Protecting the viability of encapsulated Lactobacillus rhamnosus LGG using chocolate as a carrier

  • Md Nur Hossain School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne VIC 3010, Australia; Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka 1205, Bangladesh
  • Chaminda Senaka Ranadheera School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne VIC 3010, Australia
  • Zhongxiang Fang School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne VIC 3010, Australia
  • Graham Hutchinson Melbourne TrACEES Platform (Trace Analysis for Chemical, Earth and Environmental Sciences), Department of Chemistry, The University of Melbourne, Melbourne VIC 3010, Australia
  • Said Ajlouni School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne VIC 3010, Australia

Abstract

The novel probiotic encapsulation approaches in snacks have not been thoroughly investigated. This study examined the viability of encapsulated Lactobacillus rhamnosus LGG using chocolate as a carrier. Various encapsulants, including cocoa powder, Na-alginate, fructooligosaccharides, whey protein concentrate, hi-maize starch and skim milk powder were tested using a freeze-drying technique. The encapsulation efficiency of L. rhamnosus reached 91.82% using cocoa powder and Na-alginate formulations. The encapsulated probiotic survived at thermal exposure maintaining more than 9 logs at 60°C. Chocolate was proven as a good carrier for encapsulated probiotic maintained viability above the therapeutic level (107 log) up to 180 and 120 days stored at 4°C and 25°C, respectively. Additionally, encapsulated L. rhamnosus in chocolate showed higher survival number (8.47 log cfu/g) at the end of gastrointestinal digestion. Hence, cocoa powder with Na-alginate as an encapsulation agent has potential applications in the development of healthy probiotic chocolate.

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