The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
2018
Authors
Mirković, MilicaSeratlić, Sanja V.
Kilcawley, Kieran
Mannion, David
Mirković, Nemanja
Radulović, Zorica
Article (Published version)
Metadata
Show full item recordAbstract
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 10(8)cfu/g in the first 60 days and over 10(6)cfu/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.
Keywords:
chocolate / probiotics / encapsulation / viability / sensory analysis / volatilesSource:
Sensors, 2018, 18, 8Publisher:
- MDPI, BASEL
Funding / projects:
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.3390/s18082570
ISSN: 1424-8220
PubMed: 30082608
WoS: 000445712400170
Scopus: 2-s2.0-85051382674
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Mirković, Milica AU - Seratlić, Sanja V. AU - Kilcawley, Kieran AU - Mannion, David AU - Mirković, Nemanja AU - Radulović, Zorica PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4633 AB - 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 10(8)cfu/g in the first 60 days and over 10(6)cfu/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. PB - MDPI, BASEL T2 - Sensors T1 - The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria IS - 8 VL - 18 DO - 10.3390/s18082570 ER -
@article{ author = "Mirković, Milica and Seratlić, Sanja V. and Kilcawley, Kieran and Mannion, David and Mirković, Nemanja and Radulović, Zorica", year = "2018", abstract = "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 10(8)cfu/g in the first 60 days and over 10(6)cfu/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.", publisher = "MDPI, BASEL", journal = "Sensors", title = "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria", number = "8", volume = "18", doi = "10.3390/s18082570" }
Mirković, M., Seratlić, S. V., Kilcawley, K., Mannion, D., Mirković, N.,& Radulović, Z.. (2018). The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors MDPI, BASEL., 18(8). https://doi.org/10.3390/s18082570
Mirković M, Seratlić SV, Kilcawley K, Mannion D, Mirković N, Radulović Z. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors. 2018;18(8). doi:10.3390/s18082570 .
Mirković, Milica, Seratlić, Sanja V., Kilcawley, Kieran, Mannion, David, Mirković, Nemanja, Radulović, Zorica, "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria" in Sensors, 18, no. 8 (2018), https://doi.org/10.3390/s18082570 . .