Résumé
Introduction – Flash Vacuum-Expansion (FVE) is a mild physical process based on the use of heat intake and pressure differences to disintegrate plant tissue. This emerging process has high potential in food processing, as it improves the diffusivity of functional components and enzyme inhibition. Methodology – The use of different heat intakes before depressurization was evaluated on the functional and sensory characteristics of 'Manila' mango puree using chromatographic and spectrophotometric methods, as well as a sensory evaluation. Results and discussion – Higher exposure to heat resulted in a brighter puree (6.92% increase in luminosity), 4.93% increase in yellow index, 38.15% increase in phenolic content and an increase in antioxidant capacity of 68.2% with DPPH (2,2-diphenyl-1-picrylhydrazyl) and 80.7% with FRAP (Ferric Reducing Antioxidant Power) methodology, in addition to complete enzymatic inhibition of polyphenol oxidase (PPO). The loss of volatile compounds, mainly terpenes and alkenes, was observed, in addition to the formation of furanoids. Conclusion – The FVE provides a great solution to reduce the considerable loss of the 'Manila' mango produced in Mexico.