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

Krzysztof Smarzyński, Przemysław Łukasz Kowalczewski (), Aneta Tomczak, Joanna Zembrzuska, Mariusz Ślachciński, Grażyna Neunert (), Millena Ruszkowska, Michał Świątek, Marcin Nowicki and Hanna Maria Baranowska
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Krzysztof Smarzyński: Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
Przemysław Łukasz Kowalczewski: Collegium Medicum, Andrzej Frycz Modrzewski Krakow University, 30-705 Kraków, Poland
Aneta Tomczak: Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland
Joanna Zembrzuska: Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, Poland
Mariusz Ślachciński: Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, Poland
Grażyna Neunert: Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
Millena Ruszkowska: Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
Michał Świątek: Institute of Microbial Technologies, 62-700 Turek, Poland
Marcin Nowicki: Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, TN 37996, USA
Hanna Maria Baranowska: Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland

Sustainability, 2025, vol. 17, issue 17, 1-21

Abstract: The 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.

Keywords: antioxidant activity; iron fortification; plant-based meat; potato protein; sensory evaluation; sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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