Mª Jesús Periago

Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised weaning foods

Abstract Twenty-seven meat based homogenised weaning foods purchased in supermarkets and pharmacies in Murcia were analysed to determine the total dietary fibre (TDF) and phytic acid content. The samples were grouped according to the type of meat used: lamb, ham, chicken, veal, beef, chicken and veal, and beef and ham. In a 250 jar, the TDF ranged from 0.45 to 4.25 g, whereas the phytic acid content varied from 0.08 to 0.69 g. In general, the weaning foods studied provided a good percentage of the recommended dietary intakes (RDI) of TDF, but according to the phytate/Ca, phytate/Zn and phytate × Ca Zn molar ratios, the phytic acid content could compromise the Ca and Zn availability in some samples. No trend was observed between TDF and phytic acid content, provided by the plant food ingredients to the weaning foods. It is clear that the selection of ingredients (vegetables, legumes and cereals) for homogenised weaning foods should be made in accordance with their contribution to TDF and phytic acid intake, in order to improve the percentage of TDF, to reduce the phytic acid content and to ensure an adequate mineral availability.

Detection and quantification of Alicyclobacillus acidoterrestris by electrical impedance in apple juice

Alicyclobacillus acidoterrestris is a thermotolerant bacterium able to grow in fruit juices and drinks, as the spoilage by Alicyclobacillus in the final product does not product any gas, but leads to a medicine flavor due to the formation of guaicol. Also, its detection is a challenge for the quality control departments, because it takes several days to get the results of traditional microbiology methods. This study aimed at developing a more accurate electrical impedance technique for the detection of A.xa0acidoterrestris in concentrated apple juice. Samples of apple juice were inoculated with A.xa0acidoterrestris spores isolated from a peach and grape juice. For the spore germination, several heat-shock treatments were tested (80 °C/10xa0min, 70 °C/20xa0min and 60 °C/30xa0min). Direct and indirect electrical impedance was applied to detect and quantify the microorganism in the inoculated apple juice, using BAT broth and Bimedia 002A (pH 4). The 80 °C/10xa0min treatment was selected for spore activation. The valid electrical impedance technique was the indirect method in BAT broth, which measured the changes in the impedance through the formation of CO2. In addition, a positive correlation (rxa0=xa00.98, R2xa0=xa00.97) was observed between the classical microbiology (BAM agar) and the indirect impedance method.