Viability of Lactobacillus fermentum microencapsulated in flavoured alginate beads and added to a gelatine dessert

- Gelatin-based dessert is a good vehicle to incorporate encapsulated Lactobacillus.
- Mango nectar with pH 4.5 and 13.5 °Bx resulted in maximum encapsulation yield.
- Mango flavoured alginate beads maintained viability of Lactobacillus fermentum.
- Free and encapsulated cells affected gelatin's firmness and adhesiveness.
- Gelatin-based dessert added with alginate beads was well accepted by judges.

The aim of this work was to formulate flavoured alginate beads focussed on maximum viability of Lactobacillus fermentum and evaluate its viability in flavoured beads when added to a mango gelatine dessert during 28 days of storage at 5 °C. Flavoured alginate beads were developed from mango nectar at different pHs and soluble solid contents. Gelatine desserts' pH, soluble solids, hardness, and adhesiveness were determined while their sensory evaluation was also performed. Maximum encapsulation yield was obtained at pH 4.5 and 13.5 °Brix of mango nectar. Encapsulated L. fermentum maintained higher (p < 0.05) counts than free cells during storage. Gelatine desserts' pH incremented when free cells were added. Gelatine desserts' hardness increased (p < 0.05) when flavoured alginate beads were incorporated, meanwhile their adhesiveness increased (p < 0.05) by addition of free cells. Gelatine desserts containing flavoured alginate beads were well rated by sensory panellists.