Cinnamon-enriched chocolate pralines as a delivery system for Lacticaseibacillus rhamnosus CRL1505: viability and digestive stability

The demand for functional foods is rapidly increasing, particularly in the confectionery sector. Cinnamon, a natural spice rich in polyphenols, exhibits antioxidant, anti-inflammatory, and antimicrobial properties, making it a valuable addition to health-oriented foods. Lacticaseibacillus rhamnosus CRL1505 is a probiotic strain known for its immunomodulatory effects, notably in reducing respiratory infections in children. This study aimed to develop milk chocolate pralines enriched with cinnamon and fortified with CRL1505 strain, in order to assess the impact of cinnamon on probiotic viability during storage and simulated digestion. Two praline variants were formulated: one containing only CRL1505 and the same but supplemented with 3.4% cinnamon powder. Products were stored at 25°C for 120 days and analyzed every 30 days for probiotic survival and physicochemical parameters. Microbiological stability was evaluated at the beginning and at the end of the storage period. To assess the probiotic resistance to simulated gastrointestinal digestion, the standardized INFOGEST in vitro human digestion static protocol was implied immediately at the end of production, and after 120 days. Both formulations demonstrated to be microbiologically stable throughout storage. Cinnamon supplementation did not adversely affect probiotic viability during the 120 day-storage period. Simulated digestion confirmed over 77% survival across all digestive phases, even after extended storage. These findings suggest that incorporating cinnamon into probiotic chocolate confections does not drastically compromise probiotic viability and offer additional flavor. The combination of CRL1505 and cinnamon presents a promising approach for developing shelf-stable, health-oriented confectionery products. • L. rhamnosus CRL1505 viability was assessed in chocolate with 3.4% cinnamon. • Cinnamon did not drastically affect chocolate physicochemical properties. • Chocolates maintained high probiotic viable counts after 120 days of storage. • No impact of cinnamon on CRL1505 viability was observed up to 120 days. • Chocolate matrix protected L. rhamnosus CRL1505 during simulated digestion tests.