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dc.contributor.authorVioque Amor, M.
dc.contributor.authorCruz‐Ares, Silvia de la
dc.contributor.authorGómez, Rafael
dc.date.accessioned2021-05-20T12:05:51Z
dc.date.available2021-05-20T12:05:51Z
dc.date.issued2021
dc.identifier.urihttp://hdl.handle.net/10396/21362
dc.description.abstractSalmorejo 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.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightshttps://creativecommons.org/licenses/by/4.0/es_ES
dc.sourceFoods 10(5), 1146 (2021)es_ES
dc.subjectMediterranean dietes_ES
dc.subjectDPPH• radical scavenging capacityes_ES
dc.subjectPolyphenolses_ES
dc.subjectLycopenees_ES
dc.titlePreliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarketses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttp://dx.doi.org/10.3390/foods10051146es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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