1
|
Camelo-Silva C, Mota E Souza B, Vicente R, Arend GD, Sanches MAR, Barreto PLM, Ambrosi A, Verruck S, Di Luccio M. Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.). Food Res Int 2024; 179:114016. [PMID: 38342537 DOI: 10.1016/j.foodres.2024.114016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/28/2023] [Accepted: 01/11/2024] [Indexed: 02/13/2024]
Abstract
Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated with beet residue extract. The chocolates were evaluated for moisture, water activity, texture, color properties, melting, physicochemical, and probiotic stability during storage. Furthermore, the survival of L. rhamnosus GG and the bioaccessibility of phenolic compounds were investigated under in vitro simulated gastrointestinal conditions. Regarding the characterization of probiotic microcapsules, the encapsulation efficiency of L. rhamnosus GG was > 89 % while the encapsulation efficiency of phenolic compounds was > 62 %. Chocolates containing probiotic microcapsules were less hard and resistant to breakage. All chocolates had a similar melting behavior (endothermic peaks between 32.80 and 34.40 °C). After 120 days of storage at 4 °C, probiotic populations > 6.77 log CFU/g were detected in chocolate samples. This result demonstrates the potential of this matrix to carry L. rhamnosus GG cells. Regarding the resistance of probiotic strains during gastric simulation, the co-encapsulation of L. rhamnosus GG with beet extract contributed to high counts during gastrointestinal transit, reaching the colon (48 h) with viable cell counts equal to 11.80 log CFU/g. Finally, one of our main findings was that probiotics used phenolic compounds as a substrate source, which may be an observed prebiotic effect.
Collapse
Affiliation(s)
- Callebe Camelo-Silva
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil.
| | - Bianca Mota E Souza
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Renata Vicente
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil
| | - Giordana Demaman Arend
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil
| | - Marcio Augusto Ribeiro Sanches
- Department of Food Engineering and Technology, State University of São Paulo, 15054-000 São José do Rio Preto, SP, Brazil
| | - Pedro Luiz Manique Barreto
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Alan Ambrosi
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil.
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
| | - Marco Di Luccio
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil.
| |
Collapse
|
2
|
Orellana-Palma P, Macias-Bu L, Carvajal-Mena N, Petzold G, Guerra-Valle M. Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads. Gels 2023; 9:gels9050374. [PMID: 37232964 DOI: 10.3390/gels9050374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/25/2023] [Accepted: 04/25/2023] [Indexed: 05/27/2023] Open
Abstract
A model (sucrose and gallic acid) solution was concentrated by block freeze concentration (BFC) at three centrifugation cycles, and the solutions were encapsulated in calcium alginate and corn starch calcium alginate hydrogel beads. Static and dynamic tests determined the rheological behavior, differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) established thermal and structural properties, and the release kinetics was evaluated under in vitro simulated digestion experiment. The highest efficiency encapsulation value was close to 96%. As the concentrated solution increased in terms of solutes and gallic acid, the solutions were fitted to the Herschel-Bulkley model. Moreover, from the second cycle, the solutions exhibited the highest values of storage modulus (G') and loss modulus (G″), contributing to form a more stable encapsulation. The FTIR and DSC results demonstrated strong interactions between corn starch and alginate, establishing a good compatibility and stability in the bead formation. The kinetic release model under in vitro conditions was fitted to the Korsmeyer-Peppas model, demonstrating the significant stability of the model solutions inside the beads. Therefore, the present study proposes a clear and precise definition for the elaboration of liquid foods obtained by BFC and its incorporation inside an edible material that facilitates the controlled release in specific sites.
Collapse
Affiliation(s)
- Patricio Orellana-Palma
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile
| | - Loren Macias-Bu
- Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Catacamas 16201, Honduras
| | - Nailín Carvajal-Mena
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Campus Fernando May, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
| | - Guillermo Petzold
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Campus Fernando May, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
| | - Maria Guerra-Valle
- Departamento de Nutrición y Dietética, Facultad de Ciencias Para el Cuidado de la Salud, Campus Concepción, Universidad San Sebastián, Lientur 1457, Concepción 4080871, Chile
| |
Collapse
|
3
|
Dantas A, Orellana‐Palma P, Kumar D, Hernandez E, Prudencio ES. Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients. J Food Sci 2022; 87:5317-5329. [DOI: 10.1111/1750-3841.16383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 09/10/2022] [Accepted: 10/24/2022] [Indexed: 11/16/2022]
Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering Federal University of Santa Catarina, Technology Center, Trindade Florianópolis, Santa Catarina Brazil
| | - Patricio Orellana‐Palma
- Department of Food Engineering Universidad de La Serena Av. Raúl Bitrán 1305 La Serena 1700000 Chile
| | - Dinesh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan India
| | - Eduard Hernandez
- Department of Agri‐Food Engineering and Biotechnology Universitat Politécnica de Catalunya‐BarcelonaTech Barcelona Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering Federal University of Santa Catarina, Technology Center, Trindade Florianópolis, Santa Catarina Brazil
| |
Collapse
|