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<p><i>Agave salmiana</i> is an important resource in the semi-arid regions of Mexico. This plant hosts two significant food larvae, the agave red worm and the agave white worm, both of which contain chitin. However, no studies have examined the physicochemical properties of chitin from these two larvae. In this study, chitin extracted from the agave white and red worms was physicochemically characterised. The chitin yield was significantly higher in the agave red worm (13.66%) than in the agave white worm (10.45%); nevertheless, both larvae are promising sources of chitin. The allomorph of chitin identified in both larvae by FT-IR analysis was α-chitin. The crystallinity index (CrI) was higher in the agave white worm (73.70%) compared to the agave red worm (63.39%), indicating differences in structural organisation. Differences in roughness were observed between the two larvae, and micropores with the same arrangement but different diameters were identified. The maximum decomposition temperature was higher in the agave red worm than in the agave white worm (391 and 350&#xa0;°C, respectively). However, weight loss in the agave red worm was also higher than in the agave white worm, with a difference of about 9%. The presence of α-chitin was confirmed by XRD analysis. These findings are important, and show that both larvae are promising alternative sources of chitin.</p>

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First report on chitin from edible agave larvae: physicochemical characterisation for use as functional food and preservative

  • 期刊论文

  • 发表日期：

    2026年6月24日

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  • Aurea Bernardino-Nicanor,
  • J. Martín Torres-Valencia,
  • Jesús Guadalupe Pérez-Flores,
  • Claudia Alejandra Rodríguez-González,
  • Leopoldo González-Cruz

摘要

Agave salmiana is an important resource in the semi-arid regions of Mexico. This plant hosts two significant food larvae, the agave red worm and the agave white worm, both of which contain chitin. However, no studies have examined the physicochemical properties of chitin from these two larvae. In this study, chitin extracted from the agave white and red worms was physicochemically characterised. The chitin yield was significantly higher in the agave red worm (13.66%) than in the agave white worm (10.45%); nevertheless, both larvae are promising sources of chitin. The allomorph of chitin identified in both larvae by FT-IR analysis was α-chitin. The crystallinity index (CrI) was higher in the agave white worm (73.70%) compared to the agave red worm (63.39%), indicating differences in structural organisation. Differences in roughness were observed between the two larvae, and micropores with the same arrangement but different diameters were identified. The maximum decomposition temperature was higher in the agave red worm than in the agave white worm (391 and 350 °C, respectively). However, weight loss in the agave red worm was also higher than in the agave white worm, with a difference of about 9%. The presence of α-chitin was confirmed by XRD analysis. These findings are important, and show that both larvae are promising alternative sources of chitin.