The addition of plant protein to yogurt reduces the bioaccessibility of essential elements

There is a growing interest in replacing dairy proteins in yogurts with plant ingredients, driven by factors such as population growth, environmental concerns, sustainability, and animal welfare. Among plant sources, nut proteins have been explored as promising alternatives, as nut-enriched yogurts may provide additional benefits from fibers, polyphenols, and minerals. However, understanding the bioaccessibility of these minerals post-ingestion is crucial for assessing their nutritional impact. This study evaluated the effect of partial replacement of dairy proteins by almond proteins on total and bioaccessible concentrations of essential minerals (Ca, Mg, P, and Se) in the yogurt. Control yogurt was made from whole milk powder and calcium caseinate, while hybrid yogurt was composed of 50 % dairy protein substitution by almond protein. The study followed the INFOGEST 2.0 in vitro digestion protocol and applied flame atomic absorption spectrometry, ultraviolet-visible spectrophotometry, and hydride generation atomic absorption spectrometry for mineral quantification. Although hybrid yogurt exhibited higher total Mg, P, and Se levels, its bioaccessibility was significantly lower. The control yogurt had the highest amounts of bioaccessible Ca (92 %), Mg (81 %), P (58 %), and Se (29 %), compared to the hybrid yogurt, which showed bioaccessible levels of all minerals below 50 %. Among the primary factors influencing mineral bioaccessibility in the hybrid matrix is the presence of antinutritional compounds, including polyphenols and protease-inhibiting peptides inherent to the plant-based component. The findings suggest that compounds from the plant protein source may have disrupted the gastrointestinal digestion process by impairing enzymatic activity, thereby reducing the release of minerals at the final stage of intestinal digestion.