Mangoes of the Manila and Ataulfo varieties are characterized by having a pleasant flavor and an attractive color of both the peel and pulp. However, due to their post-harvest physiology, they are highly perishable and very susceptible to physical damage, which greatly limits marketing these fruits. Therefore, it is necessary to evaluate technologies that preserve their organoleptic and nutritional properties. There is also an increasing demand of products that are as natural as possible where only physical processes are used in their
Mangoes of the Manila and Ataulfo varieties are characterized by having a pleasant flavor and an attractive color of both the peel and pulp. However, due to their post-harvest physiology, they are highly perishable and very susceptible to physical damage, which greatly limits marketing these fruits. Therefore, it is necessary to evaluate technologies that preserve their organoleptic and nutritional properties. There is also an increasing demand of products that are as natural as possible where only physical processes are used in their preparation to reduce the use of chemical compounds. A technology that satisfies these demands is the flash vacuum-expansion (FVE) process. In Ataulfo mango, the FVE process increased soluble solids by approximately 9% and total phenolic content from 100.9 to 122.8 mg GAE/100 g of puree, which led to an increase in antioxidant capacity of the puree, as well as slightly improving color stability. However, further optimization of this method of processing mango is required. ? (*)?The flash vacuum-expansion process (FVE) consists of two stages. In the first, the raw material is heated by a steam flow in a chamber at 101.325 kPa; in the second, the plant material passes into an expansion chamber (2 to 5 kPa), where the disintegration of the tissues occurSource: Flash Vacuum-Expansion Process: Effect on the Sensory, Color and Texture Attributes of Avocado (Persea americana) Pureehttps://link.springer.com/article/10.1007/s11130-019-00749-3 ? SourcesFlash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processingUbaldo Richard Mar?n-Castro, Marco Salgado-Cervantes, Dominique Pallet, Manuel Vargas-Ortiz & Adrien Servent Journal of Food Science and Technology (2022)https://doi.org/10.1007/s13197-022-05479-0https://link.springer.com/article/10.1007/s13197-022-05479-0#citeas PicturePicture is Figure 1 of?"Essential oils obtained by flash vacuum-expansion of peelsfrom lemon, sweet orange, mandarin and grapefruit"https://www.researchgate.net/figure/Steam-heating-chamber-of-the-flash-vacuum-expansion-process-with-the-permission-of_fig1_248855470?