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

Abstract

Garlic exerts its pharmacological activities; antihyperglycemic, antihyperlipidemia, antihypercholesterolemic, and antihypertensive activity. Therefore, the aim of this study was to determine and optimize the influence of the individual and interactive effect of process conditions variables on 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, the mixing of garlic juice extract (85 – 95 %w/w) and MD (5 – 15 %w/w) were dried at an air inlet temperature 110°C - 150°C and liquid feed flow rate 5 – 35 rpm. The optimum spray-drying process conditions which maximized the yield of garlic extract powder (31%w/w) were found as follows: air inlet temperature of 150°C, the liquid feed flow rate of 16 rpm, and 5 %w/w MD. The experimental values slightly closed to the corresponding predicted values. Hence, the developed model was adequate and possible to use.