Valorization of Mango Peel Powder in Spreadable Cream Cheese: Effects on Composition, Bioactive Properties, Structure, and Sensory Quality

This study characterized mango peel powder (MPP) and evaluated its effects on the composition, bioactive properties, structure, and sensory quality of spreadable cream cheese. Three formulations were prepared, namely an unsupplemented control and two supplemented cheeses, designated MPPC1 and MPPC2, with nominal MPP addition levels of 3 and 6 g/100 g of the curd–butter mixture before powder addition, respectively. Physicochemical composition, phytochemical content, antioxidant activity using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) assay, colour, texture, microstructure, and sensory properties were evaluated. Phytochemical content, ABTS activity, and colour were monitored during 21 days of refrigerated storage, whereas the other assessments were performed at day 0. Moisture decreased from 60.72% in the control to 55.69% and 51.97% in MPPC1 and MPPC2, while crude fiber increased from 0.00% in the control to 1.54% and 3.05% in MPPC1 and MPPC2, respectively(p < 0.05). Supplemented cheeses showed higher flavonoid and polyphenol contents and ABTS activity than the control. Carotenoids were measured only in the supplemented formulations, with MPPC2 showing the highest concentration. ABTS activity retention ranged from 99.50% to 99.64% after storage. Increasing MPP addition produced darker, redder, yellower, and firmer cheeses; hardness increased from 4.38 N to 5.59 N and 7.09 N (p < 0.05). Microscopy revealed greater structural heterogeneity at higher addition levels. In the preliminary sensory evaluation, MPPC1 achieved the highest overall acceptability score (6.81/7), significantly exceeding the control and MPPC2 (p < 0.05). Among the tested formulations, MPPC1 combined compositional enrichment with the highest sensory acceptability, while MPPC2 produced greater phytochemical enrichment and more pronounced colour and texture changes.