Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content
2015
Martínez-Tomé, Magdalena | Murcia, M Antonia | Mariscal, Miguel | Lorenzo, Mª Luisa | Gómez-Murcia, V. | Bibiloni, Mar | Jiménez-Monreal, Antonia Mª
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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