Exploration of Foods and Foodomics

Table 9. Acid content, pH, antioxidant capacity, reducing sugar content, total phenolic content before and after mango supplementation at laboratory scale.

Volume (mL)	Analytical parameters
Volume (mL)	Acid content (g/L)	pH	Reducing sugar content (g/L)	Antioxidant capacity (%)	Total phenolic (mg GAE/L)
Before the supplementation of mango juice
100	19.80 ± 0.45^a	2.16 ± 0.02	3.22 ± 0.35^a	29.52 ± 0.94^a	564.85 ± 1.00^a
1,000	18.85 ± 0.74^a	2.19 ± 0.05	3.99 ± 0.17^a	26.58 ± 1.64^a	514.63 ± 6.59^b
After the supplementation of mango juice
100	13.30 ± 0.48^A	2.47 ± 0.04	18.91 ± 0.16^A	52.79 ± 0.54^A	827.79 ± 29.19^A
1,000	12.30 ± 0.45^A	2.65 ± 0.12	18.95 ± 1.09^A	49.20 ± 1.04^A	820.55 ± 28.78^A

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Note: The average values with the same letters in small (a, b) or capital (A, B) in the same column are not significantly different at the 95% confidence level (p < 0.05).

Declarations

Author contributions

VTHL: Conceptualization, Investigation, Formal analysis, Writing—original draft. THTT: Investigation, Validation. NKH: Investigation, Formal analysis. AVTV: Investigation, Validation. KML: Investigation, Formal analysis. QTG: Formal analysis, Validation. CML: Methodology, Validation, Supervision. TNN: Conceptualization, Validation, Supervision. PXH: Conceptualization, Writing—review & editing, Supervision. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

The Vietnamese national law does not require ethical approval for sensory evaluation. There are no human ethics committees or formal documentation procedures available for sensory evaluation. The experimental protocol involving sensory evaluation was in accordance with Vietnamese standards and operational guidelines.

Consent to participate

Informed consent to participate in the study was obtained from all participants.

Consent to publication

Not applicable.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

The research work was funded by Can Tho University (project code: [TSV2024-212]). The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

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