Vioque Montserrat, de la Cruz-Ares Silvia, Gómez Rafael
Department of Food Science and Technology, Campus de Rabanales, Darwin Building, University of Córdoba, 14014 Cordoba, Spain.
Foods. 2021 May 20;10(5):1146. doi: 10.3390/foods10051146.
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 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 , as well as homemade (raw) samples. Our results showed that heat treatment had a significant influence on color parameters of , 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 at the supermarket, consumers have the option to choose between already prepared pasteurized or raw . According to the results obtained in this work, physicochemical and functional properties of commercial raw were comparable to a larger extent than pasteurized compared to those exhibited by homemade samples.
是一种传统的西班牙食物，由生番茄、面包、大蒜和初榨橄榄油制成。食品工业旨在满足消费者对即食食品的需求，同时努力保持自制产品的特性。在这项工作中，我们评估了生的和巴氏杀菌的市售以及自制（生的）样品的物理化学和颜色参数、自由基清除活性以及总多酚、番茄红素和β-胡萝卜素含量。我们的结果表明，热处理对的颜色参数有显著影响，巴氏杀菌样品的红色较浅，褐变程度增加。当以干重表示结果时，巴氏杀菌样品的自由基清除活性也最高。然而，考虑到水分含量，在用丙酮提取的非极性分子进行分析时，自制样品的自由基清除活性更高。多酚含量的结果类似。还观察到热处理影响番茄红素含量，但不影响β-胡萝卜素含量。在超市购买市售时，消费者可以选择已制备好的巴氏杀菌或生的。根据这项工作获得的结果，与自制样品相比，市售生的在更大程度上与巴氏杀菌的在物理化学和功能特性方面具有可比性。
