Preliminary Investigation on the Physicochemical and Functional Properties of Commercial <i>Salmorejo</i> Found in Spanish Supermarkets
<i>Salmorejo</i> is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The food industry aims to satisfy consumer demand for ready-to-eat <i>salmorejo</i> while trying to maintain characteristics of the homemade product. In this work, we hav...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/5/1146 |
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| author | Montserrat Vioque Silvia de la Cruz-Ares Rafael Gómez |
| author_facet | Montserrat Vioque Silvia de la Cruz-Ares Rafael Gómez |
| author_sort | Montserrat Vioque |
| collection | DOAJ |
| description | <i>Salmorejo</i> is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The food industry aims to satisfy consumer demand for ready-to-eat <i>salmorejo</i> while trying to maintain characteristics of the homemade product. In this work, we have assessed physical-chemical and color parameters, radical scavenging activity, and total polyphenol, lycopene, and β-carotene contents of raw and pasteurized commercial <i>salmorejo</i>, as well as homemade (raw) <i>salmorejo</i> samples. Our results showed that heat treatment had a significant influence on color parameters of <i>salmorejo</i>, with pasteurized samples being less red and exhibiting an increase in the degree of browning. Pasteurized samples also showed the highest radical scavenging activity when expressing the results per dry weight. However, when water content was considered, radical scavenging activity was superior in homemade samples when analyzing non-polar molecules extracted with acetone. Results were similar for polyphenol content. It was also observed that heat treatment affected lycopene but not β-carotene content. When acquiring commercial <i>salmorejo</i> at the supermarket, consumers have the option to choose between already prepared pasteurized or raw <i>salmorejo</i>. According to the results obtained in this work, physicochemical and functional properties of commercial raw <i>salmorejo</i> were comparable to a larger extent than pasteurized <i>salmorejo</i> compared to those exhibited by homemade <i>salmorejo</i> samples. |
| first_indexed | 2024-03-10T11:13:33Z |
| format | Article |
| id | doaj.art-bd42b887deca441a827f31f6645e90c7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:13:33Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bd42b887deca441a827f31f6645e90c72023-11-21T20:36:31ZengMDPI AGFoods2304-81582021-05-01105114610.3390/foods10051146Preliminary Investigation on the Physicochemical and Functional Properties of Commercial <i>Salmorejo</i> Found in Spanish SupermarketsMontserrat Vioque0Silvia de la Cruz-Ares1Rafael Gómez2Department of Food Science and Technology, Campus de Rabanales, Darwin Building, University of Córdoba, 14014 Cordoba, SpainDepartment of Food Science and Technology, Campus de Rabanales, Darwin Building, University of Córdoba, 14014 Cordoba, SpainDepartment of Food Science and Technology, Campus de Rabanales, Darwin Building, University of Córdoba, 14014 Cordoba, Spain<i>Salmorejo</i> is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The food industry aims to satisfy consumer demand for ready-to-eat <i>salmorejo</i> while trying to maintain characteristics of the homemade product. In this work, we have assessed physical-chemical and color parameters, radical scavenging activity, and total polyphenol, lycopene, and β-carotene contents of raw and pasteurized commercial <i>salmorejo</i>, as well as homemade (raw) <i>salmorejo</i> samples. Our results showed that heat treatment had a significant influence on color parameters of <i>salmorejo</i>, with pasteurized samples being less red and exhibiting an increase in the degree of browning. Pasteurized samples also showed the highest radical scavenging activity when expressing the results per dry weight. However, when water content was considered, radical scavenging activity was superior in homemade samples when analyzing non-polar molecules extracted with acetone. Results were similar for polyphenol content. It was also observed that heat treatment affected lycopene but not β-carotene content. When acquiring commercial <i>salmorejo</i> at the supermarket, consumers have the option to choose between already prepared pasteurized or raw <i>salmorejo</i>. According to the results obtained in this work, physicochemical and functional properties of commercial raw <i>salmorejo</i> were comparable to a larger extent than pasteurized <i>salmorejo</i> compared to those exhibited by homemade <i>salmorejo</i> samples.https://www.mdpi.com/2304-8158/10/5/1146Mediterranean dietDPPH• radical scavenging capacitypolyphenolslycopene |
| spellingShingle | Montserrat Vioque Silvia de la Cruz-Ares Rafael Gómez Preliminary Investigation on the Physicochemical and Functional Properties of Commercial <i>Salmorejo</i> Found in Spanish Supermarkets Foods Mediterranean diet DPPH• radical scavenging capacity polyphenols lycopene |
| title | Preliminary Investigation on the Physicochemical and Functional Properties of Commercial <i>Salmorejo</i> Found in Spanish Supermarkets |
| title_full | Preliminary Investigation on the Physicochemical and Functional Properties of Commercial <i>Salmorejo</i> Found in Spanish Supermarkets |
| title_fullStr | Preliminary Investigation on the Physicochemical and Functional Properties of Commercial <i>Salmorejo</i> Found in Spanish Supermarkets |
| title_full_unstemmed | Preliminary Investigation on the Physicochemical and Functional Properties of Commercial <i>Salmorejo</i> Found in Spanish Supermarkets |
| title_short | Preliminary Investigation on the Physicochemical and Functional Properties of Commercial <i>Salmorejo</i> Found in Spanish Supermarkets |
| title_sort | preliminary investigation on the physicochemical and functional properties of commercial i salmorejo i found in spanish supermarkets |
| topic | Mediterranean diet DPPH• radical scavenging capacity polyphenols lycopene |
| url | https://www.mdpi.com/2304-8158/10/5/1146 |
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