PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI

Year 2019, Volume: 44 Issue: 2, 238 - 247, 15.04.2019

Emel Ünal Turhan , Zerrin Erginkaya , Ezgi Sarıkodal Serya Tülin Özkütük , Gözde Konuray

https://doi.org/10.15237/gida.GD19021

Cited By: 5

Abstract

Bu çalışmanın amacı, probiyotik bitter çikolata
üretiminde mikroenkapsüle Lactobacillus rhamnosus kullanımının farklı
sıcaklıklardaki depolama süresince canlı probiyotik hücre sayısı ve duyusal
özellikler üzerindeki etkisini araştırmaktır. Çalışmada probiyotik çikolata
üretiminde kullanılan L. rhamnosus ekstrüzyon tekniği ile mikroenkapsüle
edilmiş ve probiyotik çikolatalar 2 farklı sıcaklıkta (4^oC ve 25^oC)
60 gün boyunca depolanmıştır. Mikroenkapsülasyon işlemi çikolatanın erime
sıcaklıklarında probiyotik kültürlere dayanım kazandırmıştır. 4^oC’de
depolamanın canlı hücre sayısını koruma yönünden daha elverişli olduğu tespit
edilirken, 25^oC’de depolama sonucunda çikolatalardaki probiyotik
hücre sayısında ciddi düzeyde düşüş gözlenmiştir. Sonuç olarak bitter çikolata
üretiminde mikroenkapsülasyon işlemi ve 4^oC’de buzdolabı
koşullarında depolama probiyotik hücre dayanımını arttırdığı için önerilmiştir. 

Keywords

Çikolata, probiyotik, mikronkapslülasyon, L.rhamnosus

THE USE OF MICROENCAPSULATED LACTOBACILLUS RHAMNOSUS IN PROBIOTIC BITTER CHOCOLATE PRODUCTION

Abstract

The aim of this study was to
investigate the effects of the use of microencapsulated Lactobacillus
rhamnosus in the production of probiotic bitter chocolate on probiotic
viable cell count and sensory properties during storage at different
temperatures.  L. rhamnosus used
in the production of probiotic chocolate was microencapsulated by extrusion
technique and probiotic chocolate was stored at two different temperature (4^oC
and 25^oC) throughout 60 days. The microencapsulation provided
resistance to probiotic cultures at chocolate melting temperatures. While
storage at 4^oC was found more convenient to protect the survival of
probiotic cells, storage at 25^oC caused a serious decline in
probiotic viability of tested microorganism in chocolates. As a result, microencapsulation
technique and storage under refrigerator conditions (at 4^oC) has
been suggested to ensure the stability of probiotic cells in bitter chocolate
production.

Keywords

Chocolate, probiotic, microencapsulation, L. rhamnosus

References

• Alegro, L., Alegro, J., Cardarelli, H., Chiu ,M., Saad, S. (2007). Potentially probiotic and synbiotic chocolate mousse. LWT-Food Sci Technol, 40: 669-675.
• Akan, E., Kınık, Ö. (2015). Gıda üretimi ve depolanması sırasında probiyotiklerin canlılıklarını etkileyen faktörler. CBÜ Fen Bil Dergi, 11(2): 155-166.
• Anakella, K., Orsat, V. (2013). Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT- Food Sci Technol, 50, 17-24.
• Ceyhan, N., Alıç H. (2012). Bağırsak mikroflorası ve probiyotikler. Türk Bilimsel Derlemeler Dergisi, 5 (1): 107-113.
• Champagne, C., Raymond, Y., Guertin, N., Belanger, G. (2015). Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream. Int Dairy Jl, 47: 109-117.
• Chen, M., Chen, K., Kuo, Y. (2007). Optimal thermotolerance of Bifidobacterium bifidum in gellan–alginate microparticles. Biotechnol Bioeng, 98 (2): 411-419.
• Capela, P., Hay, T.K.C., Shah, N.P. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Res Int, 39, 203-211.
• Chen, K.N., Chen, M.J., Lin, C.W. (2006). Optimum combination of the encapsulating materials for probiotic microcapsules and its experimental verification (R1). J Food Eng, 76, 313-320.
• Ding, W.K., Shah, N.P., 2008. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. IFRJ, 15 (2): 219-232.
• Düzgüneş, O., Kesici, T., Kavuncu, O. ve Gürbüz, F. (1987). Araştırma ve Deneme Metotları (İstatistik Metotları 2). Ankara Üniversitesi Ziraat Fakültesi Yayınları. Ankara, Türkiye, 381s.
• Erdem, Ö., Özgüven, M.G., Berktaş, I., Erşan, S., Tuna, H.E., Karadağ, A., Özçelik, B., Güneş, G., Cutting, S.M. (2014). Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. LWT - Food Sci Technol, 56: 187-193.
• Fahımdanesh M., Mohammadı N., Aharı H., Zanjanı M.A.K., Hargalanı F.Z., Behrouznasab K. (2012). Effect of microencapsulation plus resistant starch on survival of lactobacillus casei and bifidobacterium bifidum in mayonnaise sauce. Afr J Microbiol Res, 6(40): 6853-6858.
• FAO/WHO (2003). Probiotics in food. Health and nutritional properties and guidelines for evaluation, Vol. 85., Rome-Italy.
• Foong Y.J., Lee S.T., Ramlı N., Tan Y.N., Ayob M.K. (2015). Incorporation of potential prebiotic lactobacillus plantarum ısolated from fermented cacao beans ınto dark chocolate: bacterial viability and physicochemical properties analysis. J Food Quality, 36: 164-171.
• Gadhıya, D., Patel, A., Prajapatı, J. (2015). Current trend and future prospective of functional probiotic milk chocolates and related products. Czech J Food Sci, 33(4): 295-301.
• Güneş, R., Palabıyık, İ, Kurultay, Ş. (2018). Şekerleme teknolojisinde fonksiyonel ürün üretimi. Gıda, 43(6): 984-1001.
• Halkman, K. (2005) Merck Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık Limited Şti., Ankara, Türkiye, 358s.
• Heidebach, T., Först, P., Kulozik, U. (2012). Microencapsulation of probiotic cells for food applications. Crit Rev Food Sci, 52: 291-311.
• Hernandez, O.H., Muthaiyan, A., Moreno, F.J., Montilla, A., Sanz, M., Ricke, S.C. (2012). Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus. Food Microbiol, 30, 355-361.
• Kemsawasd, V., Chaikham, P., Rattanasena, P. (2016). Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model. Food Bioscience, 16: 37-43.
• Khanafari, A., Porgham, S.H., Ebrahimi, M.T. (2012). Investigation of probiotic chocolate effect on streptococcus mutans growth ınhibition. Jundishapur J Microbiol 5(4): 590-597.
• Konar, N., Toker, O.S., Oba, S., Sagdıc, O. (2016). Improving functionality of chocolate: a review on probiotic, prebiotic, and/or synbiotic characteristics. Trends Food Sci Tech, 49: 35-44
• Malmo, C., Storia, A.L., Mauriello, G. (2013). Microencapsulationof Lactobacillus reuteri DSM17938 cells coated in alginate beads with chitosan by spray drying to use as a probiotic cell in a chocolate soufflé. Food Bioprocess Technol, 6: 795–805.
• Mandal S., Hatı S., Punıya A.K., Sıngh R., Sıngh K., (2013). Development of synbiotic milk chocolate using encapsulated Lactobacillus casei NCDC 298. J Food Process Pres, 37: 1031-1037.
• Özdamar, K. (1999). Paket Programlar ile İstatistiksel Veri Analizi. Kaan Kitabevi, Eskişehir, Türkiye, 535s.
• Possemıers, S., Marzoratı M., Verstraete W., Van De Wıele T., 2010. Bacteria and chocolate: a successful combination for probiotic delivery. Int J Food Microbiol, 141(1–2): 97–103.
• Patel, P., Parekh, T., Subhash, R. (2008). Development of probiotic and synbiotic chocolate mousse: a functional food. Biotechnology, 7(4): 769-774.
• Raymond, Y., Champagne, C.P. (2015). The Use of flow cytometry to accurately ascertain total and viable counts of Lactobacillus rhamnosus in chocolate. Food Microbiol, 46: 176-183.
• Succı, M., Tremonte, P., Pannella, G., Tıpaldı, L., Cozzolıno, A., Coppola, R., Sorrentıno, E. (2017). Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model. J Funct Food, 35: 60-67.
• Toldam, K.S., Larsen, S.K., Saaby, L., Olsen, L.R., Sıvenstrub, G., Mullertz, A., Knochel, S., Heımdal, H., Nıelsen, D.S., Zıelınska, D. (2016). Survival of Lactobacillus acidophilus NCFM and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage ofthe upper gastrointestinal tract. LWT-Food Sci Technol, 74: 404-410.
• Ünal Turhan, E., Erginkaya, Z., Polat, S., Özer, E.A. (2014). Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of Lactobacillus rhamnosus. Turk J Vet Anim Sci, 41: 598-603.
• Ünal, E., Erginkaya Z. (2010). Probiyotik mikroorganizmaların mikroenkapsülasyonu. Food (Gıda), 35(4): 297-304.
• Zanjanı, M.A.K., Tarzı, B.G., Sharıfan, A., Mohammadı, N., Bakhoda, H., Madanıpour, 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.
• Zarıc D.B., Bulatovıc M.L., Rakın M.B., Krunıc T.Z., Loncarevıc I.S., Pajın B.S. (2016). Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. RSC, 6: 13934-13941.