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Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets

Department of Food Science and Technology, Campus de Rabanales, Darwin Building, University of Córdoba, 14014 Cordoba, Spain
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Academic Editor: Yang Shan
Foods 2021, 10(5), 1146; https://doi.org/10.3390/foods10051146
Received: 19 March 2021 / Revised: 6 May 2021 / Accepted: 17 May 2021 / Published: 20 May 2021
(This article belongs to the Section Meat)
Salmorejo 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 salmorejo 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 salmorejo, as well as homemade (raw) salmorejo samples. Our results showed that heat treatment had a significant influence on color parameters of salmorejo, 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 salmorejo at the supermarket, consumers have the option to choose between already prepared pasteurized or raw salmorejo. According to the results obtained in this work, physicochemical and functional properties of commercial raw salmorejo were comparable to a larger extent than pasteurized salmorejo compared to those exhibited by homemade salmorejo samples. View Full-Text
Keywords: Mediterranean diet; DPPH• radical scavenging capacity; polyphenols; lycopene Mediterranean diet; DPPH• radical scavenging capacity; polyphenols; lycopene
MDPI and ACS Style

Vioque, M.; de la Cruz-Ares, S.; Gómez, R. Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets. Foods 2021, 10, 1146. https://doi.org/10.3390/foods10051146

AMA Style

Vioque M, de la Cruz-Ares S, Gómez R. Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets. Foods. 2021; 10(5):1146. https://doi.org/10.3390/foods10051146

Chicago/Turabian Style

Vioque, Montserrat, Silvia de la Cruz-Ares, and Rafael Gómez. 2021. "Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets" Foods 10, no. 5: 1146. https://doi.org/10.3390/foods10051146

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