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

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Audemar, Maité, Atencio Genes, Loyda Esther, Ortiz Mellet, Carmen, Jérôme, F., García Fernández, José Manuel, Oliveira Vigier, Karine De
• Other Authors: Universidad de Sevilla. Departamento de Química orgánica, Ministerio de Economía y Competitividad (MINECO). España, Junta de Andalucía, European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER), Fundación Danone
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society 2023
• Subjects: D-fructose; carbon dioxide; caramelization; difructose dianhydrides; prebiotic; Carbonic acid
• Online Access: https://idus.us.es/handle//11441/141913

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 CO2-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. Ministerio de Economía y Competitividad de España (MINECO)-SAF2016-76083-R y CTQ2015-64425-C2-1-R Junta de Andalucía-FQM2012-1467