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Upcycling Potato Juice Protein for Sustainable Plant-Based Gyros: A Multidimensional Quality Assessment

cris.lastimport.scopus2025-10-23T06:55:57Z
cris.virtual.author-orcid0000-0002-0153-4624
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dc.abstract.enThe growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-based gyros (PBG) enriched with iron and dietary fiber. Four formulations (PBG1–PBG4) were developed using a blend of potato, rice, wheat, and pea proteins, and fortified with either ferritin-rich sprout powder or ferrous sulfate. Comprehensive analyses were conducted to assess nutritional composition, mineral content, glycoalkaloid safety, antioxidant activity, texture, water mobility, sensory appeal, and microbiological stability. All variants met high-protein labeling criteria and exhibited favorable fiber and mineral profiles. In vitro digestion significantly enhanced antioxidant bioaccessibility, particularly phenolic acids. Sensory evaluations favored ferritin-enriched variants, which also demonstrated superior texture and consumer acceptance. Microbiological assessments confirmed safety for up to 10 days under refrigeration. These findings highlight the potential of potato juice protein as a sustainable, functional ingredient in next-generation plant-based meat analogues.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorSmarzyński, Krzysztof
dc.contributor.authorKowalczewski, Przemysław
dc.contributor.authorTomczak, Aneta
dc.contributor.authorZembrzuska, Joanna
dc.contributor.authorŚlachciński, Mariusz
dc.contributor.authorNeunert, Grażyna
dc.contributor.authorRuszkowska, Millena
dc.contributor.authorŚwiątek, Michał
dc.contributor.authorNowicki, Marcin
dc.contributor.authorBaranowska, Hanna Maria
dc.date.access2025-08-27
dc.date.accessioned2025-08-27T10:16:07Z
dc.date.available2025-08-27T10:16:07Z
dc.date.copyright2025-08-23
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,3
dc.description.number17
dc.description.points100
dc.description.versionfinal_published
dc.description.volume17
dc.identifier.doi10.3390/su17177626
dc.identifier.issn2071-1050
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4426
dc.identifier.weblinkhttps://www.mdpi.com/2071-1050/17/17/7626
dc.languageen
dc.relation.ispartofSustainability
dc.relation.pagesart. 7626
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enantioxidant activity
dc.subject.eniron fortification
dc.subject.enplant-based meat
dc.subject.enpotato protein
dc.subject.ensensory evaluation
dc.subject.ensustainability
dc.titleUpcycling Potato Juice Protein for Sustainable Plant-Based Gyros: A Multidimensional Quality Assessment
dc.title.volumeSpecial Issue Sustainable Food and Diets: For Better Nutrition, Health and Environment
dc.typeJournalArticle
dspace.entity.typePublication