The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-08-01
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| Series: | Sensors |
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| Online Access: | http://www.mdpi.com/1424-8220/18/8/2570 |
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| author | Milica Mirković Sanja Seratlić Kieran Kilcawley David Mannion Nemanja Mirković Zorica Radulović |
| author_facet | Milica Mirković Sanja Seratlić Kieran Kilcawley David Mannion Nemanja Mirković Zorica Radulović |
| author_sort | Milica Mirković |
| collection | DOAJ |
| description | Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate. |
| first_indexed | 2024-04-11T21:52:08Z |
| format | Article |
| id | doaj.art-6e5ae819649d4e1ab5a3cab9237b6f54 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-04-11T21:52:08Z |
| publishDate | 2018-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-6e5ae819649d4e1ab5a3cab9237b6f542022-12-22T04:01:12ZengMDPI AGSensors1424-82202018-08-01188257010.3390/s18082570s18082570The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum BacteriaMilica Mirković0Sanja Seratlić1Kieran Kilcawley2David Mannion3Nemanja Mirković4Zorica Radulović5Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, SerbiaTeagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61, IrelandTeagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61, IrelandTeagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61, IrelandInstitute for Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444, Belgrade 11000, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, SerbiaCocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.http://www.mdpi.com/1424-8220/18/8/2570chocolateprobioticsencapsulationviabilitysensory analysisvolatiles |
| spellingShingle | Milica Mirković Sanja Seratlić Kieran Kilcawley David Mannion Nemanja Mirković Zorica Radulović The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria Sensors chocolate probiotics encapsulation viability sensory analysis volatiles |
| title | The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria |
| title_full | The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria |
| title_fullStr | The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria |
| title_full_unstemmed | The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria |
| title_short | The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria |
| title_sort | sensory quality and volatile profile of dark chocolate enriched with encapsulated probiotic lactobacillus plantarum bacteria |
| topic | chocolate probiotics encapsulation viability sensory analysis volatiles |
| url | http://www.mdpi.com/1424-8220/18/8/2570 |
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