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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
07/12/2021 |
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Data da última atualização: |
07/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MARCANO DE HIGUERA, J.; SANTOS, H. M.; SANTOS, H. M.; NOGUEIRA, A. R. de A. |
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Afiliação: |
JULYMAR MARCANO DE HIGUERA, UFSCAR; HERICK M. SANTOS, UFSCAR; HERICK M. SANTOS, Institute of Analytical Chemistry of the Czech Academy of Sciences; ANA RITA DE ARAUJO NOGUEIRA, CPPSE. |
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Título: |
Animal and vegetable protein burgers: bromatological analysis, mineral composition, and bioaccessibility evaluation. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
ACS Food Science & Technology, v.1, n.10, p.1821-1829, 2021. |
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ISSN: |
2692-1944 |
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DOI: |
https://doi.org/10.1021/acsfoodscitech.1c00215 |
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Idioma: |
Inglês |
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Conteúdo: |
Vegetable protein-based burgers consumption is becoming more popular among customers looking for healthy andlow-calorie foods. An analytical procedure was proposed to evaluate the bromatological parameters, mineral composition, andbioaccessibility of macro and micro minerals in raw and cooked vegetable and animal protein burgers. The contribution toRecommended Dietary Allowances (RDA) was also estimated. The trueness of mass fractions quantification using certified referencematerial (CRM) and reference material (RM) of bovine liver were 86−112 and 77−104%, respectively. The mass balance of thebioaccessibility test, based on anin vitrosimulation employing stomach and intestinal solutions, varied between 80 and 119%.Animal protein burgers presented higher protein and fat content and a higher Fe, K, P, and Zn mass fraction than the evaluatedvegetable burgers. Industrialized burgers showed a high amount of Na, which can cause a public health problem. Bioaccessibilityresults indicated that vegetable-based burgers contribute to the ingestion of Fe, Mg, Mn, Mo, and P, while the animal-based proteinburger contributes mainly with Fe, Mo, P, and Zn. The experiment emphasized the need to provide nutritional information to allowthe consumer to make a rational decision on the basis of the dietary facts of these products. |
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Palavras-Chave: |
Bioaccessibility; In vitro test; Recommended daily intake; Sample preparation; Spectroanalytical techniques. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 02149naa a2200241 a 4500
001 2137203
005 2021-12-07
008 2021 bl uuuu u00u1 u #d
022 $a2692-1944
024 7 $ahttps://doi.org/10.1021/acsfoodscitech.1c00215$2DOI
100 1 $aMARCANO DE HIGUERA, J.
245 $aAnimal and vegetable protein burgers$bbromatological analysis, mineral composition, and bioaccessibility evaluation.$h[electronic resource]
260 $c2021
520 $aVegetable protein-based burgers consumption is becoming more popular among customers looking for healthy andlow-calorie foods. An analytical procedure was proposed to evaluate the bromatological parameters, mineral composition, andbioaccessibility of macro and micro minerals in raw and cooked vegetable and animal protein burgers. The contribution toRecommended Dietary Allowances (RDA) was also estimated. The trueness of mass fractions quantification using certified referencematerial (CRM) and reference material (RM) of bovine liver were 86−112 and 77−104%, respectively. The mass balance of thebioaccessibility test, based on anin vitrosimulation employing stomach and intestinal solutions, varied between 80 and 119%.Animal protein burgers presented higher protein and fat content and a higher Fe, K, P, and Zn mass fraction than the evaluatedvegetable burgers. Industrialized burgers showed a high amount of Na, which can cause a public health problem. Bioaccessibilityresults indicated that vegetable-based burgers contribute to the ingestion of Fe, Mg, Mn, Mo, and P, while the animal-based proteinburger contributes mainly with Fe, Mo, P, and Zn. The experiment emphasized the need to provide nutritional information to allowthe consumer to make a rational decision on the basis of the dietary facts of these products.
653 $aBioaccessibility
653 $aIn vitro test
653 $aRecommended daily intake
653 $aSample preparation
653 $aSpectroanalytical techniques
700 1 $aSANTOS, H. M.
700 1 $aSANTOS, H. M.
700 1 $aNOGUEIRA, A. R. de A.
773 $tACS Food Science & Technology$gv.1, n.10, p.1821-1829, 2021.
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Embrapa Pecuária Sudeste (CPPSE) |
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