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

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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.

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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.

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Authors and Affiliations

  1. Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, 212 CJ Food Safety Hall, Anam-Dong, Sungbuk-gu, Seoul, 02841, Republic of Korea

    Hyun-Min Lee, Sung-Yong Yang, Jeajoon Han, Min Suk Rhee & Kwang-Won Lee

  2. Human Milk Research Team, R&D Center, Maeil Dairies, Co., Pyeongtaek-si, Gyeonggi-do, 17714, Republic of Korea

    Hyun-Min Lee & Yong Ki Kim

  3. Department of Food and Biotechnology, Korea University, Sejong City, 30019, Republic of Korea

    Young Jun Kim

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  1. Hyun-Min Lee
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Correspondence to Kwang-Won Lee.

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Lee, HM., Yang, SY., Han, J. et al. Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas. Food Sci Biotechnol 28, 769–777 (2019). https://doi.org/10.1007/s10068-018-0524-9

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  • DOI: https://doi.org/10.1007/s10068-018-0524-9

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