ArticleFoods (Basel, Switzerland)2026
Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated alfalfa protein concentrate (APC) as a functional ingredient for developing protein-enriched apple sorbet. APC obtained by ultrasound-assisted aqueous extraction was characterized for its physicochemical, nutritional, phytochemical, antioxidant, textural, and functional properties and incorporated into sorbet at 2.5-10%. APC contained 86.45% protein (DW), 2297.4 mg GAE/100 g DW total polyphenols, and 983.6 mg QE/100 g DW total flavonoids. APC incorporation increased sorbet protein content from 0.11% in the control sample to 8.05% at 10% APC, while total polyphenols increased from 243.22 to 579.58 mg GAE/100 g DW and ABTS antioxidant activity from 487.41 to 904.49 mg TE/100 g DW. Following simulated gastrointestinal digestion, ABTS activity reached 1110.71 mg TE/100 g DW at 10% APC. Increasing APC concentrations reduced protein digestibility from 74.90% to 55.83%, overrun, hardness, and apparent viscosity and progressively modified sorbet color. Sensory evaluation showed the highest acceptance for formulations containing 2.5-7.5% APC, whereas 10% APC reduced sensory quality. Overall, moderate APC incorporation provided an effective balance between nutritional and functional enhancement and sensory acceptability.
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