Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion

• Published in: Food research international 2024-02, Vol.177, p.113916-113916, Article 113916
• Main Authors: Ribes, Susana, Aubry, Laurent, Kristiawan, Magdalena, Jebalia, Imen, Dupont, Didier, Guillevic, Mathieu, Germain, Antoine, Chesneau, Guillaume, Sayd, Thierry, Talens, Pau, Peyron, Marie-Agnès, Santé-Lhoutellier, Véronique
• Format: Article
• Language: English
• Subjects: Amino Acids, Essential; Animal Feed; Animals; Cattle; Digestion; Food and Nutrition; Food Handling - methods; Life Sciences; Vicia faba - chemistry
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113916

The influence of partial replacement of animal protein by plant-based ingredients on the protein digestibility of beef burgers was investigated. Beef burgers were supplemented with fava bean protein concentrate (FB) or a mixture of FB and flaxseed flour (FBFS), both processed by extrusion, at different levels: 0 (control), 10, 15, and 20 % (w/w). A pilot sensory analysis was conducted to select the percentage of flour inclusion for further assays: control, 10 % FB, and 10 % FBFS. Protein digestibility, amino acid profile, and protein secondary structure of these burgers after in vitro oral and gastrointestinal digestion were studied. In vitro boluses were prepared with the AM masticator, simulating normal mastication, and static in vitro digestion of boluses was performed according to the INFOGEST method. Inclusion of 10 % FB in beef burgers did not alter their flavour or tenderness compared to the control, whereas tenderness and juiciness scored slightly higher for the 10 % FBFS burgers compared to 15 % and 20 % FBFS ones. Poor lipid oxidative stability during storage was observed with 10 % FBFS burgers. Total protein content was significantly higher (p