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

Autor(es)

Silva, Marluci P. ; Tulini, Fabricio L. ; Marinho, Julia F. U. ; Mazzocato, Marcella C. ; De Martinis, Elaine C. P. ; Luccas, Valdecir ; Favaro-Trindade, Carmen S.

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 75, p. 640-647, JAN 2017.
• Citações Web of Science: 10

Resumo

Semisweet chocolate pleases a broad range of consumers, but it is an underexplored food matrix among probiotic products. Thus, this study aimed to evaluate semisweet chocolate as a vehicle for probiotics (Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1). The chocolates were evaluated by a(w), pH, surface color and morphology, hardness, microbiological quality, sensorial acceptance and probiotic viability. Besides, probiotic survival in simulated gastric and intestinal fluids (SGF/SIF) was evaluated before and after application in chocolate. Samples presented pH values around 6 and aw below 0.6. Free probiotics populations were reduced after exposure to SGF/SIF, while no significant reduction was detected in probiotic populations incorporated into chocolate. After 120 days of storage at 25 degrees C, probiotic populations in chocolate were reduced by only 1.4 and 0.7 logarithmic cycles, respectively. Considering these results and that all samples were very well accepted by panelists, semisweet chocolate can be considered a good vehicle for probiotics. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 14/14540-0 - Coencapsulação de proantocianidinas da canela (Cinnamomum zeylanicum) e a-tocoferol em micropartículas obtidas por spray chilling: desenvolvimento e caracterização
• Beneficiário: Fabricio Luiz Tulini
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 14/10754-5 - Desenvolvimento e caracterização de chocolate meio amargo contendo micro-organismos probióticos na forma livre e encapsulada
• Beneficiário: Marluci Palazzolli da Silva Padilha
• Modalidade de apoio: Bolsas no Brasil - Mestrado