Viability of Lactobacillus delbrueckii in chocolates during storage and in-vitro bioaccessibility of polyphenols and SCFAs

Md Nur Hossain; Chaminda Senaka Ranadheera; Zhongxiang Fang; A K M Masum; Said Ajlouni

doi:10.1016/j.crfs.2022.08.001

Viability of Lactobacillus delbrueckii in chocolates during storage and in-vitro bioaccessibility of polyphenols and SCFAs

Curr Res Food Sci. 2022 Aug 23:5:1266-1275. doi: 10.1016/j.crfs.2022.08.001. eCollection 2022.

Authors

Md Nur Hossain^{1

2}, Chaminda Senaka Ranadheera¹, Zhongxiang Fang¹, A K M Masum^{3

4}, Said Ajlouni¹

Affiliations

¹ School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC, 3010, Australia.
² Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh.
³ Spraying Systems Co, Fluid Air, Melbourne, Australia.
⁴ Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh.

Abstract

This study evaluated the viability of encapsulated Lactobacillus delbrueckii subsp. bulgaricus in chocolate during storage and in-vitro gastrointestinal transit. Flavonoid contents and short chain fatty acids (SCFAs) production during gastrointestinal transit were also assessed. Encapsulated L. delbrueckii subsp. bulgaricus survived well in chocolates >7 logs both after 120 days of storage at 4 °C and 25 °C, and during in-vitro gastrointestinal transit. The release of SCFAs through in-vitro gastrointestinal digestion and colonic fermentation revealed that probiotic-chocolates could be an excellent source of nutrients for the gut microbiota. Encapsulated probiotic in chocolates with 70% cocoa produced significantly (P < 0.05) more acetic, propionic, isobutyric, butyric and isovaleric acids than that with 45% cocoa. The bioconversion results of a specific polyphenol by L. delbrueckii subsp. bulgaricus exhibited that chocolate polyphenols could be utilized by probiotics for their metabolism. These findings confirmed that chocolate could be successfully fortified with L. delbrueckii subsp. bulgaricus encapsulation to improve health promoting properties of chocolates.

Keywords: BSCFA, branched short chain fatty acid; Chocolates; Colonic fermentation; EE, encapsulation efficiency; FOS, fructooligosaccharides; GC FID, gas chromatography-flame ionization detector; HPLC, high performance liquid chromatography; HSD, honest significant difference; L. delbrueckii subsp. bulgaricus; MRS, DeMan, Rogosa and Sharpe; NSW, - New South Wales; PDA, photodiode array; Polyphenols; Pro B1, procyanidin B1; Pro B2, procyanidin B2; SCFA, short chain fatty acid; SCFAs; SEM, scanning electron microscope; SGF, simulated gastric fluid; SIF, simulated intestinal fluid; SSF, simulated salivary fluid; VIC, Victoria; aw, water activity; cfu, colony forming unit.