Effect of microencapsulation and mango peel powder on probiotics survival in ice cream
Abstract This study evaluated the effect of microencapsulation and addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis, overrun, apparent viscosity, and overall acceptability of symbiotic ice cream during storage at -20 °C for 180 days. Six formulati...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2021-04-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100418&tlng=en |
| _version_ | 1831656077406502912 |
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| author | María Hayayumi-Valdivia Luis Francisco Márquez-Villacorta Carla Consuelo Pretell-Vásquez |
| author_facet | María Hayayumi-Valdivia Luis Francisco Márquez-Villacorta Carla Consuelo Pretell-Vásquez |
| author_sort | María Hayayumi-Valdivia |
| collection | DOAJ |
| description | Abstract This study evaluated the effect of microencapsulation and addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis, overrun, apparent viscosity, and overall acceptability of symbiotic ice cream during storage at -20 °C for 180 days. Six formulations of vanilla-flavored ice cream were prepared: three with addition of probiotic cultures at a concentration of 108 CFU/g and 0, 2%, and 3% mango peel powder microencapsulated in a sodium alginate matrix, and three with free addition. Analytical evaluations were performed after 1, 30, 60, 90, 120 and 180 days of storage. The results showed that microencapsulation of probiotics and prebiotics statistically influenced (p < 0.05) the characteristics evaluated. The formulation with microencapsulated probiotics and 2% mango peel powder was considered as the best product. This formulation is promising for future commercial application as a functional food because, at the end 180 days of storage, it showed probiotics population >106 CFU/g, 72.97% overrun, 292 mPA apparent viscosity, and good overall acceptance (7.6 points) equivalent to “I like it very much”. |
| first_indexed | 2024-12-19T16:59:49Z |
| format | Article |
| id | doaj.art-f149ce4ea89141f3b584d717d9d993f5 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-12-19T16:59:49Z |
| publishDate | 2021-04-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-f149ce4ea89141f3b584d717d9d993f52022-12-21T20:13:19ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232021-04-012410.1590/1981-6723.30919Effect of microencapsulation and mango peel powder on probiotics survival in ice creamMaría Hayayumi-Valdiviahttps://orcid.org/0000-0002-1715-6293Luis Francisco Márquez-VillacortaCarla Consuelo Pretell-VásquezAbstract This study evaluated the effect of microencapsulation and addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis, overrun, apparent viscosity, and overall acceptability of symbiotic ice cream during storage at -20 °C for 180 days. Six formulations of vanilla-flavored ice cream were prepared: three with addition of probiotic cultures at a concentration of 108 CFU/g and 0, 2%, and 3% mango peel powder microencapsulated in a sodium alginate matrix, and three with free addition. Analytical evaluations were performed after 1, 30, 60, 90, 120 and 180 days of storage. The results showed that microencapsulation of probiotics and prebiotics statistically influenced (p < 0.05) the characteristics evaluated. The formulation with microencapsulated probiotics and 2% mango peel powder was considered as the best product. This formulation is promising for future commercial application as a functional food because, at the end 180 days of storage, it showed probiotics population >106 CFU/g, 72.97% overrun, 292 mPA apparent viscosity, and good overall acceptance (7.6 points) equivalent to “I like it very much”.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100418&tlng=enCo-encapsulationSymbioticProbioticsLactobacillus acidophilusBifidobacterium lactisIce creamMango peelBy-products |
| spellingShingle | María Hayayumi-Valdivia Luis Francisco Márquez-Villacorta Carla Consuelo Pretell-Vásquez Effect of microencapsulation and mango peel powder on probiotics survival in ice cream Brazilian Journal of Food Technology Co-encapsulation Symbiotic Probiotics Lactobacillus acidophilus Bifidobacterium lactis Ice cream Mango peel By-products |
| title | Effect of microencapsulation and mango peel powder on probiotics survival in ice cream |
| title_full | Effect of microencapsulation and mango peel powder on probiotics survival in ice cream |
| title_fullStr | Effect of microencapsulation and mango peel powder on probiotics survival in ice cream |
| title_full_unstemmed | Effect of microencapsulation and mango peel powder on probiotics survival in ice cream |
| title_short | Effect of microencapsulation and mango peel powder on probiotics survival in ice cream |
| title_sort | effect of microencapsulation and mango peel powder on probiotics survival in ice cream |
| topic | Co-encapsulation Symbiotic Probiotics Lactobacillus acidophilus Bifidobacterium lactis Ice cream Mango peel By-products |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100418&tlng=en |
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