Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from d-Fructose | Zendy

Maïté Audemar | Zendy; Loyda Atencio | Zendy; Carmen Ortiz Mellet | Zendy; François Jérôme | Zendy; José M. Garcı́a Fernández | Zendy; Karine De Oliveira Vigier | Zendy

Open Access

Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from d-Fructose

Author(s) -

Maïté Audemar,

Loyda Atencio,

Carmen Ortiz Mellet,

François Jérôme,

José M. Garcı́a Fernández,

Karine De Oliveira Vigier

Publication year - 2017

Publication title -

journal of agricultural and food chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.203

H-Index - 297

eISSN - 1520-5118

pISSN - 0021-8561

DOI - 10.1021/acs.jafc.7b01601

Subject(s) - chemistry , fructose , prebiotic , ion exchange resin , catalysis , carbon dioxide , organic chemistry , combinatorial chemistry , biochemistry

Activation of a concentrated solution of d-fructose with carbonic acid, generated from carbon dioxide, induces the formation of difructose dianhydrides (DFAs) and their glycosylated derivatives (glycosyl-DFAs), a family of prebiotic oligosaccharides. Under optimized conditions, up to 70% of the active DFA species were obtained from a highly concentrated solution of fructose, avoiding the filtration step and contamination risk associated with the current procedures that employ heterogeneous catalysis with acid ion-exchange resins. The optimized CO 2 -promoted preparation of DFA-enriched caramel described here has been already successfully scaled up to 150 kg of d-fructose for nutritional studies, showing that implementation of this process is possible at a larger scale.

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