By Edward J. Thomas –
Don’t worry, chocolate isn’t out. In fact, health experts agree that dark and milk chocolate offers benefits. Some research even goes on to single out dark chocolate as particularly beneficial, even in lowering the risk of diabetes, as WellWell reported.
Now, researchers are suggesting that dark chocolate with pre- and probiotics can make it even healthier. They warn, however, that flavoring agents can affect the moisture level and protein content, among other elements of the chocolate.
Probiotics are already widely recognized for their many benefits. Found in fermented foods such as yogurt and kimchi, they are living microbes that improve the gut microbiome, shifting the balance toward beneficial bacteria and yeasts. Their benefits don’t stop there. Probiotics can also ease digestive issues and reduce inflammation.
The catch for consuming probiotics is that they need food and protection to survive harsh gut conditions. This is where prebiotics—substances like dietary fibers and oligosaccharides—come into play. They are sometimes added to probiotic-containing products to create synbiotic foods.
Since chocolate is widely enjoyed, researchers used it to test various combinations of pre- and probiotics. Some methods of incorporating prebiotics are labor-intensive, so researchers explored alternatives that require minimal processing—such as corn and honey—in probiotic-fortified chocolate.
The research team developed five chocolates for their study published by the American Cancer Society. One contained only basic chocolate ingredients, including cocoa butter, cocoa powder and milk powder. Four different synbiotic test samples also contained prebiotics (corn and honey), one probiotic and one flavor additive (either cinnamon or orange).
When the study examined several properties of the chocolate samples, it found that fat levels, which influence texture and mouthfeel, were consistent among all five samples. However, there were differences.
Flavorings, for example, impacted some characteristics of the synbiotic chocolates. In one case, orange flavorings decreased pH, increased moisture and enhanced protein levels compared to all the other samples.
Before this, the four synbiotic samples had higher antioxidant levels than the control. These samples also had less “snap” compared to the control, suggesting that the additional ingredients disrupted the structure of the chocolate.
The total microbial counts of the synbiotic chocolate samples decreased during storage, but the probiotic microbes still exhibited viability after 125 days. This time period is longer than other researchers have reported when using different bacteria and prebiotics in chocolates. Finally, the study also exposed the synbiotic chocolates to simulated gastrointestinal conditions, the probiotics in the samples maintained substantial viability for more than 5 hours.
All of this is good news for dark chocolate lovers as one of their favorite treats. This research may clear the way for new types of dark chocolate that include a unique mix of prebiotics and probiotics.
“In the future, we are excited to explore additional health benefits of these chocolates while thoroughly investigating their sensory and nutritional profiles, with the goal of creating an even more wholesome and enjoyable treat,” said Smriti Gaur, the co-leader of the study.
In the meantime, those looking for a revised fix don’t necessarily have to depend on the Easter Bunny. There are already of variety of probiotic and prebiotic milk and dark chocolate options on the market.
