Plant-based burger patties are a source of bioaccessible iron and zinc
Background: The consumption of plant-based meat alternatives has increased substantially in recent years. However, due to the presence of absorption inhibitors, such as phytate, oxalate, and condensed tannins, the uptake of zinc and iron from plant foods may be low. We therefore quantified minerals...
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| Language: | English |
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Elsevier
2025-03-01
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| Series: | NFS Journal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364625000082 |
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| author | Jonas Pospiech Johanita Kruger Jan Frank |
| author_facet | Jonas Pospiech Johanita Kruger Jan Frank |
| author_sort | Jonas Pospiech |
| collection | DOAJ |
| description | Background: The consumption of plant-based meat alternatives has increased substantially in recent years. However, due to the presence of absorption inhibitors, such as phytate, oxalate, and condensed tannins, the uptake of zinc and iron from plant foods may be low. We therefore quantified minerals (Fe, Zn), inhibitors (phytate, oxalate, condensed tannins), and enhancers (ascorbic acid, carotenoids) of mineral absorption in pea protein-, soy protein-, soy flour-, and sunflower protein-based burger patties and the resulting bioaccessibility of the contained iron and zinc conducting in vitro digestion experiments. Results: The soy flour-based burger had nearly complete bioaccessibility for zinc (105 ± 6 %) and iron (101 ± 11 %), while the three other plant burgers had significantly lower bioaccessibilities (zinc, 9–12 %; iron, 43–57 %). The phytate but not the oxalate and condensed tannin contents of the patties were negatively correlated with the bioaccessibility of iron and zinc (p < 0.05). Conclusion: Plant-based meat alternatives may be an important source of bioaccessible iron and zinc, if they contain low amounts of phytate, and may contribute to an adequate supply of these minerals. |
| format | Article |
| id | doaj-art-33cda9e91ec14c8a96bda5b0931b7e69 |
| institution | Kabale University |
| issn | 2352-3646 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj-art-33cda9e91ec14c8a96bda5b0931b7e692025-02-11T04:35:00ZengElsevierNFS Journal2352-36462025-03-0138100219Plant-based burger patties are a source of bioaccessible iron and zincJonas Pospiech0Johanita Kruger1Jan Frank2Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, GermanyDepartment of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, GermanyCorresponding author.; Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, GermanyBackground: The consumption of plant-based meat alternatives has increased substantially in recent years. However, due to the presence of absorption inhibitors, such as phytate, oxalate, and condensed tannins, the uptake of zinc and iron from plant foods may be low. We therefore quantified minerals (Fe, Zn), inhibitors (phytate, oxalate, condensed tannins), and enhancers (ascorbic acid, carotenoids) of mineral absorption in pea protein-, soy protein-, soy flour-, and sunflower protein-based burger patties and the resulting bioaccessibility of the contained iron and zinc conducting in vitro digestion experiments. Results: The soy flour-based burger had nearly complete bioaccessibility for zinc (105 ± 6 %) and iron (101 ± 11 %), while the three other plant burgers had significantly lower bioaccessibilities (zinc, 9–12 %; iron, 43–57 %). The phytate but not the oxalate and condensed tannin contents of the patties were negatively correlated with the bioaccessibility of iron and zinc (p < 0.05). Conclusion: Plant-based meat alternatives may be an important source of bioaccessible iron and zinc, if they contain low amounts of phytate, and may contribute to an adequate supply of these minerals.http://www.sciencedirect.com/science/article/pii/S2352364625000082Plant-based meat alternativesBioaccessibilityIronZincPhytateOxalate |
| spellingShingle | Jonas Pospiech Johanita Kruger Jan Frank Plant-based burger patties are a source of bioaccessible iron and zinc NFS Journal Plant-based meat alternatives Bioaccessibility Iron Zinc Phytate Oxalate |
| title | Plant-based burger patties are a source of bioaccessible iron and zinc |
| title_full | Plant-based burger patties are a source of bioaccessible iron and zinc |
| title_fullStr | Plant-based burger patties are a source of bioaccessible iron and zinc |
| title_full_unstemmed | Plant-based burger patties are a source of bioaccessible iron and zinc |
| title_short | Plant-based burger patties are a source of bioaccessible iron and zinc |
| title_sort | plant based burger patties are a source of bioaccessible iron and zinc |
| topic | Plant-based meat alternatives Bioaccessibility Iron Zinc Phytate Oxalate |
| url | http://www.sciencedirect.com/science/article/pii/S2352364625000082 |
| work_keys_str_mv | AT jonaspospiech plantbasedburgerpattiesareasourceofbioaccessibleironandzinc AT johanitakruger plantbasedburgerpattiesareasourceofbioaccessibleironandzinc AT janfrank plantbasedburgerpattiesareasourceofbioaccessibleironandzinc |