Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, die...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/9/12/1769 |
| _version_ | 1797544725910126592 |
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| author | Juana Fernández-López Carmen Botella-Martínez Casilda Navarro-Rodríguez de Vera María Estrella Sayas-Barberá Manuel Viuda-Martos Elena Sánchez-Zapata José Angel Pérez-Álvarez |
| author_facet | Juana Fernández-López Carmen Botella-Martínez Casilda Navarro-Rodríguez de Vera María Estrella Sayas-Barberá Manuel Viuda-Martos Elena Sánchez-Zapata José Angel Pérez-Álvarez |
| author_sort | Juana Fernández-López |
| collection | DOAJ |
| description | Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored. |
| first_indexed | 2024-03-10T14:04:34Z |
| format | Article |
| id | doaj.art-067c72a09f3d456e9912d601f2ac4386 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T14:04:34Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-067c72a09f3d456e9912d601f2ac43862023-11-21T00:43:42ZengMDPI AGPlants2223-77472020-12-01912176910.3390/plants9121769Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation TrendsJuana Fernández-López0Carmen Botella-Martínez1Casilda Navarro-Rodríguez de Vera2María Estrella Sayas-Barberá3Manuel Viuda-Martos4Elena Sánchez-Zapata5José Angel Pérez-Álvarez6IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, SpainResearch & Development Pre-Cooked Convenience Food, Surinver El Grupo S.Coop, 03191 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, SpainVegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.https://www.mdpi.com/2223-7747/9/12/1769vegetablesoupsbioactive compoundsconvenience foodshealthy foodsinnovation |
| spellingShingle | Juana Fernández-López Carmen Botella-Martínez Casilda Navarro-Rodríguez de Vera María Estrella Sayas-Barberá Manuel Viuda-Martos Elena Sánchez-Zapata José Angel Pérez-Álvarez Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends Plants vegetable soups bioactive compounds convenience foods healthy foods innovation |
| title | Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends |
| title_full | Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends |
| title_fullStr | Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends |
| title_full_unstemmed | Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends |
| title_short | Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends |
| title_sort | vegetable soups and creams raw materials processing health benefits and innovation trends |
| topic | vegetable soups bioactive compounds convenience foods healthy foods innovation |
| url | https://www.mdpi.com/2223-7747/9/12/1769 |
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