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Review

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

1
IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain
2
Research & Development Pre-Cooked Convenience Food, Surinver El Grupo S.Coop, 03191 Alicante, Spain
*
Author to whom correspondence should be addressed.
Plants 2020, 9(12), 1769; https://doi.org/10.3390/plants9121769
Received: 24 November 2020 / Revised: 5 December 2020 / Accepted: 9 December 2020 / Published: 14 December 2020
(This article belongs to the Special Issue Natural Products from Plant-Derived as Preservatives)
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. View Full-Text
Keywords: vegetable; soups; bioactive compounds; convenience foods; healthy foods; innovation vegetable; soups; bioactive compounds; convenience foods; healthy foods; innovation
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MDPI and ACS Style

Fernández-López, J.; Botella-Martínez, C.; Navarro-Rodríguez de Vera, C.; Sayas-Barberá, M.E.; Viuda-Martos, M.; Sánchez-Zapata, E.; Pérez-Álvarez, J.A. Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. Plants 2020, 9, 1769. https://doi.org/10.3390/plants9121769

AMA Style

Fernández-López J, Botella-Martínez C, Navarro-Rodríguez de Vera C, Sayas-Barberá ME, Viuda-Martos M, Sánchez-Zapata E, Pérez-Álvarez JA. Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. Plants. 2020; 9(12):1769. https://doi.org/10.3390/plants9121769

Chicago/Turabian Style

Fernández-López, Juana, Carmen Botella-Martínez, Casilda Navarro-Rodríguez de Vera, María E. Sayas-Barberá, Manuel Viuda-Martos, Elena Sánchez-Zapata, and José A. Pérez-Álvarez. 2020. "Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends" Plants 9, no. 12: 1769. https://doi.org/10.3390/plants9121769

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