91 mg / 100 mg) and the ability of fructans to improve the absorption of this mineral may contribute to the prevention of osteoporosis and strengthen bones.

[0146] c) Strengthening the immune system:

[0147] The presence of saponins, iron, and other bioactive compounds can help strengthen the immune system, improving the body's ability to fight disease.

[0148] d) Skin health:

[0149] Agave pulp may have properties that promote wound healing and improve skin health due to its moisturizing and antimicrobial components.

[0150] e) Weight management:

[0151] Consuming agave pulp as a natural sweetener instead of other sugars can help reduce overall calorie intake, thus supporting weight management. Furthermore, fructans, including agave inulin, have a beneficial effect by promoting satiety.

[0152] f) Dental health:

[0153] The fructans in agave pulp act as prebiotics, promoting oral health and reducing the formation of cavities by encouraging the growth of beneficial bacteria.

[0154] g) Anti-inflammatory properties:

[0155] The compounds present in agave pulp have anti-inflammatory effects that help in the management of conditions such as arthritis.

[0156] h) Antioxidant properties:

[0157] The antioxidant compounds in agave pulp can help reduce oxidative stress in the body, protecting cells from damage and preventing chronic diseases.

[0158] i) Digestive health:

[0159] Due to its fructan content and its ability to ferment, it affects various functions involved in the protection and repair of the colon mucosa, which may contribute to reducing the risk of gastrointestinal diseases.

[0160] j) Nervous and muscular function:

[0161] Potassium is crucial for proper nerve and muscle function, including maintaining a regular heart rhythm, so a high potassium content (51.20 g of potassium per 100 g of pulp) helps maintain nerve and muscle function.

[0162] k) Iron deficiency:

[0163] Iron deficiency can cause anemia; the high iron content in agave pulp (14.22 g of iron per 100 g of pulp) helps prevent anemia.

[0164] VIII. Recommended portion

[0165] For people who want to regulate their triglyceride, cholesterol, and blood glucose levels, as well as improve intestinal health, a serving of approximately 60-80g of agave pulp per day is recommended.

[0166] IX. Conclusion

[0167] Agave pulp, with its low fat and cholesterol content, high natural fructans, and dietary fiber, is presented as a functional food that can significantly contribute to improved health, diabetes management, and the regulation of triglyceride and cholesterol levels in the blood. The fructans act as low-glycemic-index sugars and prebiotics, improving gut health and helping to maintain stable glucose levels. Consuming it in appropriate portions can be an effective strategy for people who want to better manage their diabetes and cardiovascular health.

[0168] Its antimicrobial potential, support for bone health, strengthening of the immune system, benefits for the skin, weight management, dental health, anti-inflammatory and antioxidant properties, make agave pulp a versatile and beneficial functional food.

[0169] Nutritional evidence and potential benefits support its recommendation for people with diabetes, people who want to maintain healthy triglyceride and cholesterol levels, as well as improve gut and overall health.

[0170] In accordance with the above, it can be observed that the agave pulp and its manufacturing process have been designed to provide a product that contributes to the improvement and maintenance of health by regulating the concentration of glucose, cholesterol, and triglycerides in the blood, as well as improving intestinal health. The manufacturing process maximizes the extraction and preservation of the functional properties of the agave, and it will be evident to any expert in the field that The agave pulp varieties and processing methods described above are merely illustrative and not limiting to the present invention, as numerous significant changes in their details are possible without departing from the scope of the invention.

[0171] Therefore, the present invention shall not be considered restricted except as required by prior art and within the scope of the appended claims.

Claims

1. Claims

1. i A nutritional composition, characterized in that it comprises agave pulp, an acidulant and a stabilizer.

2. The composition according to claim 1, further characterized in that it comprises: at least 98% agave pulp; 0.24% to 1% of an acidulant; and 0.21% to 1% of a stabilizer; where the percentage is relative to the weight of the composition.

3. The nutritional composition according to claim 1 or 2, further characterized in that the acidulant is selected from the group consisting of citric acid, lactic acid, acetic acid, malic acid, phosphoric acid, sulfuric acid, sodium citrate, potassium bitartrate and mixtures thereof.

4. The nutritional composition according to claim 1 or 2, further characterized in that the stabilizer is selected from the group consisting of natural gums including xanthan gum, guar gum and gum arabic; modified starches including modified corn starch and modified tapioca starch; caseinate; gelatin; polyalcohols including sorbitol and glycerol; cellulose derivatives including carboxymethylcellulose and methylcellulose; lecithin; pectin and mixtures thereof.

5. The nutritional composition according to any of claims 1 to 4, further characterized in that it comprises: 99.55% agave pulp; 0.24% citric acid; and 0.21% xanthan gum; where the percentage is relative to the weight of the composition.

6. The composition according to any of claims 1 to 5, further characterized in that it has a pH in the range of 3 to 3.

4.

7. The composition according to any of claims 1 to 6, further characterized in that it has a concentration of natural sugars from the agave pineapple in the range of 40 °Bx and 42 °Bx.

8. The composition according to any of claims 1 to 7, further characterized in that the agave is a tequiliana variety agave.

9. The composition according to any of claims 1 to 8, further characterized in that the composition is a spreadable gel.

10. The composition according to any of claims 1 to 9, further characterized in that the composition is a functional food.

11. A process for preparing a nutritional composition comprising agave pulp, as described in claims 1 to 10, characterized in that it comprises: a) obtaining the agave pulp, comprising the steps of: - conditioning of agave pineapples; - to cook the pineapples; - grind the pineapples; b) formulate a nutritional composition by incorporating additional ingredients.

12. The process according to claim 11, further characterized in that the step of conditioning the agave pineapples comprises reducing the size of the pineapples by making cuts therein.

13. The process according to claim 11 or 12, further characterized in that the pineapple cooking step is carried out at a pressure in the range of 0.3-0.6 kg / cm2, at a temperature in the range of 95 °C to 100 °C and for a time of 36-48 h.

14. The process according to claim 13, further characterized in that the pineapple cooking step is carried out at a pressure of 0.5 kg / cm2 and for a time of at least 36 h.

15. The process according to any of claims 11 to 14, further characterized in that the step of grinding the pineapples comprises wet grinding of the pineapples by means of a fine sieve.

16. The process according to any of claims 11 to 15, further characterized in that step b) of formulating the composition comprises incorporating at least one additional ingredient selected from the group consisting of an acidulant and a stabilizer.

17. The process according to any of claims 11 to 16, further characterized in that step b) of formulating the composition is carried out at a temperature in the range of 50-70 °C.

18. The process according to claim 17, further characterized in that step b) of formulating the composition is carried out at a temperature of 65 °C.

19. The process according to any of claims 11 to 18, further characterized in that the agave pineapples used have a concentration of natural sugars in the range of 35-40 °Bx.

20. The process according to any of claims 11 to 19, further characterized in that it comprises an additional packaging step carried out at a temperature in the range of 50-70 °C.

21. A nutritional composition as described in any of claims 1 to 10, for use in the prevention and complementary treatment of metabolic disorders, overweight, atherosclerosis and cardiovascular diseases.

22. The composition for use according to claim 21, wherein the composition regulates blood levels of cholesterol, triglycerides and glucose, i

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