Incorporation of Potential Probiotic Lactobacillus plantarum Isolated from Fermented Cocoa Beans into Dark Chocolate: Bacterial Viability and Physicochemical Properties Analysis

Abstract

The purpose of this study was to develop a chocolate product incorporating a potential probiotic Lactobacillus plantarum isolated from fermented cocoa beans. L. plantarum was successfully isolated and its identity was 99.9% confirmed via the phenotypic API 50 CHL system, microscopic and biochemical analyses. The organism was then incorporated into dark chocolate confectionery. A reduction in L. plantarum colony count was observed after 3 months storage at 4C from the initial 8 log cfu/g to 6.5 log cfu/g (81.25% survival). Probiotic dark chocolate was found to be more viscous than control dark chocolate (without live cells), but of similar hardness (with the exception of samples on day 56, 70 and 84 of storage), pH, color (L*, a* and b* values) and water activity (Aw). Overall, dark chocolate is suitable for use as a carrier for the potential probiotic L. plantarum isolated from fermented cocoa beans. PRACTICAL APPLICATIONSThe lipid fraction of cocoa butter is believed to contain high levels of protective ingredients. Thus, it is possible to use chocolate as a carrier for probiotics as chocolate was proven an excellent carrier for oral delivery of a probiotic mixture of L. helveticus and Bifidobacterium longum. In this study, dark chocolate was tested as a carrier for the oral delivery of a potential probiotic L. plantarum isolated from fermented cocoa beans. The findings not only demonstrate the feasibility of dark chocolate as a carrier for Lactobacillus species, but also contribute to the search for new strains of Lactobacillus probiotics. This information will be useful in developing and fulfilling the growing demand for functional foods with specific health functions in the future. bs_bs_banner Journal of Food Quality

Healthy chocolate enriched with probiotics: a review

“…Currently, various probiotics microencapsulating substances (encapsulants) such as alginate, skimmed milk powder, whey protein and hi-maize resistant-starch are invistigated in our laboratory. Additionnally, coating of probiotics with dark chocolate could be an excellent encapsulant to protect them from environmental stress conditions and for optimal delivery in the human digestion system (Campagnolo et al, 2017;Foong et al, 2013).…”

“…Cocoa and dark chocolate have a wide range of potent antioxidants and other nutrients that can positively affect human health. Notably, dark chocolate is widely recognized as a source of various bioactive compounds, such as flavonoids and phenolic acids, which possess high antioxidant activities (Foong et al, 2013). The antioxidant compounds in chocolate can be serve as a better probiotic carrier than popular dairy products for intestinal delivery (Possemiers et al, 2010).…”

“…The antioxidant compounds in chocolate can be serve as a better probiotic carrier than popular dairy products for intestinal delivery (Possemiers et al, 2010). Consequently, the coating of probiotics in dark chocolate could be an excellent solution to protect them from environmental stress conditions and for optimal delivery into the human digestive system (Foong et al, 2013).…”

The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate

“…Chocolate is a complex multiphase consists of fine-solid particles from cocoa, sugar and certain milk components in a continuous fat phase (cocoa butter, milk fat and emulsifier). Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients [2,3].…”

Desenvolvimento e caracterização de chocolate meio amargo contendo micro-organismos probióticos na forma livre e encapsulada

“…Além disso, de acordo com Lahtinen et al (2007) e Pedroso et al (2013), a manteiga de cacau pode proteger os micro-organismos probióticos da água e íons H+. Outros estudos também verificaram o potencial do chocolate ao leite e amargo estocados em temperaturas de refrigeração, entre 4 ºC e 20 ºC, para incorporação de probióticos (FOONG et al, 2013;LALICIC-PETROIJEVIC et al, 2015;MANDAL et al, 2013;NEBESNY et al, 2007;POSSEMIERS et al, 2010). Entretanto, nenhum desses trabalhos verificou a viabilidade dos probióticos em chocolate meio amargo estocado em temperatura ambiente, que é a condição ideal para a manutenção das características físico-químicas do produto.…”