Application of a Rapid Micro-calorimetry Coupling Method in Quality and Integrity Control of ProbioticBased Products

The goal was to use a quick and reliable way to ensure the quality and integrity of probiotic-based products. Various food-grade components and supplements, in either pure or compounded form, from European and American manufacturers, wholesalers, universities, and institutions managing microorganism collections were examined for this aim. The method is based on thermal profiling and fingerprinting of powder samples under well-defined conditions utilising a thermogravimetry-differential scanning calorimetry technique (TGA-DSC). This method has been used to analyse over 100 monostrain and multistrain probiotics, and each sample has revealed a distinct qualitative profile as well as substantial differences in quantitative thermophysical data. This method shows not only the characteristics of the probiotic strain, but also those of the molecular functional components (such as cryoprotectors, antioxidants, and other additives) included in the formulation (fingerprints, purity, water and volatile content, mineral compound amount, etc.). Furthermore, the method is highly repeatable, sensitive, and scalable to high-throughput analysis while only requiring a minimal amount of sample. It can provide some significant fundamental information, such as the probiotic strain and product formulation thermostability, in addition to pure analytical characteristics.

Author (S) Details

Hary Razafindralambo
e-Lab of Multidisciplinary Science and Technology Abreast & ProBioLab, Belgium. Gembloux Agro-Bio Tech, University of Liege, Belgium.

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