Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling
Plant-based meat alternatives of high quality and digestibility could be a way to reduce meat consumption and, consequently, the environmental impact. However, little is known about their nutritional characteristics and digestion behaviour. Therefore, in the present study, the protein quality of beef burgers, known as excellent source of protein, was compared with the protein quality of two highly transformed veggie burgers, based on soy or pea-faba proteins, respectively. The different burgers were digested according to the INFOGEST in vitro digestion protocol. After digestion, total protein digestibility was determined, either based on total nitrogen (Kjeldahl) analysis, or after acid hydrolysis based on total amino groups (o-phthalaldehyde method) or total amino acids (TAA; by HPLC). The digestibility of individual amino acids was also determined, and the digestible indispensable amino acid score (DIAAS) was calculated based on in vitro digestibility. The impact of texturising and grilling on in vitro protein digestibility and the digestible indispensable amino acid ratio (DIAAR) was evaluated at the level of the ingredients and the finished products. As expected, the grilled beef burger had the highest in vitro DIAAS values (Leu 124 %), and grilled soy protein-based burger reached in vitro DIAAS values that could be rated as good (soy burger, SAA 94 %) protein source, according to the Food and Agriculture Organization. The texturing process did not significantly affect the total protein digestibility of the ingredients. However, grilling led to a decrease in digestibility and DIAAR of the pea-faba burger (P < 0.05), which was not observed in the soy burger, but led to an increase in DIAAR in the beef burger (P < 0.005).
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2023
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Subjects: | Digestibility, In vitro DIAAS, Plant-based protein, Meat alternatives, In vitro digestion, Liquid chromatography, |
Online Access: | http://hdl.handle.net/10261/334071 |
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dig-cial-es-10261-3340712023-08-29T10:17:17Z Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling Sousa, Raquel Portmann, Reto Recio, Isidra Dubois, Sébastien Egger, Lotti Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Digestibility In vitro DIAAS Plant-based protein Meat alternatives In vitro digestion Liquid chromatography Plant-based meat alternatives of high quality and digestibility could be a way to reduce meat consumption and, consequently, the environmental impact. However, little is known about their nutritional characteristics and digestion behaviour. Therefore, in the present study, the protein quality of beef burgers, known as excellent source of protein, was compared with the protein quality of two highly transformed veggie burgers, based on soy or pea-faba proteins, respectively. The different burgers were digested according to the INFOGEST in vitro digestion protocol. After digestion, total protein digestibility was determined, either based on total nitrogen (Kjeldahl) analysis, or after acid hydrolysis based on total amino groups (o-phthalaldehyde method) or total amino acids (TAA; by HPLC). The digestibility of individual amino acids was also determined, and the digestible indispensable amino acid score (DIAAS) was calculated based on in vitro digestibility. The impact of texturising and grilling on in vitro protein digestibility and the digestible indispensable amino acid ratio (DIAAR) was evaluated at the level of the ingredients and the finished products. As expected, the grilled beef burger had the highest in vitro DIAAS values (Leu 124 %), and grilled soy protein-based burger reached in vitro DIAAS values that could be rated as good (soy burger, SAA 94 %) protein source, according to the Food and Agriculture Organization. The texturing process did not significantly affect the total protein digestibility of the ingredients. However, grilling led to a decrease in digestibility and DIAAR of the pea-faba burger (P < 0.05), which was not observed in the soy burger, but led to an increase in DIAAR in the beef burger (P < 0.005). This work has received financial support from project PID2019-107663RB-I00 funded by MCIN/AEI/10.13039/501100011033 from the Spanish Ministry of Science and Innovation (MICINN). Peer reviewed 2023-08-29T10:17:17Z 2023-08-29T10:17:17Z 2023 artículo Food Research International 166: 112569 (2023) http://hdl.handle.net/10261/334071 10.1016/j.foodres.2023.112569 1873-7145 36914338 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107663RB-I00/ES/EVALUACION DE LA CALIDAD PROTEICA. SEÑALIZACION INTESTINAL DE LOS PRODUCTOS DE DIGESTION DE LAS PROTEINAS ALIMENTARIAS EN LA INDUCCION DE LA SACIEDAD/ Publisher's version The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.foodres.2023.112569 https://doi.org/10.1016/j.foodres.2023.112569 Sí open application/pdf Elsevier |
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Digestibility In vitro DIAAS Plant-based protein Meat alternatives In vitro digestion Liquid chromatography Digestibility In vitro DIAAS Plant-based protein Meat alternatives In vitro digestion Liquid chromatography |
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Digestibility In vitro DIAAS Plant-based protein Meat alternatives In vitro digestion Liquid chromatography Digestibility In vitro DIAAS Plant-based protein Meat alternatives In vitro digestion Liquid chromatography Sousa, Raquel Portmann, Reto Recio, Isidra Dubois, Sébastien Egger, Lotti Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling |
description |
Plant-based meat alternatives of high quality and digestibility could be a way to reduce meat consumption and, consequently, the environmental impact. However, little is known about their nutritional characteristics and digestion behaviour. Therefore, in the present study, the protein quality of beef burgers, known as excellent source of protein, was compared with the protein quality of two highly transformed veggie burgers, based on soy or pea-faba proteins, respectively. The different burgers were digested according to the INFOGEST in vitro digestion protocol. After digestion, total protein digestibility was determined, either based on total nitrogen (Kjeldahl) analysis, or after acid hydrolysis based on total amino groups (o-phthalaldehyde method) or total amino acids (TAA; by HPLC). The digestibility of individual amino acids was also determined, and the digestible indispensable amino acid score (DIAAS) was calculated based on in vitro digestibility. The impact of texturising and grilling on in vitro protein digestibility and the digestible indispensable amino acid ratio (DIAAR) was evaluated at the level of the ingredients and the finished products. As expected, the grilled beef burger had the highest in vitro DIAAS values (Leu 124 %), and grilled soy protein-based burger reached in vitro DIAAS values that could be rated as good (soy burger, SAA 94 %) protein source, according to the Food and Agriculture Organization. The texturing process did not significantly affect the total protein digestibility of the ingredients. However, grilling led to a decrease in digestibility and DIAAR of the pea-faba burger (P < 0.05), which was not observed in the soy burger, but led to an increase in DIAAR in the beef burger (P < 0.005). |
author2 |
Ministerio de Ciencia, Innovación y Universidades (España) |
author_facet |
Ministerio de Ciencia, Innovación y Universidades (España) Sousa, Raquel Portmann, Reto Recio, Isidra Dubois, Sébastien Egger, Lotti |
format |
artículo |
topic_facet |
Digestibility In vitro DIAAS Plant-based protein Meat alternatives In vitro digestion Liquid chromatography |
author |
Sousa, Raquel Portmann, Reto Recio, Isidra Dubois, Sébastien Egger, Lotti |
author_sort |
Sousa, Raquel |
title |
Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling |
title_short |
Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling |
title_full |
Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling |
title_fullStr |
Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling |
title_full_unstemmed |
Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling |
title_sort |
comparison of in vitro digestibility and diaar between vegan and meat burgers before and after grilling |
publisher |
Elsevier |
publishDate |
2023 |
url |
http://hdl.handle.net/10261/334071 |
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