Development of Mango-Mentha functional ready-to-serve (RTS) beverage and its shelf-life evaluation

The present study aimed to develop and evaluate a Ready-to-Serve (RTS) beverage using mango juice (Banganapalle variety) and Mentha leaf powder in a 75:25 ratio (Mango: Mentha) along with its aqueous extract (1.0% of mango juice). Different formulations were tested to optimize the combination based on sensory, physicochemical, and storage stability parameters. The RTS drink was assessed at 15-day intervals over two months to monitor changes in total soluble solids (TSS), acidity, total sugars, reducing sugars, ascorbic acid, and antioxidant properties. The optimized RTS, containing mango juice and Mentha powder in a 75:25 ratio with 12% TSS and 0.27% acidity, exhibited the highest acceptability in terms of color, sweetness, and flavor. During storage, TSS, acidity, reducing sugars, and total sugars increased, whereas ascorbic acid and non-reducing sugars decreased, with a decrease in antioxidant properties. The standardized RTS formulation had a pH of 3.53, total sugar content of 11.38%, reducing sugar of 2.73%, ascorbic acid content of 11.38 mg/100 mL, and phenolic content of 56.1 mg GAE/100 mL. Additionally, polyphenolic compounds such as vanillic acid, provitamin A carotenoid, quinic acid, hydroxy-benzoyl mangiferin, gallic acid, ellagic acid, β-cryptoxanthin, and protocatechuic acid were detected, contributing to the beverage’s functional properties. The study concludes that the optimized Mango-Mentha RTS drink successfully integrates nutritional and medicinal attributes with desirable sensory characteristics, making it a stable and acceptable functional beverage over two months of storage. Article Highlights