Synthesis of Prebiotic Caramels Catalyzed by Ion-Exchange Resin Particles: Kinetic Model for the Formation of Di‑d‑fructose Dianhydrides

• Published in: Journal of agricultural and food chemistry Vol. 66; no. 7; pp. 1693 - 1700
• Main Authors: Ortiz Cerda, Imelda-Elizabeth, Thammavong, Phahath, Caqueret, Vincent, Porte, Catherine, Mabille, Isabelle, Garcia Fernandez, José Manuel, Moscosa Santillan, Mario, Havet, Jean-Louis
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 21.02.2018
• Subjects: Candy - analysis; Chemical and Process Engineering; Disaccharides - chemistry; Engineering Sciences; Fructose - chemistry; Ion Exchange Resins - chemistry; Kinetics; Prebiotics - analysis; Temperature; fructose; prebiotic caramel; heterogeneous catalysis; kinetic law; difructose dianhydride
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.7b04868

Caramel enriched in di-d-fructose dianhydrides (DFAs, a family of prebiotic cyclic fructodisaccharides) is a functional food with beneficial properties for health. The aim of this work was to study the conversion of fructose into DFAs catalyzed by acid ion-exchange resin, in order to establish a simplified mechanism of the caramelization reaction and a kinetic model for DFA formation. Batch reactor experiments were carried out in a 250 mL spherical glass flask and afforded up to 50% DFA yields. The mechanism proposed entails order 2 reactions that describe fructose conversion on DFAs or formation of byproducts such as HMF or melanoidines. A third order 1 reaction defines DFA transformation into fructosyl-DFAs or fructo-oligosaccharides. The influence of fructose concentration, resin loading and temperature was studied to calculate the kinetic parameters necessary to scale up the process.