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
Abstract 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 dis...
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| Format: | Article |
| Language: | English |
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Wiley
2024-02-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3805 |
| _version_ | 1797306790639042560 |
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| author | Zohreh Didar |
| author_facet | Zohreh Didar |
| author_sort | Zohreh Didar |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-03-08T00:46:55Z |
| format | Article |
| id | doaj.art-4751eb10371c433fa51e8b5e62d12a57 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-08T00:46:55Z |
| publishDate | 2024-02-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-4751eb10371c433fa51e8b5e62d12a572024-02-15T06:46:48ZengWileyFood Science & Nutrition2048-71772024-02-0112289090610.1002/fsn3.3805Characterization 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 digestionZohreh Didar0Department of Food Science and Technology, Neyshabur Branch Islamic Azad University Neyshabur IranAbstract 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.https://doi.org/10.1002/fsn3.3805Co‐encapsulationLactobacillus acidophilusrose hip fruit shell extract |
| spellingShingle | Zohreh Didar 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 Food Science & Nutrition Co‐encapsulation Lactobacillus acidophilus rose hip fruit shell extract |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Co‐encapsulation Lactobacillus acidophilus rose hip fruit shell extract |
| url | https://doi.org/10.1002/fsn3.3805 |
| work_keys_str_mv | AT zohrehdidar characterizationofwhitechocolateenrichedwithcoencapsulatedlactobacillusacidophilusla5androsehipshellfruitextractcharacterizationprobioticviabilityduringstorageandinvitrogastrointestinaldigestion |