Evaluation of viability to simulated gastrointestinal tract passage of probiotic strains and pioneer bioaccessibility analyses of antioxidants in chocolate  

作　　者：Jocelane Zoldan Ivan De Marco Silvani Verruck Aline Iamin Gomide Claudio Eduardo Leite Cartabiano Gilberto Vinicius de Melo Pereira Juliano De Dea Lindner 

机构地区：[1]Department of Food Science and Technology,Universidade Federal Santa Catarina(UFSC),Florianopolis,SC,Brazil [2]Nanovetores Group.Florianopolis,SC,Brazil [3]Department of Chemical and Food Engineering,UFSC,Florianopolis,SC,Brazil [4]Department of Bioprocess Engineering and Biotechnology,Universidade Federal do Parana(UFPR),Curitiba,PR,Brazil

出　　处：《Food Bioscience》2023年第2期1258-1267,共10页食品生物科学（英文）

摘　　要：Chocolate is appreciated worldwide for its flavor and antioxidant properties.This study aims to evaluate the viability of Lactiplantibacillus plantarum,Lacticaseibacillus casei,and Bacillus subtilis in milk and 70%cocoa chocolates during 90-days.Chocolates incorporated with free and microencapsulated strains were subjected to a gastrointestinal tract(GIT)in vitro passage simulation.Results indicate that survival depends on the strain used;B.subtilis presented the highest performance,with values above 8.0 log CFU/g.GIT simulation demonstrated strains survival during the passage through all the phases,with intestinal phase average values above 7.9 log CFU/g for B.subtilis and L.casei;a factor attributed to the protection provided by the chocolate matrix.Bioaccessibility to phenolics,flavonoids,and antioxidants was also higher in all samples simulated analysis,and 70%cocoa chocolates showed the highest concentrations.The chocolates showed high acceptance in the sensorial analysis.The maintenance of the viability of potential probiotic microorganisms in the food matrix,and the high content of antioxidant compounds,indicate the great potential of chocolate for the diversification of probiotic foods currently available in the market.

关 键 词：Cell viability Gastrointestinal simulation Antioxidant activity Sensory analysis CHOCOLATE PROBIOTICS 

分 类 号：TS201.3[轻工技术与工程—食品科学]