Unravelling and overcoming the challenges in the electrocatalytic reduction of fructose to sorbitol

In this work, we present a comprehensive study of the electrocatalytic reduction of fructose to sorbitol and mannitol, in a mild alkaline medium (pH = 11.3), with a Cu wire as the cathode. Particular attention was paid to the reaction mechanism, investigated by linear sweep voltammetry (LSV) and chronopotentiometry (CP) coupled with high-pressure liquid chromatography (HPLC). The initial results of our study showed that at the potential where the fructose reduction reaction (FRR) is achieved, competition with the hydrogen evolution reaction (HER) tends to occur, thus limiting the Faradaic efficiency towards the FRR. Moreover, products of chemical conversions were also observed in the liquid electrolyte, originating from the isomerisation of fructose to glucose and mannose and degradation reactions (C-C breaking). Through a thorough optimisation of the reaction parameters, the Faradaic efficiency could be remarkably improved, reaching values >40% and being sustained for 10 h of electrolysis at a current of i = -20 mA. More specifically, the minimisation of the undesired chemical side reactions was achieved by the careful control of the pH (11.3 +/- 0.3) using a buffer electrolyte and a titration pump, thus limiting the isomerisation of fructose to glucose and mannose to via a tailored strategy involving a two-step potential cycling for re-activating the electrocatalyst surface, which allowed achieving 77% electrochemical conversion of fructose to sorbitol and mannitol in 10 h of electrolysis (sorbitol : mannitol = 0.43 : 0.57). This is the first time that the electrocatalytic FRR was achieved with such a high product yield and by using a non-noble metal-based cathode, thus opening up a novel, green route for the conversion of fructose into sorbitol and mannitol. This work also provides relevant, new insight into the crucial parameters that need to be taken into account to achieve the electrocatalytic reduction of saccharides, by gaining control of their complex chemistry in solution.