Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Raquel Fernanda Milani, Adriana Aparecida Mauri, Vitor Lacerda Sanches, Marcelo Antonio Morgano () and Solange Cadore
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Raquel Fernanda Milani: Institute of Food Technology (ITAL), P.O. Box 139, Campinas 13070-178, SP, Brazil
Adriana Aparecida Mauri: Institute of Food Technology (ITAL), P.O. Box 139, Campinas 13070-178, SP, Brazil
Vitor Lacerda Sanches: Institute of Chemistry, University of Campinas, P.O. Box 6154, Campinas 13083-970, SP, Brazil
Marcelo Antonio Morgano: Institute of Food Technology (ITAL), P.O. Box 139, Campinas 13070-178, SP, Brazil
Solange Cadore: Institute of Food Technology (ITAL), P.O. Box 139, Campinas 13070-178, SP, Brazil

IJERPH, 2023, vol. 20, issue 6, 1-11

Abstract: Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually associated with several benefits, such as the prevention of cardiovascular diseases, cancer, and osteoporosis. However, non-essential trace elements can be found in these beverages. Thus, a comprehensive study concerning trace elements Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, and Zn in soy-based beverages was proposed. In vitro digestion allowed to simulate the gastrointestinal juice (bioaccessibility) and the Caco-2 cells culture model was applied for the bioavailability assay. Trace elements measures were performed by inductively coupled plasma optical emission spectrometry (ICP OES). Multivariate analysis classified soy-based beverages according to their soy source (isolate protein, hydrosoluble extract, and beans); Al, Cu, Fe, Mn, Sr, Se, and Zn bioaccessible fractions corresponded to approximately 40%-80% of their total content, and soy-based beverages were found to be a good Fe, Se, and Zn source. However, our results showed risk exposure assessment from daily consumption of one glass of soy-based beverage can contribute to 3.5% and 0.9% of Al Provisional Tolerable Weekly Intake (PTWI) for children and adults, respectively.

Keywords: soy-based beverages; trace elements; bioavailability; nutritional quality; food safety; ICP OES (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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