**1. Introduction**

Fructans from *Agave tequilana* consist of a complex mixture of fructooligosaccharides (fructose polymer obtained by enzymatic hydrolysis of high polymerization degree Agave fructans (HDPAF) by fructan exohydrolase (FEH) and 1-fructosyl transferase (1-FFT enzymes) containing principally β-(2 →1) fructosyl–fructose linkages, but also β-(2 →6) and branch moieties) [1,2]. The physico-chemical and functional properties of fructans are linked to the degree of polymerization (DP) as well as the presence of branches. The short-chain fraction, oligofructose, is much more soluble and sweeter than native and long-chain fructans, and can contribute to improve mouthfeel because its properties are closely related to those of other sugars. The high DP (>40 fructose units, *M*w = 3259.95 ± 181.75 g/mol) fraction can be used as a fat substitute in low-fat or reduced-fat products (i.e., baking, ice-cream, beverages and yoghurt) since it is less soluble, more viscous and more thermostable than native fructans, which allows for modification of the rheological and sensorial properties of dairy products. In this case, fructans act as a filler or as a breaker of structure in the same way as fat globules do [1,3,4].

To our knowledge, little work has been done on the exploration of the technological applications of fructans. In this way, Furlán et al. [5] evaluated high, medium and low polymerization degree Agave fructans from *Agave tequilana* Weber as lyoprotectant agents on bovine plasma proteins during spray drying and storage. They concluded that the Agave fructans were able to cryoprotect food proteins. Thus, Agave fructans are a valuable alternative as a functional ingredient for food formulation. Ortiz-Basurto et al. [6] studied the characteristics and applications of medium and high polymerization degree Agave fructans from *Agave tequilana* Weber as microencapsulating materials of pitanga or Surinam cherry (*Eugenia uniflora* L.) juice by spray drying. The powders from both fractions were stable and able to protect the bioactive compound during and after the spray-drying process. These good results, together with its characteristics as a biopolymer (classified as biodegradable and Generally Recognized as Safe GRAS [7]), make fructans a really interesting encapsulating material for food, pharma and cosmetic applications.

Up until now, several techniques have been used to encapsulate bioactive components for the food industry, such as extrusion methods [8], fluidized bed coating [9], spray cooling [10] or spray drying [11]. Nowadays, spray drying is the most common and cheapest technology in the food industry to produce microencapsulated additives for food applications [12]. The electrohydrodynamic processing, including both electrospinning and electrospraying techniques, has recently arisen as an alternative technology that can also be used for encapsulation [13,14]. The basic setup for electrospraying consists of four main components: (1) a high-voltage source (1–30 kV), usually operated in direct current mode, though alternating current mode is also possible, (2) a blunt-ended stainless steel needle or capillary, (3) a syringe pump, and (4) a grounded collector in the form of a flat plate. The electrospraying process involves the application of a strong electrostatic field between two electrodes and imposed on a polymer solution. When increasing the electrostatic field up to a critical value, charges on the surface of a pendant drop destabilize the shape of the solution from partially spherical to conical, i.e., the so-called Taylor's cone effect. As the charged jet accelerates toward regions of lower potential, the solvent is evaporated [15]. Besides being a very simple technique, the solvent is evaporated at room temperature; thus, it constitutes an ideal method for protecting sensitive encapsulated ingredients.

The aim of this work was to study the ability of fructans to form capsules by electrospraying and to asses, as an example, the viability of this polysaccharide as encapsulating material. For that purpose, β-carotene was selected as a model substance. The produced particles were characterized in terms of morphology and photoprotective effect.

#### **2. Materials and Methods**
