Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas

Hyun Min Lee, Sung Yong Yang, Jeajoon Han, Yong Ki Kim, Young Jun Kim, Min-Suk Rhee, Kwang Won Lee

Research output: Contribution to journalArticle

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 languageEnglish
JournalFood Science and Biotechnology
DOIs
Publication statusAccepted/In press - 2018 Jan 1

Keywords

  • Advanced glycation end-products
  • Glycation
  • Infant formula
  • Response surface methodology
  • Spray drying

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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