Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate.

Summary

This laboratory study evaluated alfalfa protein concentrate (APC)—produced via ultrasound-assisted aqueous extraction—as a functional ingredient to fortify apple sorbet. APC at 10% incorporation substantially increased sorbet protein (to 8.05%), polyphenols, and antioxidant capacity, though simulated digestion revealed increased antioxidant activity post-gastric exposure; however, higher APC levels reduced protein digestibility and sensory acceptance. The authors conclude that 2.5–7.5% APC offers an optimal balance between nutritional enrichment, functional benefits, and consumer acceptability.

Regional applicability

No geographic study location is specified in the abstract; authorship suggests potential Moldova/Eastern Europe affiliation. The findings relate to sorbet formulation and functional food development, which has general relevance to UK food manufacturing and product innovation, though direct applicability depends on UK regulatory approval of alfalfa extracts as food ingredients and consumer acceptance of plant-based protein fortification.

Key measures

Protein content (% dry weight), total polyphenols (mg GAE/100 g DW), total flavonoids (mg QE/100 g DW), ABTS antioxidant activity (mg TE/100 g DW), protein digestibility (%), texture properties (hardness, overrun, apparent viscosity), colour parameters, and sensory scores

Outcomes reported

The study measured physicochemical, textural, sensory, and antioxidant properties of apple sorbet enriched with alfalfa protein concentrate (APC) at 2.5–10% incorporation levels. Key outcomes included protein content, polyphenol and flavonoid concentrations, antioxidant activity before and after simulated gastrointestinal digestion, and sensory acceptability.

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