The mango ( Mangifera indica ), known as the king of fruits, is famous for both its great nutritive value in addition to its mouthwatering flavor and aromatic scent. Although the food industry frequently discards milk whey, it contains two crucial milk protein portions: lactalbumin as well as lactoglobulin. This research attempts to develop a unique drink from mango flesh and whey, employing three discrete processing techniques. The drink prepared using the best sensory evaluation, which is Whey: Mango Pulp: Sugar = 60:35:5, is treated with the following methods: microwave processing, ultrasonic treatment, and mild pasteurization. These therapies revealed substantial dietary advantages. The ultra-sonication method was shown to be the most effective of the three treatments for retaining bioactive properties. Besides, microwave treatment is less preferable than mild pasteurization based on the nutritional constituents of the final product. Ultra-sonication significantly increased fat (0.65%), carbohydrates (4.74%), protein (3.05%), calcium (0.69 mg/dL), and antioxidant activity (3.09 mg TE/100 g) relative to the control. Microwave treatment reduced moisture content to 86.09%, increased dry matter to 13.80%, and maintained moderate levels of calcium (0.67 mg/dL) and vitamin A (0.75 µg RAE/g). Mild pasteurization enhanced crude fiber (2.75%) and flavonoid content (4.28 mg QE/100 g), with the lowest fat (0.39%), calcium (0.31 mg/dL), and antioxidant activity (2.98 mg TE/100 g). Vitamin A retention was highest in the control (1.28 µg RAE/g) and mild pasteurized samples (1.26 µg RAE/g), whereas total phenolic content remained unchanged across treatments (0.02–0.05 mg GAE/100 g). Overall, ultra-sonication favored macronutrient and antioxidant enhancement, while mild pasteurization promoted fiber and flavonoid retention. This ready-to-drink beverage innovation can be regarded as the incorporation of food with smart labeling describing its nutritional value, subject to the use of various processing methods and formulations.
Pomy et al. (Sun,) studied this question.