Author:
De Marchi Massimo,Costa Angela,Pozza Marta,Goi Arianna,Manuelian Carmen L.
Abstract
AbstractFlexitarians 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.
Publisher
Springer Science and Business Media LLC
Reference40 articles.
1. Derbyshire, E. J. Flexitarian diets and health: a review of the evidence-based literature. Front. Nutr. 3, 1–8 (2017).
2. Wild, F. et al. The evolution of a plant-based alternative to meat: From niche markets to widely accepted meat alternatives. Agro Food Ind. High. Tech. 25, 45–49 (2014).
3. Curtain, F. & Grafenauer, S. Plant-based meat substitutes in the flexitarian age: An audit of products on supermarket shelves. Nutrients 11, 2603. https://doi.org/10.3390/nu11112603 (2019).
4. Aschemann-Witzel, J., Gantriis, R. F., Fraga, P. & Perez-Cueto, F. J. A. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future. Crit. Rev. Food Sci. Nutr. https://doi.org/10.1080/10408398.2020.1793730 (2020).
5. Slade, P. If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite 125, 428–437 (2018).
Cited by
90 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献