Yogurt Enriched with Mango Peel Extracts (Mangifera indica) in Chitosan–Xanthan Gum Dispersions: Physicochemical, Rheological, Stability, and Antioxidant Activity

Different strategies have been developed to incorporate bioactive compounds into food products improve their biological activity against degradation effects. The aim of this study was develop natural yogurt enriched with mango (Mangifera indica) peel extracts (MPEs) in chitosan–xanthan gum dispersions and evaluate physicochemical, rheological, antioxidant activity. A hydroethanolic extract obtained, a yield 33.24 ± 1.27%, total content phenolic 305.04 10.70 mg GAE/g, an 1470.41 59.75 μMol Trolox/g. encapsulation the achieved using dispersion, resulting rheological characteristic strong gel. incorporation did not modify physicochemical properties increased properties. show samples double points decrease viscoelastic parameters. These results as strategy dairy products, preserve yogurt, activities (such activity) related found MPE.