Article (Scientific journals)
Physico-chemical approach for characterizing probiotics at the solid and dispersed states
Razafindralambo, Hary; Delvigne, Frank; Blecker, Christophe
2019In Food Research International, 116, p. 897-904
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Keywords :
Probiotics; Physico-chemistry; Thermogravimetry; Differential Scanning Calorimetry; Solid particles; Dispersed particles; Hydrophobicity; Zeta potential; Hydrodynamic diameter
Abstract :
[en] A physico-chemical approach was used for characterizing and generating fingerprints of single (L. Bulgaricus and S. thermophilus) and multiple (Vivomixx) probiotic species. Such a methodology included thermal, colloidal, and surface analyses of powder (solid-in-gaseous phase) and dispersed (solid-in-aqueous phase) samples. Decomposition and transition phases analyzed by thermogravimetry and differential scanning calorimetry provide specific qualitative and quantitative data that serve as a probiotic fingerprint, and therefore a product quality control for each sample. Investigation of colloidal and surface properties of dispersed samples by light scattering and contact angle measurements informs on the probiotic size average, electrokinetic charge, and surface hydrophobicity. Besides their relevance in identity control, the physico-chemical data are also useful in probiotic performance prediction, since they govern the most crucial microbial functionalities such as thermostability, aggregation, and adhesion.
Research center :
TERRA Teaching and Research Centre - TERRA (CARE FoodisLife)
Disciplines :
Biochemistry, biophysics & molecular biology
Author, co-author :
Razafindralambo, Hary  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Delvigne, Frank  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Blecker, Christophe ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Language :
English
Title :
Physico-chemical approach for characterizing probiotics at the solid and dispersed states
Publication date :
2019
Journal title :
Food Research International
ISSN :
0963-9969
eISSN :
1873-7145
Publisher :
Elsevier, Netherlands
Volume :
116
Pages :
897-904
Peer reviewed :
Peer Reviewed verified by ORBi
Name of the research project :
PHYSCHEMPROBIO
Funders :
ULiège FSR - Université de Liège. Fonds spéciaux pour la recherche [BE]
Funding text :
Fonds spéciaux de l'ULiege (FSR-F-GABT-16/2)
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since 13 September 2018

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