Testing of neutraceuticals and food products Introduction Testing of microbial load Bioburden Test Total Aerobic Microbial Count Total combined yeast and molds count Testing of nutritional value Laboratory based nutraceutical Analysis Testing of heavy metals Calorific Value Nutraceutical label claim testing

1. Testing of neutraceuticals and food products
Prepared By:
MOHAMMAD KHALID
(Assistant Professor)
Krishna Pharmacy College, Bijnor (UP)

2. content
Introduction
Testing of microbial load
Bioburden Test
Total Aerobic Microbial Count
Total combined yeast and molds count
Testing of nutritional value
Laboratory based nutraceutical Analysis
Testing of heavy metals
Calorific Value
Nutraceutical label claim testing
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3. introduction
The contaminated food can lead to food poisoning and to ensure the food safety,
the analysis of food is extremely important.
Food contamination occurs due to viruses, bacteria, metals or chemicals.
Food poisoning is generally caused due to bacterial contamination. The classes
of Bacteria associated with food poisoning are E coli, Staphylococci,
Salmonella, Clostridium, Campylobacter, Salmonella and Shigella.
They can cause symptoms like nausea, vomiting, distress, diarrhea, dehydration,
and also death. Hence, microbiological testing of food is important.
Every year, millions of people fall sick and die due to food poisoning.
An outbreak of food poisoning is an alarm for improvement in food safety
standards.
Regulatory bodies assure the food processing standards at production,
processing, packaging and storage stages and thus ensure public health.
This helps the consumers to avoid food borne illnesses.
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4. Testing of microbial load
Contaminated food can lead to food poisoning
To ensure the food safety, the analysis of food is extremely
important.
Food contamination occurs due to viruses, bacteria, metals
or chemicals.
Food poisoning is generally caused due to bacterial
contamination.
The classes of Bacteria associated with food poisoning are
E coli, Staphylococci, Salmonella, Salmonella and Shigella.
They can cause symptoms like nausea, vomiting, distress,
diarrhea, dehydration, and also death. Hence,
microbiological testing of food is important.
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5. Test in microbial load
There are some tests which are done in this
and they are:-
Bioburden Test
Total Aerobic Microbial Count
Total Combined Yeast and Molds Count
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6. Bioburden Test
Bioburden is defined as the number of bacteria
living on a surface that has not been sterilized.
The aim of bioburden testing is to measure the
total number of viable microorganisms on a
medical device, and then use the number to
determine the most appropriate parameters for
its final sterilization.
Before sterilization, we should perform the test
to ensure the safety and effectiveness of the
EO sterilization process
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7. Total Aerobic Microbial Count
This test determines the total number of aerobic
bacteria per mL or gram of the personal care,
cosmetic or pharmaceutical products according
USP <61>.
This test gives the total count of bacteria
present and requires 48 to 72 hours incubation .
The TAMC is a mandatory test for every lot
manufactured of health, beauty, and personal
care products.
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8. Continue….
This test uses Aspergillus brasiliensis and candida
albicans to determine the total number of yeast
and fungi per mL or gram of the personal care,
cosmetic or pharmaceutical products.
This method requires a minimum of five days of
incubation testing.
The TYMC is a mandatory test for every lot
manufactured of health, beauty, and personal care
products.
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9. Total combined yeast and molds count
This test uses aspergillus brasiliensis (ATCC 16404)
and candida albicans (ATCC 10231) to determine the
total number of yeast and fungi per mL or gram of the
personal care, cosmetic or pharmaceutical products.
This method requires a minimum of five days of
incubation testing.
The TYMC is a mandatory test for every lot
manufactured of health, beauty, and personal care
products
( ATCC-American Type Culture Collection)
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10. Testing of nutritional value
The nutritional value of food refers to the
quantity and quality of nutrients found in the
food item.
Information about the energy (measured in
calories), the macronutrients (carbohydrates,
protein, fats), micronutrients (vitamins and
minerals) and phytochemicals of the food are
required to understand this.
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11. Laboratory based nutraceutical Analysis
It can be used for virtually any food type.
This method can be used when:
1. General Nutritional Labeling needs.
2. Validating manufacturer / supplier nutritional information.
3. Validating data generated from software based database analysis.
4. Product contains unique or exotic ingredients or processing
techniques
5. Analyzing food for animals (pet foods and agricultural feeds).
6. Accurate nutrient per 100g values are needed for Database
inclusion.
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12. Continue….
It Include:
Protein
Moisture
Ash
Fat Profile (total, sat, mono, poly and trans fat)
Sugar profile
Total Dietary Fiber
Sodium – Calcium
Iron
Cholesterol , Vitamin A ,Vitamin ,Carbohydrates
,Calories and Calories from Fat
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13. Testing of heavy metals
A heavy metals panel is a group of tests that measures the
quantity of specific potentially toxic metals in the blood,
urine or, more rarely, in the hair or other body tissue or fluid.
Heavy Metals/Metalloids- Any metal (or metalloid) species
may be considered a “contaminant” if it occurs where it is
unwanted, or in a form or concentration that causes a
detrimental human or environmental effect.
Metals/metalloids include lead (Pb), cadmium (Cd), mercury
(Hg), arsenic (As), chromium (Cr), copper (Cu), selenium
(Se), nickel (Ni), silver (Ag), and zinc (Zn)
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14. Heavy metals contamination of vegetables
Vegetables are rich sources of vitamins, minerals, and fibers,
and also have beneficial antioxidative effects. However,
intake of heavy metal-
Contaminated vegetables may pose a risk to the human health.
Heavy metal contamination of food is one of the most
important aspects of food quality assurance.
Heavy metals are no- biodegradable and persistent
environmental contaminants, which may be deposited on the
surfaces and then absorbed into the tissues of vegetables.
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15. Calorific Value
The energy contained in a fuel or food, determined by
measuring the heat produced by the complete combustion of
a specified quantity of it. This is now usually expressed in
joules per kilogram
Calorific Value can be performed on a variety of fuels
including biomass, oils, coals and wood.
A weighed quantity of the sample is burned in oxygen in a
bomb calorimeter under controlled conditions.
The heat of combustion is calculated from the weight of the
sample and the rise in temperature.
The value obtained is the Gross heat of combustion at
constant volume, expressed as MJ/Kg
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16. Nutraceutical label claim testing
With the current GMP standards, quality testing is
an indispensible part of the manufacturing process.
Testing is required to ensure that neutraceuticals,
nutritional supplements, and dietary products meet
their label claims.
HPLC effectively and accurately measure vitamins,
minerals, and other additives present in raw
materials and finished goods.
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17. References
https://www.slideshare.net/AbhishekRana132/testing-of-
neutraceuticals-and-food-products?from_action=save
https://www.slideshare.net/avinashshukla43/testing-of-
neutraceutical-food-product
https://www.dictionary.com/browse/calorific-value
http://www.summitnutritional.com/analytical-services/label-
claim-testing/
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