Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger

Abstract

Increasing numbers of individuals follow plant-based diets. This has sparked interest in the nutritional evaluation of the meat substitute sector. Nutritional understanding of these products is vital as plant-based eating becomes more common. For example, animal products are rich sources of iron and zinc, and plant-based foods could be inadequate in these minerals. The main aim was to analyse the mineral composition and absorption from a range of plant-based meat-free burgers and compare them to a typical beef burger. Total and bioaccessible mineral contents of plant-based burgers and a beef burger were determined using microwave digestion and in vitro simulated gastrointestinal digestion, respectively. Mineral bioavailability was analysed by in vitro simulated gastrointestinal digestion of foods, followed by exposure of Caco-2 cells to the sample digests and assessment of mineral uptake. Mineral quantification for all samples was achieved using inductively coupled ICP-optical emission spectrometry (ICP-OES). The content of minerals varied significantly amongst the burgers. Significantly greater quantities of Fe and Zn were found in the beef burger compared to most meat substitutes. Bioaccessible Fe was significantly higher in the beef compared to most of the plant-based meat alternatives; however, bioavailable Fe of most plant-based burgers was comparable to beef (p > 0.05). Similarly, bioaccessible Zn was significantly (p < 0.001) higher from the beef burger. Moreover, beef was superior regarding bioavailable Zn (p ≤ 0.05–0.0001), with only the mycoprotein burger displaying comparable Zn bioavailability (p > 0.05). Beef is an excellent source of bioaccessible Fe and Zn compared to most plant-based substitutes; however, these plant-based substitutes were superior sources of Ca, Cu, Mg and Mn. The quantity of bioaccessible and absorbable Fe varies dramatically among the meat alternatives. Plant-based burgers have the potential to provide adequate quantities of iron and zinc to those consuming such burgers as part of a varied diet. Thus, guiding consumer choices will depend on the variety of the vegetable constituents and their iron nutritional quality in different burgers.

Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed

“…The protein content obtained for VBS is lower than that found for other vegan burgers in the UK market [43]. Nevertheless, according to Regulation (EC) No.…”

“…When compared to other vegan burgers, VBS presents similar Ca and Fe contents but lower Cu, Mn, Zn, and Mg contents [50]. Additionally, it presents lower sodium content (0.36%) when compared to other vegan burgers in the UK market (1.0-1.9%) [43].…”

“…Due to its fibre content, VBS has high potential in regulating the organism's sugar absorption and helping in the functioning of the correct excretory system [48]. Regarding the total fat, VBS presents lower fat content than reported for other vegan burgers [43]. As for the fatty acid profile of the VBS (Table 2), unsaturated fatty acids (UFA) represent the major part, with ca.…”

“…The protein and fibre content is largely dependent on the addition of grass pea and seaweeds to the formulation, with these ingredients being rich in these two macronutrients [36,46,47]. VBS fibre content is higher than that found for other vegan burgers but similar to that of soy burger [43]. Due to its fibre content, VBS has high potential in regulating the organism's sugar absorption and helping in the functioning of the correct excretory system [48].…”

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources

“…In this study, the potential of PB larvae and ISP mixtures as fortified and sustainable food ingredients was extensively investigated down to minerals. Understanding the mineral composition of these mixtures can inform their use in dietary supplements, fortified foods, and other health-related products [40]. The mineral composition of PB larvae was particularly rich in potassium, phosphorus, and magnesium.…”