Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 769-777
Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas
Hyun-Min Lee1,2, Sung-Yong Yang1, Jeajoon Han1, Yong Ki Kim2, Young Jun Kim3, Min Suk Rhee1, Kwang-Won Lee1
1Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, 212 CJ Food Safety Hall, Anam-Dong, Sungbuk-gu, Seoul 02841, Republic of Korea, 2Human Milk Research Team, R&D Center, Maeil Dairies, Co., Pyeongtaek-si, Gyeonggi-do 17714, Republic of Korea, 3Department of Food and Biotechnology, Korea University, Sejong City 30019, Republic of Korea
The heat-based spray drying process generating the highest level of advanced glycation end-products (AGEs) in the infant formula processing was set as a control point from which the levels of AGE markers, N-carboxymethyllysine, 5-hydroxymethylfurfural, and fluorescence intensity, can be mitigated. We optimized the parameters, including inlet temperature, feeding rate, and aspirator rate during spray drying, and alternatively optimized food additives, including pyridoxine hydrochloride, DL-α-tocopheryl acetate, and L-carnitine. Using response surface methodology, the optimal condition based on our experimental condition for the inlet temperature, pump rate, and aspirator rate were 148.7°C, 342.4 mL/h and 28.6 m3/h, respectively, and the optimal conditions of pyridoxine hydrochloride, DL-α-tocopheryl acetate and Lcarnitine were 0.99 mg/100 g dry mass (DM), 8 mg/100 g DM and 20.4 mg/100 g DM, respectively. These results suggest that AGEs can be mitigated by controlling the parameters and optimizing the addition of food additives during the spray-drying process.
Glycation, Infant formula, Spray drying, Response surface methodology, Advanced glycation endproducts
Food Science and Biotechnology 2019 ; 28(3): 769-777