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

doi:10.1007/s10068-018-0524-9

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

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

12 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 language	English
Pages (from-to)	769-777
Number of pages	9
Journal	Food Science and Biotechnology
Volume	28
Issue number	3
DOIs	https://doi.org/10.1007/s10068-018-0524-9
Publication status	Published - 2019 Jun 1

Bibliographical note

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.

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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10.1007/s10068-018-0524-9

Cite this

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

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.",

keywords = "Advanced glycation end-products, Glycation, Infant formula, Response surface methodology, Spray drying",

author = "Lee, {Hyun Min} and Yang, {Sung Yong} and Jeajoon Han and Kim, {Yong Ki} and Kim, {Young Jun} and Rhee, {Min Suk} and Lee, {Kwang Won}",

note = "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: {\textcopyright} 2018, The Korean Society of Food Science and Technology.",

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AU - Kim, Young Jun

AU - Rhee, Min Suk

AU - Lee, Kwang Won

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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.

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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