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Título: | Carbon dioxide as a traceless caramelization promotor: preparation of prebiotic difructose dianhydrides (DFAs)-enriched caramels from d -Fructose |
Autor: | Audemar, Maite; Atencio-Genes, Loyda; Ortiz-Mellet, Carmen; Jérôme, François; García Fernández, José Manuel CSIC ORCID; Oliveira Vigier, K. de | Palabras clave: | Prebiotic Difructose dianhydrides Caramelization Carbon dioxide D-fructose |
Fecha de publicación: | 2-ago-2017 | Editor: | American Chemical Society | Citación: | Journal of agricultural and food chemistry 65(30): 6093-6099 (2017) | Resumen: | 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-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. | Versión del editor: | https://doi.org/10.1021/acs.jafc.7b01601 | URI: | http://hdl.handle.net/10261/190473 | DOI: | 10.1021/acs.jafc.7b01601 | ISSN: | 0021-8561 | E-ISSN: | 1520-5118 |
Aparece en las colecciones: | (IIQ) Artículos |
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