Aguamiel como edulcorante natural: revisión narrativa de sus propiedades nutricionales, glicémicas y tecnológicas frente a otros endulzantes

Denise Guevara-García; Jesús Guadalupe Pérez-Flores; Laura García-Curiel; Elizabeth Contreras-López; Judith Jaimez-Ordaz; Alma Elizabeth Cruz-Guerrero

doi:10.29057/xikua.v14i27.15572

Autores/as

Denise Guevara-García Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0008-3992-8099
Jesús Guadalupe Pérez-Flores Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9654-3469
Laura García-Curiel Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-8961-2852
Elizabeth Contreras-López Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0007-0919-4760
Judith Jaimez-Ordaz Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-6655-0759
Alma Elizabeth Cruz-Guerrero Universidad Autónoma Metropolitana https://orcid.org/0000-0002-9686-2267

DOI:

https://doi.org/10.29057/xikua.v14i27.15572

Palabras clave:

Prebióticos, índice glucémico, capacidad antioxidante, sostenibilidad alimentaria, alimentos funcionales

Resumen

Los edulcorantes naturales han despertado interés como alternativas a los azúcares refinados debido a sus propiedades nutricionales y funcionales. Sin embargo, el conocimiento científico del aguamiel sigue siendo limitado en comparación con la miel, el jarabe de arce y el azúcar de coco. Esta revisión tuvo como objetivo analizar la composición química, el índice glucémico, las propiedades tecnológicas, los efectos funcionales y la sostenibilidad del aguamiel en comparación con otros edulcorantes naturales, sintetizando la evidencia publicada entre 2015 y 2025 en ciencia de los alimentos y nutrición. Se revisó sistemáticamente la literatura para describir su perfil de azúcares, contenido de minerales y compuestos bioactivos, respuesta glucémica, comportamiento tecnológico, características sensoriales, efectos metabólicos, potencial prebiótico e implicaciones ambientales. Se reportó que el aguamiel contiene más fructosa y glucosa, y que los fructanos de tipo inulina proporcionan efectos prebióticos ausentes en la miel y el jarabe de arce. Presentó un bajo índice glucémico, lo que contribuye a un mejor control de la glucosa posprandial y a una modulación beneficiosa del metabolismo lipídico, la inflamación y la microbiota intestinal. Tecnológicamente, el aguamiel mostró menor viscosidad y estabilidad térmica, lo que permitió conservar compuestos bioactivos bajo procesamiento controlado, aunque con menor complejidad sensorial que la miel o el jarabe de arce. Funcionalmente, demostró efectos antioxidantes, antihipertensivos y reguladores metabólicos, mientras que su producción en entornos áridos requirió mínimo consumo de agua y promovió estrategias de economía circular con subproductos del agave. En conclusión, el aguamiel se perfila como un edulcorante natural prometedor con beneficios nutricionales, funcionales y ambientales. Futuras investigaciones deberían validar sus efectos metabólicos en entornos clínicos y optimizar su procesamiento para mejorar la aceptación sensorial.

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Citas

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