Effect of microencapsulation and mango peel powder on probiotics survival in ice cream

Abstract This study evaluated the effect of microencapsulation and addition mango peel powder on survival Lactobacillus acidophilus Bifidobacterium lactis, overrun, apparent viscosity, overall acceptability symbiotic ice cream during storage at -20 °C for 180 days. Six formulations vanilla-flavored were prepared: three with probiotic cultures a concentration 108 CFU/g 0, 2%, 3% microencapsulated in sodium alginate matrix, free addition. Analytical evaluations performed after 1, 30, 60, 90, 120 days storage. The results showed that probiotics prebiotics statistically influenced (p < 0.05) characteristics evaluated. formulation 2% was considered as best product. is promising future commercial application functional food because, end storage, it population >106 CFU/g, 72.97% 292 mPA good acceptance (7.6 points) equivalent to “I like very much”.