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Cocoa Pulp as Alternative Food Matrix for Probiotic Delivery
Gabriele M Guimarães1, Letícia A Soares2, Tuânia N L Silva2
1Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil.
Recent Patents on Food, Nutrition & Agriculture
|April 10, 2019
Summary
Probiotic bacteria from Brazilian cheese survived well in frozen cocoa pulp, showing potential for new probiotic foods. Lactobacillus plantarum strains are particularly promising for the food industry.
Area of Science:
- Food Science
- Microbiology
- Probiotics
Background:
- Screening probiotic strains for viability and stability in non-dairy foods is crucial for developing health-promoting products.
- Patent literature review guided the selection of methods for probiotic screening in food applications.
Purpose of the Study:
- To screen for potential probiotic microorganisms from Brazilian Minas artisanal cheese.
- To evaluate the survival and stability of selected probiotic strains in frozen Brazilian cocoa pulp.
Main Methods:
- Isolation and identification of bacterial strains from cheese.
- Assessment of probiotic potential including resistance to gastric acid and bile, antibiotic susceptibility, and adhesion to HT-29 cells.
- Evaluation of organoleptic properties, viability, and stability in frozen cocoa pulp.
Main Results:
- Fourteen acid lactic bacteria strains were isolated, including Lactobacillus plantarum, Weissella paramesenteroides, Lactobacillus fermentum, and Leuconostoc mesenteroides.
- Most strains exhibited resistance to simulated gastric acidity and bile salts, with high adhesion rates to intestinal cells.
- Selected strains demonstrated potential antimicrobial activity and stability in frozen cocoa pulp without altering sensory attributes.
Conclusions:
- Wild acid lactic bacteria strains from cheese are viable and stable in frozen cocoa pulp, indicating suitability for food applications.
- Lactobacillus plantarum strains show significant promise for incorporation into a frozen cocoa pulp matrix for the probiotic food industry.
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