In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get

Paula, Bruno Martins Dala; Deus, Valterney Lima; Tavano, Olga Luisa; Glória, Maria Beatriz Abreu

doi:10.1016/j.foodchem.2020.128397

Cited by 35 publications

(27 citation statements)

References 30 publications

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“…In the whole course of in vitro digestion, it was clear that the encapsulating formulations protected the probiotics in an adverse environment such as the very low acidity (pH 2-3) in the gastric condition. These findings were in agreement with those reported by Cielecka-Piontek et al (2020); Dala-Paula et al (2021) who demonstrated that dark chocolate (70% cocoa) could protect probiotics from the adverse impact of the gastrointestinal digestion process. However, in the colonic condition (pH 7), the coated probiotics were benefited from such a favorable growth environment, thus rapidly increased the number (Braber et al, 2020).…”

Section: Delivery Of Probiotics Via Chocolate During In Vitro Gastrointestinal Digestion and Colonic Fermentationsupporting

confidence: 93%

“…(2020); Dala‐Paula et al. (2021) who demonstrated that dark chocolate (70% cocoa) could protect probiotics from the adverse impact of the gastrointestinal digestion process. However, in the colonic condition (pH 7), the coated probiotics were benefited from such a favorable growth environment, thus rapidly increased the number (Braber et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

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

Hossain

Ranadheera

Fang

et al. 2021

Journal of Food Science

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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.

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Section: Delivery Of Probiotics Via Chocolate During In Vitro Gastrointestinal Digestion and Colonic Fermentationsupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

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

Hossain

Ranadheera

Fang

et al. 2021

Journal of Food Science

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“…An in vitro digestion analysis mimicking the physiological situation in the digestive tract (simulated salivary fluid, simulated gastric fluid, and simulated intestinal fluid) was used to evaluate the bioaccessibility of antioxidant compounds in chocolates according to the procedure described by Dala-Paula et al [ 13 ]. The simulated digestion procedures were as follows, 3 g of each tested chocolate was mixed with 3 mL simulated saliva (phosphate buffer solution: 0.04% NaCl and 0.004% CaCl 2 , pH 6.9) containing 0.07 mg α-amylase in a centrifuge tube.…”

Section: Methodsmentioning

confidence: 99%

“…On the other hand, in vitro digestion models are becoming useful tools for studying the digestive properties of chocolates and cocoa-based products and for understanding the mechanisms of lipid absorption and the bioaccessibility of amino acids, bioactive amines, polyphenols, and other antioxidants [ 6 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts

Poliński

Kowalska

Topka³

et al. 2021

Molecules

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In this study, dark chocolates (DCh) containing zinc lactate (ZnL) were enriched with extracts from elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) to improve their functional properties. Both dried plant extracts and chocolates were analyzed for antioxidant capacity (AC) using four different analytical methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), cupric ion-reducing antioxidant capacity (CUPRAC), and ferric-reducing antioxidant power (FRAP), while total phenolic content (TPC) was determined by Folin–Ciocalteu (F–C) assay. An increase in antioxidant properties of fortified chocolates was found, and the bioaccessibility of their antioxidants was evaluated. The highest AC and TPC were found in ChFrE and chocolate with chokeberries (DCh + ChFrE) before and after simulated in vitro digestion. Bioaccessibility studies indicated that during the simulated digestion the AC of all chocolates reduced significantly, whereas insignificant differences in TPC results were observed between chemical and physiological extracts. Moreover, the influence of plant extracts on physicochemical parameters such as moisture content (MC), fat content (FC), and viscosity of chocolates was estimated. Furthermore, scanning electron microscopy with dispersive energy spectroscopy (SEM-EDS) was used to analyze surface properties and differences in the chemical composition of chocolates without and with additives.

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“…The scientific community has conducted a lot of research in this field, analyzing amino acids in various matrices, such as environmental samples [ 5 ], food [ 6 , 7 ], plants [ 8 ], or herbal raw material [ 9 ] and biological fluids [ 10 , 11 ]. Particular emphasis has been placed on the determination of amino acids in nutritional substrates and the purity of the sample [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Fluorimetric Analysis of Five Amino Acids in Chocolate: Development and Validation

et al. 2021

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Amino acids present ergogenic action, helping to increase, protect, and restore the muscular system of young athletes. Moreover, the encapsulation of five relevant amino acids in chocolate pellet form will appeal to them, facilitating their daily consumption. A reliable HPLC fluorimetric method was developed to detect and quantitatively determine L-Leucine, L-Isoleucine, L-Histidine, L-Valine, and β-Alanine in chocolate using aniline as an internal standard. Experimental design methodology was used to investigate and optimize the clean-up procedure of the samples. Therefore, three extraction techniques (solid-phase extraction (by two different SPE cartridges) and liquid–solid extraction (LSE)) were compared and evaluated. The LOQ values in chocolate varied from 24 to 118 ng/g (recovery 89.7–95.6%, %RSD < 2.5). Amino acids were pre-column derivatized with o-phthalaldehyde (OPA), while derivatization parameters were thoroughly investigated by experimental design methodology. The analysis was performed by HPLC-fluorescence (emission: λ = 455 nm, excitation: λ = 340 nm) method using a C18 column and a mixture of phosphate buffer (pH = 2.8; 20 mM)-methanol as a mobile phase in gradient elution. The method was validated (r2 > 0.999, %RSD < 2, LOD: 10 ng mL−1 for histidine and leucine, 2 ng mL−1 for alanine and valine, and 4 ng mL−1 for Isoleucine) according to the International Conference on Harmonization guidelines.

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In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get

Cited by 35 publications

References 30 publications

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

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

Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts

Fluorimetric Analysis of Five Amino Acids in Chocolate: Development and Validation

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