Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion (original) (raw)

Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model

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.

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.

Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation

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...

Biochemical parameters and potential health benefits of functional probiotic chocolates: A systematic review

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.

Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model

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.

Bacteria and chocolate: A successful combination for probiotic delivery

International Journal of Food Microbiology, 2010

In this work, chocolate has been evaluated as a potential protective carrier for oral delivery of a microencapsulated mixture of Lactobacillus helveticus CNCM I-1722 and Bifidobacterium longum CNCM I-3470. A sequential in vitro setup was used to evaluate the protection of the probiotics during passage through the stomach and small intestine, when embedded in dark and milk chocolate or liquid milk. Both chocolates offered superior protection (91% and 80% survival in milk chocolate for L. helveticus and B. longum, respectively compared to 20% and 31% found in milk). To simulate long-term administration, the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) was used. Plate counts, Denaturing Gradient Gel Electrophoresis and quantitative PCR showed that the two probiotics successfully reached the simulated colon compartments. This led to an increase in lactobacilli and bifidobacteria counts and the appearance of additional species in the fingerprints. These data indicate that the coating of the probiotics in chocolate is an excellent solution to protect them from environmental stress conditions and for optimal delivery. The simulation with our gastrointestinal model showed that the formulation of a probiotic strain in a specific food matrix could offer superior protection for the delivery of the bacterium into the colon. The chocolate example could act as a trigger for new research to identify new balanced matrices.

Metabolites produced during the growth of probiotics in cocoa supplementation and the limited role of cocoa in host-enteric bacterial pathogen interactions

Food Control, 2015

Cocoa contains various compounds that can significantly affect the growth of a broad range of bacteria, and have multiple human health-promoting properties. In this study, the effects of cocoa powder on the growth of Lactobacillus, common milk resident bacteria, and three major foodborne enteric bacterial pathogens; enterohemorrhagic Escherichia coli O157:H7 (EHEC), Salmonella enterica serovar Typhimurium, and Listeria monocytogenes, were investigated in vitro. Significant (p < 0.05) growth stimulation on beneficial bacteria including Lactobacillus and other resident bacteria in milk was observed in the presence of 3% cocoa powder. In contrast, growth of three foodborne enteric pathogens was significantly (p < 0.05) inhibited within 9 h, but no stimulation was found with longer incubation. In addition, cocoa powder significantly (p < 0.05) inhibited adhesion to and invasion of INT407 cells by these bacterial pathogens in a dose dependent manner. These results suggest that addition of cocoa into dairy products could improve the beneficial effect of probiotics by stimulating their growth, without raising the risk of cross-contamination with enteric pathogens.

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.

Current trend and future prospective of functional probiotic milk chocolates and related products – a review

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.

Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage

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).