Agradecimentos: The authors thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico - CNPq (grant number 133931/2020-0), the Fundação de Amparo à Pesquisa do Estado de São Paulo - FAPESP (grant number 2022/03268-3), and the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES (Finance Code 001) Ver menos

Abstract: Plant-based burgers (PBB) are becoming a worldwide popular alternative to meat-based burgers (MBB). Still,their mineral composition can differ significantly depending on the ingredients used, the effect of the matrix, and the chemical form of the elements that influence solubility in the digestive tract. Thus, the study evaluated the total content and bioaccessibility of calcium (Ca), iron (Fe), magnesium (Mg), manganese (Mn), and zinc (Zn) in commercial samples of PBB and MBB. Tests used acid mineralization in na analytical microwave, following INMETRO for method validation. Results, in mg/100 g, of Ca (22.2–144), Fe (3.52–12.9), Mg (21.6–120), Mn (<LOQ-2.26), and Zn (0.91–3.47) observed for PBB indicated extensive variation; and for MBB composition of Ca (<LOQ-8.15), Fe (1.79–2.06), Mg (18.2–20.1), Mn (<LOQ), and Zn (5.42–6.86) presented low variation. The percentage of bioaccessibility, was significant in chickpea PBB for Ca (31.5 %), Fe (51.2 %), Mg (81.0 %), Mn (61.7 %), and Zn (48.0 %). MBB also showed bioaccessibility for Ca (92.4 %), Fe (60.0 %), and Mg (83.6 %). Antinutritional compounds such as myo-inositol phosphates and total dietary fiber did not affect negatively mineral bioaccessibility in PBB evaluated. To date, this study is the first to carry out in vitro digestion simulation assays using the INFOGEST 2.0 protocol to evaluate the bioaccessibility of essential minerals in PBB and anti-nutritional compounds. In addition, the data presented can help manufacturing companies develop more nutritious and competitive plant-based meat analogs (PBMA) as PBB. They can also influence dietary recommendations and public health policies by identifying foods nutritionally more suitable, which has a positive impact on public health. With this information, consumers can make more informed and responsible food choices, based on nutritional needs Ver menos