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--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 degrees C, 342.4mL/h and 28.6m(3)/h, respectively, and the optimal conditions of pyridoxine hydrochloride, dl--tocopheryl acetate and l-carnitine were 0.99mg/100g dry mass (DM), 8mg/100g DM and 20.4mg/100g 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.