Synbiotic Cocoa Cream Produced via Incorporation of Microencapsulated Bifidobacterium animalis subsp. Lactis and Inulin: Physicochemical, Rheological, and Sensory Properties

Document Type : Original Research

Authors
F. Hedayati Rad 1
N. Khanjari 2
A. Sharifan 2
1 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic ofIran.
2 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
Abstract
The use of microencapsulation technique and prebiotic compounds are among the methods used to increase the probiotics survival. This study was done to investigate the effect of combination of inulin as a prebiotic agent and inoculation of Bifidobacterium animalis subsp. lactis as a probiotic bacterium microencapsulated with sodium alginate, to produce a synthetic biochemical product with a health characteristic in cocoa cream. The study included inoculated samples that were prepared by microencapsulated B. animalis containing 2 and 3% of inulin and the control sample without it. The samples were kept at 4ºC for 6 weeks and acidity, viscosity, B.animalis survival, and sensory properties were studied on days 1, 7, 14, 21, 28, 35, and 42. It was found that in cocoa cream samples, acidity and viscosity were significantly increased and reduced, respectively, during the storage period. In samples with 2 and 3% inulin, reduced B.animalis was not significantly different, but this reduction was significantly lower than samples without inulin. After 42 days of storage at 4°C, there was no significant difference among sensory properties of samples including taste, texture, and total acceptability. The product had an appropriate physicochemical, sensory, and probiotic survival properties for industrial production.

Keywords

Subjects

Akalın, A., Erişir, D. 2008. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low‐fat probiotic ice cream. J. Food Sci. 73(4): 184-188.
AOAC, 2005. Official Methods of Analysis of the AOAC International, 18th ed., Maryland.
Altamirano-Fortoul, R., Moreno-Terrazas, R., Quezada-Gallo, A., Rosell, C.M. 2012. Viability of some probiotic coatings in bread and its effect on the crust mechanical properties. Food Hydrocoll. 29(1): 166-174.
AOAC. 1984. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC. USA., ISBN: 0-925584-24-2.
Beikzadeh, S., Homayouni-Rad, A., Beikzadeh, M., Peighambardoust, S. 2018. Effect of Inulin, Oligofructose and Oligofructose-Enriched Inulin on Physicochemical, Staling, and Sensory Properties of Prebiotic Cake. J. Agr. Sci. Tech. 19: 1241-1252.
Chevalley, J. 1994. Chocolate flow properties. In: Industrial chocolate manufacture and use, 139-155, Springer, Boston,USA.
Emami, N., Dehghan, P., Mohtarami, F., Ostadrahimi, A., Azizi, M. 2018. Physicochemical, Textural, and Sensory Evaluation of Reduced Fat Gluten-Free Biscuit Prepared with Inulin and Resistant Dextrin Prebiotic. J. Agr. Sci. Tech. 20(4): 719-731.
Farnworth, E.R. 2016. Probiotics and prebiotics. In: Handbook of nutraceuticals and functional foods, 338-355, CRC Press, Boca Raton.
Gbassi, G.K., Vandamme, T. 2012. Probiotic encapsulation technology: from microencapsulation to release into the gut. Pharmaceutics. 4(1): 149-163.
Gibson, G.R., Scott, K.P., Rastall, R.A., Tuohy, K.M., Hotchkiss, A., Dubert-Ferrandon, A., Gareau, M., Murphy, E.F., Saulnier, D., Loh, G. 2010. Dietary prebiotics: current status and new definition. Food Sci. Technol. Bull. Funct. Foods. 7(1): 1-19.
Hansen, L.T., Allan-Wojtas, P., Jin, Y.-L., Paulson, A. 2002. Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiol. 19(1): 35-45.
Homayouni, A., Azizi, A., Ehsani, M., Yarmand, M., Razavi, S. 2008. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem. 111(1): 50-55.
Krasaekoopt, W., Bhandari, B., Deeth, H.C. 2006. Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT-and conventionally treated milk during storage. LWT-Food Sci. Technol. 39(2): 177-183.
Ladjevardi, Z.S., Yarmand, M., EMAM, D.Z., NIASARI, N.A. 2016. Physicochemical properties and viability of probiotic bacteria of functional synbiotic camel yogurt affected by oat β-glucan during storage. J. Agr. Sci. Tech. 18(5): 1233-1246
Lawless, H. T., & Heymann, H. 2010. Sensory evaluation of food: Principles and practices
(2d ed.). Springer, New York.
McClements, D.J. 2015. Food emulsions: principles, practices, and techniques. CRC Press, Boca Raton.
Mirzaei, H., Pourjafar, H., Homayouni, A. 2012. Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chem. 132(4): 1966-1970.
Mohammadi, N., Ahari, H., Fahimdanesh, M., Khosravi Zanjani, M.A., Anvar, A., Shokri, E. 2012. Survival of alginate-prebiotic microencapsulated Lactobacillus acidophilus in mayonnaise sauce. Iran J Vet Med. 6(4): 259-264.
Muthukumarasamy, P., Holley, R.A. 2006. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. Int J Food Microbiol. 111(2): 164-169.
Niazmand, R., Niazmand, A., Sarabi, M., Arabporiani, N., Doaei, A. 2010. Effect of bioyogurt consumption on fatty metabolites of serum and colonic microflora in healthy subjects. J. Agr. Sci. Tech. 12: 597-603.
Patel, P., Parekh, T., Subhash, R. 2008. Development of probiotic and synbiotic chocolate mousse: A functional food. Biotechnol. 7(4): 769-774.
Possemiers, S., Marzorati, M., Verstraete, W., Van de Wiele, T. 2010. Bacteria and chocolate: a successful combination for probiotic delivery. Int. J. Food Microbiol. 141(1-2): 97-103.
Rad, A.H., Delshadian, Z., Arefhosseini, S.R., Alipour, B., Jafarabadi, M.A. 2012. Effect of inulin and stevia on some physical properties of chocolate milk. Health Promot. Perspect. 2(1): 42.
Sekhon, B.S., Jairath, S. 2010. Prebiotics, probiotics and synbiotics: an overview. J. pharm. Educ. Res. 1(2): 13.
Servais, C., Ranc, H., Roberts, I. 2003. Determination of chocolate viscosity. J. Texture Stud. 34(5-6): 467-497.
Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., Kailasapathy, K. 2000. Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int. J. Food Microbiol. 62(1-2): 47-55.
Wallace, T.C., Guarner, F., Madsen, K., Cabana, M.D., Gibson, G., Hentges, E., Sanders, M.E. 2011. Human gut microbiota and its relationship to health and disease. Nutr. Rev. 69(7): 392-403.
Weinbreck, F., Bodnár, I., Marco, M. 2010. Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? Int. J. Food Microbiol. 136(3): 364-367.
Zanjani, M.A.K., Tarzi, B.G., Sharifan, A., Mohammadi, N., Bakhoda, H., Madanipour, M.M. 2012. Microencapsulation of Lactobacillus casei with calcium alginate-resistant starch and evaluation of survival and sensory properties in cream-filled cake. Afr. J. Microbiol. Res. 6(26): 5511-5517.
Journal of Agricultural Science and Technology
Volume 23, Issue 1
January and February 2021
Pages 97-106