Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model
The effect of phenols on the microbial growth is still debated, as they could act as antimicrobials or as protective agents. In this study, we evaluated the survival of different lyophilised probiotic strains in dark chocolate with 80% cocoa and high total phenols content. Our results showed that th...
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2017-08-01
|
Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617302591 |
id |
doaj-89f7cd13c9c445df95d9e003bd43f908 |
---|---|
record_format |
Article |
spelling |
doaj-89f7cd13c9c445df95d9e003bd43f9082021-04-30T07:10:29ZengElsevierJournal of Functional Foods1756-46462017-08-01356067Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion modelMariantonietta Succi0Patrizio Tremonte1Gianfranco Pannella2Luca Tipaldi3Autilia Cozzolino4Raffaele Coppola5Elena Sorrentino6Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis, 86100 Campobasso, ItalyCorresponding author.; Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis, 86100 Campobasso, ItalyThe effect of phenols on the microbial growth is still debated, as they could act as antimicrobials or as protective agents. In this study, we evaluated the survival of different lyophilised probiotic strains in dark chocolate with 80% cocoa and high total phenols content. Our results showed that the survivability of probiotics in dark chocolate stored at 18 °C for 90 d is a strain-dependent character and is strongly influenced by the inoculum mode, whereas phenols did not seem to influence the survival. In particular, the pre-suspension of probiotics in UHT milk before the addition to dark chocolate caused a great loss of survival during the storage, even if metabolic activities of possibly reactivated cells were not observed. The probiotic chocolates were characterised, for the entire storage period, by an excellent sensory quality. Moreover, the dark chocolate offered a good protection to probiotics during the simulated gastrointestinal transit.http://www.sciencedirect.com/science/article/pii/S1756464617302591Dark chocolateProbioticViabilityGastro-intestinal survivalPhenols |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mariantonietta Succi Patrizio Tremonte Gianfranco Pannella Luca Tipaldi Autilia Cozzolino Raffaele Coppola Elena Sorrentino |
spellingShingle |
Mariantonietta Succi Patrizio Tremonte Gianfranco Pannella Luca Tipaldi Autilia Cozzolino Raffaele Coppola Elena Sorrentino Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model Journal of Functional Foods Dark chocolate Probiotic Viability Gastro-intestinal survival Phenols |
author_facet |
Mariantonietta Succi Patrizio Tremonte Gianfranco Pannella Luca Tipaldi Autilia Cozzolino Raffaele Coppola Elena Sorrentino |
author_sort |
Mariantonietta Succi |
title |
Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model |
title_short |
Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model |
title_full |
Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model |
title_fullStr |
Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model |
title_full_unstemmed |
Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model |
title_sort |
survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2017-08-01 |
description |
The effect of phenols on the microbial growth is still debated, as they could act as antimicrobials or as protective agents. In this study, we evaluated the survival of different lyophilised probiotic strains in dark chocolate with 80% cocoa and high total phenols content. Our results showed that the survivability of probiotics in dark chocolate stored at 18 °C for 90 d is a strain-dependent character and is strongly influenced by the inoculum mode, whereas phenols did not seem to influence the survival. In particular, the pre-suspension of probiotics in UHT milk before the addition to dark chocolate caused a great loss of survival during the storage, even if metabolic activities of possibly reactivated cells were not observed. The probiotic chocolates were characterised, for the entire storage period, by an excellent sensory quality. Moreover, the dark chocolate offered a good protection to probiotics during the simulated gastrointestinal transit. |
topic |
Dark chocolate Probiotic Viability Gastro-intestinal survival Phenols |
url |
http://www.sciencedirect.com/science/article/pii/S1756464617302591 |
work_keys_str_mv |
AT mariantoniettasucci survivalofcommercialprobioticstrainsindarkchocolatewithhighcocoaandphenolscontentduringthestorageandinastaticinvitrodigestionmodel AT patriziotremonte survivalofcommercialprobioticstrainsindarkchocolatewithhighcocoaandphenolscontentduringthestorageandinastaticinvitrodigestionmodel AT gianfrancopannella survivalofcommercialprobioticstrainsindarkchocolatewithhighcocoaandphenolscontentduringthestorageandinastaticinvitrodigestionmodel AT lucatipaldi survivalofcommercialprobioticstrainsindarkchocolatewithhighcocoaandphenolscontentduringthestorageandinastaticinvitrodigestionmodel AT autiliacozzolino survivalofcommercialprobioticstrainsindarkchocolatewithhighcocoaandphenolscontentduringthestorageandinastaticinvitrodigestionmodel AT raffaelecoppola survivalofcommercialprobioticstrainsindarkchocolatewithhighcocoaandphenolscontentduringthestorageandinastaticinvitrodigestionmodel AT elenasorrentino survivalofcommercialprobioticstrainsindarkchocolatewithhighcocoaandphenolscontentduringthestorageandinastaticinvitrodigestionmodel |
_version_ |
1721499542942121984 |