Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients (original) (raw)
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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.
Fermentation
This study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides formulation. Probiotic-chocolates (PCh) were produced by adding 1% encapsulated probiotics to the final mixture. The chocolate samples were subjected to in vitro gastrointestinal digestion and colonic fermentation. The data revealed that the most bioaccessible polyphenols in both formulations of PCh containing 45% and 70% cocoa were released in the gastric digested supernatant. The bioaccessible polyphenols from PCh with 70% cocoa reached 83.22–92.33% and 8.08–15.14% during gastrointestinal digestion and colonic fermentation, respectively. Furthermore, the polyphenols with higher bioaccessibility during colonic fermentation of both PChs developed with the CA1 formulation (cocoa powder 10%, Na-alginate 1% and fructooligosaccharides 2%) wer...
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.
Journal of Functional Foods, 2017
The effect of phenols on the microbial growth is still debated, as they could act as antimicrobials or as protective agents. In this study, we evaluated the survival of different lyophilised probiotic strains in dark chocolate with 80% cocoa and high total phenols content. Our results showed that the survivability of probiotics in dark chocolate stored at 18°C for 90 d is a strain-dependent character and is strongly influenced by the inoculum mode, whereas phenols did not seem to influence the survival. In particular, the pre-suspension of probiotics in UHT milk before the addition to dark chocolate caused a great loss of survival during the storage, even if metabolic activities of possibly reactivated cells were not observed. The probiotic chocolates were characterised, for the entire storage period, by an excellent sensory quality. Moreover, the dark chocolate offered a good protection to probiotics during the simulated gastrointestinal transit.
Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill
RSC Advances, 2016
The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 C and 40 C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 AE 2 C. An inoculation temperature of 40 C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g À1). An inoculation temperature of 40 C provides higher scores of overall sensory quality (4.52-4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 C. Compared to the chocolate without probiotics, those inoculated at 40 C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product. a IHIS Techno-experts d.o.o.,
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...
SciDoc Publishers, 2021
Chocolate is one of the most commonly consumed product in the world at all age groups. It is socially acceptable by most of the consumers for its taste. If its in the form of a functional food with probiotic activity without altering the taste, it becomes beneficial and can reach a wider population.In the antimicrobial activity, in all the samples the activity increased with increasing concentration, but the maximum was seen in cranberry orange probiotic chocolate. In antioxidant activity, all the samples showed antioxidant activity although cranberry orange probiotic chocolate showed more antioxidant activity than peanut butter caramel chocolate.
Sensors
Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality afte...
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.