Effect of Ohmic heating, ultrasound and extrusion on the bioactive composition and nutritional value of Agave bagasse from Mezcal production

Abstract

This study explores the effects of emerging technologies (ohmic heating, ultrasound, and extrusion) on the bioactive composition of agave bagasse, a mezcal byproduct from three Mexican distilleries: “La Cascada,” “El Palmar,” and “La Escondida.” The application of these technologies aims to increase bioactive compounds in the bagasse, reduce its matrix recalcitrance, and identify bioactive metabolites, thus enhancing its use as a functional ingredient. Results showed notable differences between producers and treatments, with “La Cascada” yielding the highest levels. Ultrasound increased soluble fiber, while extrusion and ohmic heating yielded similar levels of insoluble fiber and reducing sugars. The monomeric profile was arabinose > galactose > glucose > mannose > xylose > fructose > rhamnose, being fructose and mannose dependent on the producer. Extrusion increased arabinose and xylose. Ohmic heating elevated bound phenolics (2512.79–9778.72 μg eq gallic acid/g). This research highlights the potential of advanced technologies in utilizing mezcal waste for added value.