Optimization for Powder Yield of Spray-Dried Garlic Extract Powder Using Box-Behnken Experimental Design

摘要

Garlic exerts antihyperglycemic, antihyperlipidemia, antihypercholesterolemic, and antihypertensive actions. This study aimed to determine and optimize the individual and interactive effect of process conditions variables that influence the yield of garlic extract powders by three factors and three level-Box-Behnken design under response surface methodology. Spray drying processes the transformation of a garlic juice extract into a dried powder, where usually maltodextrin (MD) as a drying agent is used. According to experimental design, a mixture of garlic juice extract (85 - 95 %w/w) with MD (5 - 15 %w/w) was dried at an inlet air temperature of 110°C - 150°C and liquid feed flow rate of 5 - 35 rpm. The spray-drying process conditions which maximized the yield of garlic extract powder (31%w/w) were found as follows: inlet air temperature of 150°C, the liquid feed flow rate of 16 rpm, and 5 %w/w MD. These experimental values slightly closed to the corresponding predicted values. Hence, the developed model was adequate and possible to use.