Probiotic Chocolate Research Articles

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes

Formulation optimization of a probiotic low-calorie chocolate milk and investigating its qualitative properties during storage

Due to concern regarding the consumption of high amount of sugar in diet and role of diet in combating overweigh and related disease, the aim of present study was to optimize a reduced calorie probiotic chocolate milk formula with suitable physicochemical properties. The formula comprising inulin, stevia (Stevia rebaudiana Bertoni), chia (Salvia hispanica L.) seed gum (CSG), and whey protein concentrate (WPC) which optimized using Box-Behnken design (BBD) and then enriched with an encapsulated probiotic strain Lactobacillus acidophilus (DSM1643). The independent variables included inulin (2–8%), CSG (0.1–0.5 %), stevia (50–100 % replacement of sugar), and WPC (1–3%). The dependent variables were selected as viscosity, average particle size, sedimentation percentage, and general acceptance. Optimization done toward achieving the highest viscosity and general acceptance and the lowest sedimentation percentage and average particle size. The optimal conditions were found to be 7.99 % inulin, 70 % stevia, 0.34 % CSG, and 1 % WPC. Under these conditions, the viscosity, sedimentation percentage, average particle size, and general acceptance of the product were equal to 40.69 mPa s, 2.2 %, 434.221 nm, and 5.1, respectively. Next, the chocolate milk was enriched with at 109 CFU/g probiotic bacteria and evaluated. The probiotic strain was resistant to simulated gastrointestinal conditions and under this condition the free bacterial cells count declined by 8 logCFU/g while the encapsulated cells decreased approximate 3 logCFU/g. The bacteria count did not undergo a significant change until the 5th day of storage. The results showed that the inulin, stevia, CSG, and WPC at optimal concentrations and encapsulated probiotic bacteria could be simultaneously applied to produce a product with good properties. This formula could be considered as a new product with health improving properties, low calorie which is suitable for people suffering from diabetes and obesity.

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

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).

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

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

Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus (La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and invitro gastrointestinal digestion.

This research focused on the production of a new kind of probiotic chocolate containing co-encapsulated Lactobacillus acidophilus (La-5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During invitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.

Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic 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%) were detected in the presence of Streptococcus thermophilus and Lactobacillus sanfranciscensis. The results showed that PCh with specific probiotics favored the bioconversion of a specific polyphenol. For example, chocolate fortified with Lacticaseibacillus casei released larger quantities of epicatechin and procyanidin B1, while Lactiplantibacillus plantarum released more catechin and procyanidin B1 for Lacticaseibacillus rhamnosus LGG. Overall, the study findings concluded that chocolate polyphenols could be utilized by probiotics for their metabolism and modulating the gut, which improved the chocolates’ functionality.

Production of short chain fatty acids and vitamin B12 during the in-vitro digestion and fermentation of probiotic chocolate

The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully investigated. This study investigated the role of chocolates enriched with probiotics in the production of SCFAs and vitamin B12 during the in-vitro colonic fermentation. Seven probiotic bacteria were encapsulated using a mixture of cocoa powder (10%), FOS (2%) and Na-alginate (1%) before added to chocolates. The results revealed that encapsulated Lactobacillus plantarum and Bifidobacterium animalis spp. lactis BB12 produced significantly higher amounts (1876.5 ± 105.16 and 1348.51 ± 77.37 mmol, respectively) of acetic acid after 48h of colonic fermentation. Chocolates with encapsulated BB12, La5, Lactobacillus sanfranciscensis and Streptococcus thermophilus yielded higher amounts of propionic, isobutyric, butyric and isovaleric acid. Probiotic-chocolates with 70% cocoa produced significantly more acetic, propionic, and butyric acids than that of 45% cocoa. However, Probiotic-chocolates with 45% cocoa produced greater amounts of vitamin B12 than 70% cocoa. These data demonstrate that probiotic-chocolate could be a functional snack with additional health benefits.

Milk chocolate matrix as a carrier of novel Lactobacillus acidophilus LDMB-01: Physicochemical analysis, probiotic storage stability and in vitro gastrointestinal digestion

Milk chocolate can be formulated with the addition of probiotics. This study was conducted to investigate the physicochemical properties, sensory attributes, and probiotic viability in milk chocolates during storage and in vitro gastrointestinal digestion. Probiotic milk chocolate was prepared by adding the potential probiotic Lactobacillus acidophilus LDMB-01 and stored at 4 and 25 °C for up to 90 days. Control milk chocolate was prepared without probiotics. The stored chocolate samples were analysed for viscosity, pH, water activity, sensory properties, and probiotic viability. The viscosity of probiotic chocolate declined steadily as the storage time progressed, with water activity being slightly increased and pH was unaffected during refrigerated storage up to 90 days. The probiotic cell was found to be viable up to 90 days of storage at 4 °C (>6 log CFU g −1 ) which is sufficient in number to provide potential health benefits to the consumer. As a carrier, chocolate matrix showed a protective effect to the novel probiotics in the gastrointestinal environments compared to free cells. The overall sensory results suggested that the probiotic supplementation had no significant effect on sensory attributes. This study concludes that milk chocolate matrix can potentially be used as a carrier of novel probiotics L. acidophilus LDMB-01 with optimum probiotic viability and unaltered physicochemical properties. • A probiotic milk chocolate was made by adding Lactobacillus acidophilus LDMB-01, a potential novel probiotic, and storing it between 4 and 25 °C for 90 days. • The probiotic cell was proven to be viable after being stored at 4 °C for 90 days (>6 log CFU g −1 ). • An in vitro gastrointestinal digestion experiment showed that chocolate improved probiotic survivability. • The probiotic supplementation had no significant effect on sensory attributes and was widely accepted by the 50-member panel.

Chocolate as Prebiotic and Probiotic Delivery Vehicle

In today’s world, food, besides their basic role in nutrition, has to meet additional aspects such as maintenance of health and to counteract diseases. Scientific research refers to health benefits of probiotics and prebiotics in human nutrition. An increasing demand of consumers for foodstuffs supplemented with live probiotic bacteria, gave rise to studies on the development of foods with these microorganisms. However, the possible applications of probiotics in non-dairy food products have not studied well. This study explores the new product, chocolate as a delivery vehicle for pre and probiotics. Probiotic chocolates were made using microencapsulated Lactobacillus strains along with fruit pulp to serve as prebiotics. The confirmatory tests for probiotics, sensory properties and shelf life were studied. The results revealed that the probiotic chocolate prepared with the incorporation of fruit extract like Passion fruit and Strawberry fruit rated the maximum by the consumers through sensory evaluation and the product has shelf-life of twenty days at room temperature without losing any organoleptic properties

Assessment Of Probiotic Activity and Anti-Oxidant Potential Of Commercially Available Probiotic Chocolate In India

Assessment Of Probiotic Activity and Anti-Oxidant Potential Of Commercially Available Probiotic Chocolate In India

Protecting the viability of encapsulated Lactobacillus rhamnosus LGG using chocolate as a carrier

The novel probiotic encapsulation approaches in snacks have not been thoroughly investigated. This study examined the viability of encapsulated Lactobacillus rhamnosus LGG using chocolate as a carrier. Various encapsulants, including cocoa powder, Na-alginate, fructooligosaccharides, whey protein concentrate, hi-maize starch and skim milk powder were tested using a freeze-drying technique. The encapsulation efficiency of L. rhamnosus reached 91.82% using cocoa powder and Na-alginate formulations. The encapsulated probiotic survived at thermal exposure maintaining more than 9 logs at 60°C. Chocolate was proven as a good carrier for encapsulated probiotic maintained viability above the therapeutic level (107 log) up to 180 and 120 days stored at 4°C and 25°C, respectively. Additionally, encapsulated L. rhamnosus in chocolate showed higher survival number (8.47 log cfu/g) at the end of gastrointestinal digestion. Hence, cocoa powder with Na-alginate as an encapsulation agent has potential applications in the development of healthy probiotic chocolate.

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

Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na-alginate (A1 ) and Na-alginate and fructooligosaccharides (A2 ). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these encapsulated probiotics were assessed prior to and after they were added to chocolates. The highest achieved encapsulation efficiencies were 93.40% for formulation A1 (with Lactobacillus casei) and 95.36% for formulation A2 (with Lactobacillus acidophilus La5). The encapsulated probiotics with the new formulations maintained higher viability than the recommended therapeutic level (107 colony forming unit [CFU]/g) for up to 180 and 120 days of storage at 4 and 25 °C, respectively. The tested encapsulants improved probiotics survival when subjected to thermal stress and maintained about 9.0 Logs CFU/g at 60 °C. Additionally, the viable numbers of probiotics in fortified chocolates showed higher than 7 Logs CFU/g after 90 days of storage at 25 °C. Both formulations exhibited significantly (P < 0.05) high survivability of probiotics (8.0 Logs CFU/g) during the in vitro gastrointestinal digestion. This study demonstrated that cocoa powder along with Na-alginate and FOS has the potential to be used as a probiotic encapsulating material, and chocolates could be an excellent carrier for the development of healthy probiotic chocolate products. PRACTICAL APPLICATION: The introduction of cocoa powder as an effective encapsulating agent to deliver probiotics could help the chocolate industry to develop healthy and attractive functional snacks for health-conscious consumers.

Can cornelian cherry mask bitter taste of probiotic chocolate? Human TAS2R receptors and a sensory study with comprehensive characterisation of new functional product.

Cornelian cherry (Cornus mas L.) fruits are a valuable source of bioactive compounds that are responsible for the perception of bitter taste of chocolate products. The aim of the study was to validate the inhibitory effect of Cornus mas on the TAS2R3 and TAS2R13 bitter taste receptors and to assess the effect of masking the bitter taste of dark chocolate with the help of the sensory panel. Dark chocolate was prepared with an addition of 5% of freeze-dried cornelian cherry fruits and 108 CFU/g of Bacillus coagulans probiotic strains. Effect on the TAS2R receptors was evaluated in specially transfected HEK293T cells, and the inhibition ratio was measured using the calcium release test. Moreover, the total polyphenol content, antioxidant activity and simulated intestinal in vitro digestion were determined for the samples. The tested chocolate products were rich in chlorogenic, caffeic and sinapic acids. The addition of cornelian cherry positively affected the antioxidant activity. The phytochemicals of Cornus mas decreased the TAS2R13 activity by 132% after a 2-minute interaction and, % at the same time, inhibited the TAS2R3 activity by 11.5. Meanwhile, chocolate with the addition of fruit was less bitter according to the sensory panel.

Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk.

Several studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase the efficiency of the methodologies used in the development of new products to increase success rates. Rapid sensory methodologies named Polarized Sensory Positioning (PSP), Check-all-that-apply (CATA), Projective mapping (PM) or Napping were applied to obtain sensory and hedonic information of a new product, probiotic-added chocolate flavored milk, aiming at determining preference guides that can be used to obtain a high overall liking level. It was possible to develop a probiotic chocolate flavored milk with general positive overall liking. The preferred sample was formulated with high content of sugar and chocolate, concluding that these characteristics are preference guides. The results supplied by the consumers using different methodologies were consistent, although the methodologies differed in their ability for sample differentiation. CATA methodology allowed better discrimination between samples than the other methodologies, followed by Projective Mapping, PSP with scales and triadic PSP. We could confirm that those rapid methodologies of sensory characterization are efficient when applied to product development.Practical applications Using those methodologies, it was possible to develop a probiotic chocolate flavored milk that meets both, consumer's expectations in relation to nutrition and taste and functionality. The methodologies proved to be efficient in characterizing consumer preference guides, and therefore fundamental to the development of a product with higher overall liking.

Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis.

Probiotics are the most widely consumed functional food. Consumers demand the production of foods also in low-calorie forms. In this study, Lactobacillus casei 431 and various sweeteners were used in milk chocolate as probiotic and bulking agents, respectively. Samples were prepared by using sucrose or optimum polyols combination. Chocolate samples were stored at two temperatures (4°C and 20°C) for 180 days and the viability of probiotic cells was controlled with the purpose of specifying the presented storage temperature. The highest probiotic viability was determined in the samples produced with sucrose and stored at 4°C. The cell counts were retained at the functional amount after maintenance for 6 months. Probiotic sucrose-free chocolate was more viscous than control chocolate, although displayed satisfactory sensory attributes. As a result, the sugared and sugar-free probiotic milk chocolates could be stored at room temperature. Due to the acceptable number of probiotic cells, the sucrose-free chocolates containing probiotics were considered as functional foods.

Viability microcapsules Lactobacillus plantarum Mar 8 and KMar C2 in chocolate (Theobroma cacao L) for probiotic purposes

Lactobacillus plantarum Mar 8 and KMar C2 is a lactic acid bacteria can be used as probiotic. Chocolate have served as antioxidant and beneficial for health, it contains : flavonoids, theobromine, epicatechin, and catechin. Combination between chocolate and bacteria can increased chocolate benefit as probiotic chocolate. Probiotic used to decrease uric acid level in blood if contains 106 – 109 cfu/g living bacteria. The research purpose study of viability probiotic in chocolate. The assay used in viability research is Total Plate Count. The process encapsulation of Mar 8 dan KMar C2 use 10% milk skim and 3% chocolate fat made into microcapsules with spray drying method. The result revealed microcapsules viability before mix with chocolate 1,925 × 1010 cfu/g. After mixing 20 g microcapsules in chocolate, viability decreased 1 log to 1.7 × 109 cfu/g and consentration probiotic is 3.4 × 107 cfu/g. Chocholate can be used as a probiotic chocolate. Probiotic chocolate will be use to decrease the level of uric acid in blood.

A bitter sweet! Effectiveness of chocolates and probiotic chocolates in reduction of streptococcus mutans – An in vitro study

Context: Dental caries is the most common type of dental problem known to mankind, and the bacterial species-Streptococcus mutans (S.mutans) is known to initiate it, thus playing a significant role in dental caries formation. Theobromine in dark chocolate and probiotics are known for anticariogenic and antibacterial properties. Aims: The aim of this study is to find the effectiveness of white chocolate, dark chocolate, and probiotic-infused dark chocolate against S. mutans. Subjects and Methods: Blood-infused Mueller–Hinton agar was prepared with three wells. Twenty grams of chocolate were dispersed in each well. Chlorhexidine and saline were used as positive and negative control. The agar plate was then streaked with S. mutans. These prepared culture media was then allowed to incubate at 37°C for a time period of about 24 h under sterile environment. Finally, the diameters of the zone of inhibition were measured using the Hi Antibiotic Zone Scale. ANOVA and Tukey's post hoc test were used for statistical. Statistical Analysis Used: ANOVA and Tukey's post hoc test were used for statistical. Results: On comparison, probiotic-infused dark chocolate shows the greatest zone of inhibition (16.83 ± 1.329) followed by chlorhexidine (15.18 ± 1.458) which is then followed by dark chocolate (11.33 ± 1.751) and white chocolate (7.17 ± 1.835), and finally normal saline which showed no zone of inhibition. On overall evaluation using ANOVA, the statistically significant difference was found out (P

Effect of Custom-made Probiotic Chocolates on Streptococcus mutans, Plaque pH, Salivary pH and Buffering Capacity in Children - A Randomised Controlled Trial.

To compare the effect of three custom-made probiotic chocolates and conventional chocolates on plaque pH, salivary pH and buffering capacity of saliva in children. The study also evaluated its antimicrobial efficacy against S. mutans. A parallel randomised double-blinded trial was conducted in two phases. For the phase І trial, 90 children were randomly divided into 3 groups: milk (MC), white (WC) and dark chocolate (DC). Salivary pH, plaque pH and buffering capacity were assessed at baseline, 10 min, 30 min and 60 min after consumption of the chocolates. After a washout period of 20 days, the children were assigned to their respective probiotic chocolate groups and the assessments were repeated. In the phase ІІ trial, 60 children were divided into 3 groups (n = 20): probiotic milk (PMC), white (PWC) and dark chocolate (PDC). They were given probiotic chocolates for 5 consecutive days in a week. S. mutans colony count was measured at baseline, post intervention, 15 days and 30 days. All probiotic chocolates were less acidogenic than their counterparts. PWC was found to be the least acido-genic. DC was found to be the least acidogenic among plain chocolates. All probiotic chocolates were effective in reducing the S. mutans colony count. Chocolates can serve as a vehicle for delivering probiotics with the added advantage of making them tooth-friendly.

Prophylactic use of probiotic chocolate modulates intestinal physiological functions in constipated rats.

This study investigated the in vivo prophylactic effect of probiotic chocolate on constipation. Rats were administered chocolate containing 2.5×1010 CFU g-1 of probiotics daily for 4 weeks and treated with loperamide (5 mg kg-1 ) daily at the fourth week of treatment. Probiotic chocolate treatment significantly (P<0.05) increased the intestinal motility, colon length, fecal moisture content and number of excreted fecal pellets in constipated rats. Moreover, quantitative real-time polymerase chain reaction data and histological images also revealed that both probiotic chocolate LYC and BB12 treatments were capable of upregulating the mRNA expression levels of colonic ZO-1, occludin and AQP8, leading to the maintenance of the defensive barrier function in the constipated rats compared with the negative controls. Interestingly, these treatments also modulated gut bacterial populations by increasing the abundance levels of Lactobacillus and Bifidobacterium, as well as reducing the abundance level of Enterobacteriaceae. The present study demonstrated that probiotic chocolate LYC and BB12 could potentially be used as alternative agents for prophylactic constipation. © 2018 Society of Chemical Industry.

Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients.

The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested probiotic chocolate were similar to those of the control sample. In future, the probiotic chocolate could be regarded as a functional food product by chocolate producers.