Bioactive Nanoparticle-Enriched Mango Beverages: Phenolic Profile, Antioxidant Capacity, and Yeast-Model Biological Activity

Abstract

Abstract The development of nutraceutical beverages enriched with nanostructured systems of bioactive compounds represents an innovative strategy to enhance the stability and biological functionality of phytochemicals of interest. The present study aimed to formulate beverages derived from Mangifera indica L. (“Ataulfo” and “Oro”) enriched with functionalized nanoparticles composed of mangiferin and lupeol and to evaluate their phenolic profile, antioxidant capacity, antitopoisomerase activity, microbiological stability, and sensory acceptability. A Taguchi L4 experimental design was applied, considering mango variety, pulp-to-peel ratio (100:0 and 90:10), and nanoparticle concentration (1.0 and 1.5 mg/mL) as factors. Beverages formulated with the “Ataulfo” variety exhibited higher total soluble phenolics content and greater antioxidant capacity, particularly at a nanoparticle concentration of 1 mg/mL. Selective growth inhibition patterns suggestive of a topoisomerase-related mechanism were observed in “Ataulfo” formulations at 1 mg/mL in yeast strains, whereas formulations containing 1.5 mg/mL induced nonselective cytotoxicity. In contrast, formulations containing 1.5 mg/mL induced nonselective cytotoxicity, indicating a dose-dependent effect. Peel incorporation increased phenolic diversity and was positively associated with enhanced antioxidant activity. Microbiological analysis confirmed stability under refrigeration, and sensory evaluation revealed no significant differences among formulations. These findings suggest that the nanostructuring of mangiferin and lupeol contributes to the functional properties of mango-based beverages, supporting their potential as functional matrices with preliminary bioactivity in yeast models.