Development and characterization of a liqueur from discarded 'Ataulfo' baby mango (Mangifera indica (L.) Wall) as an upcycling option

Resumen

Objective: To develop and characterize a fruit liqueur by upcycling mango cv. ‘baby Ataulfo’ (discarded fruit) blended with Agave cupreata mezcal.

Design/methodology/approach: Two ripeness stages—physiological (PM) and consumption (CM)—were evaluated. Mango concentrates (PM: 26 °Brix, 1:2 pulp:water; CM: 23 °Brix, 1:3 pulp:water) were blended with mezcal. Physicochemical traits, proximate composition, and volatile compounds were determined by gas chromatography. Shelf life was estimated at 35 °C through first-order color kinetics. A 5-point hedonic test (n = 79; 18–29 years) assessed sensory traits.

Results: CM showed higher TSS (26.86 °Brix) and flavour index (FI = 87.5) than PM (21.23 °Brix; FI = 41.10). Both complied with NOM-142-SSA1/SCFI-2014: methanol 200.66–206.41 mg·100 mL^-1 AA; acetaldehyde 11.57–12.56; furfural 1.75–2.29; higher alcohols 64.44–65.30; ABV 14.95–16.57% (v/v). LPM exhibited greater color stability (k = 2.60×10⁻³ day⁻¹; t½ = 266.59 days) than LMC (k = 4.90×10⁻³; t½ = 141.45 days). Sensory analysis revealed significant differences (p < 0.05): LPM scored higher in mouthfeel, sweetness, acidity, aftertaste, and overall impression, while LMC was preferred for colour and odour.

Limitations/implications: The narrow panel age (18–29 years) and accelerated storage conditions limit extrapolation. Nonetheless, the study illustrates a viable upcycling strategy with socio-economic benefits for mango and mezcal producers.

Conclusions: Upcycling ‘baby Ataulfo’ into a mezcal-based liqueur is feasible, compliant with volatile-compound regulations, and sensorially acceptable. The PM-based formulation (LPM) showed superior stability and consumer acceptance, highlighting its industrial potential.