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

Abstract 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 combinati...

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Principais autores:	Sonam Kumari, Abhishek Dutt Tripathi, Alisha Nandan, Arunima Tripathi, Aparna Agarwal
格式:	Artigo
語言:	Inglês
出版:	Springer 2025-06-01
叢編:	Discover Applied Sciences
主題:	Functional beverage Physicochemical stability Sensory attributes Antioxidant potential Bioactive compound
在線閱讀:	https://doi.org/10.1007/s42452-025-07275-9
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