Response surface methodology (RSM) is a technique widely used to optimize various processes. This review presents the state-of-the-art applications of RSM in the optimization of different food processes such as extraction, drying, blanching, enzymatic hydrolysis and clarification, production of microbial metabolites, and formulation. The principles of RSM, its implementation steps, and different designs (full factorial design (FFD), Box-Behnken design (BBD), and central composite design (CCD)) are described. Furthermore, this work presents a comprehensive study of RSM literature recently published about the various food process fields and evaluating their RSM elements summarized in tables. Finally, the challenges and future prospects of using this statistical technique in the food industry processes are discussed. It can be concluded that appropriate selection of RSM design, independent variables (screening), and levels of the factors significantly influences the successful application of RSM. In addition, validity evaluation of the optimum conditions predicted through RSM is crucial too.

Applications of Response Surface Methodology in the Food Industry Processes

A marked enhancement in the production of a highly alkaline and thermostable pectinase by Bacillus pumilus dcsr1 in submerged fermentation by using statistical methods

Optimization of processing parameters for the mycelial growth and extracellular polysaccharide production by Boletus spp. ACCC 50328

Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology

Summary Polygalacturonases (PGases) or hydrolytic depolymerases are enzymes involved in the degradation of pectic substances. They have a wide range of applications in food and textile processing, degumming of plant rough fibres and treatment of pectic wastewaters. Bacteria, yeasts and fungi under both submerged (SmF) and solid-state fermentation (SSF) conditions produce these enzymes. Bacteria produce mainly alkaline and thermostable PGases, whilst fungi are the major producers of acidic PGases. In order to obtain high yields of pectinase production, strain improvement and optimization of culture conditions should be considered. This review is an overview of the microorganisms, substrates, and type of culture used for PGase production. It also provides a description about the strategies used to enhance the production of PGases.

S. Mpuchane

Papers

Optimising growth conditions for the pectinolytic activity of Kluyveromyces wickerhamii by using response surface methodology.