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

• Published in: Food chemistry 2012-10, Vol.134 (3), p.1527-1532
• Main Authors: Idri, Imane, Havet, Jean-Louis, Garcia Fernandez, José Manuel, Ferroud, Clotilde, Porte, Catherine
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Candy - analysis; Caramel; Chemical and Process Engineering; Di-fructose dianhydride (DFA); Engineering Sciences; Food industries; Fructose - chemical synthesis; Fundamental and applied biological sciences. Psychology; Microwave; Microwaves; Prebiotics - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.03.068

► Synthesis of di-fructose dianhydrides in caramels were performed by microwave. ► Radiation time and the radiation power were linked. ► Values of time and power were determined simultaneously to obtain a yield of 50% of DFAs. ► Reaction time was 10 times shorter compared to conventional heating. 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. 5–10min for microwave activation compared to 60–120min 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.