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Di-d-fructose Dianhydride-Enriched Products by Acid Ion-Exchange Resin-Promoted Caramelization of d-Fructose: Chemical Analyses

AuthorsSuárez-Pereira, Elena ; Rubio Castillo, Enrique Miguel ; Pilard, Serge; Ortiz-Mellet, Carmen; García-Fernández, José Manuel
di-D-fructose dianhydrides (DFAs)
Ion-exchange resins
Gas chromatography
Mass spectometry
Issue Date29-Dec-2009
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 58(3): 1777-1787 (2010)
AbstractCaramelization commonly occurs when sugars, or products containing a high proportion of sugars, are heated either dry or in concentrated aqueous solutions, alone or in the presence of certain additives. Upon thermal treatment of sugars, dehydration and self-condensation reactions occur, giving rise to volatiles (principally 2-hydroxymethylfurfural, HMF), pigments (melanoidines) and oligosaccharidic material, among which di-d-fructose dianhydrides (DFAs) and glycosylated DFA derivatives of different degree of polymerization (DP) have been identified. This study reports a methodology to produce caramel-like products with a high content of DFAs and oligosaccharides thereof from commercial d-fructose based on the use of acid ion-exchange resins as caramelization promotors. The rate of formation of these compounds as a function of d-fructose concentration, catalyst proportion, temperature, catalyst nature and particle size has been investigated. The use of sulfonic acid resins allows conducting caramelization at remarkable low temperatures (70−90 °C) to reach conversions into DFA derivatives up to 70−80% in 1−2 h, with relative proportions of HMF < 2%.The relative abundance of individual DFA structures can be modulated by acting on the catalyst nature and reaction conditions, which offers a unique opportunity for nutritional studies of DFA-enriched products with well-defined compositions.
Description11 páginas, 9 figuras, 1 tabla, 2 esquemas.
Publisher version (URL)http://dx.doi.org/10.1021/jf903354y
Appears in Collections:(IIQ) Artículos
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