An Overview on the Use of Response Surface Methodology to Model and Optimize Extraction Processes in the Food Industry
Vicente Amirpasha Tirado-Kulieva1
, Manuel Sánchez-Chero1*, Mario Villegas Yarlequé2, Gretell Fiorela Villegas Aguilar3, Gilberto Carrión-Barco4, Abraham Guillermo Ygnacio Santa Cruz5, and José Sánchez-Chero2
1Facultad de Ingeniería de Industrias Alimentarias, Universidad Nacional de Frontera, Sullana, Perú.
2Facultad de Ingeniería Económica, Universidad Nacional de Frontera, Sullana, Perú.
3Facultad de Negocios, Universidad Privada del Norte, Trujillo, Perú.
4Carrera de Ingeniería de Sistemas e Informática, Universidad Tecnológica del Perú, Chiclayo, Peru.
5Escuela Profesional de Ingeniería de Industrias Alimentarias, Universidad Nacional Pedro Ruíz Gallo, Lambayeque, Peru.
Corresponding Author Email: msanchezch@unf.edu.pe
Abstract:
Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly detailed. According to the analysis performed, RSM is suitable because it evaluates the effects of the independent variables and their interactions on the responses, which is ideal for the optimization of different techniques for the extraction of multiple bioactive compounds and therefore, in the various studies, has allowed to significantly increase the yield and even the biological activities of the extracts; however, RSM has limitations and considering the complexity and dynamics of foods, the challenge is much greater. In this sense, it was determined that simultaneous use with other techniques is necessary in order to optimally describe the process and obtain more accurate results.
Keywords:
Agri-Food; Bioactive Compounds; Design; Modeling; Optimization; RSM; Variables
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