“Cold caramelization” of glucosamine under UV-C radiation

Abstract

The non-enzymatic browning of glucosamine (GlcN) under UV-C radiation at 25°C, referred to as “cold caramelization”, was examined. Several UV-C exposure times of 0, 20, 60, 120 min at two GlcN concentrations of 15% and 30% were chosen. The physicochemical properties, quantitation of α-dicarbonyl compounds and polyhydroxyalkyl pyrazines, alkylimidazoles and 5-hydroxymethylfurfural were determined in UV-C exposed GlcN caramels. The results revealed the possibility of generating GlcN caramel containing desirable compounds by applying UV-C. Longer UV-C exposure time produced caramel with higher content of glucosone and 3-deoxyglucosone, as well as the GlcN self-condensation products, fructosazine and deoxyfructosazine. Importantly, none of the tested neo-formed contaminants were detected in resulted caramels. Thus, UV-C treatment may be a newly advantageous method for producing GlcN caramel.

Keywords

• Glucosamine caramel
• Non-enzymatic browning
• UV-C
• Pyrazines