Assessment Of Probiotic Activity and Anti-Oxidant Potential Of Commercially Available Probiotic Chocolate In India (original) (raw)
Related papers
International Journal of Advanced Biochemistry Research , 2024
Consumption of probiotic functional foods, i.e., foods with probiotic effects and special dietary effects with health impacts are getting an increased demand day by day. In this progression, it may be noted that chocolate. The most delicious desert to be known worldwide is also getting evolved and becoming well known for its functional values. Live microorganisms i.e. probiotics are being used in chocolate preparations along with other conventional ingredients. The main aim of this evolution in the dairy industry is to impart several healthcare benefits to local mass of population and to popularize this probiotic product for improvement of health. In this systematic review, the effectiveness of probiotics functional chocolate in the treatment of different diseases and disorders was evaluated using different double-blind studies. This systematic review will be presented with multiple healthful effects of chocolates containing probiotics and functional foods.
Healthy chocolate enriched with probiotics: a review
Food Science and Technology, 2020
Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during processing, storage as well as under adverse conditions during the gastrointestinal digestion are the significant challenges in probiotic products development. Chocolates are one of the most appealing products among the majority of people and may serve as a suitable carrier for probiotic delivery to the human gut. In addition, chocolate possess a wide range of potent antioxidants and other nutrients that can positively affect human health. Since there is an increasing demand for novel probiotic products, this review will examine the chocolates as a source of prebiotics, a carrier for already encapsulated probiotics and its possible industrial applications.
Development of novel non-dairy synbiotic chocolates for promoting desirable gut microbiome
International Journal of Advanced Biochemistry Research, 2024
This research focuses on the development and analysis (physico-chemical analysis and probiotic viability count) of non-dairy synbiotic chocolates, targeting consumers who are lactose intolerance, vegans, or seeking health-enhancing food options. The formulations were enriched with almond milk, oats powder, beetroot powder and Streptococcus thermophilus BURD PB 8 (Accession number: MN121741) to enhance both nutritional value and sensory properties. The proximate composition and antioxidant properties of the chocolates were evaluated. The results showed that T0 had the highest carbohydrate content (42.88±0.01), significantly higher than T1 (24.62±0.01) T2 (20.38±0.01), and T3 (15.65±0.01). Total fat content was substantially higher in T0 (39.89±0.89) compared to T1 (4.69±0.30), T2 (4.42±0.26), and T3 (3.76±0.33). The antioxidant activity, measured as DPPH radical scavenging activity (%), varied significantly among the treatments. At the beginning, the probiotic viability count of experimental chocolates was 3.80×108 CFU/g. After 60 days of storage, the count dropped to 3.20×108 CFU/g. On day 30, the number of cells had decreased to less than 1000. These findings suggest that the incorporation of Streptococcus thermophilus BURD PB 8 with almond milk, oats powder, beetroot powder and stevia powder enhance the nutritional profile and enhances antioxidant activities, making these chocolates a valuable addition to the functional food market.
Czech Journal of Food Sciences, 2015
Gadhiya D., Patel A., Prajapati J.B. (2015): Current trend and future prospective of functional probiotic milk chocolates and related products-a review. Czech J. Food Sci., 33: 295-301. The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of probiotics into chocolate could offer a good alternative to common dairy products as it is liked by all age groups people. Chocolate is rich in natural antioxidants and the nutritional quality of it can be further enhanced by the incorporation of probiotics and/or prebiotics or dietary fibers. Current article reviews recent advances in the technologies aimed at incorporating probiotics into chocolate and related products, the ways to enhance or sustain their viability in the presence of stressed surroundings throughout the manufacturing process, and their market potential with future prospects.
Food Research
Dark chocolate is considered a nutritious food due to its high polyphenol and antioxidant activity. The improvement of chocolate functionality can be conducted by enriching it with probiotics. Replacement of sucrose in probiotics-enriched chocolate with palm or coconut sugar serves as a probiotic protective agent and increases its functional value. The addition of probiotics and sugar replacement will change the physical, chemical and microbiological properties of dark chocolate products. This research aimed to investigate the physical, chemical and microbiological characteristics of probiotic dark chocolate with sucrose replacement by coconut sugar and palm sugar. The viscosity, colour, melting profile and surface microstructure were investigated for physical properties of probiotic dark chocolate. Total phenolic content was measured by Folin-Ciocalteu method, and the antioxidant activity was quantified by the DPPH radical method. Total lactic acid bacteria were evaluated for micro...
Nutritional and Functional Properties of Prebiotic Enriched Chocolates
INDIAN JOURNAL OF SCIENCE AND TECHNOLOGY, 2024
Objectives: To demonstrate the nutritional and functional characteristics of the developed phytochemical containing prebiotic-enriched chocolates. Methods: Methods of Association of Official Analytical Chemists and standard biochemical procedures were employed for the determination of nutrient and phytochemical composition. Antioxidant and prebiotic activity were calculated through DPPH, the reducing potential assay, as well as the growth kinetics and plate count of Lactobacillus rhamnosus GG, respectively (p ≤ 0.01, 95% confidence interval). The functionality of the products was also analyzed in an in vitro simulated human intestinal digestion environment. Findings: Variation 3 (V3) chocolates prepared through the incorporation of cocoa powder (64%), cocoa butter (22.5%), stevia (3%), inulin (10%), and soy lecithin (0.5%), scored the highest sensory rating amongst all the prepared products. V3 revealed a desired proportion of proximate components (low fat and high fibre), minerals, vitamins, and phytochemicals such as polyphenol (25mg/g), alkaloids (189 mg/mL), and flavonoids (46mg/g), versus the standard chocolate (S), along with a low calorific value of the former (541.2Kcal). Furthermore, V3 could efficiently scavenge 2, 2-diphenyl-1-picryl-hydrazyl (86.04±0.4%), display reducing power (2.84±0.02), and accelerate the growth of probiotic Lactobacillus rhamnosus GG (OD0.59, 11.61 Log CFU/mL at 20 hours), portraying antioxidant and prebiotic properties. Interestingly, V3 was found to sustain a significant proportion of antioxidant and prebiotic potential under imitated intestinal digestion, indicating their effectiveness in propagating benefits in the human body post-consumption. Novelty: Considerable retention of the antioxidant and prebiotic effects post intestinal digestion, besides the nutritional and phytochemical constitution of V3, may promote well-being consequent to its adaption alternative to conventional chocolates.
LYOPHILIZED PROBIOTIC ORGANISMS IN CHOCOLATE AND THEIR APPLICATION STUDIES
International Research Journal of Modernization in Engineering Technology and Science, 2020
Present work deals with studying the potentiality of chocolate in the oral delivery of oral delivery of lyophilized mixture of lactobacilli spp. and Bifidobacterium. Due to the consumption of antibiotics the normal microflora is destroyed. This destruction creates health disorders and intake of probiotic substitutes like the medicines which are not tastier option. All age group like to consume chocolate, so it's easy to convince people to take medicine in the form of a chocolate. A sequential in-vitro setup was used to evaluate protection of probiotics during passage through the stomach and small intestine, when embedded in dark and milk chocolate. Both type of chocolate provides superior protection to probiotic organisms. To stimulate long-term administration, the stimulator of the human intestinal microbial ecosystem (SHIME) is used. This lead to an increase in lactobacilli spp. and bifidobacterium counts. The encapsulation of probiotics with chocolate to protect from environmental or natural factors and for optimal delivery has been identified. The replication of probiotic strains with GI model with some food sources could provide better protection for the delivery of the bacteria to the colon. The probiotic agents like lactobacilli spp. and bifidobacterium in chocolate can be studied for their efficiency in the prevention and treatment of a broad spectrum of human gastrointestinal disorders. Identification of pathogens and destroying them or to evolve some pathways which allow reduction of harmful actions is the power of human body.
Food Science and Technology, 2024
Good-quality chocolate can be produced only from good-quality cocoa beans. The cocoa bean quality can be improved using indigenous Lactiplantibacillus plantarum HL-15 as a starter culture in fermentation. The functionality of chocolate can be enhanced by the addition of probiotic L. plantarum Dad-13. This research aimed to evaluate the physicochemical, microbiological, and sensory characteristics of the probiotic chocolate bar Dad 13 made from fermented cocoa beans L. plantarum HL-15 during storage at different temperatures. The research was conducted in three stages. The first stage was the cocoa bean fermentation with and without L. plantarum HL-15, the second stage was probiotic chocolate bar Dad-13 production, and the third stage was the storage of probiotic chocolate bar Dad-13 at temperatures of 4 and 26°C. This study found that adding L. plantarum HL-15 to the fermentation could produce good-quality cocoa beans, prevent the growth of fungi presented by the pH and Aw of cocoa beans, and form a probiotic chocolate bar during storage. Storage at 4°C maintained the viability of L. plantarum Dad-13 and minimized fat breakdown. The organoleptic attributes of the probiotic chocolate bar Dad-13 during storage at 4 and 26°C were not significantly different (p > 0.05).
Food Bioscience, 2016
Probiotics are the bacteria that can provide health benefits to the consumers and they are suitable to be added to a variety of foods. In this research, viability of immobilized potential probiotics, including Lactobacillus casei 01 and Lactobacillus acidophilus LA5, in three different types of chocolate (white, milk and dark) were studied during storage and with an in vitro gastrointestinal model. The sensory attributes of probiotic-chocolates were also evaluated. Both cultures were found to be viable up to 60 days of storage at 4°C (> 6 log CFU/g) which were sufficient to potentially provide health benefits to the consumer. As a carrier, chocolates also may protect probiotics in both the stomach and small intestine environments. The overall sensory results suggested that the probiotic powders had no significant effect on sensory attributes. After 60 days storage, significant decreases of the overall liking scores in all the chocolate samples were observed. Therefore, this study may be useful for the future development of probiotic-supplemented chocolates as foods with health benefits for the consumers.