Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed Oils
Every year, there is an increase in the interest of plant-based foods as alternatives to meat products. In addition to meeting the needs for basic macronutrients, consumers also expect such products to provide bioactive compounds that help to protect their health. In this project, innovative plant-b...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
|
| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/91/1/277 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850088058763870208 |
|---|---|
| author | Krzysztof Smarzyński Wojciech Cichocki Hanna Maria Baranowska Anna Olejnik Paweł Jeżowski Przemysław Łukasz Kowalczewski |
| author_facet | Krzysztof Smarzyński Wojciech Cichocki Hanna Maria Baranowska Anna Olejnik Paweł Jeżowski Przemysław Łukasz Kowalczewski |
| author_sort | Krzysztof Smarzyński |
| collection | DOAJ |
| description | Every year, there is an increase in the interest of plant-based foods as alternatives to meat products. In addition to meeting the needs for basic macronutrients, consumers also expect such products to provide bioactive compounds that help to protect their health. In this project, innovative plant-based sausages were developed using protein from potato juice, characterized by a high nutritional value. Moreover, the addition of ferritin, a plant-based well-absorbed source of iron, was used, as well as an appropriate composition of oils with a favorable ratio of ω6 to ω3 fatty acids of 5:1. Effects on the functioning of the gastrointestinal tract, in particular, cytotoxicity against gastrointestinal cancer cells, were also analyzed. It has been shown that the developed plant-based sausages are not only characterized by a high nutritional value corresponding to meat products, but also contain phytocomponents beneficial in alleviating inflammation and cancers of the digestive tract. The sensory analysis performed also confirmed the high attractiveness of the new products, which can be successfully implemented into the market. |
| format | Article |
| id | doaj-art-14604778d2e64a4eaef020cae40cf281 |
| institution | DOAJ |
| issn | 2504-3900 |
| language | English |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Proceedings |
| spelling | doaj-art-14604778d2e64a4eaef020cae40cf2812025-08-20T02:43:06ZengMDPI AGProceedings2504-39002024-02-0191127710.3390/proceedings2023091277Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed OilsKrzysztof Smarzyński0Wojciech Cichocki1Hanna Maria Baranowska2Anna Olejnik3Paweł Jeżowski4Przemysław Łukasz Kowalczewski5InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, PolandInnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, PolandDepartment of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, PolandInnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, PolandInnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, PolandEvery year, there is an increase in the interest of plant-based foods as alternatives to meat products. In addition to meeting the needs for basic macronutrients, consumers also expect such products to provide bioactive compounds that help to protect their health. In this project, innovative plant-based sausages were developed using protein from potato juice, characterized by a high nutritional value. Moreover, the addition of ferritin, a plant-based well-absorbed source of iron, was used, as well as an appropriate composition of oils with a favorable ratio of ω6 to ω3 fatty acids of 5:1. Effects on the functioning of the gastrointestinal tract, in particular, cytotoxicity against gastrointestinal cancer cells, were also analyzed. It has been shown that the developed plant-based sausages are not only characterized by a high nutritional value corresponding to meat products, but also contain phytocomponents beneficial in alleviating inflammation and cancers of the digestive tract. The sensory analysis performed also confirmed the high attractiveness of the new products, which can be successfully implemented into the market.https://www.mdpi.com/2504-3900/91/1/277meat alternativenutritional valueinnovative vegan product |
| spellingShingle | Krzysztof Smarzyński Wojciech Cichocki Hanna Maria Baranowska Anna Olejnik Paweł Jeżowski Przemysław Łukasz Kowalczewski Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed Oils Proceedings meat alternative nutritional value innovative vegan product |
| title | Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed Oils |
| title_full | Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed Oils |
| title_fullStr | Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed Oils |
| title_full_unstemmed | Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed Oils |
| title_short | Nutritional and Bioactive Properties of Plant-Based Sausages Containing Potato Protein, Ferritin, and a Blend of Cold-Pressed Oils |
| title_sort | nutritional and bioactive properties of plant based sausages containing potato protein ferritin and a blend of cold pressed oils |
| topic | meat alternative nutritional value innovative vegan product |
| url | https://www.mdpi.com/2504-3900/91/1/277 |
| work_keys_str_mv | AT krzysztofsmarzynski nutritionalandbioactivepropertiesofplantbasedsausagescontainingpotatoproteinferritinandablendofcoldpressedoils AT wojciechcichocki nutritionalandbioactivepropertiesofplantbasedsausagescontainingpotatoproteinferritinandablendofcoldpressedoils AT hannamariabaranowska nutritionalandbioactivepropertiesofplantbasedsausagescontainingpotatoproteinferritinandablendofcoldpressedoils AT annaolejnik nutritionalandbioactivepropertiesofplantbasedsausagescontainingpotatoproteinferritinandablendofcoldpressedoils AT pawełjezowski nutritionalandbioactivepropertiesofplantbasedsausagescontainingpotatoproteinferritinandablendofcoldpressedoils AT przemysławłukaszkowalczewski nutritionalandbioactivepropertiesofplantbasedsausagescontainingpotatoproteinferritinandablendofcoldpressedoils |