ArticleJournal of food science and technology2015
Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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Who cites it
8 citing papers in PubMed.
- Relationship between oxygen radical absorbance capacity (ORAC) index, body composition and blood biochemical markers in overweight/obese compared to normal weight subjects: a cross-sectional study.Journal of health, population, and nutrition · 2025Article
- Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup.Foods (Basel, Switzerland) · 2024Article
- Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study.Foods (Basel, Switzerland) · 2023Article
- Revalorisation of Sage (Antioxidants (Basel, Switzerland) · 2023Article
- Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin.Antioxidants (Basel, Switzerland) · 2022Article
- Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa.Frontiers in nutrition · 2022Review
- Assessment of Rosemary (Antioxidants (Basel, Switzerland) · 2020Article
- Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products.Journal of food science and technology · 2020Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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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Registered trials
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