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 journalArticlepeer-review

    19 Citations (Scopus)

    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 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.

    Original languageEnglish
    Pages (from-to)769-777
    Number of pages9
    JournalFood Science and Biotechnology
    Volume28
    Issue number3
    DOIs
    Publication statusPublished - 2019 Jun 1

    Bibliographical note

    Publisher Copyright:
    © 2018, The Korean Society of Food Science and Technology.

    Keywords

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

    ASJC Scopus subject areas

    • Biotechnology
    • Food Science
    • Applied Microbiology and Biotechnology

    Fingerprint

    Dive into the research topics of 'Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas'. Together they form a unique fingerprint.

    Cite this