The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation

High consistency of mango purée that limits its processing is industrially decreased by dilution with water, requiring further flavor reconstitution and sugar addition. The consistency is believed to be related to pectin and starch. As physical and enzymatic pectin modifications are allowed by regulatory authorities, our study aimed at better understanding and controlling the flow properties of mango purée by both physical (high pressure homogenization) and enzymatic polysaccharides manipulations. Our findings highlight that in situ polysaccharide functionalization could be an industrially relevant alternative to commonly used additives in food systems for controlling the sensorial (i.e. taste and texture) properties.