Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation
This study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides formulation. Probiotic-chocolates (PCh) were produc...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/6/253 |