Abstract
Vegan sausages with the addition of grape flour represent a way to reduce the intake of processed meat and at the same time to increase the intake of a healthy substance of plant origin. Grape flour obtained from grape marc as a byproduct of wine production is a source of many bioactive substances, such as antioxidants and polyphenols. The study was conducted using vegetarian sausage production: six batches of sausages with different concentrations of grape flour (0%, 1%, 3%, 7%, 10%, and 20%) were produced. The following analyses were applied for the evaluation of these vegetarian sausages: ferric reducing antioxidant power assay (FRAP), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), total polyphenolic content, total protein content, and textural and sensory parameters. The results clearly indicated that the grape seed flour addition resulted in a higher antioxidant capacity of experimentally produced vegan sausages. Based on the sensory evaluation, vegan sausages with 1% (according to taste evaluation, these samples were the most acceptable by panelists) and 3% additions of grape flour were selected as the most suitable since they were statistically more acceptable than samples produced with 20% grape flour addition. The results of this study confirm that the addition of grape flour to vegan sausages is nutritionally beneficial for consumers because it increases the antioxidant capacity and polyphenol content; however, a slight decrease in protein content was recorded too. The sustainability of the product is also achieved using the grape flour since it is a waste material generated worldwide within grape processing.
Highlights
In developed countries, households produce 42% food waste; in the food industry, it is 39%; in catering establishments, 14%; and 5% of food waste is produced by retail and distribution
The beneficial potential and reason for grape seed flour inclusion in vegetarian sausages, but to other food commodities, can be seen through the fact that the experimentally produced vegan sausages may be suitable for people suffering from celiac disease since some sausages from the market contain gluten
The addition of grape flour to vegan sausages resulted in an increased antioxidant capacity and increased polyphenol content, leading to the conclusion that these kinds of food commodities can possess nutritionally beneficial characteristics
Summary
Households produce 42% food waste; in the food industry, it is 39%; in catering establishments, 14%; and 5% of food waste is produced by retail and distribution. The transformation of vegetable waste into value-added products was discussed by Laufenberg et al (2003). These authors present several options for using grape pomace. The wine industry, which consumes approximately 75% of the world’s grape production, produces large quantities of grape marc as a byproduct. The annual production of grape marc in countries such as Italy, France, and Spain is up to 1200 tonnes of grape marc per year. It is important in terms of sustainability and waste reduction to create a new product from this byproduct [4]
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