期刊
FERMENTATION-BASEL
卷 8, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/fermentation8060253
关键词
chocolates; polyphenols; gastrointestinal digestion; gut microbiota; bioaccessibility
资金
- Bangabandhu Science and Technology Fellowship' 2018
- Bangabandhu Science and Technology Fellowship Trust
- Ministry of Science and Technology, People's Republic of Bangladesh
This study evaluated the interaction between probiotics and polyphenols in chocolates fortified with encapsulated probiotics. The results showed that specific probiotics favored the bioconversion and release of specific polyphenols, thereby improving the functionality of chocolates.
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 produced by adding 1% encapsulated probiotics to the final mixture. The chocolate samples were subjected to in vitro gastrointestinal digestion and colonic fermentation. The data revealed that the most bioaccessible polyphenols in both formulations of PCh containing 45% and 70% cocoa were released in the gastric digested supernatant. The bioaccessible polyphenols from PCh with 70% cocoa reached 83.22-92.33% and 8.08-15.14% during gastrointestinal digestion and colonic fermentation, respectively. Furthermore, the polyphenols with higher bioaccessibility during colonic fermentation of both PChs developed with the CA1 formulation (cocoa powder 10%, Na-alginate 1% and fructooligosaccharides 2%) were detected in the presence of Streptococcus thermophilus and Lactobacillus sanfranciscensis. The results showed that PCh with specific probiotics favored the bioconversion of a specific polyphenol. For example, chocolate fortified with Lacticaseibacillus casei released larger quantities of epicatechin and procyanidin B1, while Lactiplantibacillus plantarum released more catechin and procyanidin B1 for Lacticaseibacillus rhamnosus LGG. Overall, the study findings concluded that chocolate polyphenols could be utilized by probiotics for their metabolism and modulating the gut, which improved the chocolates' functionality.
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