title: Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content.
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.
authors.affiliation: Department of Nutrition and Food Science, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain ; CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Instituto de Salud Carlos III (ISCIII), Madrid, Spain ; Department of Food Science Faculty of Veterinary, University of Murcia, Campus of Espinardo, 30100 Murcia, Spain.
authors.forename: Magdalena
authors.initials: M
authors.lastname: Martínez-Tomé
authors.affiliation: Department of Nutrition and Food Science, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain ; CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.
authors.forename: M Antonia
authors.initials: MA
authors.lastname: Murcia
authors.affiliation: Department of Nutrition and Food Science, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain.
authors.forename: Miguel
authors.initials: M
authors.lastname: Mariscal
authors.affiliation: Department of Nutrition and Food Science, Cartuja Campus, University of Granada, Granada, Spain.
authors.forename: M Luisa
authors.initials: ML
authors.lastname: Lorenzo
authors.affiliation: Department of Nutrition and Food Science, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain.
authors.forename: V
authors.initials: V
authors.lastname: Gómez-Murcia
authors.affiliation: Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, E-07122 Palma de Mallorca, Spain ; CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Bibiloni
authors.affiliation: Department of Nutrition and Food Science, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain ; CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.
authors.forename: Antonia M
authors.initials: AM
authors.lastname: Jiménez-Monreal
keywords: Antioxidant; Dehydrated soup; Glutamate; Nutritional; Sodium content healthy