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Survival of encapsulated and free probiotic cells Lactobacillus helveticus under different simulated conditions and in white chocolate

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Abstract

White chocolate primarily consists of cocoa butter, sugar, and powdered milk. The addition of probiotics can imbue the new product with functionality, enhancing its commercial appeal. In this regard, the aim of this study was to encapsulate Lactobacillus helveticus in a polymeric matrix (milk powder/maltodextrin/trehalose/fructooligosaccharide/starch) using spray drying and incorporate it into white chocolate. The survival of the encapsulated probiotic was evaluated under different simulated conditions, including variations in pH, sucrose concentration, and temperature, and in the chocolate matrix, survival during storage at 22 °C was assessed. The stored chocolate samples were analyzed for color, pH, acidity, water activity, moisture, probiotic viability, and mathematical modeling of the estimation of probiotic viability during storage at 22 °C. The highest viability of the encapsulated probiotics in a polymeric matrix was 99% after spray drying at 110 °C. The microcapsules had a medium size of 3.04 μm. The encapsulated probiotics displayed stability following a 3 h incubation under simulated conditions, including pH levels of 4.5 and 7.0, at 37 °C, and in solutions with 10% and 25% (w/v) sucrose, retaining a viability exceeding 98%. The Weibull model allowed us to estimate the survival of free and encapsulated probiotic cells in white chocolate, showing them to be viable in sufficient quantity to provide potential consumer health benefits (> 6 log CFU/g) for 90 and 130 days of storage at 22 °C, respectively. Consequently, the findings of this study lay the groundwork for future applications in encapsulating lactic acid bacteria within a polymeric matrix with prebiotic attributes, as well as for large-scale production.

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Acknowledgements

The authors thank the Coordination for the Improvement of Higher Education Personnel - Brazil (CAPES) – Finance Code 001, National Council for Scientific and Technological Development – Brazil (CNPq) and Research Support Foundation of the State of Rio Grande of Sul – Brazil (FAPERGS) for scholarships and financial support.

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Authors and Affiliations

  1. Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, 99709-910, RS, Brazil

    Najara Pinto Ribeiro Barro, Leonardo Meirelles da Silva, Bruno Fischer, Rogério Luis Cansian, Alexander Junges, Marcelo Mignoni & Eunice Valduga

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  1. Najara Pinto Ribeiro Barro
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  2. Leonardo Meirelles da Silva
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  3. Bruno Fischer
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  5. Alexander Junges
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  7. Eunice Valduga
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Contributions

N. P. R. Barro and L. M. Silva participated in designing and performing experiments, processing and interpreting data. B. Fischer performed statistical analysis and interpretation of data and writing - review & editing. R. L. Cansian also participated in designing and performing experiments, and processing and interpreting data. A. Junges assisted in designing experiments, processing and interpreting data, writing - review & editing. M. Mignoni and E. Valduga conceptualized the work, interpreted data and writing - original draft. All authors analyzed, interpreted the data, and wrote the manuscript. All authors read and approved the final manuscript.

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Correspondence to Alexander Junges.

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Barro, N.P.R., da Silva, L.M., Fischer, B. et al. Survival of encapsulated and free probiotic cells Lactobacillus helveticus under different simulated conditions and in white chocolate. Food Measure (2024). https://doi.org/10.1007/s11694-024-02535-5

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