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

Islam, Md. Zakirul; Masum, A.K.M.; Harun-ur-Rashid, Md.

doi:10.1016/j.jafr.2021.100263

Cited by 13 publications

(33 citation statements)

References 44 publications

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“…The cell survival rate of the probiotic strain (Lactobacillus acidophilus La-5) on gastrointestinal digestion of chocolate samples was evaluated based on the approach of Islam et al (2022) and Minekus et al (2014). For this reason, five sections of chocolate were blended with five sections of simulated gastric fluid (SGF) to obtain a finished sample and SGF ratio of 50:50 (v/v), followed by the addition of 1 section double distilled water.…”

Section: Probiotic Viability Tpc and Tac Content During In Vitro Gast...mentioning

confidence: 99%

“…Lastly, the fabricated blend was incubated (2 h, 37°C). Cell viability in subjecting to intestinal juice was determined by applying the approach of Islam et al (2022). Trypsin (0.1 g) and bile salts (1.8 g) were blended into a sterile solution of sodium bicarbonate (1.1 g) and of sodium chloride (0.2 g) in 100 mL of distilled water.…”

Section: Probiotic Viability Tpc and Tac Content During In Vitro Gast...mentioning

confidence: 99%

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

Didar

2023

Food Science & Nutrition

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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 in vitro 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.

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Section: Probiotic Viability Tpc and Tac Content During In Vitro Gast...mentioning

confidence: 99%

Section: Probiotic Viability Tpc and Tac Content During In Vitro Gast...mentioning

confidence: 99%

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

Didar

2023

Food Science & Nutrition

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“…Although both reference strains (L.Lac and L.r) originated from breastmilk ( 47 , 48 ), the adaptability to the newly matrices decreased compared with the native strains. Prior reports have shown that the milk chocolate matrix carrying the new probiotics L. acidophilus LDMB-01 showed an optimal probiotic viability throughout cold storage and a higher decrease in samples stored at 25°C ( 49 ). Similarly, another investigation revealed that the formulation of a milk chocolate matrix with encapsulated probiotics ( Lacticasei.…”

Section: Resultsmentioning

confidence: 99%

Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods

Tenea

Ascanta²

2022

Front. Nutr.

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This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriers of native lactic acid bacteria (LAB) strains to obtain novel probiotic beverages (PBs) with improved technological and functional characteristics, and satisfactorily organoleptic acceptance. The viability of two native LAB (Lactiplantibacillus plantarum UTNGt2 and Lactiplantibacillus pentosus UTNGt5) was assessed in comparison with two references (Lactococcus lactis subsp. lactis ATCC11474 and Limosilactobacillus reuteri DSM17938) strains in supplemented CSMFs throughout storage with refrigeration. The optimum conditions to produce novel beverages supplemented with native LAB were pH 6.6, 42°C, and 1 h of fermentation. Moreover, the effect of LAB strains fortification on pH, titratable acidity, total solids (°Brix), total polyphenolic compounds (TPC), antioxidant capacity (AOX), and ascorbic acid content (AAC), total proteins and fat, at initial and final storage was evaluated. The addition of two native LAB strains did alter the physicochemical quality of CSMFs to a lesser extent, where the bioactive molecules improved significantly (p < 0.05) with the increase of cocoa concentration and depending on the supplied strain. Although a statistically significant (p < 0.05) decrease in cell counts was recorded during storage, the LAB cells were found to be viable up to 21 days of storage at 4°C (>6 logCFU/ml), which is sufficient in number to prove their stability in vitro. Overall organoleptic results suggested that LAB supplementation had a significant impact on sensory attributes with satisfactory acceptability (>78%) of PBs containing the native strains and 1–2% cocoa, while CSMFs counterparts were less appreciated (40%) as perceived off-flavor. It appears that supplying bacteria to CSMF preserves flavor in the final product. Furthermore, the final beverages were free of harmful bacteria; thus, they comply with consumer safety regulations. This study concludes that CSMF can be used as a carrier of native LAB strains, maintaining cell viability, unaltered physicochemical properties, and improved functional and sensory characteristics, for which final beverages can be regarded as functional food. From the application standpoint, these formulations are an alternative to delivering native LAB strains and could help the cocoa and dairy industry to develop more attractive products for the growing regional market.

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“…Chocolate is one of the most versatile functional foods, and it can be enriched with probiotics without the loss of sensory attributes [ 60 ]. It can also be prepared in various forms, and it can combine different beneficial effects.…”

Section: New Trends In the Drying And Application Of Probioticsmentioning

confidence: 99%

Current Trends in the Production of Probiotic Formulations

Kiepś

Dembczyński

2022

Foods

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Preparations containing probiotic strains of bacteria have a beneficial effect on human and animal health. The benefits of probiotics translate into an increased interest in techniques for the preservation of microorganisms. This review compares different drying methods and their improvements, with specific reference to processing conditions, microorganisms, and protective substances. It also highlights some factors that may influence the quality and stability of the final probiotic preparations, including thermal, osmotic, oxidative, and acidic stresses, as well as dehydration and shear forces. Processing and storage result in the loss of viability and stability in probiotic formulations. Herein, the addition of protective substances, the optimization of process parameters, and the adaptation of cells to stress factors before drying are described as countermeasures to these challenges. The latest trends and developments in the fields of drying technologies and probiotic production are also discussed. These developments include novel application methods, controlled release, the use of food matrices, and the use of analytical methods to determine the viability of probiotic bacteria.

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

Cited by 13 publications

References 44 publications

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

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

Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods

Current Trends in the Production of Probiotic Formulations

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