Effect of operating parameters on the physical and flow properties of spray dried low-phenylalanine whole camel milk: A response surface methodology approach

Document Type : Complete scientific research article

Authors

1 1PhD student, Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Professor, Department of Food Process Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan,

3 Associate Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Background and objectives: Camel milk has many nutritional and therapeutic properties. Additionally, due to the absence of beta-lacto globulin, it does not cause allergic reactions. Phenylketonuria is a hereditary metabolic disease that unable to metabolize the amino acid phenylalanine. The most severe clinical complication of this disease is irreversible mental retardation. Nowadays, using food sources without phenylalanine is the only way to cure. The aim of this research was to produce spray dried low-phenylalanine whole camel milk in a laboratory scale with optimum flow ability to be used in the diet of these patients.
Materials and methods: Fresh camel milk was prepared from dromedary camels (Golestan, Iran) and its amino acid phenylalanine (Phe) content was measured by HPLC method. Then, whole camel milk was hydrolyzed by using two types of protease (Aspergillus oryzae and papain) in three different ways. The optimum method for removing the amino acid phenylalanine from whole camel milk was determined by calculating and comparing the analysis of variance of the removal efficiency of phenylalanine. This low-Phe sample was dried in a spray dryer with three variables parameters of inlet temperature in three levels 120, 140 and 160°C and feed flow rate in three levels 400, 600 and 800 mL/min and air flow rate in three levels 15, 20 and 25 m3/h. The experimental design in the drying stage was response surface method (RSM) and Box-Benken experimental design.
Results: The results showed that by using the combined method of two enzymes of Aspergillus oryzae and papain with equal amount and using activated carbon of 0.9 gr/gr protein, a 99.33% decrease in the amino acid content of phenylalanine was observed in whole camel milk. The sample of hydrolyzed camel milk with the lowest amount of Phe was used in a spray dryer at three temperatures from 120 to 160°C and three feed flow rates from 400 to 800 mL/min and three air flow rates from 15 to 25 m3/h. The results showed that the parameters used in spray dryer had significant effect on the flow ability characteristics of low-Phe whole camel milk powder produced in the research including bulk and tapped density, filling and emptying repose angles, dispersibility, wettability, cohesiveness, Particle size distribution and color parameters.
Conclusion: Analysis of variance (ANOVA) of the results showed that the effect of inlet temperature parameters on bulk and tapped density of low-Phe camel milk powder was significant (P>0.05). The highest bulk and tapped density related to the sample was dried at 120°C and the feed flow rate of 600 mL/min and the air flow rate of 25 m3/h (520 and 630 kg/m3, respectively) And the lowest of them was 172 and 340 kg/m3 for the sample was dried at 140°C, feed flow rate of 800 mL/min and air flow rate of 15 m3/h. The Carr Index of low-Phe camel milk powder showed that the sample was dried at 160°C and a feed flow rate of 600 mL/min and an air flow rate of 20 m3/h had very good flowability. The same sample according to Hassner's Ratio was very good powder. The angle of repose of filling was directly related to the cohesiveness of powders, so that the angle of repose of filling increased with the increase of cohesiveness. The falling repose angle was also inversely related to the flowability of the samples, and by reducing the repose angle, their flowability was done more easily. Increasing the inlet temperature of the spray dryer also increased the size of powder particles and the amount of a* and b*, while the amount of l* of the sample of whole camel milk powder decreased.

Keywords

Main Subjects

References

1.Keskin, F.N. Şahin, T. Capasso, ÖR. & Ağagündüz, D. 2022. Protein substitutions as new-generation pharmanutrition approach to managing phenylketonuria. Clinical and Experimental Pediatrics.
2.Romani, C., Olson, A., Aitkenhead, L., Baker, L., Patel, D. & Van Spronsen, F. et al. 2022. Meta-analyses of cognitive functions in early-treated adults with phenylketonuria. Neuroscience & Biobehavioral Reviews. 104925.
3.Al-Ayadhi, L., Alhowikan, R. & El-Ansary, A. 2022. Comparative study on the ameliorating effects of camel milk as a dairy product on inflammatory response in autism spectrum disorders. Neurochemical Journal. 16: 99-108.
4.Al Kanhal, H.A. 2010. Compositional, technological and nutritional aspects of dromedary camel milk. International Dairy Journal. 20: 811-821.
5.Manohar Lal, K., Mahala, N., Runthala, A., Dubey, U., Biological & Sciences, C. 2020. Camel milk α-lactalbumin as a potential anticancer molecule: A Bioinformatics analysis. 11: 38-52.
6.Shabo, Y. Barzel, R., Margoulis, M. & Yagil, R. 2005. Camel milk for food allergies in children. Imaj-Ramat gan. 7: 796.
7.Santos, L.C.D., Condotta, R. & Ferreira, M.D.C. 2018. Flow properties of coarse and fine sugar powders. Journal of Food Process Engineering. 41: 12-48.
8.Deeth, H. & Hartanto, C. 2009. Chemistry of milk—role of constituents in evaporation and drying. 1-27.
9.Amiri‐Rigi, A., Emam‐Djomeh, Z., Mohammadifar, M.A. & Mohammadi, M.. 2012. Spray drying of low‐phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size. International journal of food science & technology. 47: 495-503.
10.Chegini, G. & Taheri, M.J. 2013. Whey powder: process technology and physical properties: a review. 13: 1377-1387.
11.Habtegebriel, H., Wawire, M., & Sila, D.  2018. The effect of pretreatment (Spray Drying) on the yield and selected nutritional components of whole camel milk powder. Journal of food science. 83: 2983-2991.
12.Sulieman, A.M.E., Elamin, O.M., Elkhalifa, E.A. & Laleye, L. 2014. Comparison of physicochemical properties of spray-dried camel’s milk and cow’s milk powder. International Journal of Food Science and Nutrition Engineering. 4: 15-19.
13.Phoungchandang, S. & Sertwasana, A. 2010. Spray-drying of ginger juice and physicochemical properties of ginger powders. Science Asia. 36: 40-45.
14.León-Martínez, F., Mendez-Lagunas, L.L. & Rodriguez-Ramirez, J. 2010. Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization. Carbohydrate Polymers. 81: 864-870.
15.Soma, Y., Izumi, Y., Shimohira, T., Takahashi, Y., Imado, S. & Tominaga, M. et al. 2022. In-Needle Pre-Column Derivatization for Amino Acid Quantification (iPDAQ) Using HPLC. Metabolites. 12, 807.
16.Shehata, A.E., El-Magdoub, M.N., Kamal, T.M. & Mohamed, H.A. 2008. enzymatic Preparation of low-Phenylalanine Formula Derived from Skim Milk Hydrolysate for Phenyl ketonuric Patients.9:51-71.
17.Nayak, C.M., Ramachandra, C., Nidoni, U., Hiregoudar, S., Ram, J. & Naik, N.M. 2022. Influence of processing conditions on quality of Indian small grey donkey milk powder by spray drying. Journal of Food Science and Technology.1-8.
18.De Oliveira, A.H., Mata, M., Fortes, M., Duarte, M., Pasquali, E.M. & Lisboa, H.M.  2021. Influence of spray drying conditions on the properties of whole goat milk. Drying Technology. 39: 726-737.
19.Zouari, A., Lajnaf, R., Lopez, C., Schuck, P., Attia, H. & Ayadi, M.A. 2021. Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders. Journal of food science. 86: 103-111.
20.Sarabandi, KH. & Peighambardoust, H. 2015. Effect of some production parameters and storage time on the flow ability characteristics of Spray-dried Malt Extract Powder. Iranian Journal of Nutrition Sciences & Food Technology. Vol. 10, No. 1. (In Persian)
21.Razavi, S.M., Amini, A.M., Rafe, A. & Emadzadeh, B. 2007. The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties. Journal of Food Engineering. 81: 226-235.
22.Milani, E., Hashemi, N., Mortazavi, SA., Tabatabai Yazdi, F. & Gazerani, S. 2018. Optimization of Instant Drink Powder Formulation Based on Almond Meal-Corn Textured Flour. Iranian Journal of Nutrition Sciences & Food Technology. Vol. 13, No. 2. (In Persian)
23.Chung, H.S., Kim, K.D., Moon & Youn, K.S. 2014. Changes in color parameters of corn kernels during roasting. Food Science and Biotechnology 23: 1829-1835.
24.Reddy, R.S., Ramachandra, C., Hiregoudar, S., Nidoni, U., Ram, J. & Kammar, M. 2014. Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying. Small Ruminant Research. 119: 130-137.
25.Habtegebriel, H., Edward, D., Wawire, D., Sila, M., Seifu, E.J.F. & Processing, B. 2018. Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders. 112: 137-149.
26.Karray, N., Lopez, C., Ollivon, M. & Attia, H. 2005. La matière grasse du lait de dromadaire: composition, microstructure et polymorphisme. Une revue. Oléagineux, Corps gras, Lipides. 12: 439-446.
27.Goula, A.M. & Adamopoulos, K.G. 2005. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of food engineering 66: 35-42.
28.Kim, E.H.J., Chen, X.D. & Pearce, D. 2002. Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids and surfaces B: Biointerfaces. 26: 197-212.
29.Lebrun, P., Krier, J., Mantanus, H., Grohganz, M., Yang, E. & Rozet, et al. 2012. Design space approach in the optimization of the spray-drying process. European Journal of Pharmaceutics and Biopharmaceutics. 80: 226-234.
30.Fitzpatrick, J., Barry,  K., Delaney, C. & Keogh, K.  2005. Assessment of the flowability of spray-dried milk powders for chocolate manufacture. Le Lait. 85: 269-277.
31.Emery, E.J., Oliver, T., Pugsley, J., Sharma, J. & Zhou. 2009. Flowability of moist pharmaceutical powders. Powder Technology. 189: 409-415.
32.Fitzpatrick, J. 2013. Powder properties in food production systems. Handbook of food powders. Elsevier. p. 285-308.
33.Shittu, T. & Lawal, M. 2007. Factors affecting instant properties of powdered cocoa beverages. Food Chemistry 100: 91-98.
34.Fang, Y., Rogers, S., Selomulya, C., & Chen, X.D. 2012. Functionality of milk protein concentrate: Effect of spray drying temperature. Biochemical Engineering Journal. 62: 101-105.
Food Processing and Preservation Journal
Volume 15, Issue 2
July 2023
Pages 103-124

Files

Share

How to cite

Statistics