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
N1 - Funding Information:
Acknowledgements This work was supported by the High Value-added Food Technology Development Program (314046-03-HD040), Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (iPET), a Korea University Grant (K1702311), and School of Life Sciences and Biotechnology for BK21 PLUS, Korea University. Additionally, the authors thank the Korea University-CJ Food Safety Center (Seoul, South Korea) for providing the equipment and facilities.
Publisher Copyright:
© 2018, The Korean Society of Food Science and Technology.
PY - 2019/6/1
Y1 - 2019/6/1
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 m 3 /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 m 3 /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
U2 - 10.1007/s10068-018-0524-9
DO - 10.1007/s10068-018-0524-9
M3 - Article
AN - SCOPUS:85058482570
VL - 28
SP - 769
EP - 777
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
SN - 1226-7708
IS - 3
ER -