{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T18:26:17Z","timestamp":1773167177047,"version":"3.50.1"},"reference-count":85,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2024,9,26]],"date-time":"2024-09-26T00:00:00Z","timestamp":1727308800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005632","name":"The National Centre for Research and Development of Poland (NCBR)","doi-asserted-by":"publisher","award":["LIDER\/27\/0105\/L-11\/19\/NCBR\/2020"],"award-info":[{"award-number":["LIDER\/27\/0105\/L-11\/19\/NCBR\/2020"]}],"id":[{"id":"10.13039\/501100005632","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g\/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g\/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents.<\/jats:p>","DOI":"10.3390\/foods13193060","type":"journal-article","created":{"date-parts":[[2024,9,26]],"date-time":"2024-09-26T04:05:46Z","timestamp":1727323546000},"page":"3060","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0153-4624","authenticated-orcid":false,"given":"Przemys\u0142aw \u0141ukasz","family":"Kowalczewski","sequence":"first","affiliation":[{"name":"Department of Food Technology of Plant Origin, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"},{"name":"InnPlantFood Research Group, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Martyna Maria","family":"Wr\u00f3bel","sequence":"additional","affiliation":[{"name":"InnPlantFood Research Group, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"},{"name":"Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9088-5153","authenticated-orcid":false,"given":"Krzysztof","family":"Smarzy\u0144ski","sequence":"additional","affiliation":[{"name":"InnPlantFood Research Group, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"},{"name":"Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3993-4818","authenticated-orcid":false,"given":"Joanna","family":"Zembrzuska","sequence":"additional","affiliation":[{"name":"Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Pozna\u0144, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mariusz","family":"\u015alachci\u0144ski","sequence":"additional","affiliation":[{"name":"Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Pozna\u0144, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9869-0641","authenticated-orcid":false,"given":"Pawe\u0142","family":"Je\u017cowski","sequence":"additional","affiliation":[{"name":"InnPlantFood Research Group, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"},{"name":"Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Pozna\u0144, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2530-6535","authenticated-orcid":false,"given":"Aneta","family":"Tomczak","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Food Analysis, Pozna\u0144 University of Life Sciences, 60-623 Pozna\u0144, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bartosz","family":"Kulczy\u0144ski","sequence":"additional","affiliation":[{"name":"InnPlantFood Research Group, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"},{"name":"Department of Gastronomy Science and Functional Foods, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1535-9625","authenticated-orcid":false,"given":"Magdalena","family":"Zieli\u0144ska-Dawidziak","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Food Analysis, Pozna\u0144 University of Life Sciences, 60-623 Pozna\u0144, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4837-7109","authenticated-orcid":false,"given":"Karina","family":"Sa\u0142ek","sequence":"additional","affiliation":[{"name":"Institute of Biological Chemistry, Biophysics & Bioengineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh EH14 4AS, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3708-2890","authenticated-orcid":false,"given":"Dominik","family":"Kmiecik","sequence":"additional","affiliation":[{"name":"Department of Food Technology of Plant Origin, Pozna\u0144 University of Life Sciences, 60-624 Pozna\u0144, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Pawlak-Lema\u0144ska, K., Borusiak, B., and Sikorska, E. (2024). Meat alternatives\u2014Market and cunsumption. Sustainable Food. Production and Consumption Perspectives, Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu.","DOI":"10.18559\/978-83-8211-209-2"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Szender\u00e1k, J., Fr\u00f3na, D., and R\u00e1kos, M. (2022). Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review. Foods, 11.","DOI":"10.3390\/foods11091274"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Cardello, A.V., Llobell, F., Giacalone, D., Chheang, S.L., and Jaeger, S.R. (2022). Consumer Preference Segments for Plant-Based Foods: The Role of Product Category. Foods, 11.","DOI":"10.3390\/foods11193059"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Andreani, G., Sogari, G., Marti, A., Froldi, F., Dagevos, H., and Martini, D. (2023). Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. Nutrients, 15.","DOI":"10.3390\/nu15020452"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"4049","DOI":"10.1111\/1541-4337.12771","article-title":"The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs","volume":"20","author":"McClements","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_6","first-page":"303","article-title":"Heme iron in meat as the main source of iron in the human diet","volume":"21","author":"Janicki","year":"2015","journal-title":"J. Elem."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"G\u00f3rska-Warsewicz, H., Laskowski, W., Kulykovets, O., Kudli\u0144ska-Chylak, A., Czeczotko, M., and Rejman, K. (2018). Food Products as Sources of Protein and Amino Acids\u2014The Case of Poland. Nutrients, 10.","DOI":"10.3390\/nu10121977"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"25","DOI":"10.2478\/v10220-012-0003-9","article-title":"Cholesterol and Lipid Peroxides in Animal Products and Health Implications\u2014A Review","volume":"12","author":"Pieszka","year":"2012","journal-title":"Ann. Anim. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"525","DOI":"10.1016\/j.meatsci.2004.12.016","article-title":"Meat fats in nutrition","volume":"70","author":"Valsta","year":"2005","journal-title":"Meat Sci."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Moretti, D. (2017). Plant-Based Diets and Iron Status. Vegetarian and Plant-Based Diets in Health and Disease Prevention, Elsevier.","DOI":"10.1016\/B978-0-12-803968-7.00039-3"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"De Marchi, M., Costa, A., Pozza, M., Goi, A., and Manuelian, C.L. (2021). Detailed characterization of plant-based burgers. Sci. Rep., 11.","DOI":"10.1038\/s41598-021-81684-9"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Costa-Catala, J., Toro-Funes, N., Comas-Bast\u00e9, O., Hern\u00e1ndez-Macias, S., S\u00e1nchez-P\u00e9rez, S., Latorre-Moratalla, M.L., Veciana-Nogu\u00e9s, M.T., Castell-Garralda, V., and Vidal-Carou, M.C. (2023). Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues. Nutrients, 15.","DOI":"10.3390\/nu15122807"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1016\/j.meatsci.2004.07.017","article-title":"Meat as a component of a healthy diet\u2014Are there any risks or benefits if meat is avoided in the diet?","volume":"70","author":"Biesalski","year":"2005","journal-title":"Meat Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.meatsci.2016.04.008","article-title":"Meat: The balance between nutrition and health. A review","volume":"120","author":"Vossen","year":"2016","journal-title":"Meat Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"109341","DOI":"10.1016\/j.foodres.2020.109341","article-title":"Meat consumption: Which are the current global risks? A review of recent (2010\u20132020) evidences","volume":"137","author":"Nadal","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1146\/annurev-resource-111820-032340","article-title":"Meat Consumption and Sustainability","volume":"14","author":"Parlasca","year":"2022","journal-title":"Annu. Rev. Resour. Econ."},{"key":"ref_17","unstructured":"Collett, K., O\u2019Callaghan, B., Mason, M., Godfray, C., and Hepburn, C. (2021). The Climate Impact of Alternative Proteins, University of Oxford."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"63","DOI":"10.5539\/res.v11n1p63","article-title":"Land Degradation and Challenges of Food Security","volume":"11","author":"Gupta","year":"2019","journal-title":"Rev. Eur. Stud."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"603","DOI":"10.20506\/rst.29.3.1999","article-title":"Water requirements for livestock production: A global perspective","volume":"29","author":"Schlink","year":"2010","journal-title":"Rev. Sci. Tech."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Irfan Said, M. (2022). The Role of the Livestock Farming Industry in Supporting the Global Agricultural Industry. Agricultural Development in Asia\u2014Potential Use of Nano-Materials and Nano-Technology, IntechOpen.","DOI":"10.5772\/intechopen.97868"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.tifs.2020.01.011","article-title":"Plant proteins as high-quality nutritional source for human diet","volume":"97","author":"Moreno","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Hertzler, S.R., Lieblein-Boff, J.C., Weiler, M., and Allgeier, C. (2020). Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients, 12.","DOI":"10.3390\/nu12123704"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"20220805","DOI":"10.1515\/biol-2022-0805","article-title":"The potential for the use of leghemoglobin and plant ferritin as sources of iron","volume":"18","author":"Antosik","year":"2023","journal-title":"Open Life Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1007\/s11130-023-01045-x","article-title":"Digestibility of Protein and Iron Availability from Enriched Legume Sprouts","volume":"78","author":"Staniek","year":"2023","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Kowalczewski, P.\u0141., Olejnik, A., Bia\u0142as, W., Rybicka, I., Zieli\u0144ska-Dawidziak, M., Siger, A., Kubiak, P., and Lewandowicz, G. (2019). The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice. Nutrients, 11.","DOI":"10.3390\/nu11071523"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1080\/07352689.2022.2057749","article-title":"Bioactive compounds of potato (Solanum tuberosum L.) juice: From industry waste to food and medical applications","volume":"41","author":"Kowalczewski","year":"2022","journal-title":"CRC Crit. Rev. Plant Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1515\/biol-2020-0046","article-title":"Technological and antioxidant properties of proteins obtained from waste potato juice","volume":"15","author":"Polcyn","year":"2020","journal-title":"Open Life Sci."},{"key":"ref_28","unstructured":"Bia\u0142as, W., Kowalczewski, P., Lewandowicz, G., Olejnik, A., Siger, A., and Dwiecki, K. (2022). Method for Obtaining a Pro-Healthy Protein Preparation. (No. PL240850), Patent."},{"key":"ref_29","unstructured":"Zieli\u0144ska-Dawidziak, M., and Twardowski, T. (2015). Method of Producing a Composition with an Increased Content of Plant Ferritin and Other Forms of Iron, Composition and Its Use in the Production of a Preparation for Supplementing the Human. (PL 218747), Diet. Patent."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"333","DOI":"10.17306\/J.AFS.2016.3.32","article-title":"Legume seeds and cereal grains? capacity to accumulate iron while sprouting in order to obtain food fortificant","volume":"15","author":"Staniek","year":"2016","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_31","unstructured":"Kowalczewski, P., Lesiecki, M., Smarzy\u0144ski, K., and Kubiak, P. (2023). Plant-Based Burger Analogue and a Method of Its Preparation. (Application No. P.445945), Polish Patent."},{"key":"ref_32","unstructured":"(2009). Food and Feed Products\u2014General Guidelines for the Determination of Nitrogen by the Kjeldahl Method (Standard No. ISO 1871:2009)."},{"key":"ref_33","unstructured":"AOAC (2019). AOAC Official Methods of Analysis, AOAC International. [21st ed.]."},{"key":"ref_34","unstructured":"AACC (2009). AACCI 32-07.01 Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products. AACC International Approved Methods, AACC International."},{"key":"ref_35","unstructured":"AACC (2009). 44-19.01 Moisture\u2014Air-oven method, drying at 135 degrees. AACC International Approved Methods, AACC International."},{"key":"ref_36","unstructured":"(2003). Fruit and Vegetable Products\u2014Determination of Ash Insoluble in Hydrochloric Acid (Standard No. ISO 763:2003)."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.foodchem.2007.06.064","article-title":"Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins","volume":"107","author":"Wang","year":"2008","journal-title":"Food Chem."},{"key":"ref_38","unstructured":"AOAC (2000). Official Method 994.12 Amino Acids in Feeds, AOAC International."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"147","DOI":"10.17221\/690\/2017-PSE","article-title":"Blue lupine seeds protein content and amino acids composition","volume":"64","author":"Tomczak","year":"2018","journal-title":"Plant Soil Environ."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/S0021-9258(18)64849-5","article-title":"A simple method for the isolation and purification of total lipides from animal tissues","volume":"226","author":"Folch","year":"1957","journal-title":"J. Biol. Chem."},{"key":"ref_41","unstructured":"AOCS Official Method Ce 1h-05 (2009). Determination of cis-, trans-, Saturated, Monounsaturated and Polyunsaturated Fatty Acids in Vegetable or Non-ruminant Animal Oils and Fats by Capillary GLC. Off. Methods Recomm. Pract. Am. Oil Chem. Soc., 1\u201329. Available online: https:\/\/myaccount.aocs.org\/PersonifyEbusiness\/Store\/Product-Details\/productId\/111777."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Kowalczewski, P.\u0141., Gumienna, M., Rybicka, I., G\u00f3rna, B., Sarbak, P., Dziedzic, K., and Kmiecik, D. (2021). Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder. Molecules, 26.","DOI":"10.3390\/molecules26041184"},{"key":"ref_43","first-page":"429","article-title":"A Comparison of ETV and LA for the Determination of Trace Elements in Solid Samples by MIP OES","volume":"26","author":"Matusiewicz","year":"2019","journal-title":"Ecol. Chem. Eng. S"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1069","DOI":"10.1016\/j.foodchem.2015.06.080","article-title":"Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa","volume":"190","author":"Olejnik","year":"2016","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Kowalczewski, P.\u0141., Olejnik, A., Wieczorek, M.N., Zembrzuska, J., Kowalska, K., Lewandowicz, J., and Lewandowicz, G. (2022). Bioactive Substances of Potato Juice Reveal Synergy in Cytotoxic Activity against Cancer Cells of Digestive System Studied In Vitro. Nutrients, 15.","DOI":"10.3390\/nu15010114"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","article-title":"Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent","volume":"Volume 299","author":"Singleton","year":"1999","journal-title":"Methods in Enzymology"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved ABTS radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The Ferric Reducing Ability of Plasma (FRAP) as a Measure of \u201cAntioxidant Power\u201d: The FRAP Assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1225","DOI":"10.1515\/chem-2021-0109","article-title":"Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice","volume":"19","author":"Kowalczewski","year":"2021","journal-title":"Open Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"5508","DOI":"10.15376\/biores.16.3.5508-5523","article-title":"Optimizing methods to characterize caffeic, ferulic, and chlorogenic acids in Salicornia sinus-persica and Salicornia bigelovii extracts by tandem mass spectrometry (LC-MS\/MS)","volume":"16","author":"Cybulska","year":"2021","journal-title":"BioResources"},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Chil\u00f3n-Llico, R., Siguas-Cruzado, L., Apaza-Humerez, C.R., Morales-Garc\u00eda, W.C., and Silva-Paz, R.J. (2022). Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn. Foods, 11.","DOI":"10.3390\/foods11213405"},{"key":"ref_52","unstructured":"(2024, April 04). Joint FAO\/WHO\/UNU Expert Protein Digestibility and Absorption: Effects of Fibre, and the Extent of Individual Variation. Available online: https:\/\/www.fao.org\/4\/M2836e\/M2836e00.htm."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Gallaher, D., and Schneeman, B. (2001). Effect of Dietary Fiber on Protein Digestibility and Utilization. CRC Handbook of Dietary Fiber in Human Nutrition, CRC Press. [3rd ed.].","DOI":"10.1201\/9781420038514.sec4"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Schweizer, T.F., and Edwards, C.A. (1992). The Influence of Dietary Fibre on Protein Digestion and Utilisation. Dietary Fibre\u2014A Component of Food. Nutritional Function in Health and Disease, Springer.","DOI":"10.1007\/978-1-4471-1928-9"},{"key":"ref_55","first-page":"1691","article-title":"Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: A multi-country survey with plant-based burgers","volume":"131","author":"Vellinga","year":"2024","journal-title":"Br. J. Nutr."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"104758","DOI":"10.1016\/j.archger.2022.104758","article-title":"Effects of leucine-rich protein supplements in older adults with sarcopenia: A systematic review and meta-analysis of randomized controlled trials","volume":"102","author":"Lee","year":"2022","journal-title":"Arch. Gerontol. Geriatr."},{"key":"ref_57","first-page":"201","article-title":"An Overview of the Modulatory Effects of Oleic Acid in Health and Disease","volume":"13","year":"2013","journal-title":"Mini Rev. Med. Chem."},{"key":"ref_58","unstructured":"(2024, July 12). Regulation (EC) No 1924\/2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health Claims Made on Foods. Available online: https:\/\/eur-lex.europa.eu\/legal-content\/en\/ALL\/?uri=CELEX%3A32006R1924."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Seljak, B.K., Valen\u010di\u010d, E., Hristov, H., Hribar, M., Lavri\u0161a, \u017d., Ku\u0161ar, A., \u017dmitek, K., Kru\u0161i\u010d, S., Gregori\u010d, M., and Blaznik, U. (2021). Inadequate Intake of Dietary Fibre in Adolescents, Adults, and Elderlies: Results of Slovenian Representative SI. Menu Study. Nutrients, 13.","DOI":"10.3390\/nu13113826"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"965","DOI":"10.1093\/ajcn\/nqy041","article-title":"Dietary fiber intervention on gut microbiota composition in healthy adults: A systematic review and meta-analysis","volume":"107","author":"So","year":"2018","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"Reynolds, A.N., Akerman, A.P., and Mann, J. (2020). Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses. PLoS Med., 17.","DOI":"10.1371\/journal.pmed.1003053"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.jcm.2017.11.002","article-title":"Dietary Fiber Intake and Type 2 Diabetes Mellitus: An Umbrella Review of Meta-analyses","volume":"17","author":"McRae","year":"2018","journal-title":"J. Chiropr. Med."},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Liu, D., Tian, Y., Wang, R., Zhang, T., Shen, S., Zeng, P., and Zou, T. (2024). Sodium, potassium intake, and all-cause mortality: Confusion and new findings. BMC Public Health, 24.","DOI":"10.1186\/s12889-023-17582-8"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1080\/09637486.2021.2010035","article-title":"Examination of the nutritional composition of alternative beef burgers available in the United States","volume":"73","author":"Cole","year":"2022","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Latunde-Dada, G.O., Kajarabille, N., Rose, S., Arafsha, S.M., Kose, T., Aslam, M.F., Hall, W.L., and Sharp, P.A. (2023). Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger. Nutrients, 15.","DOI":"10.3390\/nu15122732"},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Mitrevski, J., Panteli\u0107, N.\u0110., Dodevska, M.S., Koji\u0107, J.S., Vuli\u0107, J.J., Zlatanovi\u0107, S., Gorjanovi\u0107, S., Lali\u010di\u0107-Petronijevi\u0107, J., Marjanovi\u0107, S., and Anti\u0107, V.V. (2023). Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. Foods, 12.","DOI":"10.3390\/foods12020322"},{"key":"ref_67","first-page":"175","article-title":"Antioxidant activity of potato juice","volume":"11","author":"Kowalczewski","year":"2012","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"dos, S., Bai\u00e3o, D., da Silva, D.V.T., and Paschoalin, V.M.F. (2020). Beetroot, A Remarkable Vegetable: Its Nitrate and Phytochemical Contents Can be Adjusted in Novel Formulations to Benefit Health and Support Cardiovascular Disease Therapies. Antioxidants, 9.","DOI":"10.3390\/antiox9100960"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/S1466-8564(01)00040-6","article-title":"Bioactive compounds in the cereal grains before and after hydrothermal processing","volume":"2","author":"Zielinski","year":"2001","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.jcs.2004.02.001","article-title":"Wheat bran tissue fractionation using biochemical markers","volume":"39","author":"Antoine","year":"2004","journal-title":"J. Cereal Sci."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1080\/10408398009527281","article-title":"Potato glycoalkaloids","volume":"12","author":"Maga","year":"1980","journal-title":"CRC Crit. Rev. Food Sci. Nutr."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"2305","DOI":"10.1111\/ijfs.14330","article-title":"Potato Glycoalkaloids: Occurrence, biological activities and extraction for biovalorisation\u2014A review","volume":"55","author":"Benkeblia","year":"2020","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Singh, B., Dutt, S., and Raigond, P. (2020). Potato Glycoalkaloids. Potato, Springer.","DOI":"10.1007\/978-981-15-7662-1_11"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"8655","DOI":"10.1021\/jf061471t","article-title":"Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet","volume":"54","author":"Friedman","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"P\u0119ksa, A., and Miedzianka, J. (2021). Potato Industry By-Products as a Source of Protein with Beneficial Nutritional, Functional, Health-Promoting and Antimicrobial Properties. Appl. Sci., 11.","DOI":"10.3390\/app11083497"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1080\/07352689709701946","article-title":"Potato Glycoalkaloids: Chemistry, Analysis, Safety, and Plant Physiology","volume":"16","author":"Friedman","year":"1997","journal-title":"CRC Crit. Rev. Plant Sci."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"1541","DOI":"10.1080\/01635581.2020.1803932","article-title":"Alpha Solanine: A Novel Natural Bioactive Molecule with Anticancer Effects in Multiple Human Malignancies","volume":"73","author":"Hassan","year":"2021","journal-title":"Nutr. Cancer"},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"2832","DOI":"10.1021\/jf030526d","article-title":"Glycoalkaloids and Metabolites Inhibit the Growth of Human Colon (HT29) and Liver (HepG2) Cancer Cells","volume":"52","author":"Lee","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"6162","DOI":"10.1021\/jf050620p","article-title":"Anticarcinogenic Effects of Glycoalkaloids from Potatoes against Human Cervical, Liver, Lymphoma, and Stomach Cancer Cells","volume":"53","author":"Friedman","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"1685","DOI":"10.1248\/bpb.33.1685","article-title":"ALPHA.-Solanine Inhibits Human Melanoma Cell Migration and Invasion by Reducing Matrix Metalloproteinase-2\/9 Activities","volume":"33","author":"Lu","year":"2010","journal-title":"Biol. Pharm. Bull."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.yrtph.2004.09.004","article-title":"Potato glycoalkaloids and adverse effects in humans: An ascending dose study","volume":"41","author":"Mensinga","year":"2005","journal-title":"Regul. Toxicol. Pharmacol."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"6463","DOI":"10.1111\/ijfs.15328","article-title":"Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn\u2019s disease: The effect of extrusion conditions","volume":"56","author":"Makowska","year":"2021","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1007\/s11947-012-0829-2","article-title":"Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review","volume":"6","author":"Wadhwa","year":"2013","journal-title":"Food Bioprocess Technol."},{"key":"ref_84","doi-asserted-by":"crossref","unstructured":"Ebert, A.W. (2022). Sprouts and Microgreens\u2014Novel Food Sources for Healthy Diets. Plants, 11.","DOI":"10.3390\/plants11040571"},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"647","DOI":"10.1080\/10942912.2023.2176001","article-title":"A review on bioactive compounds in sprouts: Extraction techniques, food application and health functionality","volume":"26","author":"Waliat","year":"2023","journal-title":"Int. J. Food Prop."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/19\/3060\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T16:03:29Z","timestamp":1760112209000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/19\/3060"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9,26]]},"references-count":85,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2024,10]]}},"alternative-id":["foods13193060"],"URL":"https:\/\/doi.org\/10.3390\/foods13193060","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,9,26]]}}}