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Characterization and viability prediction of commercial probiotic supplements under temperature and concentration conditioning factors by NIR spectroscopy

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dc.contributor.authorOĞUZ, ESMA
dc.contributor.authorsAguinaga Bosquez J. P., OĞUZ E., CEBECİ A., Majadi M., Kisko G., Gillay Z., Kovacs Z.
dc.date.accessioned2023-03-13T07:29:29Z
dc.date.available2023-03-13T07:29:29Z
dc.date.issued2022-02-01
dc.description.abstractThe quality of probiotics has been associated with bacteria and yeast strains\" contents and their stability against conditioning factors. Near-infrared spectroscopy (NIRS), as a non-destructive, fast, real-time, and cost-effective analytical technique, can provide some advantages over more traditional food quality control methods in quality evaluation. The aim of our study was to evaluate the applicability of NIRS to the characterization and viability prediction of three commercial probiotic food supplement powders containing lactic acid bacteria (LAB) subjected to concentration and temperature conditioning factors. For each probiotic, 3 different concentrations were considered, and besides normal preparation (25 degrees C, control), samples were subjected to heat treatment at 60 or 90 degrees C and left to cool down until reaching room temperature prior to further analysis. Overall, after applying chemometrics to the NIR spectra, the obtained principal component analysis-based linear discriminant analysis (PCA-LDA) classification models showed a high accuracy in both recognition and prediction. The temperature has an important impact on the discrimination of samples. According to the concentration, the best models were identified for the 90 degrees C temperature treatment, reaching 100% average correct classification for recognition and over 90% for prediction. However, the prediction accuracy decreased substantially at lower temperatures. For the 25 degrees C temperature treatment, the prediction accuracy decreased to nearly 60% for 2 of the 3 probiotics. Moreover, according to the temperature level, both the recognition and prediction accuracies were close to 100%. Additionally, the partial least square regression (PLSR) model achieved respectable values for the prediction of the colony-forming units (log CFU/g) of the probiotic samples, with a determination coefficient for prediction ((RPr)-Pr-2) of 0.82 and root mean square error for prediction (RMSEP) of 0.64. The results of our study show that NIRS is a fast, reliable, and promising alternative to the conventional microbiology technique for the characterization and prediction of the viability of probiotic supplement drink preparations.
dc.identifier.citationAguinaga Bosquez J. P., OĞUZ E., CEBECİ A., Majadi M., Kisko G., Gillay Z., Kovacs Z., "Characterization and Viability Prediction of Commercial Probiotic Supplements under Temperature and Concentration Conditioning Factors by NIR Spectroscopy", FERMENTATION-BASEL, cilt.8, sa.2, 2022
dc.identifier.doi10.3390/fermentation8020066
dc.identifier.issn2311-5637
dc.identifier.issue2
dc.identifier.urihttps://avesis.marmara.edu.tr/api/publication/2e8c1db1-b86c-409f-a576-e1544cdff8db/file
dc.identifier.urihttps://hdl.handle.net/11424/287418
dc.identifier.volume8
dc.language.isoeng
dc.relation.ispartofFERMENTATION-BASEL
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectYaşam Bilimleri
dc.subjectBiyoteknoloji
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectAgricultural Sciences
dc.subjectAgriculture
dc.subjectFood Engineering
dc.subjectLife Sciences
dc.subjectBiotechnology
dc.subjectNatural Sciences
dc.subjectEngineering and Technology
dc.subjectBİYOTEKNOLOJİ VE UYGULAMALI MİKROBİYOLOJİ
dc.subjectMikrobiyoloji
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBIOTECHNOLOGY & APPLIED MICROBIOLOGY
dc.subjectMICROBIOLOGY
dc.subjectLife Sciences (LIFE)
dc.subjectFOOD SCIENCE & TECHNOLOGY
dc.subjectAGRICULTURAL SCIENCES
dc.subjectAgriculture & Environment Sciences (AGE)
dc.subjectFood Science
dc.subjectApplied Microbiology and Biotechnology
dc.subjectMolecular Medicine
dc.subjectprobiotics
dc.subjectNIR
dc.subjectchemometrics
dc.subjectPCA
dc.subjectPCA-LDA
dc.subjectPLSR
dc.subjectfood supplements
dc.subjectheat treatment
dc.subjectLACTIC-ACID BACTERIA
dc.subjectSTRESS
dc.subjectIDENTIFICATION
dc.subjectTOLERANCE
dc.subjectQUALITY
dc.subjectHEAT
dc.titleCharacterization and viability prediction of commercial probiotic supplements under temperature and concentration conditioning factors by NIR spectroscopy
dc.typearticle
dspace.entity.typePublication
local.avesis.id2e8c1db1-b86c-409f-a576-e1544cdff8db
local.indexed.atWOS
local.indexed.atSCOPUS
relation.isAuthorOfPublication890a417b-25c6-4e99-9c9a-48f54473a855
relation.isAuthorOfPublication.latestForDiscovery890a417b-25c6-4e99-9c9a-48f54473a855

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