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Microwave-assisted synthesis of prebiotic di-D-fructose dianhydride-enriched caramels.

Authors
  • Idri, Imane1
  • Havet, Jean-Louis1
  • Garcia Fernandez, José Manuel2
  • Ferroud, Clotilde3
  • Porte, Catherine1
  • 1 Laboratoire de Génie des Procédés pour l'Environnement, l'Energie et la Santé (EA 21), Conservatoire National des Arts et Métiers, 2 rue Conté, 75003 Paris, France. , (France)
  • 2 Instituto de Investigaciones Químicas, CSIC, Universidad de Sevilla, Américo Vespucio 49, Isla de la Cartuja, 41092 Sevilla, Spain. , (Spain)
  • 3 Laboratoire de Transformations Chimiques et Pharmaceutiques (ERL CNRS 3193, ESPCI ParisTech), Conservatoire National des Arts et Métiers, 2 rue Conté, 75003 Paris, France. , (France)
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Oct 01, 2012
Volume
134
Issue
3
Pages
1527–1532
Identifiers
DOI: 10.1016/j.foodchem.2012.03.068
PMID: 25005976
Source
Medline
License
Unknown

Abstract

The synthesis of prebiotic caramels involving the use of microwaves as the activating/heating source has been achieved. The yields in di-fructose dianhydrides (DFAs) in caramels were measured. The aim of this study was twofold: first to check the feasibility of the process, and second to determine the conditions to obtain an optimum response with microwave heating. The study showed that it was possible to obtain a yield of almost 50% of DFAs in a reaction time that was 10 times shorter than a previous study; i.e. 5-10 min for microwave activation compared to 60-120 min for conventional heating. It was shown that the radiation time and the radiation power were linked. The simultaneous determination of the values of these two factors was therefore necessary to obtain significant yields. This technique demonstrates the advantage of activation for mixtures such as caramels.

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