Abstract
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 l-carnitine 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.
| Original language | English |
|---|---|
| Journal | Food Science and Biotechnology |
| DOIs | |
| Publication status | Accepted/In press - 2018 Jan 1 |
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Keywords
- Advanced glycation end-products
- Glycation
- Infant formula
- Response surface methodology
- Spray drying
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology
Cite this
Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas. / Lee, Hyun Min; Yang, Sung Yong; Han, Jeajoon; Kim, Yong Ki; Kim, Young Jun; Rhee, Min-Suk; Lee, Kwang Won.
In: Food Science and Biotechnology, 01.01.2018.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas
AU - Lee, Hyun Min
AU - Yang, Sung Yong
AU - Han, Jeajoon
AU - Kim, Yong Ki
AU - Kim, Young Jun
AU - Rhee, Min-Suk
AU - Lee, Kwang Won
PY - 2018/1/1
Y1 - 2018/1/1
N2 - 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 l-carnitine 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.
AB - 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 l-carnitine 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.
KW - Advanced glycation end-products
KW - Glycation
KW - Infant formula
KW - Response surface methodology
KW - Spray drying
UR - http://www.scopus.com/inward/record.url?scp=85058482570&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85058482570&partnerID=8YFLogxK
U2 - 10.1007/s10068-018-0524-9
DO - 10.1007/s10068-018-0524-9
M3 - Article
AN - SCOPUS:85058482570
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
SN - 1226-7708
ER -