Development of Vegan Probiotic Chocolate

Background: Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits to the host. However, options for lactose-intolerant individuals are limited due to the predominant use of dairy-based carriers. The present study was undertaken to isolate and identify potential probiotic strains and develop a novel dairy-free probiotic chocolate using microencapsulated Lactobacillus spp. with fruit pulp as a natural prebiotic source. Methods: Fifteen bacterial isolates were obtained from yogurt samples and subjected to biochemical and sugar fermentation tests, leading to the identification of five Lactobacillus isolates (LC1 to LC5). These were evaluated for probiotic potential under varied pH (2 to 7) and NaCl concentrations (2%, 4%, 6%, and 8%). Antimicrobial activity was assessed via the well diffusion method and antibiotic susceptibility was determined by the disc diffusion assay. The most promising isolate, LC1, was microencapsulated and incorporated into a dairy-free chocolate matrix using coconut pulp as a prebiotic. The encapsulated beads were added before setting the chocolate at 2-3°C and the final product was analyzed for texture properties. Result: Optimal bacterial growth was observed at pH 6. Isolate LC1 demonstrated the highest salt tolerance and significant antimicrobial activity with a 3 mm inhibition zone. It also showed minimal susceptibility to antibiotics, indicating probiotic robustness. The incorporation of microencapsulated LC1 into chocolate slightly increased hardness compared to the control but retained desirable sensory properties. The developed product offers a functional and palatable probiotic food option for lactose-intolerant individuals.