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 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”.

Production of functional Karish cheese using mango and pomegranate peel powders

“…However, the lowest counts were recorded in control treatment. The inclusion of such peels powder enhanced the growth of probiotic bacteria due to its content of amino acids and fibers which was in accordance with (Hayayumi-Valdivia et al, 2021). Moreover, mango peel powder was considered a prebiotic ingredient due to its content of antioxidant components and dietary fibers (Serrano-Casas et al, 2017;Zahid et al, 2021).…”

Probiotic icecream as a functional food - a review

“…, 2014). In an another research, Hayayumi-Valdivia et al. (2021) also reported better stability of encapsulated cells of L. acidophilus and B. lactis in contrast to free cells and former culture is more stable than the latter in ice cream during 180 days of storage at −20°C.…”

“…Higher viability (log cfu/g) of encapsulated cells of L. acidophilus LA-5 in synbiotic yoghurt ice cream were reported after 60 days of storage at À18°C (9.2 to 9.4) than free cells (6.6 to 6.65) but the viability did not differ significantly with the increasing concentration of Fructooligosaccharide (Ahmadi et al, 2014). In an another research, Hayayumi-Valdivia et al (2021) also reported better stability of encapsulated cells of L. acidophilus and B. lactis in contrast to free cells and former culture is more stable than the latter in ice cream during 180 days of storage at À20°C. Champagne et al (2015) noted better stability of encapsulated cells in contrast to free cells of Lactobacillus rhamnosus R0011 and Bifidobacterium longum R0175 and behaved differently due to chocolate coating.…”

“…Factors affecting the viability of probiotics in ice cream are ingredients used in ice cream mix formulation (Akın et al, 2007;Favaro-Trindade et al, 2007), pH, total solids, freeze injury, overrun, osmotic pressure, probiotic strains used, inoculation quantum, temperature of heating and freezing, mechanical stresses of mixing and frozen storage NFS 54,5 (Mohammadi et al, 2011;Homayouni et al, 2012;Ranadheera et al, 2013). Loss of probiotic viability in ice cream may be due to mechanic mixing and physical damage of bacterial cell membrane with ice crystals formed during the ice cream hardening (Hayayumi-Valdivia et al, 2021). Effect of various factors affecting probiotic viability in probiotic ice cream are delineated below.…”

“…, 2013). Loss of probiotic viability in ice cream may be due to mechanic mixing and physical damage of bacterial cell membrane with ice crystals formed during the ice cream hardening (Hayayumi-Valdivia et al. , 2021).…”