02149naa a2200241 a 450000100080000000500110000800800410001902200140006002400560007410000270013024501440015726000090030152013460031065300210165665300180167765300290169565300230172465300330174770000180178070000180179870000260181677300650184221372032021-12-07       2021    bl uuuu     u00u1 u    #d  a2692-19447 ahttps://doi.org/10.1021/acsfoodscitech.1c002152DOI1 aMARCANO DE HIGUERA, J.  aAnimal and vegetable protein burgersbbromatological analysis, mineral composition, and bioaccessibility evaluation.h[electronic resource]  c2021  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.  aBioaccessibility  aIn vitro test  aRecommended daily intake  aSample preparation  aSpectroanalytical techniques1 aSANTOS, H. M.1 aSANTOS, H. M.1 aNOGUEIRA, A. R. de A.  tACS Food Science & Technologygv.1, n.10, p.1821-1829, 2021.