Detailed characterization of plant-based burgers

Abstract Flexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the ‘simulat...

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Autores principales:	Massimo De Marchi, Angela Costa, Marta Pozza, Arianna Goi, Carmen L. Manuelian
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/0084b89be1cc42f68c893ca48466c319
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spelling	oai:doaj.org-article:0084b89be1cc42f68c893ca48466c3192021-12-02T13:50:41ZDetailed characterization of plant-based burgers10.1038/s41598-021-81684-92045-2322https://doaj.org/article/0084b89be1cc42f68c893ca48466c3192021-01-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-81684-9https://doaj.org/toc/2045-2322Abstract Flexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the ‘simulated beef burgers’ nutritional profile compared to similar meat products has been published yet. Here we show that, whilst both plant-based and meat-based burgers have similar protein profile and saturated fat content, the former are richer in minerals and polyunsaturated fatty acids. We found that the most abundant minerals in both categories were Na, K, P, S, Ca, and Mg; being Na and S content similar between groups. Only six amino acids differed between categories, being hydroxyproline exclusively in meat-based burgers. Plant-based burgers revealed fourfold greater content of n-6 than meat-based burgers, and greater short-chain fatty acids proportion. Our results demonstrate how ‘simulated beef’ products may be authenticated based on some specific nutrients and are a good source of minerals. We believe that there is a need to provide complete and unbiased nutritional information on these ‘new’ vegan products so that consumers can adjust their diet to nutritional needs.Massimo De MarchiAngela CostaMarta PozzaArianna GoiCarmen L. ManuelianNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Massimo De Marchi Angela Costa Marta Pozza Arianna Goi Carmen L. Manuelian Detailed characterization of plant-based burgers
description	Abstract Flexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the ‘simulated beef burgers’ nutritional profile compared to similar meat products has been published yet. Here we show that, whilst both plant-based and meat-based burgers have similar protein profile and saturated fat content, the former are richer in minerals and polyunsaturated fatty acids. We found that the most abundant minerals in both categories were Na, K, P, S, Ca, and Mg; being Na and S content similar between groups. Only six amino acids differed between categories, being hydroxyproline exclusively in meat-based burgers. Plant-based burgers revealed fourfold greater content of n-6 than meat-based burgers, and greater short-chain fatty acids proportion. Our results demonstrate how ‘simulated beef’ products may be authenticated based on some specific nutrients and are a good source of minerals. We believe that there is a need to provide complete and unbiased nutritional information on these ‘new’ vegan products so that consumers can adjust their diet to nutritional needs.
format	article
author	Massimo De Marchi Angela Costa Marta Pozza Arianna Goi Carmen L. Manuelian
author_facet	Massimo De Marchi Angela Costa Marta Pozza Arianna Goi Carmen L. Manuelian
author_sort	Massimo De Marchi
title	Detailed characterization of plant-based burgers
title_short	Detailed characterization of plant-based burgers
title_full	Detailed characterization of plant-based burgers
title_fullStr	Detailed characterization of plant-based burgers
title_full_unstemmed	Detailed characterization of plant-based burgers
title_sort	detailed characterization of plant-based burgers
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/0084b89be1cc42f68c893ca48466c319
work_keys_str_mv	AT massimodemarchi detailedcharacterizationofplantbasedburgers AT angelacosta detailedcharacterizationofplantbasedburgers AT martapozza detailedcharacterizationofplantbasedburgers AT ariannagoi detailedcharacterizationofplantbasedburgers AT carmenlmanuelian detailedcharacterizationofplantbasedburgers
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Detailed characterization of plant-based burgers

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