Bioaccessibility of selected vitamins and minerals in dairy products and plant-based alternatives using the INFOGEST 2.0 in vitro digestion model.

As diets shift toward sustainable options, plant-based products are gaining popularity, though dairy remains a key source of essential micronutrients. Nutritional value depends not only on content but also on bioaccessibility. This study evaluated the bioaccessibility of riboflavin, vitamin K, calcium, phosphorus, zinc, and iodine in dairy products, their plant-based alternatives, and selected plant foods. Riboflavin bioaccessibility was high in liquid dairy and similar in a fortified plant-based beverage, but lower in more complex plant-based foods. Vitamin K showed moderate bioaccessibility in dairy and comparable or higher values in some plant-based products. Calcium bioaccessibility was moderate in dairy but often higher in plant-based alternatives, while phosphorus was highly bioaccessible in dairy and lower in plant-based matrices. Zinc and iodine were largely undetectable in plant-based foods. Overall, bioaccessibility was strongly nutrient- and matrix-dependent, highlighting the importance of food structure and the need for confirmation in vivo.