PHOSPHORUS BIOACCESSIBILITY IN PLANT-BASED AND MEAT-BASED BURGERS

Introduction: As the supply of analogous foods increases, such as plant-based burgers (PBB), understanding their composition of essential minerals, particularly phosphorus (P), becomes crucial, as this information remains limited compared to meat-based burgers (MBB). Aim: To compare the total P content and its bioaccessibility in PBB (chickpea, mushroom, pea, and soybean) and MBB (beef), as well as estimate the contribution of these foods to the recommended daily intake (RDI) of P for children and adults. Methods: In vitro digestion followed the static method described by the INFOGEST protocol. The total and bioaccessible P content was determined using a validated sample preparation method and quantified by UV/Vis spectrophotometry. The RDI values were established by Brazilian Normative Instruction (IN) No. 75/2020. Results: Significant differences (p < 0.05) were observed in the total P content across different PBB, ranging from 94.94 to 261.72 mg/100 g. For MBB, the total P content ranged from 141.86 to 172.05 mg/100 g. Soybean and pea PBB showed a strong potential to meet the RDI for P, particularly in children aged 4–8 years, followed by adults aged 19 and older. P bioaccessibility in PBB ranged from 25% to 92%, while values for MBB consistently exceeded 80%. Conclusion: This study underscores the need to evaluate total and bioaccessible P in plant-based foods. The findings support enhanced nutritional labeling and inform public food policies, especially for vulnerable populations such as children and older people. Using a standardized digestion method improves data comparability and supports the development of nutritionally optimized PBB.