Modeling and optimization of radish root extract drying as peroxidase source using spouted bed dryer

• Published in: Scientific reports Vol. 11; no. 1; p. 14362
• Main Authors: Hamedi, Shahrbanoo, Afsahi, M. Mehdi, Riahi-Madvar, Ali, Mohebbi, Ali
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 13-07-2021; Nature Publishing Group; Nature Portfolio
• Subjects: 639/166/898; 639/638; Air flow; Air temperature; Drying; Enzymatic activity; Enzymes; Flow rates; Humanities and Social Sciences; Industrial applications; multidisciplinary; Peroxidase; pH effects; Raphanus sativus; Science; Science (multidisciplinary); Shelf life
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-021-93563-4

The main advantages of the dried enzymes are the lower cost of storage and longer time of preservation for industrial applications. In this study, the spouted bed dryer was utilized for drying the garden radish (
Raphanus sativus
L.) root extract as a cost-effective source of the
peroxidase
enzyme. The response surface methodology (RSM) was used to evaluate the individual and interactive effects of main parameters (the inlet air temperature (T) and the ratio of air flow rate to the minimum spouting air flow rate (Q)) on the residual enzyme activity (REA). The maximum REA of 38.7% was obtained at T = 50 °C and Q = 1.4. To investigate the drying effect on the catalytic activity, the optimum reaction conditions (pH and temperature), as well as kinetic parameters, were investigated for the fresh and dried enzyme extracts (FEE and DEE). The obtained results showed that the optimum pH of DEE was decreased by 12.3% compared to FEE, while the optimum temperature of DEE compared to FEE increased by a factor of 85.7%. Moreover, kinetic parameters, thermal-stability, and shelf life of the enzyme were considerably improved after drying by the spouted bed. Overall, the results confirmed that a spouted bed reactor can be used as a promising method for drying heat-sensitive materials such as
peroxidase
enzyme.