Development of a Reduced Sugar Mango Beverage: Effect of Sucralose and Carboxymethylcellulose Concentrations on Sensory Acceptability

Résumé fourni par la source

Excessive sugar consumption is associated with a range of health risks, including obesity, type 2 diabetes and cardiovascular diseases. In response, many countries have implemented policies to regulate products that are high in sugar. In Peru, Law No. 30021, the “Ley de promoción de la alimentación saludable para niños, niñas y adolescentes” (Law for the Promotion of Healthy Eating for Children and Adolescents) mandates front-of-pack warning labels on beverages containing 5 g or more of sugar per 100 mL. The present study aimed to develop a reduced-sugar mango-based beverage that aligns with the national nutritional regulations while maintaining sensory acceptability. Six formulations (F1 - F6) of mango-based beverage were formulated using mango pulp, sugar, carboxymethylcellulose (CMC), citric acid, potassium sorbate and sucralose, while varying the concentration of sucralose and CMC. A multilevel factorial experimental design was used to evaluate the effect of the two food additives: sucralose (0.136 – 0.138 g L-1) and CMC (2.60–2.90 g L-1) on sensory acceptability, focusing on appearance, taste and texture, as well as purchase intention. A sample of commercial mango-based beverage (control) was also evaluated in the sensory analysis. Sensory evaluation was conducted using a 9-point hedonic scale, and the data were analyzed through response surface methodology (RSM). Results showed a higher preference for formulations with lower concentrations of both sucralose and CMC. The optimal formulation containing 2.6 g L⁻¹ of CMC and 0.137 g L⁻¹ of sucralose, was determined by Response Surface Methodology (RSM) and corresponds to formulation F3. This formulation delivered 23.04 kcal per 100 mL, a total soluble solids (TSS) value of 5.00 ± 0.02 °Brix and a total sugar content of 4.45 g per 100 mL, well below the threshold established by Peruvian legislation for high-sugar warning labeling. No significant differences (p > 0.05) were observed in taste and texture, indicating that the formulated beverages were sensorially comparable. However, a significant difference in appearance was noted between F1-F6 and the commercial sample, mainly attributed to color (ΔE = 35.31), suggesting the need for further improvements to enhance visual appeal and market competitiveness. These findings indicate that Sucralose, CMC and their interactions did not significantly affect the appearance, taste, or texture of the product, while purchase intent was negatively affected by the CMC content. The developed formulation complies with national regulatory standards, in other words, it does not require a front-of-pack warning label. Key words: beverage, mango, sucralose, carboxymethylcellulose, sensory evaluation, appearance, taste, texture

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