Development and characterization of semisweet probiotic chocolate containing micro-organisms in free form and encapsulated

• Grant number: 14/10754-5
• Support Opportunities: Scholarships in Brazil - Master
• Start date: November 01, 2014
• End date: August 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Marluci Palazzolli da Silva Padilha
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated scholarship(s): 15/15300-5 - Production of probiotic microcapsules using thermogel-prilling followed by fluidized bed, BE.EP.MS

Abstract

Probiotic foods are beneficial to the gastrointestinal tract balancing gut microbiota, and the demand for this type of product has only increased, since the population is more clarified about the importance of add them into your meals. There are many probiotic foods, especially milk origin, because it is a food matrix easy to incorporation of these microorganisms, but it is still a challenge for the industry to develop other types of products. The probiotic chocolate is already sold in the international market, however there are few studies about the viability of these microorganisms in this food matrix as well as its effect on the resistance of these microorganisms to gastric fluids and during storage. The aim of this project is microencapsulate Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis by the method of spray chilling and incorporate them into the semisweet chocolate, comparing with chocolate obtained with the addition of these microorganisms in the free form. The microcapsule is obtained by spray chilling method using fat as an encapsulant. After incorporation of the microcapsules and microorganisms in free form to chocolates are determined rheological parameters and tempering degree, even as hardness, pH, color and water activity of the product and during the shelf life. The resistance of microorganisms present in chocolate to the passage by simulated gastrointestinal fluids will be determined as well as their viability during storage of chocolate. To conclude will be hade sensory evaluation of the products. Aims to develop a differentiated functional product where probiotics resist gastric system and storage. The preparation of microcapsules and characterization of chocolates will be held at the Faculdade de Zootecnia e Engenharia de Alimentos at Universidade de São Paulo (USP) and chocolates will be prepared on the premises of Cereal Chocotec in the Instituto de Tecnologia dos Alimentos (ITAL). (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; RIBAS, MARCELA M.; PENNING, MANFRED; FAVARO-TRINDADE, CARMEN S.; PONCELET, DENIS. Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes. Food Research International, v. 89, n. 1, p. 582-590, NOV 2016. (14/14540-0, 15/15300-5, 14/10754-5)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; MARTINS, EVANDRO; PENNING, MANFRED; FAVARO-TRINDADE, CARMEN S.; PONCELET, DENIS. Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 89, p. 392-399, MAR 2018. (14/14540-0, 15/15300-5, 14/10754-5)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; RIBAS, MARCELA M.; PENNING, MANFRED; FAVARO-TRINDADE, CARMEN S.; PONCELET, DENIS. Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes. Food Research International, v. 89, p. 9-pg., 2016-11-01. (14/10754-5, 14/14540-0, 15/15300-5)

TULINI, FABRICIO L.; SOUZA, VOLNEI B.; THOMAZINI, MARCELO; SILVA, MARLUCI P.; MASSARIOLI, ADNA P.; ALENCAR, SEVERINO M.; PALLONE, ELIRIA M. J. A.; GENOVESE, MARIA I.; FAVARO-TRINDADE, CARMEN S.. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract co-encapsulated with alpha-tocopherol by spray chilling. Food Research International, v. 95, p. 117-124, MAY 2017. (13/24874-0, 14/14540-0, 13/09090-2, 14/10754-5)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; MARINHO, JULIA F. U.; MAZZOCATO, MARCELLA C.; DE MARTINIS, ELAINE C. P.; LUCCAS, VALDECIR; FAVARO-TRINDADE, CARMEN S.. Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 75, p. 640-647, JAN 2017. (14/14540-0, 14/10754-5)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; MATOS-, JR., FERNANDO E.; OLIVEIRA, MARIANA G.; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S.. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. FOOD HYDROCOLLOIDS, v. 83, p. 109-117, OCT 2018. (14/14540-0, 15/15300-5, 14/10754-5)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

PADILHA, Marluci Palazzolli da Silva. Development and characterization of semisweet chocolate containing probiotic microorganisms in free form and encapsulated. 2016. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.