Incorporation of Potential Probiotic <i><scp>L</scp>actobacillus plantarum</i> Isolated from Fermented Cocoa Beans into Dark Chocolate: Bacterial Viability and Physicochemical Properties Analysis

Abstract

Abstract The purpose of this study was to develop a chocolate product incorporating a potential probiotic L actobacillus plantarum isolated from fermented cocoa beans. L . plantarum was successfully isolated and its identity was 99.9% confirmed via the phenotypic API 50 CHL system, microscopic and biochemical analyses. The organism was then incorporated into dark chocolate confectionery. A reduction in L . plantarum colony count was observed after 3 months storage at 4C from the initial 8 log cfu/g to 6.5 log cfu/g (81.25% survival). Probiotic dark chocolate was found to be more viscous than control dark chocolate (without live cells), but of similar hardness (with the exception of samples on day 56, 70 and 84 of storage), pH , color ( L *, a * and b * values) and water activity ( A w ). Overall, dark chocolate is suitable for use as a carrier for the potential probiotic L . plantarum isolated from fermented cocoa beans. Practical Applications The lipid fraction of cocoa butter is believed to contain high levels of protective ingredients. Thus, it is possible to use chocolate as a carrier for probiotics as chocolate was proven an excellent carrier for oral delivery of a probiotic mixture of L . helveticus and B ifidobacterium longum . In this study, dark chocolate was tested as a carrier for the oral delivery of a potential probiotic L . plantarum isolated from fermented cocoa beans. The findings not only demonstrate the feasibility of dark chocolate as a carrier for L actobacillus species, but also contribute to the search for new strains of L actobacillus probiotics. This information will be useful in developing and fulfilling the growing demand for functional foods with specific health functions in the future.