Mango Juice Research Articles

Nutrient Consumption Patterns of Saccharomyces cerevisiae and Their Application in Fruit Wine Fermentation

This study aimed to evaluate the nutritional requirements of Saccharomyces cerevisiae to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of S. cerevisiae were analyzed in chemically defined media. The results revealed that Ca2⁺, Fe2⁺, Co2⁺, Mo2⁺, Cu2⁺ and BO₃3− were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na⁺ and Mg2⁺ were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO4 or KH2PO4 significantly increased the ethanol content by 1.10-fold (p < 0.05). Furthermore, adding key nutrients to noni-, guava- and mango juice significantly shortened the fermentation time and increased the final alcohol content of the fruit wines (p < 0.05). This study provides scientific insights and effective methods for shortening fermentation time and increasing alcohol content with S. cerevisiae in some fruit wines.

Online SFE-SFC-MS/MS analysis of pyraclostrobin and chiral mefentrifluconazole residues in mango and mango juice

This study established an on-line SFE-SFC-MS/MS method for the determination of mefentrifluconazole (MFZ) enantiomers and pyraclostrobin (PY) in mango and mango juice. Key parameters of SFC separation and SFE extraction have been optimized for high efficiency, sensitivity, and environmental friendliness. Enthalpy controlled enantioseparations of MFZ were recognized by thermodynamic analysis. Molecular docking estimated the enantiomeric recognition of MFZ enantiomers binding to the chiral stationary phase. The mean recoveries (RSDs) were in the range of 94.5–106.8 % (4.2–15.4 %), 91.1–103 % (3.6–10.3 %), 94.7–102.7 % (3.8–9.8 %), and 93.2–106.9 % (4.1–12.1 %) for R-MFZ, S-MFZ, racemic MFZ, and PY under 3 spiked levels of interday assays (n = 15). The LOQs of R-MFZ, S-MFZ, and PY were 0.5, 0.5, and 1 μg kg−1. The method was further applied to real samples in Guangxi Province, China with low acute and chronic dietary risk for MFZ and PY in mango and mango juice.

EFFECT OF ADDITION OF ARUMANIS MANGO (MANGIFERA INDICA) JUICE ON PHYSICOCHEMICAL CHARACTERISTICS OF JELLY CANDY FROM SAFFRON (CROCUSSATIVUS) EXTRACT

This research aimed to determine the effect of addingarumanis mango juice to the characteristics of jelly candyfrom saffron extract. This research was designed using a completely randomized design with 5 treatments namely A(addition of 0% mango juice), B (addition of 2% mango juice), C (addition of 4% mango juice), D (addition of 6%mango juice) and E (addition of 8% mango juice) with 3 repetitions. The data obtained were analyzed statisticallyusing ANOVA (Analysis of Variance) and if they were significantly different, the were continued with the DNMRT(Duncans News Mutiple Range Test) at 5% significance level. The results showed that the addition of mango juice tothe characteristics ofjellycandywas significantlydifferentonwatercontent, ash content,total sugar content,vitamin C, pH value and antioxidant acitvity. The best product based on physical and chemicalanalysis tests was jelly candy with the addition of 4% mango juice with hardness (78.38 N/cm2), moisturecontent (19.79 %), ash content (1.40 %), vitamin C (43.64 mg/100 g), total sugar content (57.33 %), pH value (4.90),and antioxidant activity(47.65 %).

Analysis and Detection of Heavy Metals Content in Some Selected Packaged Fruit Juices of Kathmandu City by Flame Atomic Absorption Spectroscopy

The determination of level of heavy metals in packaged fruit juices is crucial, as extended exposure to even small quantities of these toxic element can cause severe health issues and chronic poisoning. Hence, it is essential to gather comprehensive data on the presence of heavy metals in packaged fruit juice samples. The objective of this research work is to determine heavy metals (Fe, Cu, Zn and Pb) in four different types of packaged fruit juice samples viz Apple, Mango, Orange and Lychee of four different popular brands bought from retail market of Kathmandu city by flame atomic absorption spectroscopy and compare with acceptable limit set by WHO/FAO. Wet acid digestion method was used for digestion process of packaged fruit juice samples. The concentration of Iron were ranged from 0.572-0.762mg/L in Orange juices; 0.362-0.624mg/L in Mango juices; 0.277-3.649mg/L in Apple juices; 0.279-1.770mg/L in Lychee juices respectively. Copper concentration were ranged from not detected (ND)-0.574mg/L in Orange juices; ND for all selected samples in Mango juices; ND- 0.023mg/L in Apple juices; ND-0.041mg/L in Lyclee juices. Similarly Zinc concentration were ranged from 0.0511-0.2026mg/L in Orange juices; ND-0.0700mg/L in Mango juices; ND for all selected samples in Apple juices; ND-0.0287mg/L in Lychee juices. The concentration of hazardous element Lead was found below detection limit in all selected packaged fruit juice samples. The heavy metals concentration in selected brand of packaged fruit juice samples was in following order: Fe>Zn>Cu> Pb. Int. J. Appl. Sci. Biotechnol. Vol 12(3): 158-165.

Green Synthesis of Molecularly Imprinted Polymers for Selective Extraction of Protocatechuic Acid from Mango Juice.

A novel and environmentally friendly molecularly imprinted polymer (PCA-MIP) was successfully synthesized in an aqueous solution for the selective extraction of protocatechuic acid (PCA). In this study, a deep eutectic solvent (DES, choline chloride/methacrylic acid, 1:2, mol/mol) and chitosan were employed as the eco-friendly functional monomers. These two components interacted with PCA through hydrogen bonding, integrating a multitude of recognition sites within the PCA-MIP. Thus, the resulting PCA-MIP exhibited outstanding adsorption performance, rapid adsorption rate, and better selectivity, with a maximum binding capacity of 30.56 mg/g and an equilibrium time of 30 min. The scanning electron microscope (SEM) and Brunauer-Emmett-Teller (BET) analyses revealed that the synthesized polymers possessed a uniform morphology and substantial surface areas, which were conducive to their adsorption properties. Moreover, the PCA-MIP integrated with HPLC demonstrated its efficacy as an adsorbent for the selective extraction of PCA from mango juice. The PCA-MIP presented itself as an exemplary adsorbent, offering a highly effective and eco-friendly method for the enrichment of PCA from complex matrices.

Evaluation of Proximate, Organoleptic and Vitamin C Changes of Seaweed Jelly Candy (Gracillaria Sp.) after the Addition of Honey Mango Juice

Aims: to determine the effect of the addition of honey mango juice on the characteristics of jelly candy Study Design: This research was designed using a completely randomized design (CRD) with four treatments namely A (addition of 0% mango juice), B (addition of 9.93%% mango juice), C (addition of 12.5% mango juice) and D (addition of 16.07% mango juice) with 2 replications. Proximate and sensory data of jelly candy were analyzed by analysis of variance (ANOVA) and followed by honest real difference test at α5% level Place and Duration of Study: This research was conducted at the Makassar Health Laboratory Center (Chemical Testing) and Departemen of Aquatic Product Processing and Storage Workshop (Organoleptic Test) of Pangkep State Polytechnic of Agriculture from April to July 2024. Methodology: The analysis conducted in this study included chemical and organoleptic analysis. Chemical analysis included: analysis of water content by distillation method, total sugar content. Vitamin C levels through iodometric titration. Organoleptic (sensory) analysis included Odor, taste, texture and color. Results: The results showed that the addition of mango juice to the characteristics of jelly candy was significantly different to water content, total sugar content and vitamin C. The best product based on chemical analysis is jelly candy in treatment D with the highest vitamin C content (5520.1 µg/g) and the highest total sugar content (38.92%) while the lowest water content (11.21%) was found in treatment A. Tests on organoleptic assessment of the highest panelists in treatment D, namely Odor 3.8 (like), taste 4.2 (like), texture 3.2 (normal), and color 3.7 (like).

Monitoring the Quality Parameters of Mango Juices Using Fluorescence Spectroscopy.

The current study looks into the characterization and differentiation of mango juices that are sold commercially using fluorescence spectroscopy. The emission spectra displayed well-defined and prominent peaks that suggested the existence of many fluorophores, such as water content, β-carotene, tartrazine food color, and chlorophyll components. For this study, water and yellow food coloring solution, the two most popular adulterants were added to pure and authenticated mango pulp that had been diluted to an 8% concentration. The fluorophore profile of the samples was ascertained by using multivariate analysis (principal component analysis) in conjunction with fluorescence spectroscopy. The findings showed that the existence of water content is directly correlated with the spectral bands at 444 and 467nm, and for food color at 580nm thus the best indicators to detect adulteration of high water contents and food color. Chlorophyll and β-carotene intensities varied among juices, acting as a discriminant marker to distinguish between those with unripened pulp (high chlorophyll intensity) and those with more water and other pigments (lower chlorophyll and β-carotene intensities). With fluorescence emission spectroscopy, qualitative assessment of mango juice can be quickly determined by spectral features, providing details on composition and quality.

Influence of Temperature on the Rheological Properties of Selected Mango Products with ‘Saba’ Banana (Musa acuminata x Musa balbisiana BBB Group) Peel Pectin

Saba banana peel pectin (BPP) was applied to mango jelly and mango juice. The rheological characteristics (flow curve, viscosity curve) of mango products at different temperatures (15°C, 25°C, 35°C, 45°C and 55°C) were then evaluated. The rheological data were fitted using the Hershel-Buckley model and the yield stress, consistency index, and flow behavior were identified. Values obtained from BPP mango products were compared to those with commercial low methoxyl pectin (LMP) and high methoxyl pectin (HMP). Results showed that all types of pectin resulted in non-Newtonian mango jelly and mango juice at all temperatures. For both mango jelly and mango juice, the yield stress contributed by BPP was similar to that of HMP. For the consistency, BPP and LMP had same effects on mango jelly while BPP and HMP had the same effects on mango juice at lower temperatures. For the flow behavior, BPP and HMP showed shear thinning effects for most of the temperatures tested.

Formulation of Mango Juice Lotion (Mangifera Indica L.) as a Skin Moisturizer

Making mango juice lotion (Mangifera indica L.) using various concentration variations is expected to produce mango juice lotion (Mangifera indica L.) which meets the requirements for a good lotion and tests skin moisture against the mango juice lotion formula (Mangifera indica L.). This study aims to determine the best concentration of mango (Mangifera indica L.). In this study, mango juice was obtained by extortion, made in the form of lotion and tested for skin moisture using a Skin Analyzer. Data analysis in the form of SPPS (Statistical Product and Service Solution) tables. The results showed that the addition of the concentration of mango juice (Mangifera indica L.) had an effect on the resulting skin moisture. The selected formula of Mango juice lotion (Mangifera indica L.), namely formula 1 with a concentration of 5%, has a skin moisture value of 70,55%, and Mango fruit juice lotion (Mangifera indica L.).

Functional mango juice with apigenin encapsulated in spray-dried chitosan-coated liposomes: Characterisation, in-vitro gastrointestinal release, sensory acceptance, and storage stability

Given the diverse health benefits of apigenin (AP), functional foods containing AP might interest the health-conscious market. However, the poor aqueous solubility of AP hinders its direct incorporation into food products. To overcome these limitations, AP was encapsulated in spray-dried unilamellar liposomes coated with chitosan. This study investigated the potential of spray-dried chitosan-coated AP liposomes (SCAL) for delivering AP in mango juice. The incorporation of SCAL did not alter the juice's proximate compositions or substantially affect its physicochemical properties. Mango juice with SCAL attained a comparable sensory acceptance to the control juice, with the added benefit of higher antioxidant capacity. Compared to the unencapsulated AP, SCAL exhibited a higher bioaccessibility of AP in mango juice, with a rapid release of AP during intestinal digestion. The pH values, total soluble solids, and colour properties of juice with SCAL did not change remarkably during juice storage at 4 °C for 28 days. On day 28, the retention of AP content and antioxidant capacity were higher in mango juice added with SCAL than the unencapsulated AP. Therefore, SCAL can be promising in delivering AP in aqueous food systems, making it possible to develop functional foods.

Cultural acceptability of probiotic fermented fruit juice and millet porridge in Tanzania and Kenya

Probiotics are live microorganisms that may confer health benefits when consumed in adequate amounts. The Fiti program is a non-profit initiative that has helped provide probiotic yogurt supplemented with Lactobacillus rhamnosus GR-1 to communities in Tanzania and Kenya for over 15 years. This study assesses the acceptability of non-dairy Fiti probiotic products developed in previous investigations. These non-dairy Fiti probiotic products include fruit juices such as mango, pineapple, orange juice, and millet porridge. Moreover, a sensory evaluation was conducted on 140 participants from both Mwanza, Tanzania and Juja, Kenya, to evaluate these samples based on appearance, colour, texture, taste, smell, and overall acceptability. Study results found that probiotic mango juice, pineapple, and yogurt were consistently ranked as the top three probiotic foods in appearance, colour, texture, aroma, taste, and overall acceptability. Conversely, Fiti probiotic orange juice and Uji were the least preferred probiotic samples. In addition, fruit juices were reported as a daily consumable by 37.1 % of participants, compared to yogurt, which was only consumed daily by 21.8 % of participants. Lastly, 95 % of participants said they would purchase at least one of the probiotic foods. Thus, we conclude that probiotic fruit juices can be a cost-effective alternative for introducing probiotics into low-income communities.

Organoleptic Quality Evaluation of Peranakan Etawa Goat Milk Yoghurt (Capra Aegagrus Hircus) with the Addition of Mango Golek (Mangifera indica)

Yoghurt is a drink made from raw milk which has been fermented using a starter which has a slightly thick texture with a slightly sour taste. The purpose of this study was to determine the effect of golek mango juice on the color of yogurt, the texture of yogurt, the taste of yogurt and the aroma of yogurt in the Etawa crossbreed goat's milk by conducting an assessment in organoleptic testing of panelists. This research was conducted at the Laboratory of the Faculty of Agriculture and Animal Husbandry, University of Tjut Nyak Dhien Medan from May to June 2023. The study was conducted using the Kruskall Wallis method with 4 treatments, namely P0 (without golek mango juice), P1 (150 ml/4 g of golek mango juice), P2 (200 ml/6 g of golek mango juice), and P3 ( 250 ml/8 g of golek mango juice) with organoleptic tests consisting of color, texture, taste and aroma. The results showed that the addition of mango juice did not significantly affect the color, texture, taste and aroma of yogurt, however 8 g of mango juice in yoghurt showed the best preference. In conclusion addition of 8 g of golek mango juice is preferred by panelists

Production, characterization and application of polygalacturonase produced by Lentinus tigrinus CCMB 553

Polygalacturonases can be used to improve the processing of fruit juices and wines. This study aimed to produce, characterize and evaluate the potential application of polygalacturonase obtained from Lentinus tigrinus CCMB 553 in mango juice clarification. The fungal was isolated from the northeastern semi-arid region and fermented using Passiflora cincinnata bark as a substrate for solid state fermentation. The optimal conditions for enzyme production were obtained by applying the three-level factorial experimental design and were defined as 9 days and 30 °C for time and temperature, respectively. The optimal pH and temperature were determined by applying the Doehlert design and the results showed higher production between 45 and 60 °C and 4.0 and 5.5 for temperature and pH respectively. Km and Vmax of polygalacturonase from Lentinus tigrinus were 2.7 mg/mL and 12.86 μmol/min. The enzyme maintained 40 % residual activity after 30 min at 80 C. The influence of cations on enzyme activity was studied, and calcium ions seem to have a positive influence on enzyme activity, while Fe2+ ions have a negative influence. K+, Na+ and NH4+ salts showed little influence on the polygalacturonase activity of Lentinus tigrinus. The application in the clarification of mango juice (Mangifera indica) using optimal conditions obtained resulted in a reduction of 45% of the viscosity and the clarification by about 79%. The results show that the polygalacturonase produced by Lentinus tigrinus CCMB 553 was efficiently applied in mango juice, improving the quality of the juice.

Enzyme-assisted hydrolysis and microencapsulation for production of functional food with dietary fructooligosaccharides from Nam Dok Mai mango (Mangifera indica L.)

This research aimed to develop a mango juice microcapsule with high fructooligosaccharides (FOS) content using enzymatic hydrolysis with Novozym® 960 and Pectinex® Ultra SP-L. Enzymatic hydrolysis was done by varying factors which included enzyme concentration (0.1 and 0.2 mL Novozym® 960/100 mL sample and 0.5 and 1.0 mL Pectinex® Ultra SP-L/100 mL sample), incubation temperature (45–55 °C) and incubation time (60 and 120 min). Using 0.2 mL/100 mL sample of Novozym® 960 reduced sugar content by converting 80% of sucrose and increasing FOS levels by 20%. The optimal condition for spray drying increased-FOS mango juice microcapsules were established with 160 °C inlet temperature. Encapsulating agents were; resistant maltodextrin (RM), gum arabic (GA), and a combination of both at 1:1, 2:1, and 3:1 v/v ratios. Microcapsule powders exhibited a light greenish-yellow hue and optimal conditions involved a 3:1 ratio of RM and GA (GRM), which exhibited the highest phenolic compounds, flavonoid content, and antioxidant activity (p ≤ 0.05). Microcapsules stored in vacuum-sealed aluminum bags best maintained physicochemical and microbial quality over a 45-day period. Microencapsulated mango juice has potential to be used in the food industry, including its role in beverage production and as a component in functional foods.

Kinetic study of hydrate formation in CO2 + fruit Juice systems with application of Juice concentration

The utilization of gas hydrates technology for concentrating liquid foods has garnered significant interest in recent years. In this experimental study, we aimed to investigate the influence of various fruit juices, including cherry, pineapple, pomegranate, mango, grape, tomato, grapefruit, peach, lemon, orange, apple, and apricot juices, on the kinetic parameters of carbon dioxide hydrate formation. These investigations provide valuable insights into the industrialization potential of hydrate-based juice concentration processes. The kinetic experiments were conducted in a 460 cm3 reactor under an initial pressure of 3 MPa and a temperature of 275.65 K. Our findings reveal that the addition of fruit juices prolongs the induction time by up to 377 min compared to pure water, while reducing the CO2 uptake by 25.3%. Moreover, our results demonstrate variations in storage capacity (SC) among different fruit juices, with apple juice exhibiting the highest SC (31.74 v/v) and pineapple displaying the lowest (21.92 v/v). Furthermore, the apparent rate constant (kapp) values obtained during carbon dioxide hydrate growth indicate a slight increase in kapp for apple juice, while other juices exhibit a decrease in kapp, suggesting varying effects on hydrate growth kinetics. Our analysis suggests that concentration via CO2 hydrate may be particularly suitable for apple juice due to its promotional effect, whereas pineapple, apricot, and mango juices exhibit high inhibition influences on kinetic parameters, making them less recommended for concentration via CO2 hydrate formation.

Ultraviolet irradiation as alternative non-thermal cold pasteurization to improve quality and microbiological parameters of mango juice during cold storage

The objectives of this research were to study the effect of UV irradiation on quality characteristics of mango juice during cold storage. Mango juice exposed to UV radiation was also used to determine zero-order and first-order kinetic models of microbial (total plate count, yeast and mold count, and Escherichia coli) reduction. According to the microbiological results, UV light at 120 J/cm2 caused a 5.19 log reduction. It was found that microbial inactivation of all tested microorganisms followed first-order kinetic model. The treatments did not differ significantly in terms of the quality metrics. L*, b*, pH, total soluble solid, total phenolic compound, total flavonoid content, and antioxidant activity as measured by the DPPH and FRAP assay all tended to decline during storage at 4 °C, whereas a*, ∆E, titratable acidity, total plate count, yeast and mold count, as well as the total plate count, had an increasing trend. During storage at 4 °C, UV irradiation increased the shelf life of mango juice by about 14 days compared to the control sample. In conclusion, this study demonstrated the potential of UV treatment as an alternative to thermal pasteurization for preserving mango juice quality and safety while also prolonging shelf life.

Quantitative determination of artificial sweeteners and sucrose in energy drinks and mango juice available in Dhaka city.

Energy drinks and mango juice are popular beverages. Apart from the natural ingredients and some additives present in these drinks, sugar is an important component of both. It has been established that, other than providing sweetness, sugars are potent to bring about health consequences for their consumers. Sweeteners, both artificial (aspartame, sodium cyclamate, and saccharin) and natural (sucrose), were our centers of interest. This study aimed to determine the presence and levels of these sweeteners in energy drinks and mango juice. Spectrophotometric methods were used to determine the concentration of the mentioned sugars. For this purpose, a total of 42 samples of 7 different brands were collected from different locations in Dhaka city, Bangladesh. The methods were found to be linear over the concentration range of 10-26 μg/mL (r2=0.9989), 137-320 μg/mL (r2=0.9891), 2.5-24 μg/mL (r2=0.9915) and 2354-2784 μg/mL (r2=0.9985) for aspartame, sodium cyclamate, saccharin, and sucrose, respectively. Mango juice contained a relatively lower amount of saccharin compared to energy drinks. In the case of aspartame, one brand of energy drinks had the least amount. Moreover, both energy drinks and mango juice had a similar content of sodium cyclamate, but one brand of mango juice had a relatively low content of sodium cyclamate.

Electrochemical determination of carbendazim in juice samples using carbon composite electrode modified with ion‐exchange resin

AbstractThis work describes a carbon composite modified electrode (CCME) easily prepared using a simple mixture of a commercial cation exchange resin (Amberlite IR 120H) as modifier, graphite powder and paraffin, which was successfully used for spontaneous preconcentration and voltametric determination of carbendazim (CBZ) in juice samples. Parameters such as amount of resin used in the composition of the electrode, pH and preconcentration time as well as instrumental parameters of differential pulse voltammetry (DPV) were studied. Under optimized conditions, the proposed sensor shows to be able to preconcentrate CBZ at an open circuit potential (OCP) condition and presented the highest analytical response in comparison to the unmodified electrode. An analytical curve was obtained for the CBZ determination employing the proposed CCME and showed a linear dynamic range (LDR) between 80.0 nmol L−1 to 2.0 μmol L−1, with a LOD of 19 nmol L−1 and LOQ of 65 nmol L−1. The effect of concomitants on the voltametric response was evaluated by addition and recovery study and a good selectivity was found. The proposed sensor was successfully applied for the determination of CBZ in spiked mango juice samples without any pretreatment.

Evaluation Of Ph Quality And Water Capacity Of Yogurt Of Etawa Goat Milk (Capra Aegagrus Hircus) With The Addition Of Mangga Golek Fruit Juice

Milk is the product of livestock in the form of white liquid contains nutrients that are very good for humans. This study aims to determine the quality of pH (Hydrogen Potential) and moisture content of Peranakan Etawa (PE) goat milk yogurt with the addition of golek mango juice at different levels. The research was conducted at the Laboratory of the Faculty of Agriculture and Animal Husbandry, Tjut Nyak Dhien University. The research method used a completely randomized design (CRD) with 4 treatments and 5 replications, namely P0, P1, P2 and P3 by testing the pH and moisture content of yogurt.The results showed that the addition of golek mango juice to yogurt gave the same effect on yogurt pH and water content. The optimal pH value, water content and dry matter of etawa peranakan goat milk yogurt in treatment P0 without the addition of golek mango juice with an average pH value of 3.98, water content of 84.4% and dry matter of yogurt of 15.6%. Yogurt dry matter is better in the P0 treatment

Survivability and behavior of probiotic bacteria encapsulated by internal gelation in non-dairy matrix and In Vitro GIT conditions.

The primary objective of this investigation was to assess the viability of free and encapsulated Lactobacillus plantarum probiotics in mango juice and under simulated gastrointestinal conditions. Specifically, the probiotics were encapsulated using sodium alginate and alginate-soy protein isolate through the internal gelation method, and the obtained probiotics were characterized for various attributes. Both free and encapsulated probiotics were exposed to challenging conditions, including thermal stress, low temperature, and simulated gastrointestinal conditions. Additionally, both types of probiotics were incorporated into mango juice, and their survival was monitored over a 28-day storage period. Following viability under simulated gastrointestinal conditions, the count of free and encapsulated probiotic cells decreased from initial levels of 9.57 log CFU/mL, 9.55 log CFU/mL, and 9.53 log CFU/mL, 9.56 log CFU/mL to final levels of 6.14 log CFU/mL, 8.31 log CFU/mL, and 6.24 log CFU/mL, 8.62 log CFU/mL, respectively. Notably, encapsulated probiotics exhibited a decrease of 1.24 log CFU and 0.94 log CFU, while free cells experienced a reduction of 3.43 log CFU and 6.24 log CFU in mango juice over the storage period. Encapsulated probiotics demonstrated higher viability in mango juice compared to free probiotics throughout the 28-day storage period. These findings suggest that mango juice can be enriched with probiotics to create a health-promoting beverage.