Incorporation of potential probiotic lactobacillus plantarum isolated from fermented cocoa beans into dark chocolate

Bacterial viability and physicochemical properties analysis

Yei Jin Foong, Shoo Thien Lee, Nazaruddin Ramli, Yen Nee Tan, Mohd. Khan Ayob

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

The purpose of this study was to develop a chocolate product incorporating a potential probiotic Lactobacillus plantarum isolated from fermented cocoa beans. L. plantarum was successfully isolated and its identity was 99.9% confirmed via the phenotypic API 50 CHL system, microscopic and biochemical analyses. The organism was then incorporated into dark chocolate confectionery. A reduction in L. plantarum colony count was observed after 3months storage at 4C from the initial 8 log cfu/g to 6.5 log cfu/g (81.25% survival). Probiotic dark chocolate was found to be more viscous than control dark chocolate (without live cells), but of similar hardness (with the exception of samples on day 56, 70 and 84 of storage), pH, color (L*, a* and b* values) and water activity (Aw). Overall, dark chocolate is suitable for use as a carrier for the potential probiotic L.plantarum isolated from fermented cocoa beans. Practical Applications: The lipid fraction of cocoa butter is believed to contain high levels of protective ingredients. Thus, it is possible to use chocolate as a carrier for probiotics as chocolate was proven an excellent carrier for oral delivery of a probiotic mixture of L.helveticus and Bifidobacterium longum. In this study, dark chocolate was tested as a carrier for the oral delivery of a potential probiotic L.plantarum isolated from fermented cocoa beans. The findings not only demonstrate the feasibility of dark chocolate as a carrier for Lactobacillus species, but also contribute to the search for new strains of Lactobacillus probiotics. This information will be useful in developing and fulfilling the growing demand for functional foods with specific health functions in the future.

Original languageEnglish
Pages (from-to)164-171
Number of pages8
JournalJournal of Food Quality
Volume36
Issue number3
DOIs
Publication statusPublished - Jun 2013

Fingerprint

Cocoa
Microbial Viability
cocoa beans
Lactobacillus plantarum
Probiotics
chocolate
probiotics
physicochemical properties
viability
cocoa (beverage)
Lactobacillus
mouth
Bifidobacterium longum
cocoa butter
Chocolate
Application programming interfaces (API)
water activity
Functional Food
functional foods
Lipids

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

Cite this

Incorporation of potential probiotic lactobacillus plantarum isolated from fermented cocoa beans into dark chocolate : Bacterial viability and physicochemical properties analysis. / Foong, Yei Jin; Lee, Shoo Thien; Ramli, Nazaruddin; Tan, Yen Nee; Ayob, Mohd. Khan.

In: Journal of Food Quality, Vol. 36, No. 3, 06.2013, p. 164-171.

Research output: Contribution to journalArticle

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