Agave, commonly known as “maguey” is an important part of the Mexican tradition and economy, and is mainly used for the production of alcoholic beverages, such as tequila. Industrial exploitation generates by-products, including leaves, bagasse, and fibers, that can be re-valorized. Agave is composed of cellulose, hemicellulose, lignin, fructans, and pectin, as well as simple carbohydrates. Regarding functional properties, fructans content makes agave a potential source of prebiotics with the capability to lower blood glucose and enhance lipid homeostasis when it is incorporated as a prebiotic ingredient in cookies and granola bars. Agave also has phytochemicals, such as saponins and flavonoids, conferring anti-inflammatory, antioxidant, antimicrobial, and anticancer properties, among other benefits. Agave fibers are used for polymer-based composite reinforcement and elaboration, due to their thermo-mechanical properties. Agave bagasse is considered a promising biofuel feedstock, attributed to its high-water efficiency and biomass productivity, as well as its high carbohydrate content. The optimization of physical and chemical pretreatments, enzymatic saccharification and fermentation are key for biofuel production. Emerging technologies, such as ultrasound, can provide an alternative to current pretreatment processes. In conclusion, agaves are a rich source of by-products with a wide range of potential industrial applications, therefore novel processing methods are being explored for a sustainable re-valorization of these residues.

The production of mezcal from agave is one of the main beverage industries worldwide, generating large amounts of waste, such as agave bagasse. Improper management of this waste often causes environmental contamination. Some studies have begun to demonstrate that agave bagasse has the potential to be recycled as a source of functional ingredients due to its dietary fiber and bioactive compound content. However, the greatest disadvantage of using these wastes is the significant variation in compound content and bioactivity in response to seasonal climatic variations. This study aimed to analyze the chemical and bioactive content of agave bagasse from three mezcal factories in Mexico. We conducted proximate composition analysis, phenolic compound measurement, dietary fiber assessment, antioxidant capacity evaluation, and structural analysis using FTIR- Fourier Transform Infrared Spectroscopy. The study found significantly higher ash content (17.75%), carbohydrates (86.71%), and soluble fiber (30.91%) in the spring compared to other seasons. The summer showed a higher lipid content (10.25%), while the highest concentration of sugars (47.77%) was observed during the winter. The highest antioxidant capacity (106.15 mM eq Trolox/mg) was recorded in autumn. The FTIR analysis revealed that the greatest abundance of bioactive compounds was observed in the spring and summer, while structural carbohydrates were more prominent in autumn and winter. This study is the first to thoroughly analyze the seasonal variation in phytochemicals and macromolecules in agave residues, crucial for exploring new ingredient sources to expand our food supply and recycling agri-food wastes.

The mezcal industry in Mexico generates substantial volumes of vinasse, a waste product rich in organic material and bioactive compounds, yet its environmental impact and potential valorization in the food and biotechnological field remain underexplored. This study presents a comprehensive physicochemical and functional characterization of mezcal vinasse derived from mezcal production, including antioxidant activity and cytotoxicity assessment. Proximate analysis revealed high moisture content (96%) and a carbohydrate-rich profile (87.58% dry basis), with notable fiber fractions predominantly composed of insoluble dietary fiber (9.10% dry basis). Low-molecular-weight carbohydrate analysis identified fructose (60.46%) and glucose (10.48%) as the major components, and the hydrolyzed sample showed a monomeric profile with arabinose (31.98%) and glucose (24.14%) as the predominant sugars. Vinasse was found to provide antioxidant activity, as assessed by DPPH (296.3 µmol TE/g) and ABTS (465.3 µmol TE/g) colorimetric assays. Undesirable and antinutritional compounds such as tannins (15.3 mg catechin/g), oxalates (14.6 mg sodium oxalate/g), hydroxymethyl furfural (HMF) (3830.0 mg/L), and furfural (160.0 mg/L) were also quantified, highlighting potential environmental and nutritional concerns due to its mutagenic character at high concentrations. Despite these challenges, vinasse exhibited no cytotoxicity in Caco-2 cells at tested concentrations (25 to 100 mg/mL of phenolic extract), suggesting feasibility for further biotechnological applications.

Dietary fiber and phenolic compounds are key bioactives in gastrointestinal and metabolic health; however, their compositional features and metabolic implications have rarely been studied as an integrated system within realistic food matrices. Mango bagasse confectionery previously demonstrated prebiotic potential, and its reformulation with extruded mango peel showed hepatoprotective effects linked to gut microbiota modulation. In this study, mango bagasse and peel confectionery (MBPC) was characterized and its metabolic impact was evaluated in vivo. Wistar rats were fed standard or high-fat diets with or without MBPC supplementation, followed by fecal fatty acid analysis. MBPC exhibited a high dietary fiber content for a confectionery product (25 g total fiber per 100 g), with monomeric profiles indicative of cell wall-derived polysaccharides and pectic components. The fiber fraction showed a low Mw (14.71 ± 0.02 kDa), suggesting a matrix favorable for fiber–phenolic interactions. Phenolic profiling revealed substantial concentrations of free (9.0 mg/mL) and bound (16.7 mg/mL) phenolic compounds. Fecal fatty acid profiles were diet-dependent, with palmitic acid showing the highest relative abundance, followed by stearic, oleic, and linoleic acids, associated with dietary fiber intake. This study elucidates the structural and metabolic relevance of dietary fiber–phenolic interactions within a formulated food matrix.