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Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

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Abstract

The antioxidant activity and nutritional composition of four dehydrated soups (vegetables, meat, chicken and fish) packaged in four formats — carton, plastic, and aluminium bags (the last with and without modified atmosphere) — were evaluated during 12 months’ storage. The results showed that all four soups had a good or very good antioxidant capacity as tested by the lipid peroxidation, deoxyribose, and Trolox equivalent antioxidant capacity (TEAC) tests. Of interest from a nutritional point of view was the finding that the lipid fraction of all the soups was below 1 %. The sodium content of the four soups and their ingredients was also analysed. By modifying some of the ingredients, a 25 % reduction in the sodium content of the soups was obtained, permitting them to be labelled as “sodium reduced”. The monosodium glutamate (MSG) content of the reformulated soups (lower sodium content) was below levels permitted by European legislation.

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Abbreviations

ABTS:

2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)

HVP:

Hydrolyzed vegetable protein

MAP:

Modified atmosphere packaged

MSG:

Monosodium glutamate

TEAC:

Trolox equivalent antioxidant capacity.

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Acknowledgments

This study was financed by a project the Centre for the Development of Industrial Technology (CDTI, Ref. 11577) with the collaboration of Paprimur S.L. Spanish Ministry of Health and Consumption Affairs (Projects 05/1276, 08/1259, 11/01791, 14/00636, Red Predimed-RETIC RD06/0045/1004, and CIBEROBN CB12/03/30038), Grant of support to research groups no. 35/2011 (BI Govnt.) and EU FEDER funds.

Contributors

M.M-T. and M.A.M designed research; A.M.J-M., M.M., M.L.L. and V.G-M. conducted research; M.B. and A.M.J-M. analyzed data; M.A.M, M.M-T. and A.M.J-M. wrote the paper. M.M-T had primary responsibility for final content. All authors read and approved the final manuscript.

Conflict of interest

The authors declare no competing financial interest.

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Correspondence to Magdalena Martínez-Tomé.

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Research highlights

-soups had good antioxidant capacity in lipid peroxidation, deoxyribose and TEAC tests

-from a nutritional point of view, the lipid fraction of all the soups was below 1 %

-when reformulated, the four soups contained 25 % less sodium

-glutamate content of reformulated soups was below the levels permitted by legislation

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Martínez-Tomé, M., Murcia, M.A., Mariscal, M. et al. Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content. J Food Sci Technol 52, 7850–7860 (2015). https://doi.org/10.1007/s13197-015-1940-y

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  • DOI: https://doi.org/10.1007/s13197-015-1940-y

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